Description

This decadent Peanut Butter Cup Dump Cake combines creamy peanut butter, chopped peanut butter cups, and sweetened condensed milk layered under a dry chocolate cake mix and melted butter, baked until bubbly and crisp. Topped with milk chocolate chips and more peanut butter cups, it’s a delightful, gooey dessert that’s simple to prepare and perfect for parties or any chocolate and peanut butter craving.

Ingredients

Scale

Base & Layers

1 cup creamy peanut butter
1.5 cups chopped peanut butter cups, plus extra for garnish
1 can (400 g) sweetened condensed milk
1 box (432 g) dry chocolate cake mix
115 g unsalted butter, melted
175 g milk chocolate chips
Optional: whipped cream or vanilla ice cream, for serving

Instructions

Prepare baking dish: Preheat the oven to 175°C (350°F). Grease a 23×33 cm (9×13-inch) baking dish thoroughly with butter or non-stick spray to prevent sticking and ensure even cooking.
Layer peanut butter: Spread the creamy peanut butter evenly across the bottom of the prepared baking dish using a spatula to create a smooth, even layer.
Add candy layer: Sprinkle half of the chopped peanut butter cups evenly over the peanut butter layer for melty chocolate bits in every slice.
Add sweetened condensed milk: Pour the sweetened condensed milk slowly and evenly over the candy layer to create a gooey, luscious texture.
Add cake mix: Sprinkle the dry chocolate cake mix uniformly over the top. Do not stir or mix to maintain distinct layers.
Drizzle butter: Pour the melted unsalted butter evenly over the cake mix, covering as much surface as possible to help the cake brown and stay soft.
Top with chocolate and candy: Sprinkle the milk chocolate chips and remaining chopped peanut butter cups evenly across the top for extra gooeyness and texture.
Bake the cake: Place the dish in the preheated oven and bake for 35–40 minutes until the top is bubbly and slightly crisp at the edges.
Cool and serve: Let the cake cool for 10–15 minutes to set the layers slightly before serving. Enjoy warm, optionally topped with whipped cream or vanilla ice cream for a creamy contrast.

Notes

For extra crunch, add 0.5 cups chopped peanuts or crushed pretzels on top before baking.
Substitute chopped Reese’s Pieces or mini peanut butter cups for variety in candy options.
Store leftovers in an airtight container: up to 3 days at room temperature or up to 1 week refrigerated.
This dessert freezes beautifully; thaw and reheat for best texture.
For a nut-free version, use sunflower seed butter and allergy-safe chocolate candies.
Using room temperature peanut butter makes spreading easier and more even.
Do not stir the layers at any point to retain gooey pockets of peanut butter and chocolate.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/12th of the cake)
Calories: 420 kcal
Sugar: 35 g
Sodium: 260 mg
Fat: 25 g
Saturated Fat: 10 g
Unsaturated Fat: 12 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 7 g
Cholesterol: 40 mg

Keywords: peanut butter cup dump cake, chocolate peanut butter dessert, easy layered dessert, dump cake recipe, quick chocolate cake, peanut butter dessert