Peanut Butter Cup Dump Cake
A ridiculously easy and ultra-decadent dessert combining chocolate cake, peanut butter cups, and melted chips, perfect for weeknight desserts or potlucks.
Ingredients
Main Ingredients
- 1 box 15.25 oz chocolate cake mix Use a good-quality box mix such as Duncan Hines or Betty Crocker.
- 2 cups miniature peanut butter cups, chopped Fresh cups preferred; toss a few whole on top for visual appeal.
- 1 cup peanut butter chips
- 1/2 cup creamy peanut butter, melted Use full creamy for smoother melting.
- 1 stick unsalted butter, melted
- 1 can 12 oz evaporated milk Adds body and sweetness to the recipe.
- 1/2 cup milk chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Spread the chopped miniature peanut butter cups evenly across the bottom of the prepared baking dish.
- Sprinkle the chocolate cake mix evenly over the peanut butter cups.
- Drizzle the melted creamy peanut butter, melted unsalted butter, and evaporated milk across the surface.
- Scatter the peanut butter chips and milk chocolate chips over the top without stirring.
Baking
- Bake for 35–40 minutes or until the top looks set and golden.
Cooling
- Allow the cake to cool slightly before serving.
- Serve warm with vanilla ice cream or whipped cream.
Notes
For best results, use room-temperature ingredients and avoid overbaking. Adjust times for different pan sizes. The cake stores well in the fridge for 4–5 days or can be frozen for up to 3 months.