Peanut Butter Desserts Made Easy – Chocolate Dump Cake Style

If you love peanut butter and chocolate, this Peanut Butter Cup Dump Cake might just become your new favorite dessert. It’s rich, gooey, and filled with pockets of melted chocolate, creamy peanut butter, and chunks of peanut butter cups in every bite. Best of all? It’s made with just a handful of pantry staples and zero mixing bowls.

Dump cakes are a beloved American invention — a dessert that comes together in minutes with little effort. Traditionally made by layering ingredients directly into a baking dish (no stirring!), dump cakes bake into a warm, cobbler-like treat with a crisp buttery topping. This version adds a decadent peanut butter-chocolate twist that’s impossible to resist.

Whether you’re baking for a crowd, a potluck, or just craving something cozy and easy, this Peanut Butter Cup Dump Cake hits the sweet spot.

Ingredients Overview

The magic of dump cakes lies in their simplicity — but each ingredient plays an essential role in flavor and texture.

• Chocolate Cake Mix: Acts as the base. Choose a rich, moist mix like devil’s food or dark chocolate for extra depth.

• Mini Peanut Butter Cups: The star of the show. These melt slightly as the cake bakes, creating gooey pockets of peanut buttery goodness. Use chopped Reese’s or any favorite brand.

• Creamy Peanut Butter: Adds extra peanut flavor and richness. Drop in spoonfuls throughout the batter for a warm, melty center.

• Sweetened Condensed Milk: This gets poured over the peanut butter cups and creates an ultra-gooey layer that keeps the cake moist.

• Butter: Melted butter helps the dry cake mix transform into a crisp, buttery topping. It’s essential for the dump cake’s signature texture.

• Chocolate Chips (Optional): For an extra chocolate boost. Semi-sweet or milk chocolate chips work great.

Ingredient Tips & Swaps:

• Use crunchy peanut butter for texture.

• Swap chocolate cake mix for peanut butter cake mix or yellow cake mix if you prefer.

• Add a layer of banana slices for a peanut butter-banana-chocolate combo.

• To make it gluten-free, use a certified gluten-free chocolate cake mix.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or nonstick spray. This prevents sticking and helps form a crusty bottom edge.

2. Layer the Peanut Butter Cups

Scatter your chopped peanut butter cups across the bottom of the dish in an even layer. This forms the gooey, candy-loaded base.

3. Add the Peanut Butter and Sweetened Condensed Milk

Drop spoonfuls of creamy peanut butter across the candy layer — aim for about 1 tablespoon-sized dollops. Then pour the entire can of sweetened condensed milk evenly over everything.

4. Sprinkle the Cake Mix

Evenly distribute the dry chocolate cake mix over the peanut butter and condensed milk. Don’t stir! Keeping the layers intact is what creates the dump cake’s texture.

5. Add Butter

Drizzle the melted butter slowly and evenly over the entire surface of the cake mix. Try to cover as much as possible. Dry patches may remain, but that’s okay — they’ll bake into a crisp topping.

6. Optional: Add Chocolate Chips

For chocolate lovers, scatter a handful of chocolate chips on top before baking.

7. Bake

Bake uncovered for 40–45 minutes. The edges will be bubbly, and the top golden and slightly crisp. Let the cake cool for 15–20 minutes to set slightly before serving.

Tips, Variations & Substitutions

• Don’t Stir the Layers: This is the key to a true dump cake texture. Keep layers intact for the best results.

• More Peanut Butter? Add an extra drizzle over the baked cake for a dramatic finish.

• Add Crunch: Top with crushed pretzels or roasted peanuts before baking for a salty crunch.

• Make It Boozy: Drizzle a little peanut butter liqueur or Baileys Chocolate Cherry over the cake after baking.

• Vegan Version:

  • Use vegan chocolate cake mix.

  • Substitute condensed coconut milk for regular condensed milk.

  • Use plant-based butter and dairy-free chocolate chips.

Serving Ideas & Occasions

This indulgent dessert is ideal for:

• Game nights

• Birthday parties

• Holiday potlucks

• Movie marathons

• Late-night cravings

Serve warm, straight from the pan, with:

• A scoop of vanilla or peanut butter ice cream

• Whipped cream and a drizzle of chocolate syrup

• A mug of hot coffee or cold milk

It’s rustic, comforting, and made for sharing — though don’t be surprised if the pan disappears fast.

Nutritional & Health Notes

A serving of Peanut Butter Cup Dump Cake is indulgent, no doubt — but worth it for a special treat. Here’s a breakdown of its key nutritional points:

• Calories: About 400–500 per serving (depending on toppings and mix-ins)

• Protein: 6–8g from peanut butter and condensed milk

• Fats: Rich in both saturated and unsaturated fats, mainly from peanut butter and butter

• Carbs: High due to the condensed milk, cake mix, and candy

• Fiber: Add nuts or flaxseed if you want to sneak in a bit more fiber

For lighter options:

• Use light condensed milk

• Try sugar-free cake mix

• Serve with fruit or Greek yogurt

This is a dessert best enjoyed in moderation, but every bite is full of joy.

FAQs

Q1: Can I use regular-sized peanut butter cups?

Yes! Simply chop them into quarters or smaller chunks. Mini peanut butter cups melt more evenly, but either works.

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Q2: Do I need to prepare the cake mix before adding it?

Nope — use the dry mix straight from the box. That’s the essence of a dump cake: layer and bake, no prep or mixing needed.

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Q3: Can I store leftovers?

Yes. Cover the baking dish tightly or transfer leftovers to an airtight container. Store at room temperature for 1 day, or refrigerate for up to 4 days. Reheat individual portions in the microwave.

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Q4: Can I freeze Peanut Butter Cup Dump Cake?

Absolutely. Let the cake cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat before serving.

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Q5: What’s the best way to serve this?

Warm is best! Scoop it into bowls while it’s still gooey and melty. Add a scoop of vanilla ice cream or a drizzle of hot fudge for an extra treat.

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Q6: Can I make it in a slow cooker?

Yes! Layer the ingredients in a greased slow cooker just like you would in a baking dish. Cover and cook on high for 2–2.5 hours, or on low for 3.5–4 hours.

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Q7: Can I double this recipe?

Yes, but be sure to use two separate 9×13 pans or a deep roasting pan to accommodate the extra volume. Bake time may increase slightly — check the center for doneness.

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