Layer chocolate pudding, dry cake mix, peanut butter, melted butter, chocolate chips, and peanut butter cups in a baking dish to create a rich, gooey Peanut Butter Cup Dump Cake. This irresistible dessert transforms simple pantry staples into a decadent masterpiece that delivers maximum flavor with minimal effort. The magic of Peanut Butter Cup Dump Cake lies in how the chopped candy melts into the buttery cake mixture, forming luscious pockets of chocolate-peanut butter bliss in every bite. With its gooey center and slightly crisp top, it strikes the ideal balance between cake and cobbler — indulgent enough to satisfy serious sweet cravings, yet easy enough to whip up any day of the week.
Unlike fussy desserts that require precision and patience, this forgiving Peanut Butter Cup Dump Cake welcomes both novice and seasoned bakers thanks to its straightforward, no-fail method and crowd-pleasing results.
Why You’ll Love This Recipe
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Creates that perfect balance between effortless preparation and impressive results
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Combines the beloved chocolate-peanut butter flavor pairing in a warm, comforting cake form
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Works equally well for casual family desserts or dressed up for special occasions
I first made this Peanut Butter Cup Dump Cake for my son’s birthday when I was short on time but wanted something more memorable than a boxed mix. With guests arriving in under an hour, I raided my pantry and found a half-used bag of mini peanut butter cups left over from Halloween. What began as an “emergency dessert” quickly stole the spotlight — even my brother-in-law, who usually skips dessert, asked for seconds and quietly requested the recipe before heading home. That night, a tradition was born. And the sweetest part? My daughter, who typically insists on fancy store-bought birthday cakes, now requests “that peanut butter cup cake that’s all melty inside” for her big day.
Sometimes the best family traditions start with the simplest recipes — and this Peanut Butter Cup Dump Cake proves it.
📝 Ingredients for Peanut Butter Cup Dump Cake
These simple yet carefully chosen ingredients come together to create a rich, gooey, and ultra-satisfying Peanut Butter Cup Dump Cake. Each item plays a specific role in texture, flavor, and melt-in-your-mouth magic.
✅ 1 box chocolate cake mix (15.25 oz)
Acts as the structural base of the cake while delivering deep chocolate flavor. Any standard brand works well, but devil’s food cake mix adds even more richness. Ensure the mix is fresh and lump-free for the best texture.
✅ 1 cup creamy peanut butter
Provides smooth, nutty ribbons throughout the cake. Use a shelf-stable brand like Jif or Skippy, which retains structure and resists separating when baked. Let the peanut butter sit at room temperature to ensure easy layering.
✅ 1 cup milk
Adds moisture and helps activate the cake mix without the need for eggs or oil. Whole milk yields the richest, most tender crumb, but 2% milk also performs well. Make sure it’s at room temperature to blend seamlessly with the batter.
✅ 1/2 cup unsalted butter, sliced
Placed on top before baking, this butter melts into the dessert, forming a slightly crispy, golden crust. Use cold butter straight from the fridge so it melts gradually. For a more indulgent flavor, try a European-style butter with higher butterfat content.
✅ 2 cups mini peanut butter cups, unwrapped
The star of this Peanut Butter Cup Dump Cake! These melt into delicious, gooey pockets scattered throughout the dish. Miniature cups are ideal for even distribution, and should be fresh, without white bloom or chalky appearance.
✅ 1/2 cup semi-sweet chocolate chips (optional)
Perfect for chocolate lovers, these add extra gooeyness and intense chocolate flavor. Use high-quality chocolate chips that melt smoothly and won’t become waxy or gritty when baked. Optional, but highly recommended!
✅ 1/4 teaspoon salt
A small addition that makes a big difference. Salt enhances the chocolate and peanut butter flavors, cutting through the sweetness and adding depth. Choose fine sea salt or kosher salt for even distribution.
✅ 1 teaspoon vanilla extract
Adds warm, aromatic complexity and rounds out the flavor profile. Use pure vanilla extract rather than imitation — its natural depth complements the peanut butter cups beautifully. A good vanilla will have a rich aroma without strong alcohol overtones.
👩🍳 Step-by-Step Instructions – How to Make the Perfect Peanut Butter Cup Dump Cake
Step 1: Preheat and Prepare the Baking Dish
Preheat your oven to 350°F (175°C) and position the rack in the center. Lightly grease a 9×13-inch baking dish using butter or non-stick spray, making sure to coat all corners and sides. A glass or ceramic dish is ideal because it conducts heat evenly, helping achieve that gooey center typical of a great Peanut Butter Cup Dump Cake.
