Craving something rich, gooey, and indulgent? This Peanut Butter Cup Dump Cake is the ultimate dessert for chocolate and peanut butter lovers. It’s quick to prepare, loaded with peanut butter cups and chocolate chips, and bakes into a decadent treat that’s perfect for any occasion—whether it’s a weekend gathering, a holiday dessert table, or just a sweet craving that won’t quit.
Even better? You don’t need any fancy tools or advanced baking skills—just one bowl, one pan, and a serious sweet tooth.
Table of Contents
Why You’ll Love This Recipe
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Quick to prep – only 15 minutes of hands-on time
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Loaded with chocolate + peanut butter flavor
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Perfect for sharing – yields 12 rich servings
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Beginner-friendly – no mixers or layers to worry about
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Can be made ahead – tastes even better the next day
Ingredients
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1 box chocolate cake mix
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1 cup creamy peanut butter
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1 cup milk
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1/2 cup vegetable oil
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3 large eggs
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1 teaspoon vanilla extract
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1 cup chocolate chips
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1 cup peanut butter cups, chopped
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1 cup powdered sugar (for optional topping)
Instructions
1. Prep the Pan and Oven
Preheat your oven to 350°F (175°C).
Grease a 9×13 inch baking dish with nonstick spray or butter.
2. Make the Base
In a large mixing bowl, combine the chocolate cake mix and creamy peanut butter.
Use a fork or spatula to mix until a crumbly texture forms.
3. Create the Batter
Add in the milk, vegetable oil, eggs, and vanilla extract.
Stir until smooth and well combined—don’t overmix.
4. Add the Good Stuff
Gently fold in the chocolate chips and chopped peanut butter cups.
Make sure they’re evenly distributed throughout the batter.
5. Bake the Cake
Spread the batter evenly into your prepared baking dish.
Smooth the top for even baking.
Bake for 35 minutes or until the cake is set and a toothpick comes out with just a few moist crumbs.
6. Cool and Finish
Allow the cake to cool completely in the pan on a wire rack.
Dust the top with powdered sugar before serving for a pretty, sweet finish.
Tips for Success
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Let the cake cool fully before cutting for clean, neat slices
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Use a mix of mini and full-size peanut butter cups for texture contrast
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Top with a scoop of vanilla ice cream while warm for an extra decadent treat
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Use room-temperature eggs and milk for better batter consistency
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Want a gooier cake? Slightly underbake by 2–3 minutes
Final Thoughts
This Peanut Butter Cup Dump Cake is everything you want in a dessert—easy, over-the-top delicious, and guaranteed to impress. The combination of rich chocolate, creamy peanut butter, and melty candy pieces gives each bite an explosion of flavor.
Whether you make it for a potluck, birthday, or lazy Sunday, it’s bound to disappear fast. Best of all, it reheats beautifully and can even be frozen for future indulgences.
Share Your Creations
Tried this peanut butter-packed delight?
Leave a comment below and let us know how it turned out!
Did you switch up the candy or use a different cake mix? We’d love to hear your twists and tips!
Peanut Butter Cup Dump Cake
Pin Recipe
Ingredients
Method
-
Preheat your oven to 350°F (175°C).
-
Grease a 9×13 inch baking dish with nonstick spray or butter.
-
In a large mixing bowl, combine the chocolate cake mix and creamy peanut butter.
-
Use a fork or spatula to mix until a crumbly texture forms.
-
Add in the milk, vegetable oil, eggs, and vanilla extract.
-
Stir until smooth and well combined—don’t overmix.
-
Gently fold in the chocolate chips and chopped peanut butter cups.
-
Make sure they’re evenly distributed throughout the batter.
-
Spread the batter evenly into your prepared baking dish.
-
Smooth the top for even baking.
-
Bake for 35 minutes or until the cake is set and a toothpick comes out with just a few moist crumbs.
-
Allow the cake to cool completely in the pan on a wire rack.
-
Dust the top with powdered sugar before serving for a pretty, sweet finish.
