Peanut Butter Cup Dump Cake cravings hit hard on weeknights, and this is the no-fuss dessert I reach for when I want something warm, gooey, and ridiculous in the best way. You don’t need a mixer, and you won’t be washing a million bowls. I call it my lazy-day hero because it tastes like a bakery treat yet lives in the real world of busy schedules. If you love peanut butter and chocolate, this will be your new favorite. Today I’m walking you through my Delicious Peanut Butter Cup Dump Cake Recipe! with all my shortcuts and tips so it turns out perfect every time. Ready to bake with me?
What is a Dump Cake
A dump cake is the easiest kind of dessert you can make. Think of it as a cross between a cake and a cobbler. You “dump” simple ingredients into a pan, layer them, and let the oven do the magic. No whisking butter and sugar, no creaming, no fancy steps. The classic version uses pie filling and a boxed cake mix with butter over the top, and it bakes into a bubbly, golden-crisp, spoonable cake.
For this version, we swap fruit for a chocolate peanut butter combo that is rich and decadent. It’s got chopped peanut butter cups, chocolate chips, a drizzle of warm peanut butter, and a shower of dry cake mix on top. Melted butter ties it together and creates a crispy, candy-studded crust. If you’re here because you loved my easy fruit versions, try this blueberry dump cake next for something bright and sweet.
Simple ingredients. Minimal dishes. Big payoff. That’s the heart of any good dump cake, and why I make this for last-minute movie nights and casual potlucks.
How to Make a Dump Cake
Here’s the game plan for my Delicious Peanut Butter Cup Dump Cake Recipe! You’ll layer everything in a 9×13 pan, bake until bubbly, and scoop it while it’s still warm. You can totally keep it rustic. That’s part of the charm.
Ingredients
- 1 box chocolate fudge cake mix, 15.25 ounces
- 1.5 to 2 cups chopped peanut butter cups, plus a few extra for the top
- 1 cup semisweet chocolate chips
- 1/2 cup peanut butter chips or butterscotch chips, optional but fun
- 1 can sweetened condensed milk, 14 ounces
- 1/2 cup creamy peanut butter, warmed until pourable
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional toppings: flaky sea salt, chopped roasted peanuts, vanilla ice cream
Step-by-step
- Preheat oven to 350°F. Lightly grease a 9×13 baking dish.
- Scatter chopped peanut butter cups, chocolate chips, and peanut butter chips evenly in the pan.
- Drizzle sweetened condensed milk over the candy layer. Add vanilla and a pinch of salt.
- Warm the peanut butter until it’s smooth and pourable. Drizzle it all over.
- Evenly sprinkle the dry cake mix across the top. Don’t clump it in one spot. Spread it out so every bite gets some.
- Pour melted butter over the cake mix as evenly as you can. If a few dry patches remain, it’s fine.
- Bake for 35 to 45 minutes, until the edges are bubbling and the top looks set and a bit crisp. If dry spots remain after 25 minutes, add a few extra tablespoons of melted butter and continue baking.
- Let it rest 15 minutes. Scoop into bowls and finish with ice cream or whipped cream.
Serving ideas
I love a warm scoop with vanilla ice cream and a pinch of flaky sea salt. A drizzle of chocolate fudge sauce is never a bad idea. If you want a little crunch, sprinkle chopped salted peanuts on top right before serving. And if you want a peanut butter two-for-one dessert night, bake a quick batch of these soft peanut butter cookies to go with it. That combo makes any ordinary weeknight feel special.
“I made this for my book club and not a crumb was left. Everyone asked for the recipe and they could not believe it started with a cake mix.”
Pro tip: This dessert thickens as it cools. If you prefer it extra gooey, serve it warm. For cleaner scoops, let it cool another 20 minutes. Oh, and remember, the number one rule of a dump cake is simple but important: Do not stir after adding the dry cake mix and butter. Trust the process, and the oven will do the rest. 
More Chocolate Dessert Recipes
If chocolate is your love language, I’ve got you. When you want something snappy and shareable, make a pan of dark chocolate peanut butter bark. It sets fast, packs beautifully, and tastes like a candy shop creation. If you’re craving a showstopper for a celebration, this triple chocolate cheesecake is dense, creamy, and unapologetically rich. Both pair perfectly with a cup of coffee or a cold glass of milk.
You know I love everyday treats too. Simple brownies, chocolate cupcakes, and skillet cookies all get plenty of rotation in my kitchen. I rotate recipes depending on who’s coming over, but when in doubt, this cake always gets smiles.
