Description

This Peanut Butter Cup Dump Cake is a luscious, easy-to-make dessert combining rich chocolate cake mix, creamy peanut butter, and sweetened condensed milk layered with chopped peanut butter cups and milk chocolate chips. Baked to bubbly perfection, it’s the ultimate indulgence for peanut butter and chocolate lovers, served best warm with whipped cream or vanilla ice cream.

Ingredients

Scale

Base and Cake Mix

1 box chocolate cake mix
½ cup melted butter
1 can (14 oz) sweetened condensed milk

Peanut Butter and Candy

1 cup creamy peanut butter
1 ½ cups chopped peanut butter cups (plus extra for garnish)
1 cup milk chocolate chips

Optional Toppings

Whipped cream or vanilla ice cream for serving

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking.
Layer Ingredients: Spread the creamy peanut butter evenly across the entire bottom of the prepared baking dish. Then sprinkle half of the chopped peanut butter cups over the peanut butter layer. Carefully pour the entire can of sweetened condensed milk evenly over the peanut butter cups layer, ensuring good coverage.
Add Cake Mix: Sprinkle the dry chocolate cake mix evenly over the condensed milk layer in the baking dish, spreading it out smoothly to cover all liquid underneath.
Add Butter and Chocolate Chips: Drizzle the melted butter evenly over the top of the cake mix. Next, sprinkle the remaining chopped peanut butter cups and the milk chocolate chips evenly over the buttered cake mix layer.
Bake: Place the baking dish in the preheated oven. Bake uncovered for 35 to 40 minutes or until the top is bubbly, slightly crisp, and a knife inserted near the center comes out with moist crumbs but not wet batter.
Serve: Remove the cake from the oven and let it cool for 10 to 15 minutes to set slightly. For an indulgent treat, serve warm topped with whipped cream or vanilla ice cream and garnish with extra chopped peanut butter cups.

Notes

Make sure to evenly distribute the peanut butter and other layers for best texture and flavor balance.
If you prefer a less sweet dessert, reduce the amount of peanut butter cups or use low-sugar chocolate chips.
This cake can be made ahead of time and reheated gently before serving.
Store leftovers covered in the refrigerator for up to 3 days.
Use a 9×13 inch baking dish to ensure proper baking time and texture.