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Peanut Butter Cup Dump Cake

A warm, gooey, and indulgent dessert that combines chocolate and peanut butter without the fuss of traditional baking.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main 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 Optional for added flavor
  • 1 can sweetened condensed milk, 14 ounces
  • 1/2 cup creamy peanut butter, warmed until pourable Warm for best drizzle
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 pinch salt
Optional Toppings
  • flaky sea salt
  • chopped roasted peanuts
  • vanilla ice cream

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13 baking dish.
  2. Scatter chopped peanut butter cups, chocolate chips, and peanut butter chips evenly in the pan.
  3. Drizzle sweetened condensed milk over the candy layer. Add vanilla and a pinch of salt.
  4. Warm the peanut butter until it’s smooth and pourable. Drizzle it all over.
  5. Evenly sprinkle the dry cake mix across the top, ensuring not to clump it in one spot.
  6. Pour melted butter over the cake mix as evenly as possible.
Baking
  1. Bake for 35 to 45 minutes until the edges are bubbling and the top looks set and a bit crisp.
  2. If dry spots remain after 25 minutes, add a few extra tablespoons of melted butter and continue baking.
  3. Let it rest for 15 minutes before scooping into bowls.

Notes

For a creamier bite, serve warm with vanilla ice cream. If you prefer a more set texture, let the cake cool for an additional 20 minutes.