Description
This peanut butter cup dump cake recipe is the ultimate no-fuss dessert—rich, gooey, and loaded with chocolate and peanut butter flavor. Made with just 5 simple ingredients and zero mixing required, it bakes up into a soft, layered treat that’s perfect for weeknights, parties, or whenever you’re craving something sweet and comforting. Serve it warm with ice cream or chilled for a firmer texture. Either way, it’s a crowd-pleaser every time.
Ingredients
1 box (15.25 oz) chocolate cake mix
2 cups chopped peanut butter cups
1 can (14 oz) sweetened condensed milk
½ cup unsalted butter, sliced into thin pats
½ cup chocolate chips (optional)
Instructions
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
Spread chopped peanut butter cups evenly over the bottom of the dish.
Sprinkle the dry chocolate cake mix over the candy layer—do not stir.
Drizzle sweetened condensed milk evenly across the surface.
Place butter slices evenly across the top.
Add chocolate chips if using.
Bake for 35–40 minutes, or until the top is golden and the edges are bubbling.
Let cool for 10–15 minutes before serving warm.
Notes
You can use mini peanut butter cups, full-size, or even the unwrapped ones—just chop them coarsely.
For a nuttier flavor, sprinkle chopped roasted peanuts on top before baking.
If your cake mix is extra dry after baking, drizzle a little warm milk or cream before serving.
Want more chocolate? Use chocolate pudding mix instead of cake mix for a fudgier layer.
This peanut butter cup dump cake recipe is flexible—try using brownie mix or swapping in caramel chips for fun variations.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of 9x13 dish)
- Calories: 420
- Sugar: 36g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 25 mg