If you’re looking for the ultimate dessert that combines chocolate, peanut butter, and pure indulgence, this Peanut Butter Cup Dump Cake is it. Imagine rich chocolate cake swirled with creamy peanut butter, topped with melty chocolate chips and bite-sized peanut butter cups. Every slice is gooey, fudgy, and full of the sweet-and-salty flavor combo we all crave.
The best part? This recipe is ridiculously easy to make. With just one bowl, a cake mix shortcut, and under an hour from start to finish, you’ll have a decadent dessert that looks like it came straight from a bakery. Whether you need a party-perfect treat, a quick weeknight dessert, or a crowd-pleaser for potlucks, this dump cake delivers.
Why You’ll Love This Recipe
Easy to make – uses a box cake mix for a foolproof base.
Rich & decadent – every bite is loaded with chocolate and peanut butter.
Crowd-pleasing – perfect for birthdays, potlucks, or holiday gatherings.
Kid-friendly – fun to make and irresistible to eat.
Customizable – add caramel drizzle, extra candies, or even ice cream on top.
Ingredient Breakdown
Chocolate Cake Mix: A quick shortcut that gives you a moist, rich chocolate base without measuring out flour, cocoa, or leavening agents.
Vegetable Oil: Keeps the cake tender and moist.
Eggs: Bind the ingredients together and help the cake rise.
Milk: Adds extra richness and moisture beyond the cake mix instructions.
Vanilla Extract: Enhances the chocolate and peanut butter flavors.
Creamy Peanut Butter: The star ingredient for that swirl of nutty goodness.
Powdered Sugar: Sweetens and stabilizes the peanut butter swirl.
Mini Peanut Butter Cups: Add bursts of peanut butter-chocolate flavor in every bite.
Chocolate Chips: Melt on top for extra gooey, indulgent layers.
Pro Tips for the Best Dump Cake
Don’t overswirl: A few gentle swipes with a knife will keep those peanut butter pockets intact.
Serve warm with ice cream: Vanilla ice cream or whipped cream takes it to the next level.
Line with parchment paper: Makes lifting and cutting the cake much easier.
Use room temperature eggs: They blend more evenly into the batter.
Chill before slicing: If you want neat squares, refrigerate the cake for at least an hour.
Ingredient Swaps & Variations
Cake Mix: Try a yellow cake mix or peanut butter cake mix for a twist.
Nut-Free: Swap in sunflower seed butter or cookie butter instead of peanut butter.
Extra Indulgence: Drizzle caramel or hot fudge sauce over the baked cake.
Crunch Factor: Add chopped pretzels or peanuts on top before baking.
Holiday Version: Use red and green peanut butter candies for a festive look.
Serving Suggestions
Serve warm with a scoop of vanilla or chocolate ice cream.
Drizzle with hot fudge or caramel sauce for extra richness.
Pair with a cold glass of milk or hot coffee for a cozy treat.
Cut into bite-sized squares and serve on a dessert platter for parties.
Make Ahead & Storage Tips
Make Ahead: Assemble the batter, swirl, and toppings ahead of time. Cover and refrigerate up to 24 hours, then bake when ready.
Storage: Keep leftovers in an airtight container at room temperature for 2–3 days or refrigerated for up to 5 days.
Freezing: Wrap slices in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature.
Reheat: Warm individual slices in the microwave for 20–30 seconds for a gooey texture.
Frequently Asked Questions (FAQ)
1. What makes this a “dump cake”? Traditional dump cakes are made by dumping ingredients into a pan without mixing much. This recipe is slightly upgraded with swirled peanut butter and toppings but still incredibly simple.
2. Can I use chunky peanut butter instead of creamy? Yes, but the texture will be slightly different. Creamy peanut butter swirls more smoothly.
3. Do I need to refrigerate leftovers? Not right away, but refrigerating extends freshness, especially if your kitchen is warm.
4. Can I make this recipe gluten-free? Yes! Just use a gluten-free chocolate cake mix. All other ingredients are naturally gluten-free.
5. How do I know when it’s done baking? Insert a toothpick into the center. If it comes out with a few moist crumbs (not wet batter), it’s ready.
Emily
Peanut Butter Cup Dump Cake
A rich, gooey chocolate cake swirled with sweet peanut butter and topped with peanut butter cups and chocolate chips — the ultimate easy dessert for peanut butter lovers.
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
In a large mixing bowl, combine the chocolate cake mix, eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.
Pour the batter into the prepared baking dish, spreading it evenly.
In a separate bowl, mix the creamy peanut butter and powdered sugar until well combined.
Drop spoonfuls of the peanut butter mixture over the cake batter, then use a knife to swirl it gently into the batter.
Sprinkle the chocolate chips and mini peanut butter cups over the top of the cake.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for a few minutes before slicing and serving.
Notes
Serve warm with a scoop of vanilla ice cream for an extra indulgent treat. You can also drizzle melted chocolate or caramel over the top for presentation. Store leftovers covered at room temperature for 2–3 days or refrigerate up to a week.
