Description
This Peanut Butter Cup Dump Cake is a decadent and easy-to-make dessert combining rich chocolate cake mix, creamy peanut butter, sweetened condensed milk, and chopped peanut butter cups. It’s baked to bubbly perfection with a buttery, chocolatey topping and is perfect served warm with whipped cream or vanilla ice cream.
Ingredients
Scale
Main Ingredients
- 1 box chocolate cake mix
- 1 cup creamy peanut butter
- 1 can (14 oz) sweetened condensed milk
- 1 ½ cups chopped peanut butter cups (plus extra for garnish)
- ½ cup melted butter
- 1 cup milk chocolate chips
Optional Garnishes
- Whipped cream
- Vanilla ice cream
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 bottom of the baking dish. Next, sprinkle half of the chopped peanut butter cups over the peanut butter layer. Pour the entire can of sweetened condensed milk evenly over the candy cups.
- Add Cake Mix: Sprinkle the dry chocolate cake mix uniformly over the condensed milk layer, covering it completely.
- Add Butter and Chocolate Chips: Drizzle the melted butter evenly over the chocolate cake mix. Then sprinkle the remaining chopped peanut butter cups and the milk chocolate chips evenly on top.
- Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top layer is bubbly and develops a slightly crisp texture.
- Serve: Remove the cake from the oven and allow it to cool for 10-15 minutes. Serve warm, optionally topping with whipped cream or vanilla ice cream for an extra indulgent dessert.
Notes
- You can use crunchy peanut butter for added texture if preferred.
- Make sure to evenly spread all layers to ensure a balanced flavor throughout the cake.
- If you don’t have milk chocolate chips, semi-sweet chocolate chips can be used as an alternative.
- Allowing the cake to cool slightly helps it to set and makes serving easier.
- Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to 4 days.
