Peanut Butter Cup Dump Cake
An easy, decadent dessert with layers of peanut butter, chocolate cake mix, and melty peanut butter cups—ready in 50 minutes!
Ingredients
Base Layers:
- 1 15.25 oz box chocolate cake mix
- 1 cup creamy peanut butter
- 1 14 oz can sweetened condensed milk
Mix-Ins & Toppings:
- 1½ cups chopped peanut butter cups divided
- ½ cup 1 stick unsalted butter, melted
- 1 cup milk chocolate chips
Optional Garnish:
- Whipped cream or vanilla ice cream
Instructions
Prep the Pan:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Layer the Base:
- Spread peanut butter evenly on the dish bottom.
- Sprinkle ¾ cup chopped peanut butter cups over the peanut butter.
- Pour sweetened condensed milk evenly over the candy.
Add Dry Ingredients:
- Sprinkle dry cake mix over the milk (do not stir).
- Drizzle melted butter to moisten the cake mix.
Top & Bake:
- Add remaining ¾ cup peanut butter cups and chocolate chips.
- Bake for 35–40 minutes until bubbly and crisp on top.
Serve:
- Cool for 10 minutes. Serve warm with ice cream.
Notes
- Storage: Keep covered at room temp for 2 days or freeze for 3 months.
- Substitutions: Use gluten-free cake mix or almond butter for dietary needs.
- Pro Tip: For extra crunch, add pretzels or peanuts before baking.