Name: Peanut Butter Cup Dump Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 box chocolate cake mix (dry); 1 box (3.9 oz) instant chocolate pudding mix (optional); 2 cups mini or chopped peanut butter cups; 1/4 cup creamy peanut butter (optional, for drizzling); 1 cup milk or evaporated milk; 1/2 cup butter (1 stick), sliced into thin pats; 1/2 cup chocolate chips or peanut butter chips (optional)

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Peanut Butter Cup Dump Cake is my ultimate lazy-day dessert—rich, gooey, and packed with all the chocolate-peanut butter goodness I crave. I love how ridiculously easy it is to make: no mixing bowls, no fancy tools—just layer, bake, and dig in. Every bite is loaded with melty peanut butter cups, moist chocolate cake, and a buttery topping that’s impossible to resist.

Why You’ll Love This Recipe

I love this recipe because it’s as low-effort as it is indulgent. All I have to do is “dump” the ingredients into a baking dish and let the oven do the work. It’s perfect for last-minute gatherings, potlucks, or when I want a decadent dessert without a lot of prep. The peanut butter cups melt into little pockets of sweetness, and the cake mix gives it that rich, fudgy texture I can’t get enough of. Peanut Butter Cup Dump Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chocolate cake mix (dry)
Instant chocolate pudding mix (optional, for extra richness)
Mini or chopped peanut butter cups
Creamy peanut butter (optional, for drizzling)
Milk or evaporated milk (for moisture)
Butter (sliced into thin pats)
Chocolate chips or peanut butter chips (optional for topping)

Directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
I scatter the chopped peanut butter cups evenly across the bottom of the dish.
If using pudding mix, I sprinkle it over the peanut butter cups.
I sprinkle the dry chocolate cake mix evenly on top—no mixing required.
I drizzle milk (or pour it evenly) over the cake mix to help it soak in and become moist during baking.
I drop spoonfuls of peanut butter or drizzle it lightly over the top, then add the pats of butter across the surface.
I top it off with a handful of chocolate or peanut butter chips if I want extra richness.
I bake it for 35–40 minutes, or until the top is bubbly and the center is mostly set (it should be gooey, not dry).
I let it cool slightly before serving—it’s great warm, especially with a scoop of vanilla ice cream.

Servings and timing

This recipe serves 10 to 12 people.
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes

Variations

Sometimes I swap the chocolate cake mix for a fudge brownie mix or a devil’s food cake mix for deeper chocolate flavor. I’ve also added chopped peanuts for crunch or swirled in Nutella for a fun twist. If I want more peanut butter flavor, I use a peanut butter cake mix instead. For an ultra-rich version, I drizzle sweetened condensed milk on top before baking. Peanut Butter Cup Dump Cake

Storage/reheating

I store leftovers covered in the fridge for up to 4 days. To reheat, I microwave a portion for 15–20 seconds until warm and gooey again. I don’t recommend freezing the baked cake, as the texture can change, but the unbaked ingredients can be layered and frozen ahead, then baked straight from frozen with extra baking time.

FAQs

Do I need to mix the cake mix?

Nope! That’s the beauty of a dump cake—I just layer the dry cake mix right on top. The moisture from the butter and milk brings everything together as it bakes.

Can I use full-size peanut butter cups?

Yes, I just chop them into smaller pieces. Mini peanut butter cups are easier to layer evenly, but both work.

What’s the texture supposed to be like?

It should be soft and gooey in the center with a slightly crisp, buttery topping. It’s not a firm cake—more like a molten dessert casserole.

Can I make this ahead of time?

Yes, I can assemble it a few hours ahead and refrigerate it until ready to bake. I just wait to add the butter slices until just before baking.

Is it too sweet?

It’s definitely a rich dessert, but the balance of chocolate and peanut butter makes it super satisfying. I often serve it with unsweetened whipped cream or vanilla ice cream to cut the sweetness.

Conclusion

Peanut Butter Cup Dump Cake is everything I want in a quick, no-fuss dessert—rich, gooey, chocolatey, and bursting with peanut butter flavor. It’s perfect for parties, potlucks, or whenever I need a dessert that impresses with minimal effort. Once I made it, it instantly became a regular in my treat rotation.