Peanut Butter Cup Dump Cake

If you’re a dessert lover with a thing for chocolate and peanut butter, prepare to meet your new obsession—Peanut Butter Cup Dump Cake. This indulgent treat combines the beloved flavors of peanut butter cups, rich chocolate cake, and gooey melted goodness—all made with shockingly little effort. No mixing bowls, no fancy steps—just layer, bake, and devour.

Peanut Butter Cup Dump Cake have been a household favorite since the mid-20th century, named after the “dump-and-go” method of preparation. But what makes this version extra special is the addition of peanut butter cups that melt into creamy, chocolatey puddles of heaven.

Why You’ll Love Peanut Butter Cup Dump Cake

Let’s be real—this is not a dessert for the faint of heart. It’s rich, over-the-top, and unapologetically messy. But that’s what makes it amazing! Here’s why you’ll want to make it over and over again:

• Only 5 to 6 ingredients
• No mixing bowls required
• It’s perfect for holidays, potlucks, or weeknight cravings
• Kids and adults will both rave about it

Ingredients You’ll Need

You don’t need a long grocery list to pull off this masterpiece. Here’s what you need:

• 1 box of chocolate cake mix
• 1 (14 oz) can of sweetened condensed milk
• 1 stick (½ cup) of unsalted butter, sliced
• 2 cups of mini peanut butter cups (or chopped regular ones)
• 1 cup of peanut butter chips (optional, for extra richness)
• Vanilla ice cream or whipped cream (optional, for serving)

Ingredient Swaps and Add-ins

• Use brownie mix instead of cake mix for a fudgier texture.
• Add crushed pretzels for a salty crunch.
• Swap in almond butter cups for a different flavor twist.

How to Make Peanut Butter Cup Dump Cake

Step 1: Prep Your Pan and Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Lightly grease a 9×13-inch baking dish with nonstick cooking spray or a little oil. This prevents sticking and makes cleanup easier.

second step: Layer the Peanut Butter Cups

• Scatter about 1½ cups of peanut butter cups evenly on the bottom of the greased baking dish.
• You can use minis or chop up regular-size cups. Freeze them for 10 minutes before chopping to avoid melting.

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Step 3: Add Sweetened Milk and Cake Mix

• Pour the entire can of sweetened condensed milk over the peanut butter cups—don’t stir!
• Next, evenly sprinkle the dry chocolate cake mix right on top of the milk and candy layer. Again, don’t stir or press down—just let it sit there.

Step 4: Top with Butter and Chips

• Place the slices of butter all across the surface of the dry cake mix. Try to cover as much of the top as possible for even baking.
• If using, sprinkle peanut butter chips over the butter for an extra gooey, rich flavor.

Last Step: Bake, Top, and Serve

• Serve warm on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. Total bliss!
• Bake for 35–40 minutes or until the top is golden brown and bubbling.
• Let it cool for 5–10 minutes out of the oven.
• Add the remaining ½ cup of peanut butter cups on top while still warm so they melt slightly.

Expert Cooking Tips for Peanut Butter Cup Dump Cake

1. Freeze the Peanut Butter Cups First

Before chopping, pop your peanut butter cups in the freezer for about 10–15 minutes. This prevents them from getting mushy or melting too quickly when layering.

2. Don’t Stir the Layers

Dump cakes are meant to be layered, not mixed. Keep each layer separate (especially the cake mix and condensed milk) for the signature gooey, molten texture.

3. Slice Butter Thin and Spread Evenly

Cut your butter into thin slices and lay them across the top to cover the entire cake mix. This helps the cake bake evenly and prevents dry spots.

4. Want Extra Gooeyness? Use More Condensed Milk

If you love that ultra-rich, sticky texture, add an extra 2–4 tablespoons of sweetened condensed milk. It’ll intensify the flavor and make every bite more indulgent.

Common Mistakes to Avoid

Avoid these pitfalls to ensure dump cake success:

• Don’t mix the layers—dump cakes are all about layering
• Make sure the butter covers the surface evenly
• Don’t overbake—it should be gooey in the center, not dry

How to Store and Reheat Leftovers

Good luck having leftovers… but if you do:

• Store in an airtight container in the fridge for up to 4 days
• To reheat, microwave for 20–30 seconds or warm in the oven at 300°F for 10 minutes
• Can be frozen for up to 1 month—just thaw overnight and warm before serving

Frequently Asked Questions (Peanut Butter Cup Dump Cake)

Can I use a different candy instead of peanut butter cups?

Absolutely! Try using chopped Snickers, Reese’s Pieces, Rolos, or even mini Twix for a fun twist. You can get creative with whatever you have on hand.

Can I make this in a slow cooker?

Yes! Just layer everything the same way in a greased slow cooker and cook on LOW for 2.5 to 3 hours. Keep the lid on, and don’t stir.

What’s the best way to store leftovers?

Store any leftover dump cake in an airtight container in the fridge for up to 4 days. Reheat in the microwave for about 20–30 seconds to bring back that gooey texture.

Can I make this dessert gluten-free?

Yes! Just use a gluten-free chocolate cake mix. Double-check all your ingredients (including candy and sweetened condensed milk) to make sure they’re certified gluten-free.

Why is it called a “dump cake”?

The name comes from how easy it is—you literally “dump” the ingredients into the pan in layers, no stirring needed. It’s meant to be quick, simple, and foolproof!

Final Thoughts

If you’re looking for a ridiculously easy, ultra-decadent dessert that’ll impress everyone without breaking a sweat in the kitchen, Peanut Butter Cup Dump Cake is the answer. It’s ooey, gooey, chocolatey, and packed with that classic peanut butter and chocolate combo we all love. The best part? No mixer. No bowls. Just layer, bake, and enjoy.

Whether you’re serving it at a potluck, holiday party, or just a cozy night in, this dessert is always a hit. So next time you’re craving something sweet and comforting—dump, bake, and dig in!

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