If you’re a fan of chocolate and peanut butter, this Peanut Butter Cup Dump Cake is about to become your new go-to dessert! This ultra-decadent, gooey, layered cake is made with pantry staples, minimal prep, and no frosting required—just mix, layer, and bake.
Why You’ll Love This Recipe:
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No mixing bowls required after step one—just layer and bake!
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Perfect for potlucks, birthdays, and peanut butter lovers
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Made with store-bought shortcuts for quick assembly
Ingredients Breakdown:
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Chocolate Cake Mix (1 box): The base of the cake, keeping things simple and chocolaty.
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Creamy Peanut Butter (1 cup): Adds creamy texture and nutty flavor throughout.
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Milk (1 cup): Provides moisture and makes the batter rich and smooth.
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Chocolate Chips (1 cup, divided): Melty bursts of chocolate in every bite.
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Peanut Butter Cups (1 cup, chopped & divided): Add pockets of peanut butter-chocolate goodness.
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Vegetable Oil (½ cup): Keeps the cake moist and tender.
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Eggs (3 large): Help bind the ingredients and give structure to the cake.
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Vanilla Extract (1 tsp): Enhances the overall flavor with a warm note.
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Powdered Sugar (1 cup, optional): A sweet finishing touch for presentation and added sweetness.
Tips and Tricks:
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Want cleaner slices? Chill before cutting and use a serrated knife.
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Make it extra gooey: Add dollops of marshmallow fluff or drizzle sweetened condensed milk between layers.
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Out of peanut butter cups? Use chopped chocolate bars or peanut butter chips instead.
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Make it a la mode: Serve with vanilla ice cream for a truly indulgent experience.
Variations and Customizations:
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Gluten-Free Version: Use a gluten-free chocolate cake mix.
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Nut-Free Twist: Swap peanut butter cups for sunflower seed butter cups.
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Add Crunch: Toss in chopped pretzels or toffee bits.
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Brownie Base: Use a brownie mix instead of cake mix for a denser texture.
Pairing Suggestions:
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Drinks:
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Cold milk
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Mocha iced coffee
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Chocolate stout (for adults)
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Dessert Pairings:
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Vanilla bean ice cream
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Chocolate drizzle or peanut butter sauce
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Whipped cream with crushed peanuts
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Storage Instructions:
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Room Temp: Store in an airtight container for up to 3 days.
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Refrigerate: Keeps well for up to 1 week.
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Freeze: Freeze in slices for up to 2 months. Reheat in the microwave or oven.
Popular Questions:
Can I use natural peanut butter?
Yes, but make sure it’s well-stirred and not too runny, or it could affect the cake’s texture.
What kind of peanut butter cups work best?
Reese’s or mini cups work great! You can also try dark chocolate or white chocolate versions.
Can I make this ahead of time?
Absolutely. It tastes even better the next day once all the layers settle and meld together.