Peanut Butter Cup Dump Cake

Why You’ll Love This Recipe

I love this dessert because it delivers maximum flavor with minimal effort. There’s no need for fancy mixing bowls or complicated steps—just layer, bake, and enjoy. The combination of warm chocolate cake, melted peanut butter, and gooey candy pieces creates a texture and taste that’s both nostalgic and addictive. It’s the kind of dish I bring to potlucks or serve at the end of a weeknight dinner when I want to impress without lifting more than a spoon.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box chocolate cake mix
1 (14 oz) can sweetened condensed milk
1/2 cup peanut butter, melted
1/2 cup unsalted butter, melted
1 1/2 cups chopped mini peanut butter cups
1/2 cup milk chocolate chips
Nonstick cooking spray

directions

I begin by preheating my oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish with nonstick spray.

Next, I pour the sweetened condensed milk directly into the bottom of the baking dish and spread it out evenly.

Then, I drizzle the melted peanut butter over the condensed milk layer, creating a rich and nutty base.

Without stirring, I sprinkle the dry chocolate cake mix evenly across the top. It’s important not to mix it—this is what gives the cake its signature “dump” texture.

I slowly pour the melted butter over the cake mix, making sure to cover as much of the surface as possible so the dry mix can absorb it during baking.

To finish it off, I scatter the chopped peanut butter cups and chocolate chips on top for that gooey, candy-filled bite in every spoonful.

I bake it for 30 to 35 minutes, until the top is set and bubbling around the edges. After baking, I let it cool for at least 15 minutes before serving. For a truly over-the-top treat, I like to add a scoop of vanilla ice cream on the side.

Servings and timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories: 460 kcal per serving

Variations

Sometimes I swap the chocolate cake mix for a brownie mix when I want an extra fudgy texture. I’ve also used white chocolate chips instead of milk chocolate for a different kind of sweetness. If I want more crunch, I’ll add crushed pretzels or chopped peanuts on top. And when I’m serving a crowd, doubling the recipe in two pans makes things super easy.

storage/reheating

I store leftovers covered in the fridge for up to 5 days. To reheat, I simply microwave a slice for 15–20 seconds until warm and gooey again. It also tastes amazing cold, straight from the fridge. If I want to freeze it, I wrap individual squares and store them for up to 2 months—just thaw and warm before serving.

FAQs

Can I use natural peanut butter in this recipe?

Yes, I’ve used natural peanut butter, but I make sure it’s well-stirred and smooth so it drizzles evenly across the condensed milk layer.

Do I need to prepare the cake mix as directed on the box?

No, I just use the dry mix straight from the box. That’s what makes this a true “dump cake”—no mixing bowls required.

Can I use a different kind of cake mix?

Definitely. I’ve tried devil’s food, chocolate fudge, and even yellow cake mix. Each one adds a slightly different flavor but still works well.

Why don’t I stir the layers together?

Keeping the layers separate helps create that signature gooey, layered texture. The butter and condensed milk work their way through the cake mix as it bakes.

What’s the best way to serve this cake?

I usually serve it warm, with a scoop of vanilla ice cream or a dollop of whipped cream. The contrast of hot and cold makes it even better.

Conclusion

This Peanut Butter Cup Dump Cake is the ultimate dessert for when I want something rich, chocolatey, and comforting without spending hours in the kitchen. It’s simple, satisfying, and full of flavor—and it always disappears fast whenever I bring it to the table.