Peanut Butter Cup Dump Cake Recipe

Introduction

This Peanut Butter Cup Dump Cake is a deliciously easy dessert that combines rich chocolate and creamy peanut butter in one irresistible treat. Perfect for when you want something sweet without spending hours in the kitchen. Just mix, dump, bake, and enjoy!

Ingredients

• 1 box (15.25 oz) chocolate cake mix
• 1 can (14 oz) sweetened condensed milk
• 1 cup milk (any kind works!)
• 1/2 cup creamy peanut butter
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 1 (10-12 oz) bag of mini peanut butter cups, unwrapped (Reese’s are my favorite!)
• Optional: Chocolate syrup for drizzling
• Optional: Whipped cream or vanilla ice cream for serving

Instructions

1. Step 1: In a large bowl, combine sweetened condensed milk, milk, peanut butter, and vanilla extract. Mix until smooth.
2. Step 2: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
3. Step 3: Pour the peanut butter mixture into the baking dish. Sprinkle the chocolate cake mix evenly over the peanut butter mixture.
4. Step 4: Drizzle the melted butter evenly over the cake mix.
5. Step 5: Sprinkle the unwrapped mini peanut butter cups evenly on top, pressing them down slightly.
6. Step 6: Bake for 30-35 minutes, or until the top is golden brown and the cake is set. A toothpick inserted into the center should come out with moist crumbs attached.
7. Step 7: Let cool for at least 15-20 minutes before serving.
8. Step 8: Drizzle with chocolate syrup if desired, and serve warm with whipped cream or vanilla ice cream.

Tips & Variations

• For a crunchier topping, sprinkle chopped peanuts or crushed pretzels over the peanut butter cups before baking.
• Substitute crunchy peanut butter for a different texture.
• Use dark chocolate or peanut butter chips instead of mini peanut butter cups for a twist.
• If you prefer a more intense chocolate flavor, add a tablespoon of cocoa powder to the peanut butter mixture.

Storage

Store leftovers covered in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave for about 20-30 seconds until heated through. The cake is best enjoyed warm but still delicious cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

Yes, you can use natural peanut butter, but it may change the texture slightly since natural peanut butter is thinner and less sweet than creamy peanut butter.

Do I have to use a specific brand of cake mix?

No, any chocolate cake mix will work. Choose your favorite brand or one that suits your dietary preferences.

Peanut Butter Cup Dump Cake Recipe

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★★★★★

4.4 from 69 reviews

• Author: Zoe
• Total Time: 40-45 minutes
• Yield: 12 servings 1x

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Description

This Peanut Butter Cup Dump Cake is a decadent, easy-to-make dessert combining the rich flavors of chocolate and peanut butter in a simple layered cake. Featuring a creamy peanut butter mixture layered with chocolate cake mix and topped with melted butter and mini peanut butter cups, this cake is baked to golden perfection and served warm with optional chocolate syrup and whipped cream or vanilla ice cream for extra indulgence.

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Ingredients

Scale 1x2x3x

Peanut Butter Mixture

• 1 can (14 oz) sweetened condensed milk
• 1 cup milk (any kind works!)
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla extract

Cake Layer

• 1 box (15.25 oz) chocolate cake mix
• 1/2 cup butter, melted

Topping

• 1 (10-12 oz) bag of mini peanut butter cups, unwrapped (Reese’s preferred)
• Optional: Chocolate syrup for drizzling
• Optional: Whipped cream or vanilla ice cream for serving

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Instructions

1. Prepare Peanut Butter Mixture: In a large bowl, combine sweetened condensed milk, milk, creamy peanut butter, and vanilla extract. Mix thoroughly until the mixture is smooth and well blended.
2. Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to prevent sticking and ensure easy cleanup.
3. Assemble Dump Cake: Pour the prepared peanut butter mixture evenly into the bottom of the greased baking dish. Sprinkle the dry chocolate cake mix evenly over the peanut butter mixture, then drizzle the melted butter evenly on top to moisten the cake mix.
4. Add Peanut Butter Cups: Evenly distribute the unwrapped mini peanut butter cups over the top of the cake mix, gently pressing them down slightly so they adhere well to the surface.
5. Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the cake is set. Test doneness by inserting a toothpick into the center; it should come out with moist crumbs.
6. Cool: Allow the cake to cool in the baking dish for at least 15-20 minutes to set before serving.
7. Serve: Optionally drizzle the cake with chocolate syrup and serve warm, accompanied by whipped cream or vanilla ice cream for additional indulgence.

Notes

• You can use any type of milk—dairy or plant-based—for the peanut butter mixture.
• If you prefer a less sweet dessert, consider using a reduced-fat cake mix.
• The mini peanut butter cups can be substituted with chopped regular peanut butter cups if mini size is unavailable.
• Letting the cake cool slightly helps the layers set and makes it easier to serve.
• Store leftovers covered in the refrigerator for up to 4 days; reheat before serving.

• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Peanut Butter Cup Dump Cake, easy dump cake, chocolate peanut butter dessert, quick cake, no mixer cake, peanut butter cups dessert