Introduction

This Peanut Butter Cup Dump Cake is a rich and indulgent dessert that combines chocolate, peanut butter, and caramel in an easy, no-mixing-required recipe. Perfect for those who want a decadent treat with minimal effort, this cake is gooey, sweet, and simply irresistible.

Peanut Butter Cup Dump Cake Recipe - Recipe Image

Ingredients

1 box chocolate cake mix
1 cup smooth peanut butter
1 can (14 oz) sweetened condensed milk
1/2 cup caramel sauce
1 1/2 cups chopped mini peanut butter cups, divided
1/2 cup chocolate chips or melting chocolate, melted
1/4 cup crushed graham crackers or cookies (optional)

Instructions

Step 1: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: Pour the dry cake mix evenly into the prepared dish; do not stir.
Step 3: Drizzle the sweetened condensed milk and melted peanut butter over the cake mix. Lightly swirl with a spoon to combine slightly.
Step 4: Sprinkle half of the chopped peanut butter cups evenly on top, then drizzle with caramel sauce.
Step 5: Bake uncovered for 30 to 35 minutes, until the edges are set and the center remains slightly gooey.
Step 6: Allow the cake to cool for 10 minutes, then top with the remaining peanut butter cups, melted chocolate, and optional crushed graham crackers or cookies.
Step 7: Serve warm, optionally with ice cream or whipped cream for an extra indulgence.

Tips & Variations

To keep the cake gooey, avoid overbaking—the center should still jiggle slightly when done.
Substitute almond butter or cookie butter for peanut butter for a different flavor twist.
Use parchment paper under the cake mix for easier cleanup.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual servings gently in the microwave for about 20-30 seconds to restore gooey warmth. Note that the cake’s texture may firm up when chilled but softens nicely when warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, you can use crunchy peanut butter, but the texture of the cake surface will be slightly different with more peanut bits.

Do I have to use caramel sauce?

Caramel adds a lovely sweetness and richness, but you can omit it or substitute with chocolate sauce if you prefer.

Peanut Butter Cup Dump Cake Recipe

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4.9 from 144 reviews

This indulgent Peanut Butter Cup Dump Cake combines the rich flavors of chocolate cake mix, creamy peanut butter, and sweet caramel sauce to create an easy-to-make dessert that’s perfect for peanut butter and chocolate lovers. Loaded with chopped peanut butter cups and topped with melted chocolate and optional crushed cookies, this gooey, melt-in-your-mouth cake is baked in a single dish with minimal effort.

Author: zara
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 box chocolate cake mix

Wet and Toppings

1 cup smooth peanut butter
1 can (14 oz) sweetened condensed milk
1/2 cup caramel sauce
1 1/2 cups chopped mini peanut butter cups, divided
1/2 cup chocolate chips or melting chocolate, melted
1/4 cup crushed graham crackers or cookies (optional)

Instructions

Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the cake does not stick and bakes evenly.
Add Cake Mix: Pour the dry chocolate cake mix evenly into the prepared baking dish without stirring it to maintain the layering effect.
Drizzle Sweetened Condensed Milk and Peanut Butter: Drizzle the sweetened condensed milk evenly across the top of the cake mix. Then drizzle the melted smooth peanut butter over it and lightly swirl with a spoon to combine without mixing thoroughly.
Add Peanut Butter Cups and Caramel: Sprinkle half of the chopped mini peanut butter cups evenly on top. Drizzle the caramel sauce over this layer for added sweetness and gooey texture.
Bake: Bake the dish uncovered for 30 to 35 minutes, or until the edges are set and the center remains slightly gooey, which ensures a moist and rich texture.
Cool and Add Toppings: Let the cake cool for about 10 minutes. Then top with the remaining chopped peanut butter cups, drizzle with melted chocolate, and optionally sprinkle with crushed graham crackers or cookies for added crunch and flavor.
Serve: Serve warm. For an extra decadent treat, add a scoop of ice cream or a dollop of whipped cream when serving.

Notes

For best gooey texture, avoid overbaking; the center should jiggle slightly when done.
You can substitute peanut butter with almond or cookie butter for a different flavor profile.
If desired, use parchment paper to line the baking dish for easier cleanup.
This cake is best served warm and fresh, but leftovers can be refrigerated and gently reheated.

Keywords: peanut butter cup dump cake, easy peanut butter dessert, chocolate peanut butter cake, no-mix cake, peanut butter caramel dessert