Peanut Butter Cup Dump Cake

I threw this Peanut Butter Cup Dump Cake together a few months back when it was pouring rain and I was stuck inside with a serious sweet tooth. Honestly, it might be the easiest dessert I've ever made that actually impressed people! You basically just dump some stuff in a bowl, stir it up, and somehow end up with this crazy good gooey cake that tastes like a giant peanut butter cup.

I brought this to my neighbor Jen's potluck last month and her husband literally followed me to my car afterward to get the recipe. My son's teenage friends now request it by name whenever they come over, which almost never happens with homemade stuff!

Perfect Ingredients

Base Elements

That boxed chocolate cake mix is the shortcut that makes this so easy. Regular creamy peanut butter (nothing fancy needed). Veggie oil keeps it from drying out. Eggs to hold everything together so it's not just a pan of goop.

Flavor Boosters

Chopped up peanut butter cups create these amazing little pockets throughout. Regular chocolate chips for extra melty bits. Splash of vanilla because it just makes everything better. I use whole milk instead of water - makes a huge difference.

One time I only had crunchy peanut butter in the pantry and was too lazy to go to the store, so I used that instead. Turned out it was actually pretty good - added some nice texture! I've also tried it with dark chocolate cake mix when I was feeling fancy, and that was even more rich.

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Simple Preparation

Quick Assembly

The beauty of this thing is how little effort it takes. I just dump the cake mix and peanut butter in a bowl and mix it together with my hands until it gets crumbly. Then add in all the wet stuff and stir until it's smooth. I fold in the chocolate chips and peanut butter cup pieces at the end - don't overmix or you'll lose those chunky bits.

Baking Tips

My oven's super temperamental, so I've learned to start checking around 30 minutes. You want the edges to look set but the middle should still jiggle a little bit. It'll firm up as it cools, and that's how you get that perfect gooey-but-not-raw texture.

Serving Strategy

This cake is decent at room temp, but it's absolutely killer when it's a little warm with some vanilla ice cream on top. The ice cream starts to melt into the cake and it's just ridiculous. My kids can't wait long enough for it to cool properly, but it's worth the wait!

I screwed up the first time I made this because I got impatient and tried cutting into it straight from the oven. Total mess! Delicious mess, but still. Now I force myself to wait at least 15 minutes, and it's so much easier to get clean slices.

My first attempt ended up kind of dry because I left it in too long (was on the phone with my sister and totally forgot about it). Now I'd rather pull it out a little early than risk overbaking. You want that moist, almost pudding-like center.

Creative Variations

I've played around with this recipe a bunch of times. Once I took some extra peanut butter, microwaved it for like 15 seconds so it was runny, then swirled it into the top of the batter before baking. Created these amazing peanut butter pockets throughout. Another time I had some leftover caramel sauce in the fridge, so I poured half the batter in the pan, drizzled the caramel all over, then added the rest of the batter. The caramel got all melty and gooey as it baked. So good. Oh, and if you're into that sweet-salty thing, try sprinkling some crushed pretzels on top before baking. Adds this awesome crunch that works really well with the soft cake underneath.

Perfect Pairings

Vanilla ice cream is the obvious choice here, but I tried it with coffee ice cream once when that's all we had, and it was amazing - the coffee flavor with the chocolate and peanut butter was surprisingly awesome. When my sister's family comes over, I put out little bowls of toppings - hot fudge, caramel, whipped cream, extra peanut butter cups - and let everyone build their own dessert. The kids go nuts for it. Don't forget something to wash it down! Tall glass of cold milk for the kids, and I'm not gonna lie - a glass of red wine goes surprisingly well with this if you're having it after dinner.

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Chef's Notes

If you want it super gooey in the middle, pull it out about 5 minutes early. Sprinkle some flaky salt on top right before serving - sounds weird but it's awesome. If you need it to look fancy, just dust some powdered sugar over the top.

This Peanut Butter Cup Dump Cake has become my go-to when I need something sweet without a ton of effort. There's just something so satisfying about making something this good when you barely had to try. The chocolate-peanut butter combo is a classic for a reason, and this cake lets those flavors do their thing. My mom even asked for the recipe, which is basically the highest compliment possible since she's the one who taught me to bake!

Frequently Asked Questions

→ Can I use crunchy peanut butter instead of creamy?

Yes! Crunchy peanut butter will add extra texture to your cake, which some people prefer.

→ How do I store leftovers?

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

→ Can I freeze this cake?

Yes, wrap individual slices or the entire cake tightly and freeze for up to 3 months. Thaw at room temperature before serving.

→ What can I use instead of peanut butter cups?

Try Reese's Pieces, peanut butter chips, or a mix of chocolate and peanut butter chips as alternatives.

→ Can I make this cake gluten-free?

Yes, just use a gluten-free chocolate cake mix and ensure all other ingredients are gluten-free.