Other Recipes You Might Like
If you like the playful, candy-filled vibe of this cake, try mix-and-match desserts that lean into texture and nostalgia. Think layered bar cookies, poke cakes with pockets of sweet sauce, and no-bake cups for when you don’t want to turn on the oven. I also love pairing gooey desserts with something crunchier on the side, like toffee-topped treats or honey-roasted nuts.
Hosting a casual get together? Make this cake and set out small bowls of toppings: mini marshmallows, chocolate sauce, caramel sauce, chopped nuts, and extra peanut butter cups. A DIY dessert bar always gets people talking, and anyone can customize their bowl to be extra chocolatey or extra salty, depending on their vibe.
If you prefer single-serve desserts, spoon warm cake into small jars and top with whipped cream, then pop on lids for easy transport. It’s road-trip friendly and makes a fun picnic treat. Totally not fancy, just really good.
Tips for Perfecting Your Dump Cake
Even though this recipe is forgiving, a few smart moves make it extra dreamy. These tips come from a lot of late-night baking and more than a few last-minute emergencies when dessert had to be on the table fast. This is the stuff I wish I’d known earlier.
- Use a 9×13 pan so the layers bake evenly. A smaller pan runs the risk of a gooey center that won’t set.
- Warm the peanut butter so it drizzles smoothly. This helps it spread into every corner.
- Sprinkle the cake mix in an even layer. If you dump it in piles, it can stay floury in those spots.
- Melted butter is your secret weapon. Make sure to pour it across the surface so most of the cake mix is moistened.
- Let it rest before serving. Fifteen minutes makes the texture settle into that perfect scoopable state.
- Try half milk chocolate chips and half semisweet chips for better balance.
- Finish with a tiny pinch of flaky sea salt to make all the flavors pop.
- If you love peanut butter nostalgia, keep the theme going with lunch lady peanut butter bars another easy crowd-pleaser.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat scoops in the microwave for 20 to 30 seconds until soft and melty again. You can freeze leftovers in single portions for up to a month. Thaw overnight in the fridge, then warm gently. A splash of cream or a small drizzle of milk helps revive the gooey texture if it seems too thick after chilling.
These little habits help this Delicious Peanut Butter Cup Dump Cake Recipe! shine every time. If you bake it once, your family will ask for it on repeat. It’s one of those recipes that becomes a tradition before you realize it.
Common Questions
Can I use yellow cake mix instead of chocolate?
Yes, it works. The flavor will lean more peanut butter and less chocolate. Add extra chocolate chips if you want more cocoa richness.
Can I make it dairy-free?
Use a dairy-free cake mix, vegan butter, and coconut-sweetened condensed milk. Choose dairy-free chocolate and skip the peanut butter cups or use a dairy-free alternative.
What’s the best way to know it’s done?
Look for bubbling edges and a mostly set top that’s lightly crisp. A few soft spots are fine, but the center shouldn’t look raw.
Can I prep it ahead?
You can assemble the candy layer and have the cake mix measured and ready, but don’t add the butter until right before baking. Bake fresh for the best texture.
How do I keep the top from being powdery?
Pour melted butter as evenly as possible and gently tap the pan on the counter to help the mix settle. If needed, add a few tablespoons more melted butter halfway through baking.
Let’s Get This Sweet Party Started
If you’ve been waiting for a sign to try this, here it is. This Delicious Peanut Butter Cup Dump Cake Recipe! is forgiving, fast, and always a hit. For more inspiration and variations, check out this take on a classic Peanut Butter Cup Dump Cake and another fun twist from Chocolate Peanut Butter Dump Cake – Mom Loves Baking. Grab a spoon, some ice cream, and a friend, and you’ve got dessert magic waiting in the oven. I can’t wait to hear how yours turns out.
Peanut Butter Cup Dump Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13 baking dish.
- Scatter chopped peanut butter cups, chocolate chips, and peanut butter chips evenly in the pan.
- Drizzle sweetened condensed milk over the candy layer. Add vanilla and a pinch of salt.
- Warm the peanut butter until it’s smooth and pourable. Drizzle it all over.
- Evenly sprinkle the dry cake mix across the top, ensuring not to clump it in one spot.
- Pour melted butter over the cake mix as evenly as possible.
- Bake for 35 to 45 minutes until the edges are bubbling and the top looks set and a bit crisp.
- If dry spots remain after 25 minutes, add a few extra tablespoons of melted butter and continue baking.
- Let it rest for 15 minutes before scooping into bowls.
