Save to Pinterest My neighbor showed up at my door one afternoon with a mysterious casserole dish and a grin that meant trouble. She'd made something she called a dump cake, and honestly, I was skeptical until that first forkful hit my tongue. The chocolate, the peanut butter, the way it all melded together into something impossibly gooey and rich—I knew I had to figure out how to make it myself. This Rich Peanut Butter Cup Dump Cake became my go-to when I needed something impressive but didn't have the energy for actual baking. It's the kind of dessert that makes people ask for the recipe before they've even finished eating.
I made this for my daughter's soccer team end-of-season party, and watching the kids' faces light up when they bit into a warm square with melted peanut butter cups was everything. One kid literally said it was the best dessert he'd ever had, and I had to bite my tongue to keep from laughing at how easy it had been. That moment taught me that the simplest recipes often leave the deepest impression.
Ingredients
- 1 box (about 15.25 oz / 432 g) devil's food chocolate cake mix: This is your shortcut to a deep, fudgy cake without any real baking knowledge required, and honestly, there's no shame in that game.
- 1 cup (250 g) creamy peanut butter, at room temperature: Room temperature is key because it spreads like a dream and creates that essential gooey layer that makes this whole thing work.
- ½ cup (115 g) unsalted butter, melted: The melted butter combines with the peanut butter and cake mix to create a batter that's somehow both sturdy and tender.
- 1½ cups (360 ml) whole milk: This hydrates the cake mix and keeps everything moist, which is crucial since we're doing the dump method instead of following the traditional box directions.
- 1 cup (about 150 g) mini peanut butter cups, unwrapped: These little guys are the showstoppers, melting into gooey pockets of pure indulgence throughout the cake.
- ½ cup (90 g) semi-sweet chocolate chips: They add extra chocolate flavor and create little bursts of sweetness that play beautifully against the peanut butter.
Instructions
- Set your oven to the perfect temperature:
- Preheat to 350°F (175°C) and grease a 9x13-inch baking dish with nonstick spray or butter. You want the pan ready to go so there's no delay once you start layering.
- Create the peanut butter foundation:
- Spread the room-temperature creamy peanut butter evenly across the bottom of your prepared dish. This layer will soften during baking and create those irresistible gooey pockets everyone goes crazy for.
- Mix your cake batter:
- Whisk together the chocolate cake mix, melted butter, and milk in a large bowl until mostly smooth. Some lumps are totally fine and actually add a nice texture—don't overthink this part.
- Layer the batter over peanut butter:
- Pour the batter evenly over your peanut butter layer, spreading it gently to cover everything. The cake will rise and mingle with the peanut butter as it bakes, creating magic.
- Add the toppings:
- Scatter the mini peanut butter cups and chocolate chips across the top of the batter so they'll melt into the cake as it bakes. Distribute them evenly so every slice gets the good stuff.
- Bake until set:
- Bake for 35–40 minutes until the cake is set and a toothpick inserted in the center comes out mostly clean with just a few moist crumbs clinging to it. You're not looking for dry here—moist is the entire point.
- Cool and serve:
- Let it rest for at least 15 minutes before serving warm, though waiting until it cools completely gives you cleaner slices. A scoop of vanilla ice cream is optional but absolutely recommended.
Save to Pinterest There was this one time my in-laws came over unexpectedly, and instead of panicking about dessert, I just made this dump cake and felt like an actual wizard watching their reactions. It became the thing my mother-in-law specifically asks me to bring to family gatherings now, which is its own kind of compliment.
The Dump Cake Magic
The beauty of dump cakes is that they seem fancy but require absolutely zero finesse. You're not worrying about folding or tempering or any of those techniques that make baking intimidating. The oven does the actual work while you're free to set the table or pour wine, and somehow everything comes out better when you're not stressing over it.
Playing with Flavors
Once you nail this version, the variations become endless and honestly kind of fun to experiment with. I've tried adding chopped roasted peanuts for extra crunch, and it takes the whole thing to another level of texture. You could swap in almond butter if peanuts aren't your thing, or go wild with white chocolate chips instead of semi-sweet for a sweeter experience.
Storage and Make-Ahead Strategy
This dessert actually improves slightly as it sits because the flavors meld together and the texture becomes even more cohesive. Leftovers keep covered at room temperature for up to two days, or you can refrigerate them for up to five days, which means you could theoretically make this on a Sunday and still be enjoying it mid-week.
- If you're serving it the next day, a quick reheat in a 300°F oven for about ten minutes brings back that just-baked warmth.
- You can assemble everything the night before and just pop it in the oven when you need it, which is perfect for when you want homemade dessert but not the timing stress.
- Vanilla ice cream is not optional if you're serving this warm, but you already knew that.
Save to Pinterest This dump cake represents everything I love about cooking for people—minimal effort, maximum payoff, and a dessert that genuinely makes someone's day better. Make it, enjoy it, and accept the compliments with grace.
Common Recipe Questions
- → Can I use natural peanut butter instead of creamy?
Natural peanut butter can work, but the results may vary. Creamy peanut butter with stabilizers creates a smoother, more consistent layer. Natural varieties tend to separate and might affect the texture slightly.
- → How do I know when the dump cake is done baking?
The cake is ready when it's set and a toothpick inserted into the center comes out mostly clean. A few moist crumbs are perfectly fine and indicate a moist result. The top should be lightly golden and the peanut butter cups slightly melted.
- → Can I make this ahead of time?
Absolutely. This dessert tastes even better the next day as flavors meld together. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Warm individual portions in the microwave for 20-30 seconds before serving.
- → What's the best way to serve this dump cake?
Warm with a scoop of vanilla ice cream is hard to beat. The cold creaminess of the ice cream balances the rich, warm chocolate-peanut butter combination. For a simpler approach, a dusting of powdered sugar works nicely too.
- → Can I freeze leftovers?
Yes, freeze individual portions wrapped tightly in plastic wrap and placed in a freezer-safe container. Thaw overnight in the refrigerator or microwave individual portions for 1-2 minutes. The texture remains surprisingly good after freezing.
- → What size baking dish works best?
A standard 9x13-inch pan is ideal for this recipe. It provides enough surface area for proper baking while maintaining the right depth. Using a smaller pan may increase baking time significantly.