Step 2: Prepare the Peanut Butter Cups
Unwrap all mini peanut butter cups. If using full-size cups, cut them into quarters. Spread half of the cups evenly across the bottom of the prepared dish. This ensures that every bite includes a melted chocolate-peanut butter pocket. If using chocolate chips, sprinkle half of them over this layer.
Step 3: Sprinkle the Dry Cake Mix
Open the chocolate cake mix and sprinkle it dry over the peanut butter cups. Do not mix it with any liquids beforehand. Use a spoon or clean hand to spread the mix evenly, covering the entire surface. This dry layer will absorb moisture during baking and create a unique combination of textures.
Step 4: Add Remaining Peanut Butter Cups and Chocolate Chips
Sprinkle the remaining peanut butter cups and chocolate chips over the cake mix. This creates a hidden middle layer that adds gooey richness and surprise to each serving.
Step 5: Mix the Liquid Ingredients
In a microwave-safe bowl, combine 1 cup creamy peanut butter, 1 cup milk, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Heat in 30-second intervals, stirring between each, until smooth and pourable. Whisk well to ensure the salt and vanilla are evenly distributed.
Step 6: Pour the Liquid Over the Cake
Slowly drizzle the peanut butter-milk mixture over the surface of the dry cake mix. Pour in a spiral motion from the edges to the center. Do not stir. This layering technique allows the cake to form distinct textures while baking.
Step 7: Add the Butter
Cut 1/2 cup cold unsalted butter into 16 thin slices. Place them evenly across the top of the cake. The butter will melt and create a lightly crisp, golden crust that balances the soft interior.
Step 8: Bake Until Done
Place the baking dish in the oven and bake for 35–40 minutes. Begin checking at 30 minutes. The cake is ready when the edges are set, the top is golden brown, and the center is still slightly soft but no longer liquid. If the top browns too quickly, cover loosely with foil.
Step 9: Let the Cake Rest
Remove from the oven and let rest for 15–20 minutes. This cooling time allows the cake to set while remaining warm and gooey inside. The peanut butter cups will firm slightly, creating rich pockets throughout.
Step 10: Serve and Enjoy
Scoop the Peanut Butter Cup Dump Cake into bowls — don’t try to slice it like a traditional cake. Top each serving with vanilla ice cream, whipped cream, or a drizzle of chocolate sauce or melted peanut butter. The gooey, pudding-like base, melty peanut butter cups, and crisp top create a dessert that’s both decadent and comforting.
The Beauty of Dump Cake Simplicity
What I find most fascinating about this Peanut Butter Cup Dump Cake is how it defies traditional baking logic yet produces incredibly consistent and delicious results. In classic baking, precision is everything—measuring ingredients by weight, mixing just the right amount, ensuring ingredient temperatures are perfect. But dump cakes ignore most of that, and somehow still manage to create magic.
One of the things I love most about this dessert is its forgiving nature. I once found myself with only three-quarters of the peanut butter the recipe called for. Rather than panic, I went ahead with what I had. The result? Still fantastic. A little less rich, perhaps, but no less enjoyable. That kind of flexibility makes this recipe perfect for home bakers who don’t always have a fully stocked pantry or the luxury of time.
There’s an intriguing science behind why dump cakes like this one work so well. The dry cake mix contains leavening agents that activate once they come into contact with the liquids. As the butter melts, it soaks into the cake mix, forming a crispy, golden top. Meanwhile, the milk and peanut butter keep the lower layers moist and gooey. Without any mixing or stirring, this natural layering creates a cake with incredible textural contrast—soft, rich, slightly chewy, and crisp all in one bite.
But perhaps what truly makes this Peanut Butter Cup Dump Cake special is how it elevates everyday ingredients into something that tastes bakery-level. The joy of serving a dessert that took almost no effort, only to have people believe it required skill and time, never gets old. It’s the kind of baking “cheat” that still feels honest—because it’s made with love and shared with joy.
Perfect Occasions for Sharing
This cake has become my go-to dessert for all kinds of occasions. Its versatility makes it equally at home on a weeknight or at a festive holiday table.
For after-school treats, I often prepare a half batch in an 8×8 pan. It’s just enough to make an ordinary day feel special. My kids love it warm with a glass of cold milk. Their friends have even started asking if “that melty peanut butter cake” is on the menu when they visit.
For the holidays, I like to make it feel a little fancier by baking it in individual ramekins, then topping each one with a sprinkle of flaky sea salt and a scoop of vanilla bean ice cream. It looks elegant enough to rival any elaborate dessert. Last Christmas, my mother-in-law—an expert baker—was sure it required multiple steps and a complicated recipe. She was speechless when I showed her how simple it was.
