Peanut Butter Cup Dump Cake Recipe
Introduction
Peanut Butter Cup Dump Cake is a delightfully rich and easy-to-make dessert that combines chocolate, peanut butter, and caramel flavors in one irresistible dish. Perfect for any occasion, this cake requires minimal effort but delivers maximum satisfaction.
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 the 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 smooth peanut butter (melted) across the top of the cake mix. Lightly swirl with a spoon to combine slightly.
- Step 4: Sprinkle half of the chopped peanut butter cups evenly over the top. Drizzle with caramel sauce.
- Step 5: Bake uncovered for 30–35 minutes, or until the edges are set and the center remains slightly gooey.
- Step 6: Let the cake cool for 10 minutes, then top with the remaining peanut butter cups, melted chocolate, and the optional crushed graham crackers or cookies.
- Step 7: Serve warm. It pairs wonderfully with ice cream or whipped cream if desired.
Tips & Variations
- Use crunchy peanut butter for added texture if you prefer a little crunch in each bite.
- For an extra gooey topping, add a handful of marshmallows before baking.
- Substitute caramel sauce with dulce de leche for a different caramel flavor.
- Try using milk or dark chocolate chips instead of melting chocolate for a chunkier topping.
Storage
Store leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm individual servings in the microwave for 20-30 seconds. This cake is best enjoyed warm or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use natural peanut butter instead of smooth peanut butter?
Yes, natural peanut butter can be used, but it may affect the texture and make swirling more difficult due to its thinner consistency. You might want to warm it slightly for easier drizzling.
Do I need to prepare or mix the cake batter before baking?
No mixing is required for this dump cake. The dry cake mix is poured directly into the dish without stirring, and the wet ingredients are drizzled on top, allowing the cake to form as it bakes.
PrintPeanut Butter Cup Dump Cake Recipe
This indulgent Peanut Butter Cup Dump Cake combines the rich flavors of chocolate and peanut butter in an effortless, crowd-pleasing dessert. With layers of chocolate cake mix, creamy peanut butter, sweetened condensed milk, caramel sauce, and chopped peanut butter cups, this easy-to-make cake is baked to gooey perfection and topped with melted chocolate and optional crunchy cookies for texture. Serve warm with ice cream or whipped cream for a decadent treat.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 1 box chocolate cake mix
Wet Ingredients
- 1 cup smooth peanut butter
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup caramel sauce
Toppings
- 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 and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Layer Cake Mix: Evenly pour the dry chocolate cake mix into the prepared baking dish. Do not stir or mix the dry ingredients.
- Add Sweetened Condensed Milk and Peanut Butter: Drizzle the sweetened condensed milk and melted peanut butter evenly over the top of the dry cake mix. Use a spoon to lightly swirl the mixture, creating a marbled effect.
- Add Peanut Butter Cups and Caramel: Sprinkle half of the chopped mini peanut butter cups over the top, then drizzle with caramel sauce for added sweetness and texture.
- Bake: Bake the cake uncovered for 30 to 35 minutes. The edges should be set while the center remains slightly gooey to keep a rich, decadent texture.
- Cool and Top: Allow the cake to cool for 10 minutes. Then, top it with the remaining chopped peanut butter cups, drizzle melted chocolate over the top, and sprinkle crushed graham crackers or cookies if using.
- Serve: Serve the dump cake warm for the best flavor and texture, optionally accompanied by ice cream or whipped cream for an extra indulgent dessert.
Notes
- Do not stir the cake mix before baking to maintain the dump cake texture.
- Use smooth peanut butter for better drizzling and marbling.
- Leftover cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For a gluten-free version, use a gluten-free chocolate cake mix and gluten-free crushed cookies.
- Serving warm enhances the gooey texture, but it can also be enjoyed at room temperature.
Keywords: peanut butter cup dump cake, easy dump cake, chocolate peanut butter dessert, quick cake recipe, no-mix cake
