Peanut Butter Cup Dump Cake

Peanut Butter Cup Dump Cake

Warm, chocolaty, and loaded with peanut butter goodness, this Peanut Butter Cup Dump Cake is the kind of dessert that feels like a hug on a plate. The batter bakes into a moist, tender cake with pockets of creamy peanut butter woven throughout, and the melted chocolate chips create little bursts of rich chocolate in every bite. The aroma while it bakes is pure comfort, a mix of cocoa and toasted peanut butter that fills the kitchen and invites everyone to gather. This recipe is ideal for busy weeknights, potlucks, or when you want an impressive dessert without fuss. If you enjoy one-pan, no-fuss sweets, you might also like a twist on dump cake classics such as the banana split dump cake for more inspiration.

Ingredients

• 1 box (15.25 oz) chocolate cake mix, for the cake base and structure.
• 1 cup creamy peanut butter, for richness and classic peanut butter flavor that blends into the batter.
• 3 large eggs, to bind the batter and give the cake lift.
• 1 cup milk, for moisture and to create a smooth batter.
• 1 cup chocolate chips, to add pockets of melted chocolate on top and inside.
• Powdered sugar, for dusting the cooled cake and adding a pretty, sweet finish.

For other easy dump cake ideas, take a look at this banana split dump cake variation.

Step-by-Step Instructions

1. Preheat and prepare. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with a light coating of oil or nonstick spray. This helps the cake release easily after baking.
2. Combine the wet and dry. In a large mixing bowl, add the chocolate cake mix, creamy peanut butter, eggs, and milk. Use a whisk or electric mixer to blend until smooth and fully combined, scraping the sides as needed.
3. Transfer to the pan. Pour the batter into the prepared 9×13 inch baking dish and spread it evenly with a spatula so the surface is level.
4. Add chocolate chips. Sprinkle the 1 cup chocolate chips evenly over the top of the batter. This gives melted pockets of chocolate throughout the finished cake.
5. Bake. Place the dish in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool and finish. Let the cake cool in the pan for 10 to 15 minutes. Dust the top lightly with powdered sugar before slicing and serving.

Tip: If the top browns too quickly, tent a piece of foil loosely over the pan for the last 5 to 10 minutes of baking.

You can find a similar quick method in a butter pecan cake post that uses the same simple approach.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 30 to 35 minutes
• Total Time: 40 to 45 minutes
• Servings: 12 slices
• Calories: Approximately 360 kcal per serving

If you enjoy a chocolate and caramel pairing, consider this chocolate caramel dump cake recipe for another easy dessert idea.

Tips, Storage & Variations

• Small tips: Bring the peanut butter to room temperature if it is very firm so it blends more easily into the batter. Use an offset spatula to smooth the batter for even baking.
• Storage: Store leftovers covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently in the microwave for a few seconds to restore softness.
• Freezing: Cool completely, then wrap the cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Flavor variations using only the provided ingredients:
  • Swirled peanut butter: Dollop extra creamy peanut butter over the batter before baking and use a knife to swirl it into the top for pockets of peanut butter.
  • Extra chocolate: Stir half of the chocolate chips into the batter and sprinkle the rest on top for more melty chocolate throughout.
  • Powdered sugar finish: For a sweeter visual, dust powdered sugar after cooling and serve warm for contrast between warm cake and the cool dusting.

For more topping ideas and presentation inspiration, see this chocolate caramel dump cake post.

FAQ

1. How long does the cake need to cool before serving?
   Let it cool for 10 to 15 minutes so it sets and is easier to slice, then dust with powdered sugar and serve.
2. Can I use crunchy peanut butter instead of creamy?
   Yes, but the batter may have small bits of peanut for texture. It will still bake fine.
3. Do I need to pre-mix the chocolate chips into the batter?
   No, the recipe instructs you to sprinkle the chocolate chips on top so they melt into pockets during baking.
4. Will the cake be very sweet?
   The cake is moderately sweet from the chocolate mix and chips, balanced by the savory richness of peanut butter.
5. Can I make this in a different size pan?
   The recipe is tested for a 9×13 inch pan. A different pan will change thickness and baking time.

People Also Ask

1. What is a dump cake?
   A dump cake is an easy dessert where simple ingredients are combined and baked with minimal mixing, often using a boxed cake mix.
2. Why did my dump cake sink in the middle?
   Sinking can happen if the oven temperature is too low or if the cake is underbaked, so test with a toothpick and bake until mostly clean.
3. Can I use low-fat milk for this recipe?
   Yes, low-fat milk will work but the cake may be slightly less rich than with whole milk.
4. How do I know when the cake is done?
   Insert a toothpick into the center; it should come out clean or with a few moist crumbs, not wet batter.
5. Is it okay to serve this warm?
   Yes, warm slices are lovely and the chocolate chips will be melty. Cool slightly for cleaner slices.
6. Can I prep this ahead of time?
   You can mix the batter and refrigerate it in the pan for a few hours before baking, but add chocolate chips just before baking for best texture.
7. What does powdered sugar add to this cake?
   Powdered sugar adds a light sweetness and a pretty, bakery style finish to the top of the cooled cake.

Conclusion

This Peanut Butter Cup Dump Cake is an easy, crowd-pleasing dessert that combines chocolate and peanut butter in a simple one-pan bake. If you want to compare variations or see a similar take on this dessert, check out the detailed writeup at Peanut Butter Cup Dump Cake – Dinners, Dishes, and Desserts. For another chocolate and peanut butter inspired version, take a look at Chocolate Peanut Butter Dump Cake – Words of Deliciousness. Give this recipe a try, share it with friends, and enjoy a cozy, indulgent treat.

Peanut Butter Cup Dump Cake

Print Recipe

A warm, chocolaty dessert cake loaded with peanut butter goodness, perfect for busy weeknights or potlucks.

• Author: hannah-reed
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 box (15.25 oz) chocolate cake mix
• 1 cup creamy peanut butter
• 3 large eggs
• 1 cup milk
• 1 cup chocolate chips
• Powdered sugar, for dusting

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. Combine the chocolate cake mix, creamy peanut butter, eggs, and milk in a large mixing bowl. Mix until smooth.
3. Transfer the batter into the prepared baking dish and spread evenly.
4. Add the chocolate chips evenly over the batter.
5. Bake for 30 to 35 minutes, or until a toothpick comes out clean.
6. Cool for 10 to 15 minutes and dust with powdered sugar before serving.

Notes

If the top browns too quickly, tent with foil during the last few minutes of baking. Store leftovers covered at room temperature or in the refrigerator.

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 22g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 50mg

Keywords: dump cake, peanut butter, chocolate dessert, easy dessert