Description
This Peanut Butter Cup Dump Cake is an indulgent, easy-to-make dessert featuring layers of creamy peanut butter, chopped peanut butter cups, sweetened condensed milk, and chocolate cake mix baked to perfection. Topped with chocolate chips and an optional garnish of whipped cream or vanilla ice cream, this rich and fudgy cake is perfect for peanut butter and chocolate lovers looking for a quick and delicious treat.
Ingredients
Scale
Base Layer
- 1 cup creamy peanut butter
- 1 ½ cups chopped peanut butter cups (plus extra for garnish)
- 1 can (14 oz) sweetened condensed milk
Cake Layer
- 1 box chocolate cake mix
- ½ cup melted butter
- 1 cup milk chocolate chips
Optional Toppings
- Whipped cream for serving
- Vanilla ice cream for serving
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Layer Ingredients: Spread the creamy peanut butter evenly across the bottom of the prepared baking dish. Sprinkle half of the chopped peanut butter cups over the peanut butter layer, then pour the sweetened condensed milk evenly over the candy layer to add sweetness and moisture.
- Add Cake Mix: Sprinkle the dry chocolate cake mix uniformly over the sweetened condensed milk layer, covering the entire surface to form the cake base.
- Add Butter and Chocolate Chips: Drizzle the melted butter evenly over the cake mix to moisten it during baking. Then, sprinkle the remaining chopped peanut butter cups along with the milk chocolate chips on top to create a rich chocolate-peanut topping.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top layer becomes bubbly and slightly crisp, indicating the cake is cooked through.
- Serve: Allow the cake to cool for 10 to 15 minutes before serving. For an extra indulgent experience, serve warm with whipped cream or a scoop of vanilla ice cream.
Notes
- Ensure the peanut butter layer is evenly spread for uniform flavor.
- You can substitute milk chocolate chips with dark or semi-sweet chocolate chips if preferred.
- Letting the cake cool slightly helps it set and makes it easier to slice.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake does not require mixing or beating batter, making it quick and easy to prepare.
