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Peanut Butter Cup Dump Cake Easy Chocolate Dessert
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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box chocolate cake mix
  • 1 cup creamy peanut butter
  • 1 cup milk
  • 1 cup chocolate chips
  • 1 cup mini peanut butter cups
  • 1/2 cup powdered sugar
  • 1/4 cup vegetable oil
  • 3 large eggs
  • 1 tsp vanilla extract

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • electric mixer or whisk
  • Spatula
  • Measuring cups and spoons
  • knife

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the chocolate cake mix, eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.
  3. Pour the batter into the prepared baking dish, spreading it evenly.
  4. In a separate bowl, mix the creamy peanut butter and powdered sugar until well combined.
  5. Drop spoonfuls of the peanut butter mixture over the cake batter, then use a knife to swirl it gently into the batter.
  6. Sprinkle the chocolate chips and mini peanut butter cups over the top of the cake.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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.