Peanut Butter Cup Dump Cake
A no-fuss, ultra-decadent dessert that combines chocolate cake mix, peanut butter candies, and a silky peanut butter sauce, resulting in a gooey, spoonable treat perfect for any gathering.
Ingredients
Main Ingredients
- 1 box chocolate cake mix
- 2 cups mini peanut butter cups (or chopped regular-size cups) You can also use chopped Reese’s cups.
- 1 cup peanut butter chips
- 1/2 cup creamy peanut butter (smooth)
- 1 can (12 oz) evaporated milk See notes for substitutions.
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- optional vanilla ice cream or whipped cream for serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Pour the dry chocolate cake mix evenly into the prepared dish. Do not stir; the dry mix forms the cake base and absorbs the liquid on top.
- Scatter the mini peanut butter cups and the peanut butter chips evenly over the cake mix.
- In a small saucepan over low heat, combine the creamy peanut butter, evaporated milk, and vanilla extract. Stir continuously until smooth and pourable — about 2–3 minutes.
- Pour the warm peanut butter mixture evenly over the cake mix and candy layers.
- Drizzle the melted butter evenly across the top.
Baking
- Bake for 35–40 minutes. The edges should be set and bubbly, while the center remains gooey.
- Let the dump cake cool for at least 15 minutes before serving.
Serving Suggestions
- Serve warm with vanilla ice cream or whipped cream, and consider toppings like flaky sea salt, toasted chopped peanuts, or a scoop of coffee ice cream.
Notes
To store, cover tightly with plastic wrap or transfer to an airtight container. Keeps 3–4 days in the fridge. For freezing, wrap tightly or use an airtight container for up to 2 months.