I’ll never forget the first time I made this Peanut Butter Cup Dump Cake. It was a chaotic weeknight, and I needed a dessert that felt like a hug without any fuss. I literally dumped a chocolate cake mix, globs of peanut butter, and a bag of peanut butter cups into a pan. As it baked, my kitchen filled with the unbelievable smell of warm peanut butter and brownie-like chocolate. When I pulled it out, it was bubbling and magical. That first spoonful—gooey, rich, and packed with melty peanut butter cups—was pure, unadulterated joy. It was the easiest, most satisfying dessert I’d ever made.
Why You’ll Love This Recipe
You are going to love this recipe because it is the ultimate definition of easy baking. With just five minutes of prep and a handful of ingredients, you create a decadent, crowd-pleasing dessert that tastes like you fussed for hours. It perfectly captures the iconic peanut butter and chocolate combo in a warm, spoonable, cobbler-like cake that’s crispy on top and fudgy underneath. It’s forgiving, incredibly customizable, and solves any last-minute dessert panic. This cake is a one-way ticket to comfort food heaven with virtually zero cleanup.
Ingredients
- 1 box (15.25 oz) chocolate cake mix (I use Devil’s Food for deep flavor)
- 1 cup creamy peanut butter (not natural—use a standard brand like Jif or Skippy)
- ½ cup (1 stick) unsalted butter, melted
- 1 ¼ cups milk (whole or 2% works best)
- 1 bag (8 oz) Reese’s Peanut Butter Cups Miniatures, roughly chopped
- 1 cup semi-sweet chocolate chips
- Optional: ½ cup chopped peanuts for extra crunch
Let’s talk ingredients because choices matter. The type of peanut butter is crucial. You must use a conventional, stabilized creamy peanut butter. I tried this with natural peanut butter once, and the oils separated, creating a greasy layer. The chocolate cake mix is your base—Devil’s Food or dark chocolate works best to balance the sweetness. Don’t prepare the cake mix as directed on the box; you’re using it dry. The milk is our liquid to help create a batter, and using whole milk gives the richest result. Finally, roughly chopping the peanut butter cups is key—it distributes those melty pockets throughout the entire cake.(See the next page below to continue…)