Some desserts are just too good to be legal—this Peanut Butter Cup Dump Cake is one of them. Imagine the gooey layers of rich chocolate cake, melty peanut butter cups, and swirls of creamy peanut butter all baked into one bubbling, decadent dish. It’s ridiculously easy, wildly indulgent, and dangerously addictive.
I first made this cake for a last-minute get-together when I had barely any time but wanted to bring something wow-worthy. I dumped a few pantry staples into a baking dish, added a bag of peanut butter cups I was trying not to eat, and hoped for the best. The result? Instant obsession. It’s since become one of my go-to desserts for potlucks, birthdays, and cozy nights in.
And the best part? No mixer. No bowls. Barely any cleanup. Just dump, bake, and try not to eat half the pan straight from the spoon.
Why You’ll Love This Peanut Butter Cup Dump Cake
- No-fuss preparation – Truly a one-dish dessert: no mixing bowls, no fancy tools.
- Chocolate + peanut butter combo – Classic, crowd-pleasing, and completely irresistible.
- Feeds a crowd – This makes 8 generous servings (or 10 if you’re willing to share).
- Perfect for any season – Light enough for summer, cozy enough for winter gatherings.
- Customizable – Swap ingredients, add toppings, or serve with ice cream.
Ingredients (Serves 8)
- 1 box chocolate cake mix
- 1 cup milk (or whole milk for extra richness)
- 1 cup creamy peanut butter (slightly melted)
- 2 cups mini peanut butter cups (roughly chopped)
- ½ cup semi-sweet chocolate chips
- ½ cup melted butter
- Optional toppings: crushed peanuts, whipped cream, vanilla ice cream, caramel drizzle
Tools You’ll Need
- 9×13-inch baking dish
- Spatula or spoon
- Knife (for chopping PB cups)
- Microwave-safe bowl (for melting peanut butter & butter)
Step-by-Step Instructions
1. Preheat Your Oven
Set your oven to 350°F (175°C) and lightly grease a 9×13 baking dish.
2. Layer the Base
Pour the dry chocolate cake mix evenly into the dish—no mixing necessary.
3. Add the Milk & Melted Butter
Pour the milk over the cake mix, then drizzle the melted butter over that. Gently smooth it out, but don’t stir too much—dump cakes thrive on layered texture.
4. Add Peanut Butter & Chocolate
Dollop the slightly melted peanut butter across the surface. Sprinkle chopped peanut butter cups and chocolate chips all over the top.
5. Bake to Gooey Perfection
Bake uncovered for 35–40 minutes until the top is set but the center is still soft and gooey.
6. Cool Slightly & Serve
Let the cake rest for 10 minutes before scooping. Serve warm with ice cream, whipped cream, or just a spoon.
Flavor Variations & Add-Ins
- Nutella Swirl: Add dollops of Nutella with the peanut butter for a chocolate-hazelnut twist.
- Salted Caramel: Drizzle caramel sauce before baking for sweet and salty contrast.
- Brownie Mix Base: Use a brownie mix instead of chocolate cake for an extra fudgy version.
- Crunch Factor: Add crushed pretzels or chopped peanuts on top before baking.
- S’mores Style: Sprinkle mini marshmallows and crushed graham crackers for a campfire vibe.
Serving Ideas by Season
☀️ Summer:
- Serve warm with a scoop of vanilla bean ice cream and a drizzle of chocolate syrup.
- Pair it with cold brew coffee or Strawberry Truffles for a fruity contrast.
❄️ Winter:
- Add a dusting of powdered sugar and serve with hot chocolate or Pumpkin Protein Muffins for a cozy dessert duo.
- Top with whipped cream and a sprinkle of cinnamon sugar for holiday flair.
Make-Ahead, Storage & Reheating
- Make Ahead: You can assemble the dump cake ahead and refrigerate it (unbaked) for up to 12 hours.
- Storage: Leftovers can be kept in an airtight container in the fridge for up to 5 days.
- Freezer-Friendly: Freeze individual portions for up to 2 months—reheat in the microwave when cravings strike.
- Reheating: Microwave for 30–40 seconds or warm in a 300°F oven for 10–15 minutes.
Nutrition Snapshot (Per Serving – Approximate)
- Calories: 460
- Sugar: 32g
- Fat: 28g
- Carbs: 45g
- Protein: 6g
- Sodium: 310mg
Note: May vary depending on specific cake mix and PB cups used.
Final Thoughts
This Peanut Butter Cup Dump Cake is dessert decadence made easy. It’s the kind of dish you can throw together in 5 minutes and still have everyone raving. The combination of melty chocolate, creamy peanut butter, and warm cake is unbeatable—like a Reese’s in cake form.
Whether you’re feeding a party, baking for the holidays, or just treating yourself on a weeknight, this recipe delivers big flavor with minimal effort. You don’t need baking skills. You don’t even need a bowl. You just need a sweet tooth and a spoon.
Want more dump-and-bake desserts? Try our Brownie Bread or creamy Lemonade Cheesecake next!
Frequently Asked Questions
1. What is the biggest mistake to avoid when making a dump cake?
Don’t mix the ingredients! Just layer them—fruit, cake mix, then butter—or it won’t bake with that classic crumbly, golden topping.
2. Can you put peanut butter in the middle of a cupcake?
Yes! Drop a spoonful of peanut butter into the batter before baking—it creates a creamy surprise center that melts perfectly.
3. Why are Trader Joe’s peanut butter cups so good?
They use high-quality chocolate and smooth, salty-sweet peanut butter. Plus, they’re less sugary and more balanced than most brands.
4. What is the filling in a Reese’s peanut butter cup made of?
It’s a blend of peanut butter, sugar, and a touch of salt—making it crumbly, sweet, and slightly salty for that signature texture.