Why You’ll Love This Recipe
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Minimal prep: Five minutes and you’re ready to go. No mixer required!
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Peanut butter & chocolate combo: This classic duo melts into a heavenly ribbon of flavor.
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Perfect for last-minute desserts: Unexpected guests or forgotten potlucks? This cake has your back.
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Kid-approved: My picky nephew and foodie sister can’t get enough of it.
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Make-ahead friendly: It actually gets better the next day as the flavors meld.
Ingredients
(Tip: You probably already have most of these in your pantry!)
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1 box chocolate cake mix (Devil’s food is my favorite, but any chocolate works)
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1 cup peanut butter (creamy or crunchy—creamy spreads best)
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1/2 cup melted butter
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1 1/2 cups milk (whole milk gives the richest results, but any milk works)
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1 cup mini peanut butter cups (don’t chop, these melt perfectly)
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1/2 cup chocolate chips (semi-sweet balances the sweetness, but milk chocolate is great too)
How to Make Peanut Butter Cup Dump Cake Delight
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Preheat your oven: Set it to 350°F (175°C). Grease a 9×13-inch baking dish or spray with cooking spray.
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Prepare the peanut butter layer: Take your room-temp peanut butter (let it sit out for 30 minutes for smooth spreading) and spread it evenly across the bottom of the baking dish.
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Mix the batter: In a bowl, combine the cake mix, melted butter, and milk. Whisk until smooth—don’t overmix, a few lumps are fine. If the batter is too thick, add a splash more milk. If it’s too thin, add a tablespoon of flour.
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Assemble the cake: Pour the chocolate batter over the peanut butter layer. Sprinkle mini peanut butter cups and chocolate chips evenly on top.
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Bake: Pop the dish into the oven and bake for 35-40 minutes. You’ll know it’s ready when the edges pull away slightly, and a toothpick inserted comes out with moist crumbs, not wet batter.
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Let it cool: Cool for at least 15 minutes to allow the layers to set (I know it’s hard to wait, but it’s worth it!).
Tips for the Perfect Peanut Butter Cup Dump Cake Delight
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Room temperature ingredients: Let your peanut butter and butter sit out so they blend smoothly.
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Check your oven: Mine runs hot, so I start checking at 30 minutes with a toothpick.
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Mini peanut butter cups: Stick with mini cups for even melting—regular-sized ones don’t melt as well.
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Let it cool: The 15 minutes of cooling time helps set the layers and makes slicing much easier.
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Ice cream: Add a scoop of vanilla ice cream for the ultimate indulgence—trust me, it’s amazing.
Ingredient Substitutions and Notes
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Nut butter swaps: Almond butter works well, though the flavor will be slightly different.
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Chocolate choices: Dark chocolate chips are a nice alternative for a less sweet version, or try white chocolate for a more decadent treat.
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Milk alternatives: Oat milk or almond milk work as a substitute for dairy.
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Cake mix: This is the backbone of the recipe—don’t substitute! But you can experiment with yellow or vanilla cake mix for a different flavor profile.
Storing and Reheating Peanut Butter Cup Dump Cake Delight
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Store leftovers: Place in an airtight container at room temperature for up to 3 days.
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Reheat: To get that fresh-from-the-oven feel, microwave a slice for 15 seconds—just enough to melt the chocolate chips.
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Make-ahead: This cake tastes even better the next day as the flavors meld! You can also freeze slices for up to a month.
Nutritional Information
Each slice (depending on size) has around 320 calories, balancing sweetness with a satisfying bite of chocolate and peanut butter.
FAQs
Q1. Can I use a different cake mix flavor?
Yes! Yellow or vanilla cake mix works, but the peanut butter will shine more when paired with chocolate.
Q2. How do I know when the cake is done baking?
Check the edges—they should pull away slightly, and a toothpick inserted into the center should come out with moist crumbs, not wet batter.
Q3. Can I make this ahead of time?
Absolutely! Bake it the night before and let it cool. Cover it tightly at room temperature, and the flavors will meld even more the next day.
Q4. Can I freeze the cake?
Yes, freeze individual slices wrapped tightly. When you’re ready, thaw them at room temperature for the perfect bite.
Conclusion
This Peanut Butter Cup Dump Cake Delight is the ultimate dessert for chocolate and peanut butter lovers. It’s easy, indulgent, and perfect for any occasion, from a last-minute dessert fix to birthday celebrations. With its fudgy texture, gooey chocolate, and crispy edges, it’s guaranteed to become your go-to dessert.
Peanut Butter Cup Dump Cake Delight
- Total Time: 50 minutes
- Yield: About 12 servings
- Diet: Vegetarian
Description
Peanut Butter Cup Dump Cake Delight is a no-bake, indulgent dessert combining peanut butter, chocolate, and a fudgy, gooey texture with crispy edges. With just five ingredients, it’s a quick and easy treat perfect for any occasion.
Ingredients
1 box chocolate cake mix (Devil’s food preferred)
1 cup peanut butter (creamy or crunchy)
1/2 cup melted butter
1 1/2 cups milk (whole milk recommended)
1 cup mini peanut butter cups (don’t chop)
1/2 cup chocolate chips (semi-sweet or milk chocolate)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread room-temperature peanut butter evenly across the bottom of the baking dish.
- In a bowl, mix cake mix, melted butter, and milk. Whisk until smooth, adding more milk or flour to adjust thickness.
- Pour chocolate batter over the peanut butter layer. Sprinkle mini peanut butter cups and chocolate chips on top.
- Bake for 35–40 minutes until edges pull away and a toothpick inserted comes out with moist crumbs.
- Let cool for at least 15 minutes before serving.
Notes
Room temperature ingredients blend smoothly.
Mini peanut butter cups melt better than regular-sized ones.
Adding a scoop of vanilla ice cream elevates the dessert.
Check for doneness starting at 30 minutes by inserting a toothpick.
- Prep Time: 5 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
