Description
Peanut Butter Cup Dump Cake—gooey, chocolatey layers with melty peanut butter cups and chips. Easy, indulgent, and crowd-pleasing.
Ingredients
1 box chocolate cake mix
1½ cups milk
1 stick unsalted butter, melted
2 cups peanut butter cups, chopped
1 cup semisweet chocolate chips
½ cup peanut butter chips
Optional: vanilla ice cream or whipped cream
Instructions
1. Preheat oven to 350°F. Grease a 9×13 baking dish.
2. Spread chopped peanut butter cups on the bottom. Sprinkle chocolate and peanut butter chips.
3. Pour dry cake mix evenly over candies. Do not stir.
4. Pour milk evenly on top, then drizzle with melted butter.
5. Bake 40–45 minutes until top is set and edges are bubbly.
6. Cool 10 minutes, scoop into bowls, serve warm with ice cream.
Notes
For extra gooey texture, add ¼ cup extra butter.
Swap candies for Snickers, Reese’s Pieces, or caramel chunks.
Refrigerate up to 4 days; reheat before serving.
Freeze up to 2 months; thaw overnight and warm gently.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 420
- Sugar: 34 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 35 mg