Description
This Peanut Butter Cup Dump Cake is an indulgent, easy-to-make dessert combining rich chocolate cake mix with chopped peanut butter cups, peanut butter chips, sweetened condensed milk, and melted butter. It bakes to a gooey, decadent treat that’s perfect for satisfying your sweet tooth with minimal effort. Serve warm with vanilla ice cream or whipped cream for an extra special touch.
Ingredients
Scale
Main Ingredients
- 1 box chocolate cake mix (approximately 15.25 oz)
- 1 cup mini peanut butter cups, chopped
- 1/2 cup peanut butter chips
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup butter, melted
Optional Toppings
- Vanilla ice cream
- Whipped cream
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
- Layer the Ingredients: Spread the chopped mini peanut butter cups evenly across the bottom of the prepared baking dish. Sprinkle the dry chocolate cake mix evenly over the peanut butter cups, ensuring full coverage. Then scatter the peanut butter chips over the cake mix layer.
- Add the Liquids: Drizzle the entire can of sweetened condensed milk evenly over the dry ingredients, followed by pouring the melted butter evenly across the top to saturate the mix.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes or until the top is set and slightly golden. The center should remain gooey and moist, creating a luscious texture contrast.
- Cool and Serve: Allow the dump cake to cool slightly before serving. For extra indulgence, top with vanilla ice cream or whipped cream and enjoy warm.
Notes
- You can substitute regular peanut butter cups with dark or white chocolate varieties for a twist.
- For a crunchier texture, sprinkle chopped nuts on top before baking.
- Make sure not to overbake to keep the gooey center.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- The cake can be reheated in the microwave for about 20-30 seconds before serving.
