Description

Peanut Butter Cup Dump Cake is an irresistibly easy and decadent dessert combining rich chocolate cake mix, creamy peanut butter, sweetened condensed milk, and chopped peanut butter cups all layered and baked to perfection. This no-fuss recipe yields a luscious, gooey cake with a crisp top, perfect for peanut butter and chocolate lovers looking for a quick and satisfying treat.

Ingredients

Scale

Base Layer

1 cup creamy peanut butter

Candy Layer

1 ½ cups chopped peanut butter cups (plus extra for garnish)
1 can (14 oz) sweetened condensed milk

Cake Layer

1 box chocolate cake mix
½ cup melted butter
1 cup milk chocolate chips

Optional Toppings

Whipped cream for serving
Vanilla ice cream for serving

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
Layer Ingredients: Spread the creamy peanut butter evenly across the bottom of the prepared baking dish. Next, sprinkle half of the chopped peanut butter cups uniformly over the peanut butter layer. Pour the entire can of sweetened condensed milk over the peanut butter cups, creating a moist candy layer.
Add Cake Mix: Evenly sprinkle the dry chocolate cake mix over the sweetened condensed milk layer, covering it completely to build the cake base.
Add Butter and Chocolate Chips: Drizzle the melted butter evenly over the chocolate cake mix to enable moist baking. Then, sprinkle the remaining chopped peanut butter cups and all the milk chocolate chips on top to add texture and extra chocolate flavor.
Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top becomes bubbly and slightly crisp, indicating the cake is cooked through and ready.
Serve: Remove from the oven and allow the cake to cool for 10 to 15 minutes. Serve warm for best flavor and texture. For an indulgent touch, top with whipped cream or a scoop of vanilla ice cream before serving.

Notes

You can use crunchy peanut butter if you prefer added texture.
For a nut-free version, substitute peanut butter cups with a nut-free chocolate candy.
Make sure to evenly distribute the layers to ensure the cake bakes uniformly.
Allowing the cake to cool slightly helps the layers set and makes serving easier.
This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.