One rainy Saturday, my husband and I had promised the grandkids a game night complete with popcorn, board games, and something extra sweet from Grandma’s kitchen. By the time the little ones came bustling through the door with their laughter and energy, I realized I hadn’t planned a dessert yet.
I wanted something that felt indulgent but didn’t demand hours of effort while I was refereeing a spirited round of Uno. That’s when I remembered the bag of mini peanut butter cups tucked in the pantry and the box of cake mix sitting patiently on the shelf.
Within minutes, the oven was preheating, and I had the ingredients spread out on the counter. The kids peeked over the edge of the counter as I layered peanut butter across the pan, their eyes wide as if it were a magic trick. By the time we sprinkled chocolate chips and peanut butter cups over the top, everyone was clamoring to take part, each little hand eager to scatter a piece of candy across the batter.
The smell that filled the house while it baked was pure heaven—rich, chocolatey, and nutty. When it finally came out of the oven, warm and gooey, the kids could hardly wait for it to cool. We sliced generous squares, passed them around the table, and suddenly the rainy evening became one of those moments you treasure: sticky fingers, chocolate-smeared smiles, and a chorus of “Grandma, can we have this again next time?”
Short Description
This Peanut Butter Cup Dump Cake is a rich, chocolatey dessert layered with creamy peanut butter, a fudgy cake base, and melty peanut butter cups. Quick to make and perfect for parties, game nights, or family gatherings.
Key Ingredients
- 1 box chocolate cake mix
- 1 cup peanut butter (room temperature for easy spreading)
- ½ cup melted butter
- 1 ½ cups milk
- 1 cup mini peanut butter cups
- ½ cup chocolate chips
Tools Needed
- 9×13-inch baking dish
- Mixing bowl
- Whisk
- Spatula or offset knife
- Measuring cups and spoons
Cooking Instructions
Step 1: Preheat the Oven
Set oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
Step 2: Prepare the Peanut Butter Layer
Spread peanut butter evenly across the bottom of the greased pan. It doesn’t have to be perfect—just make sure the bottom is covered.
Step 3: Mix the Batter
In a large bowl, whisk together cake mix, melted butter, and milk until smooth. Batter should be thick but pourable. If too thin, add 1 tablespoon flour; if too thick, add a splash more milk.
Step 4: Assemble the Cake
Pour the batter over the peanut butter layer. Sprinkle mini peanut butter cups and chocolate chips evenly across the top.
Step 5: Bake
Bake for 35–40 minutes. The cake is done when edges pull away slightly and a toothpick inserted in the center comes out with moist crumbs. Cool at least 15 minutes before slicing.
Why You’ll Love This Recipe
Rich and Indulgent: Every bite is a perfect balance of chocolate and peanut butter.
Quick and Easy: Minimal prep time makes this dessert stress-free.
Kid-Friendly: Fun to make with children, from sprinkling toppings to tasting.
Crowd Pleaser: Perfect for parties, holidays, or casual family nights.
Adaptable: Easy to swap or add different toppings for variety.
Mistakes to Avoid & Solutions
Not greasing the pan: This cake will stick. Always grease thoroughly.
Cold peanut butter: It’s too stiff to spread. Let it sit at room temperature first.
Overbaking: The cake should be moist, not dry. Check at 35 minutes.
Skipping the cooling time: Cutting too early makes it messy. Give it at least 15 minutes.
Uneven toppings: If you dump all toppings in one spot, you’ll end up with clumps. Spread them evenly.
Serving and Pairing Suggestions
Serve warm with a scoop of vanilla ice cream.
Pair with a cold glass of milk or a hot cup of coffee.
Slice into small squares for a dessert buffet.
Dress it up with whipped cream and a drizzle of chocolate sauce.
Serve family-style in the pan for a cozy, casual vibe.
Storage and Reheating Tips
Store leftovers covered at room temperature for up to 2 days.
Refrigerate in an airtight container for up to 5 days.
Reheat individual slices in the microwave for 15–20 seconds.
For best texture, warm in a 300°F oven for 5–7 minutes.
Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
1. Can I use a different cake mix flavor?
Yes! Yellow or devil’s food cake mix also works wonderfully.
2. Do I have to use mini peanut butter cups?
No, you can chop regular ones or substitute with other candies like Reese’s Pieces.
3. Can I make this cake ahead of time?
Yes, bake it a day ahead and reheat before serving.
4. What if I don’t have milk on hand?
Water or even coffee can be used, though milk adds richness.
5. How do I know the cake is done if the toothpick comes out gooey from the peanut butter?
Check the cake portion around the edges; it should have moist crumbs, not wet batter.
Tips & Tricks
Use parchment paper in the pan for easier cleanup.
Chop the peanut butter cups into halves for more even distribution.
Add a pinch of sea salt on top before baking for a sweet-salty twist.
Let kids help with sprinkling the toppings—it makes them feel part of the process.
Serve slightly warm for the best gooey texture.
Recipe Variations
Peanut Butter Brownie Dump Cake: Swap cake mix for a brownie mix and reduce milk to 1 cup for a denser texture.
Nutty Crunch Version: Add ½ cup chopped peanuts with the chocolate chips for crunch.
S’mores Style: Sprinkle mini marshmallows on top halfway through baking.
Mocha Twist: Use coffee instead of milk and add 1 tsp espresso powder to the batter.
Caramel Peanut Butter Cake: Drizzle ¼ cup caramel sauce over the top before baking.
Final Thoughts
This recipe is approachable enough for a weekday treat but decadent enough for a celebration. The gooey peanut butter ribbon and melty chocolate make it nearly impossible to resist. It’s the kind of dessert that disappears quickly, leaving only a few crumbs and plenty of happy faces. For me, that’s what makes a recipe worth keeping. I hope when you try it, it brings the same joy and laughter to your table that it did to ours.
Peanut Butter Cup Dump Cake
Ingredients
- 1 box chocolate cake mix
- 1 cup peanut butter room temperature for easy spreading
- ½ cup melted butter
- 1 ½ cups milk
- 1 cup mini peanut butter cups
- ½ cup chocolate chips
Instructions
- Set oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking.
- Spread peanut butter evenly across the bottom of the greased pan. It doesn’t have to be perfect—just make sure the bottom is covered.
- In a large bowl, whisk together cake mix, melted butter, and milk until smooth. Batter should be thick but pourable. If too thin, add 1 tablespoon flour; if too thick, add a splash more milk.
- Pour the batter over the peanut butter layer. Sprinkle mini peanut butter cups and chocolate chips evenly across the top.
- Bake for 35–40 minutes. The cake is done when edges pull away slightly and a toothpick inserted in the center comes out with moist crumbs. Cool at least 15 minutes before slicing.
