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Peanut Butter Cup Dump Cake Recipe

Peanut Butter Cup Dump Cake Recipe

Olivia Brooks
Try this Peanut Butter Cup Dump Cake made with sweetened condensed milk, cake mix, peanut butter cups, and melted butter.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 480 kcal

Equipment

  • 9x13-inch baking dish
  • Mixing bowl (for optional layering step)
  • Measuring cups
  • Knife for chopping peanut butter cups
  • Spatula
  • Oven mitts

Ingredients
  

  • 1 box 15.25 oz chocolate cake mix
  • 1 can 14 oz sweetened condensed milk
  • 1 cup creamy peanut butter
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter melted
  • 1 1/2 cups chopped peanut butter cups about 12 regular-size cups
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 teaspoon salt
  • Optional for serving:
  • Vanilla ice cream
  • Extra chopped peanut butter cups
  • Warm chocolate syrup

Instructions
 

Step 1: Preheat the Oven

  • Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish with butter or nonstick spray.

Step 2: Create the Gooey Base

  • In a bowl, whisk together the sweetened condensed milk, creamy peanut butter, and whole milk until smooth. The mixture should be thick but pourable.
  • Pour this mixture evenly into the prepared baking dish. This becomes the rich, gooey bottom layer.

Step 3: Add the Peanut Butter Cups

  • Sprinkle the chopped peanut butter cups evenly over the peanut butter mixture. Add the chocolate chips on top. Try to distribute everything evenly so every bite gets some chocolate.

Step 4: Add the Cake Mix

  • Evenly sprinkle the dry chocolate cake mix directly over the top. Do not mix it in. Just spread it gently with a spatula so it covers the surface.

Step 5: Add Butter

  • Slowly drizzle the melted butter over the dry cake mix. Try to cover as much of the surface as possible. The butter will soak into the cake mix while baking.
  • Sprinkle the salt lightly over the top to balance the sweetness.

Step 6: Bake

  • Bake for 40–45 minutes. The top should look set and slightly crisp, while the center will still be soft and gooey underneath.
  • Do not overbake. You want that molten texture.

Step 7: Cool Slightly and Serve

  • Let the cake rest for about 10–15 minutes before serving. Scoop it warm into bowls and top with vanilla ice cream if desired.

Notes

  1. Use room temperature peanut butter so it mixes smoothly.
  2. Chop peanut butter cups into chunks, not tiny pieces.
  3. Do not stir the layers once assembled.
  4. Slightly underbake for a gooier texture.
  5. Let it rest before scooping so it sets slightly.
Keyword Peanut Butter Cup Dump Cake Recipe