Description
This Peanut Butter Cup Dump Cake Delight is an easy-to-make, rich chocolate cake layered with creamy peanut butter and topped with mini peanut butter cups and chocolate chips. Moist and fudgy, it’s the perfect dessert for peanut butter and chocolate lovers looking for a quick and satisfying treat.
Ingredients
Scale
Peanut Butter Layer
- 1 cup creamy peanut butter (room temperature)
Cake Batter
- 1 box chocolate cake mix (devil’s food recommended)
- 1/2 cup melted butter (measure after melting, real butter preferred)
- 1 1/2 cups whole milk (or any milk of choice)
Topping
- 1 cup mini peanut butter cups
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or spray a 9×13-inch baking dish to prevent sticking.
- Spread Peanut Butter Layer: Place the room temperature peanut butter in the bottom of the greased pan. Use a butter knife or offset spatula to spread it evenly, covering the entire bottom surface. This layer creates a fudgy base as it bakes.
- Mix the Cake Batter: In a large bowl, combine the chocolate cake mix, melted butter, and milk. Whisk until mostly smooth with no dry spots. Some small lumps are okay. The batter should be thick but pourable—add a splash more milk if too thick, or a tablespoon of flour if too thin.
- Assemble the Cake: Pour the chocolate batter evenly over the peanut butter layer in the baking dish, allowing it to spread out naturally.
- Add Toppings: Sprinkle the mini peanut butter cups and chocolate chips evenly over the top of the batter. They will sink slightly during baking for pockets of melty goodness.
- Bake: Bake the cake in the preheated oven for 35-40 minutes. Check doneness by inserting a toothpick into the center – it should come out with moist crumbs but no wet batter. The edges will start to pull away from the pan.
- Cool Before Serving: Let the cake cool in the pan for at least 15 minutes to allow the layers to set for clean slicing and serving.
Notes
- Use room temperature peanut butter for easier spreading and better integration.
- Check your oven early as ovens can vary; start testing doneness around 30 minutes.
- Mini peanut butter cups melt better and create more even pockets of peanut butter flavor than regular sized cups.
- Allow proper cooling time to achieve distinct layers and clean cake slices.
- Real butter is preferred for richer flavor but margarine can be substituted if needed.
- You can use any chocolate cake mix but devil’s food provides the richest chocolate taste.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 380
- Sugar: 30g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
Keywords: peanut butter cup dump cake, quick chocolate peanut butter cake, easy dump cake, peanut butter dessert, chocolate peanut butter cake