Creative Variations to Try
While the classic Peanut Butter Cup Dump Cake is delicious on its own, there are plenty of fun ways to switch it up. For chocolate lovers, try using chocolate milk and adding dark chocolate chunks to intensify the richness. A pinch of espresso powder deepens the flavor without adding coffee taste.
In cooler months, mix cinnamon and a pinch of cayenne into the cake mix for a warm, spiced version. Pair it with cinnamon ice cream for a seasonal touch. For a less sweet option, use dark chocolate cake mix and natural peanut butter, topped with flaky sea salt for a more sophisticated twist.
Need a peanut-free version? Swap peanut butter with cookie butter and use chocolate-filled caramels instead of peanut butter cups. For summer, try a s’mores-inspired variation with graham cracker crumbs and mini marshmallows.
Helpful Tips
Freeze peanut butter cups for 10 minutes before unwrapping to make peeling easier. You can also prep the cake a day ahead and refrigerate—just add a few extra minutes to the baking time. Leftovers? Crumble and layer with vanilla ice cream for a quick parfait.
After making this cake for years, I’ve learned that the magic lies in its simplicity. It’s forgiving, comforting, and always a hit—proof that the best desserts don’t need to be complicated. Every time I share the recipe, I say the same thing: Don’t be fooled by how easy it is—the flavor speaks for itself.
Frequently Asked Questions – Peanut Butter Cup Dump Cake
→ Can I use crunchy peanut butter instead of creamy?
Yes, crunchy peanut butter works perfectly in this Peanut Butter Cup Dump Cake and adds a nice bit of texture. Just be sure to warm it slightly before mixing with the milk so it drizzles easily over the cake mix and spreads more evenly.
→ What if I don’t have peanut butter cups?
No problem! You can substitute with regular chocolate chips, peanut butter chips, or even chopped candy bars like Snickers or Butterfinger. While the flavor will be slightly different, the result will still be rich, gooey, and delicious.
→ Can I make this dump cake ahead of time?
Yes. You can fully assemble the Peanut Butter Cup Dump Cake up to 24 hours in advance and store it in the refrigerator unbaked. When ready to bake, add an extra 5–10 minutes to the baking time. Alternatively, you can bake it ahead and simply reheat individual servings in the microwave when ready to serve.
→ How do I know when the dump cake is done baking?
Your Peanut Butter Cup Dump Cake is ready when the edges are firm and pulling slightly away from the sides of the pan. The top should be golden and lightly crisp, while the center remains soft and gooey but not liquid. For best results, insert a toothpick about 2 inches from the edge—it should come out with moist crumbs, not raw batter.
→ Can I turn this recipe into individual servings?
Absolutely. You can divide the batter into 10–12 ramekins or use a muffin tin lined with parchment or paper liners. Reduce the baking time to around 20–25 minutes, but check early to avoid overbaking. These single-serve Peanut Butter Cup Dump Cakes are perfect for dinner parties or portion control.
Final Thoughts
The Peanut Butter Cup Dump Cake is the kind of dessert that proves great flavor doesn’t have to come with complexity. With just a few pantry staples and a forgiving technique, you can create a rich, gooey, crowd-pleasing treat that feels both nostalgic and indulgent. Whether you’re baking for family, bringing comfort to a friend, or just treating yourself on a quiet night in, this cake never fails to impress.
What makes it truly special isn’t just the irresistible combination of chocolate and peanut butter, but the way it brings people together—served warm, shared easily, and always remembered. So go ahead, embrace the simplicity, scoop generously, and enjoy every melty, chocolatey bite.
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Peanut Butter Cup Dump Cake
Prep Time 10 minutes Cook Time 40 minutes Total Time 50 minutes Description
Ingredients
- box chocolate cake mix
- instant chocolate pudding mix
- whole milk
- creamy peanut butter
- butter, melted
- mini peanut butter cups, chopped
- milk chocolate chips
- chopped peanuts (optional for crunch)
- Whipped cream or vanilla ice cream (for serving)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and set aside
- In a medium bowl, whisk together the chocolate pudding mix and whole milk until smooth. Let it sit for a few minutes to thicken.
- Pour the chocolate pudding evenly into the prepared baking dish.
- Sprinkle the dry chocolate cake mix evenly over the pudding layer.
- Drizzle the melted peanut butter and butter over the cake mix. Use a spoon or knife to gently swirl it into the top layer, but don't fully mix it in.
- Scatter the chopped mini peanut butter cups and milk chocolate chips over the top. Lightly press them into the batter. Optionally, sprinkle with chopped peanuts for added crunch.
- Bake for 35-40 minutes, or until the edges are set and the center is slightly gooey.
- Let the cake cool for about 10 minutes before serving warm with a dollop of whipped cream or a scoop of vanilla ice cream.