Peanut Butter Cup Dump Cake
This Peanut Butter Cup Dump Cake combines the irresistible flavors of chocolate and peanut butter in an easy-to-make dessert that's perfect for gatherings.
Ingredients
Main ingredients
- 1 box yellow cake mix
- 1 cup creamy peanut butter Use creamy peanut butter for smoother distribution.
- 1 can (14 oz) sweetened condensed milk This adds moisture and sweetness to the cake.
- 1 cup mini peanut butter cups, chopped You can use any type of peanut butter candies.
- 1 cup chocolate chips For a richer taste, consider using dark chocolate chips.
- 1/2 cup butter, melted Melting the butter creates a nice crust.
- 1 cup chopped Reese’s or other peanut butter candies
- to taste Chocolate syrup (optional, for drizzling) Adds extra sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Scatter the chopped peanut butter cups and chocolate chips evenly across the bottom of the dish.
- Drizzle the sweetened condensed milk over the candy layer.
- Dollop creamy peanut butter throughout the dish.
- Sprinkle the yellow cake mix evenly on top without stirring.
- Pour the melted butter evenly over the cake mix.
Baking
- Bake for 40–45 minutes, until the top is golden brown and bubbling.
- Let cool slightly, then top with extra chopped candy and drizzle with chocolate syrup if desired.
Notes
Serve the cake warm or at room temperature. Pair with vanilla ice cream for an extra treat. Leftover cake should be stored in the refrigerator for up to 5 days or frozen for up to a month.