Peanut Butter Cup Dump Cake Recipe

Peanut Butter Cup Dump Cake is my dream dessert when I’m craving something ultra-chocolatey, peanut buttery, and ridiculously easy. It takes minimal prep—no mixing bowls, no fuss—just layers of sweet, rich goodness that bake into a warm, gooey, cake-like masterpiece. Every bite is packed with peanut butter cups, melted chocolate, and soft, fluffy cake. It’s pure comfort in a pan.

Why You’ll Love This Recipe

I love how this dump cake gives me maximum flavor with almost no effort. I just “dump” the ingredients into a baking dish and let the oven do the magic. The peanut butter cups melt into pockets of creamy, nutty richness, while the cake mix forms a soft, fudgy top layer. It’s the kind of dessert that’s perfect for parties, potlucks, or those days when I just want something sweet and satisfying without all the cleanup.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chocolate cake mix

• Mini peanut butter cups (or chopped full-size ones)

• Chocolate chips or peanut butter chips (optional)

• Sweetened condensed milk

• Peanut butter (creamy or crunchy)

• Butter, melted

• Vanilla extract (optional)

directions

1. I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

2. I scatter the mini peanut butter cups evenly across the bottom of the dish.

3. I drizzle the sweetened condensed milk over the candy layer, followed by dollops of peanut butter.

4. I sprinkle the dry cake mix evenly on top—no need to stir.

5. I pour the melted butter over the entire surface, trying to moisten as much of the cake mix as possible.

6. If I’m feeling extra indulgent, I add a handful of chocolate chips or peanut butter chips on top.

7. I bake for 35–40 minutes, or until the top is set and the edges are bubbly.

8. I let it cool slightly before scooping it out and serving—warm and gooey is the best way.

Servings and timing

This recipe makes about 10–12 servings.

Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

I sometimes swap the chocolate cake mix for a brownie mix or yellow cake mix for a different twist. If I want more crunch, I add chopped peanuts or pretzels on top before baking. For a s’mores vibe, I toss in mini marshmallows toward the end of baking. And if I’m going peanut-free, I use caramel cups or chopped candy bars instead of peanut butter cups.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 4 days. To reheat, I microwave individual portions for about 20–30 seconds until warm. If I’m reheating a larger portion, I cover the dish with foil and warm it in a 300°F oven for 10–15 minutes. It also tastes great cold, especially with a scoop of ice cream.

FAQs

Can I use natural peanut butter in this recipe?

I’ve used both natural and regular peanut butter. Natural works, but I make sure it’s well-stirred and not too oily or runny.

Do I need to prepare the cake mix first?

No, I use the dry cake mix straight from the box—just sprinkle it on top as-is.

Can I make this ahead of time?

Yes, I bake it a few hours ahead and reheat before serving. It stays soft and gooey even after cooling.

What’s the best way to serve this cake?

I like it warm with a scoop of vanilla ice cream or a drizzle of melted peanut butter on top.

Can I use a different type of candy?

Definitely. I’ve tried chopped Snickers, Milky Way, and even Reese’s Pieces—all work great.

Conclusion

Peanut Butter Cup Dump Cake is my go-to when I want something decadent, rich, and ridiculously easy. With just a handful of ingredients and no fancy steps, it’s the kind of dessert that feels like a cheat code for chocolate-peanut butter lovers. Whether I’m feeding a crowd or treating myself, it always hits the sweet spot.