Indulgent Peanut Butter Cup Dump Cake

It was one of those rainy Saturdays, the kind where you just want to stay inside and bake something rich and chocolatey. With only the basics left in the pantry, I stumbled across a box of cake mix and a handful of mini peanut butter cups tucked away in the cupboard—just enough to get creative.

I spread peanut butter in the bottom of the pan, poured the chocolate batter over, and finished with a layer of candies and chocolate chips. While it baked, the kitchen filled with a sweet, nutty aroma that had me peeking into the oven more than once. When it finally came out, the cake was fudgy, gooey, and dotted with pockets of melty chocolate and creamy peanut butter. I cut a slice while it was still warm, and it was impossible to stop at just one bite.

Now, this cake shows up at every gathering, from family get-togethers to casual potlucks—or simply on those evenings when something sweet feels right. It’s an easy, no-fuss dessert that never disappoints, with that peanut butter swirl making each piece rich and just a little decadent. Even after all this time, it’s still a favorite whenever chocolate and peanut butter are calling.

Short Description

Indulgent Peanut Butter Cup Dump Cake layered with creamy peanut butter, rich chocolate cake, and melty candies, perfect for indulgent weeknights or festive gatherings.

Key Ingredients

• 1 box chocolate cake mix (devil’s food recommended)
• 1 cup peanut butter (creamy or crunchy, creamy for smoother layers)
• ½ cup melted butter (measured after melting)
• 1½ cups milk (whole for richness, but any works)
• 1 cup mini peanut butter cups
• ½ cup semi-sweet chocolate chips

Tools Needed

• 9×13-inch baking dish
• Mixing bowl
• Whisk
• Spatula or butter knife
• Measuring cups and spoons
• Cooking spray or butter for greasing

Cooking Instructions

Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter. This will prevent sticking and help the cake release easily.

Step 2: Spread the Peanut Butter Layer
Spread room-temperature peanut butter evenly across the bottom of the prepared pan. It doesn’t need to be perfect—just aim for full coverage. This layer will melt into a fudgy base as it bakes.

Step 3: Mix the Batter
In a large bowl, whisk together the chocolate cake mix, melted butter, and milk until smooth. Don’t overmix—tiny lumps are fine. The batter should be thick but pourable, similar to pancake batter. If it’s too thick, add a splash more milk.

Step 4: Assemble the Cake
Pour the cake batter over the peanut butter layer, spreading it gently to the edges. Sprinkle the mini peanut butter cups and chocolate chips evenly over the top. They’ll sink slightly during baking, creating gooey little pockets of chocolate-peanut butter magic.

Step 5: Bake to Perfection
Bake in the preheated oven for 35–40 minutes. The cake is ready when the edges pull away slightly from the pan and a toothpick inserted in the center comes out with moist crumbs (not wet batter).

Step 6: Cool and Serve
Let the cake cool for at least 15 minutes before slicing. This helps the layers set for clean, fudgy slices. Serve warm or at room temperature, with a scoop of vanilla ice cream if you’re feeling extra indulgent.

Why You’ll Love This Recipe

Minimal effort with maximum flavor

Perfect for peanut butter and chocolate lovers

Great make-ahead dessert for gatherings

Rich, fudgy texture that feels indulgent yet approachable

Easily customizable with pantry staples

Mistakes to Avoid & Solutions

Using cold peanut butter: It won’t spread smoothly. Let it sit out first.

Overmixing the batter: This can make the cake dense. Stop mixing when combined.

Overbaking: Check at 30 minutes—every oven is different. Moist crumbs on the toothpick are perfect.

Using regular-sized peanut butter cups: They don’t melt as evenly. Stick with minis for the best texture.

Skipping the cooling time: The cake will fall apart when cut if you slice too soon.

Serving and Pairing Suggestions

Serve warm with vanilla or peanut butter ice cream.

For parties, cut into bite-sized squares and arrange on a platter.

Pair with coffee, milk, or a glass of cold brew for a delightful contrast.

Drizzle with extra melted peanut butter or chocolate syrup for presentation flair.

Storage and Reheating Tips

Store leftovers covered at room temperature for up to 2 days, or in the fridge for up to 5 days.

Reheat slices in the microwave for 15–20 seconds for that gooey just-baked feel.

Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Reheat in the microwave straight from frozen.

FAQs

1. Can I use almond butter instead of peanut butter?
Yes, but the flavor will be less sweet and more nutty. Almond butter works great if you’re avoiding peanuts.

2. Do I need to prepare the cake mix as instructed on the box?
No, just follow the recipe here. The milk and butter replace the box instructions.

3. Can I use low-fat milk?
Yes, but whole milk makes the cake richer and creamier.

4. What if I don’t have mini peanut butter cups?
Chop regular ones into small pieces or substitute with Reese’s Pieces.

5. Can this cake be made ahead of time?
Absolutely. Bake a day ahead, cool completely, and store covered at room temperature. Reheat before serving if desired.

Tips & Tricks

Use parchment paper lining for super easy removal and slicing.

Add a pinch of espresso powder to the batter to intensify the chocolate flavor.

For a less sweet version, use dark chocolate chips instead of semi-sweet.

Sprinkle sea salt flakes over the baked cake for a sweet-salty finish.

Recipe Variations

Peanut Butter Swirl Version: Instead of spreading peanut butter at the bottom, swirl ½ cup into the batter before baking for ribbons of nutty goodness.

S’mores Style: Top with mini marshmallows and crushed graham crackers halfway through baking.

Nutella Twist: Swap peanut butter for Nutella at the bottom for a hazelnut-chocolate spin.

Gluten-Free Version: Use a gluten-free chocolate cake mix—everything else stays the same.

Extra Decadent: Layer in crushed Oreos with the peanut butter cups for a triple chocolate-peanut butter treat.

Final Thoughts

This Peanut Butter Cup Dump Cake is proof that you don’t need complicated steps or a long list of ingredients to make a truly memorable dessert. When it’s in the oven, the whole house fills with the scent of chocolate and peanut butter—guaranteed to put everyone in a good mood. It’s a breeze to whip up on a weeknight, yet always feels special enough for any celebration.

Serve it warm straight from the pan, add a scoop of ice cream, or mix things up with different toppings—there are so many ways to make it your own. Over the years, I’ve baked this cake for birthdays, rainy afternoons, and plenty of “just because” moments, and it’s always a hit. For anyone craving a treat that’s rich, comforting, and beautifully simple, this cake delivers every time.