Rich Peanut Butter Cup Dump Cake

The smell alone stopped me in my tracks at that potluck last summer. Someone had brought this cake and the entire kitchen was filled with this incredible chocolate peanut butter aroma that I literally couldn't ignore. I spent half the evening hovering near the dessert table trying to figure out who made it, and when I finally cornered the baker, she laughed and told me it was the easiest thing she'd ever thrown together. Now it's my emergency dessert for every occasion.

I made this for my dad's birthday last month and he literally went silent after the first bite. My dad never goes silent about food, he always has some comment or suggestion, but this just shut him down in the best way possible. My mom had to ask if he was okay because he was just sitting there eating with this look of pure bliss on his face. Now he requests it for every family gathering and I've learned to always keep a box of cake mix in the cupboard just in case.

Ingredients

• Devils food chocolate cake mix: This 15.25 ounce box forms the foundation and I've learned through experience that brand really does matter here, the cheaper mixes tend to be too dry
• Creamy peanut butter: One full cup of room temperature peanut butter creates that incredible bottom layer and please do not use natural peanut butter that separates, it needs to be the regular stuff for the right consistency
• Unsalted butter melted: Half a cup melted and slightly cooled helps bind everything together and keeps the cake tender without making it greasy
• Whole milk: One and a half cups makes the batter rich and I've tried using lower fat milk but it really does affect the final texture
• Mini peanut butter cups: One cup of these unwrapped little treasures scattered on top creates those pockets of pure peanut butter joy in every bite
• Semi sweet chocolate chips: Half a cup balances out the sweetness and adds little pockets of melted chocolate throughout

Instructions

Preheat your oven:

Get that oven to 350°F and while it's heating up, give your 9x13 inch baking dish a quick coat of nonstick spray or butter

Spread the peanut butter layer:

Take that cup of creamy peanut butter and spread it evenly across the bottom of your prepared dish, it takes a little patience but it's worth it for that gooey bottom layer

Mix the cake batter:

In a large bowl whisk together your cake mix, melted butter, and milk until mostly smooth, those tiny lumps will disappear in the oven so don't overwork it

Layer it up:

Pour that chocolate batter right over your peanut butter layer, don't worry about mixing them, they'll do their thing in the oven

Add the toppings:

Scatter those mini peanut butter cups and chocolate chips all over the top, press them in gently so they don't roll off but don't bury them completely

Bake until set:

Slide it into the oven for 35 to 40 minutes, you're looking for the cake to be set and a toothpick to come out with just a few moist crumbs, not wet batter

The hard part waiting:

Let this cool for at least 15 minutes before serving because that peanut butter layer needs time to set up a bit, though I won't tell if you sneak a bite sooner

Save

My teenage nephew who usually refuses to eat anything I make ate three pieces at Thanksgiving and then proceeded to text me the recipe request himself. Something about this combination just hits different and brings out the kid in everyone. I've started bringing it to new neighbor introductions because it's basically a guaranteed friendship starter.

Make It Your Own

I've discovered that swapping in crunchy peanut butter instead of creamy adds this amazing texture throughout that some people actually prefer. You could also throw in some chopped roasted peanuts on top for even more crunch if you're a texture person. The basic formula is so forgiving that once you've made it once, you'll start seeing all kinds of variations.

Serving Suggestions

Warm with a scoop of vanilla ice cream is absolute perfection, but I've also served it with a drizzle of salted caramel and felt like a dessert genius. For summer barbecues, try it slightly chilled with fresh berries on the side to cut through all that richness. My sister-in-law serves it with coffee in the morning and calls it breakfast cake, which I'm not judging because life is short.

Storage And Make Ahead

This cake actually keeps beautifully covered at room temperature for a couple of days, though I've never had it last that long in my house. If you want to make it ahead for a party, you can bake it the day before and it will still taste amazing.

• Don't refrigerate it unless you have to, the cake gets a bit dense and cold
• You can freeze individual portions wrapped tightly for those emergency dessert cravings
• Warm up leftovers in the microwave for about 15 seconds to get that fresh baked texture back

Save

There's something so comforting about a dessert that's this easy but still gets those rave reviews from everyone who tries it. Happy baking, friend.

Recipe Questions & Answers

→ Can I use natural peanut butter instead of creamy?

Creamy peanut butter works best as it spreads evenly and provides the right consistency. Natural peanut butter with oil separation may create a different texture and could affect how the layers set during baking.

→ Should I refrigerate this dessert?

You can store leftovers at room temperature for up to 2 days covered tightly. For longer storage up to 5 days, refrigerate the cake. Bring to room temperature or warm slightly before serving for the best texture and flavor.

→ Can I make this with a different cake mix flavor?

While devil's food chocolate cake mix provides the classic chocolate-peanut butter combination, you could experiment with German chocolate or fudge cake mixes. The chocolate flavor complements the peanut butter cups and chocolate chips perfectly.

→ Why is it called a dump cake?

The term refers to the simple method where ingredients are layered or dumped into the baking dish without complex mixing. This version maintains that ease while adding a peanut butter layer for extra richness.

→ How do I know when the cake is done baking?

The cake is ready when the edges are set and a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Some moistness is expected due to the peanut butter and candy layers. The top should be bubbly and lightly golden.

→ Can I freeze this cake?

Yes, you can freeze the cooled cake tightly wrapped for up to 3 months. Thaw overnight in the refrigerator before serving. Note that the texture of the peanut butter cups may change slightly after freezing.