Peanut Butter Cup Dump Cake

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Imagine sinking your fork into a warm, gooey chocolate cake that’s loaded with layers of melted peanut butter cups, silky caramel, and crumbled cookie bits. That’s exactly what this Peanut Butter Cup Dump Cake delivers – a rich, indulgent dessert that looks impressive but is incredibly easy to whip up. With its soft center, melted chocolate pools, and irresistible peanut butter flavor, every bite feels like a celebration of decadence.

Whether you’re craving a no-fuss treat for a weeknight or need a showstopper for your next gathering, this dump cake checks all the boxes. It’s designed for those who love bold flavors and textures – think crunchy cookie crumbs, creamy peanut butter, and fudge-like chocolate cake all in one dish. No need for mixers or elaborate prep – just layer, bake, and enjoy.

Why You’ll Love This Peanut Butter Cup Dump Cake

• It’s beginner-friendly: no special baking skills needed.
• Made with simple pantry staples and your favorite candy.
• Perfect for chocolate and peanut butter lovers.
• Great for potlucks, parties, or a cozy night in.
• Minimal cleanup thanks to the “dump and bake” method.

Preparation Phase & Tools to Use (Essential Tools and Equipment)

To make this cake effortlessly, gather these essentials:

• 9×13-inch baking dish: Perfect size for even baking and layering ingredients.
• Rubber spatula or spoon: Helps spread and smooth ingredients evenly.
• Measuring cups and spoons: Ensures accurate ingredient portions.
• Oven mitts: Always important for safety when handling hot dishes.
• Knife or bench scraper: Useful for cutting peanut butter cups and serving the cake cleanly.

Each tool serves a specific purpose in creating a smooth process from start to finish, so don’t skip on the basics!

Preparation Tips

Use a nonstick spray or line your dish with parchment paper to prevent sticking. Chop your peanut butter cups in advance to save time during layering. Don’t overmix or press the ingredients down too firmly – the beauty of a dump cake is its rustic, layered texture. Bake just until the center is set for that perfectly gooey interior. Let it rest for 10–15 minutes before serving to allow the flavors to settle and the chocolate to thicken slightly.

Ingredients for this Peanut Butter Cup Dump Cake

• 1 box (15.25 oz) chocolate fudge cake mix
• 1 package (3.9 oz) instant chocolate pudding mix
• 2 cups whole milk
• 1/2 cup unsalted butter (1 stick), melted
• 1 cup semi-sweet chocolate chips
• 1 cup mini peanut butter cups, halved or quartered
• 1 cup caramel sauce (plus extra for drizzle)
• 1/2 cup crushed graham crackers or Biscoff cookies
• 1/2 cup sweetened condensed milk (optional, for extra gooeyness)
• Nonstick cooking spray or parchment paper

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Step 1: Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or line it with parchment paper. This ensures easy removal and prevents the cake from sticking.

Step 2: Layer the Dry Ingredients

Evenly sprinkle the chocolate fudge cake mix over the bottom of the baking dish. Do not mix or press down. The magic of a dump cake is in the layering.

Step 3: Add the Pudding Mixture

In a bowl, whisk together the instant chocolate pudding mix with 2 cups of cold milk until smooth. Pour this mixture gently over the dry cake mix, creating a thick and rich layer that will bake into a fudgy center.

Step 4: Add Melted Butter

Drizzle the melted butter over the top of the pudding layer. This will help create a moist and flavorful base as it seeps through the mix during baking.

Step 5: Add Chocolate Chips and Peanut Butter Cups

Sprinkle the semi-sweet chocolate chips evenly across the top. Then scatter the halved or quartered mini peanut butter cups for that signature nutty-chocolate kick in every bite.

Step 6: Pour on Caramel and Sweetened Condensed Milk

Generously drizzle the caramel sauce across the top. For a next-level gooey texture, pour on the sweetened condensed milk if using. This step makes the cake incredibly moist and decadent.

Step 7: Add Crushed Cookies

Sprinkle the crushed graham crackers or Biscoff cookies for a buttery, crunchy texture that complements the softness of the cake.

Step 8: Bake

Place the dish in the oven and bake for 35–40 minutes, or until the center is just set and the edges are bubbling. If needed, loosely tent with foil halfway through to prevent over-browning.

Step 9: Cool and Serve

Let the cake rest for 10–15 minutes after baking. This allows it to set slightly, making it easier to scoop or slice. Drizzle with extra caramel before serving and enjoy warm, optionally with vanilla ice cream!

Notes

This Peanut Butter Cup Dump Cake is best enjoyed warm when the chocolate is still melty and the caramel oozes through each bite. If you’re a fan of extra texture, adding a handful of chopped roasted peanuts or a sprinkle of sea salt on top before baking can elevate the flavor even more. You can also swap the cake mix flavor to dark chocolate or devil’s food for a richer taste.

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Watch Out for These Mistakes While Cooking

• Overbaking: This cake should have a gooey texture, so avoid baking until fully firm. The center should have a slight jiggle when you take it out.
• Mixing the layers: The magic of a dump cake is in the layering – don’t stir the ingredients together.
• Using cold butter: Always melt the butter before drizzling; cold butter won’t distribute evenly.
• Too many toppings: While tempting, overloading the top can result in uneven baking or a soggy center.

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Storage Instructions

Let the cake cool completely before storing. Cover the baking dish tightly with foil or transfer slices into an airtight container. It will keep in the fridge for up to 4 days. To reheat, microwave individual portions for 20–30 seconds. This cake also freezes well – just wrap portions tightly in plastic wrap and foil. Thaw in the fridge overnight before reheating.

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Estimated Nutrition

(Per serving – based on 12 servings)

• Calories: ~420 kcal
• Fat: 22g
• Saturated Fat: 11g
• Carbohydrates: 50g
• Sugar: 35g
• Protein: 5g
• Fiber: 2g
• Sodium: 280mg
• Cholesterol: 40mg

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Frequently Asked Questions

Can I make this ahead of time?

Yes! You can assemble the cake and refrigerate it up to 24 hours before baking. Bring it to room temperature before placing it in the oven.

Can I use a different candy instead of peanut butter cups?

Absolutely. Try using chopped Snickers, Rolos, or even crushed Oreos for a fun twist.

Is it necessary to use sweetened condensed milk?

No, it’s optional. It adds extra richness, but the cake will still be delicious without it.

Can I make this gluten-free?

Yes, use a gluten-free chocolate cake mix and confirm all other ingredients are certified gluten-free.

What if I don’t have instant pudding mix?

You can skip it, but the cake will be a bit less moist. Add an extra drizzle of milk or condensed milk to balance the moisture.

Can I use almond or oat milk instead of whole milk?

Yes, though the texture may change slightly. Whole milk gives the richest result, but dairy-free alternatives work.

How do I know when it’s done baking?

The edges should be bubbling, and the center should be slightly jiggly. A toothpick inserted won’t come out clean – that’s okay!

Can I serve this cold?

You can, but it’s best warm. If chilled, reheat slightly to restore the gooey texture.

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Conclusion

Peanut Butter Cup Dump Cake is the ultimate quick and indulgent dessert that marries convenience with crowd-pleasing flavor. From its fudgy cake base to the melty candy topping, it hits every note of sweet, rich, and crunchy. Perfect for any occasion – and especially for those spontaneous dessert cravings – this recipe deserves a permanent spot in your baking rotation.

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