Decadent Peanut Butter Cup Cake

This sinfully rich peanut butter cup dump cake transforms simple ingredients into a gooey, irresistible dessert that tastes like a giant peanut butter cup. The layers melt together during baking, creating pockets of chocolate and peanut butter throughout a tender cake that requires minimal effort but delivers maximum indulgence.

I first made this for my son's birthday when time was tight, and it's now requested more often than traditional cake. The combination of melty chocolate and warm peanut butter creates an aroma that brings everyone to the kitchen before it's even out of the oven.

Ingredients

• Yellow cake mix creates the perfect cakey foundation
• Creamy peanut butter use name brand for best flavor and texture
• Sweetened condensed milk creates the gooey binding that holds everything together
• Mini peanut butter cups provide pockets of candy bar flavor
• Chocolate chips select semisweet for balanced sweetness
• Melted butter transforms the dry cake mix into a crumbly golden topping
• Chopped Reese's for garnish makes it immediately recognizable
• Chocolate syrup optional but adds a glossy finish and extra chocolate flavor

Step-by-Step Instructions

Prepare the pan

Preheat your oven to exactly 350°F ensuring your oven is fully heated before baking. Lightly grease your 9x13inch baking dish with butter or cooking spray, making sure to coat the sides to prevent sticking.

Create the candy base

Evenly distribute the chopped peanut butter cups and chocolate chips across the bottom of your prepared dish. This creates a foundation of flavor that will partially melt and infuse the entire cake.

Add the binding layer

Pour the sweetened condensed milk in a slow, even stream over the candy layer. The thick milk will seep down during baking, creating pockets of sweetness and helping bind the ingredients together.

Incorporate peanut butter

Take spoonfuls of creamy peanut butter and place dollops throughout the dish. Space them evenly but don't worry about spreading them the heat of baking will cause them to melt and create delicious peanut butter pockets.

Apply the cake layer

Sprinkle the dry cake mix evenly over everything in the pan. Take care to create an even layer covering all ingredients below. Resist the urge to stir or mix anything together.

Add the butter finish

Drizzle melted butter all over the dry cake mix, trying to cover as much of the powder as possible. Any dry spots will remain powdery after baking, so aim for comprehensive coverage.

Bake to perfection

Place in the center rack of your oven and bake for 40 to 45 minutes. Look for a golden brown top and bubbling edges. The center may still look slightly soft but will set as it cools.

Finish with toppings

Allow the cake to cool for about 15 minutes before sprinkling additional chopped Reese's on top. If desired, finish with a generous drizzle of chocolate syrup for extra decadence and visual appeal.

Bookmark

The sweetened condensed milk is absolutely essential in this recipe. I once tried substituting heavy cream, and while still delicious, it lacked that distinctive gooey texture that makes dump cakes so irresistible. My family still talks about the time I brought this to a neighborhood potluck and came home with an empty pan and three requests for the recipe.

Make Ahead and Storage

This dump cake can be prepared up to a day in advance and stored at room temperature covered with foil. For longer storage, refrigerate for up to 5 days in an airtight container. The texture becomes more fudgelike when chilled, which some of my family members actually prefer. To reheat, microwave individual portions for 20 to 30 seconds or warm the entire cake covered with foil in a 300°F oven for about 15 minutes.

Perfect Pairings

While absolutely delicious on its own, this peanut butter cup dump cake reaches new heights when served with vanilla ice cream. The cold creaminess against the warm, gooey cake creates a temperature contrast that enhances both flavors. For an extra special presentation, serve in dessert bowls with a scoop of ice cream and extra chocolate sauce. Coffee or cold milk makes the perfect beverage accompaniment, cutting through the richness.

Variations to Try

The basic format of this dump cake welcomes creativity. Try using chocolate cake mix instead of yellow for an even more intense chocolate experience. White chocolate chips can be substituted for regular chocolate chips for a different flavor profile. For texture contrast, consider adding a cup of chopped salted peanuts to the topping. Those who enjoy a hint of salt with their sweet might appreciate a light sprinkle of flaky sea salt just before serving.

Recipe FAQs

→ Can I use crunchy peanut butter instead of creamy?

Yes, you can substitute crunchy peanut butter for creamy in this cake. It will add extra texture and nutty bits throughout the dessert. Just be aware that crunchy peanut butter can be slightly more difficult to dollop evenly, so you might want to warm it slightly first for easier distribution.

→ How do I store leftovers?

Store any leftover cake covered at room temperature for up to 2 days, or refrigerate for up to 5 days. For best results, reheat individual servings in the microwave for 15-20 seconds before serving to restore that gooey, fresh-baked texture.

→ Can I freeze this cake?

Yes, this cake freezes well. Cut into individual portions, wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and warm slightly before serving for best taste and texture.

→ What can I substitute for yellow cake mix?

If you don't have yellow cake mix, you can use vanilla, white, or even chocolate cake mix as alternatives. Each will slightly change the flavor profile but will work with the same technique. You could also make a homemade cake mix with 2½ cups flour, 1½ cups sugar, 3½ teaspoons baking powder, and 1 teaspoon salt.

→ Can I add other mix-ins to this cake?

Absolutely! This versatile cake welcomes creative additions. Consider mixing in chopped nuts like peanuts or walnuts for extra crunch, caramel chips for more sweetness, or even a layer of sliced bananas beneath the peanut butter for a banana-peanut butter cup variation.

→ Why is my cake too dry or too gooey?

If your cake seems too dry, it may have been overbaked or there wasn't enough butter distributed over the cake mix. Next time, ensure the butter completely covers the dry cake mix. If too gooey, the cake likely needed a few more minutes in the oven. Remember that it will continue to set slightly as it cools.