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Peanut Butter Cup Dump Cake Recipe

Peanut Butter Cup Dump Cake Recipe
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★★★★★

5.1 from 9 reviews

An indulgently rich Peanut Butter Cup Dump Cake combining creamy peanut butter, chopped peanut butter cups, sweetened condensed milk, and chocolate cake mix, topped with milk chocolate chips for a decadent dessert that’s easy to prepare and perfect for any chocolate and peanut butter lover.

Ingredients

Scale

Main Ingredients

  • 1 cup creamy peanut butter
  • 1.5 cups chopped peanut butter cups, plus extra for garnish
  • 1 can (400 g) sweetened condensed milk
  • 1 box (432 g) chocolate cake mix, dry
  • 115 g unsalted butter, melted
  • 175 g milk chocolate chips

Optional for Serving

  • Whipped cream
  • Vanilla ice cream

Instructions

  1. Prepare baking dish: Preheat your oven to 175°C (350°F). Grease a 23×33 cm (9×13-inch) baking dish with butter or non-stick spray to prevent sticking.
  2. Layer peanut butter: Spread the creamy peanut butter evenly over the bottom of the prepared baking dish to create a rich base.
  3. Add candy layer: Sprinkle half of the chopped peanut butter cups over the peanut butter layer for added texture and flavor.
  4. Add condensed milk: Pour the sweetened condensed milk evenly over the candy layer to add sweetness and moisture.
  5. Add cake mix: Sprinkle the dry chocolate cake mix evenly over the top without mixing. This creates a fluffy cake layer as it bakes.
  6. Drizzle butter: Drizzle the melted unsalted butter over the cake mix, ensuring it covers as much surface as possible to help the cake cook evenly and develop a crisp top.
  7. Top with chocolate and candy: Evenly sprinkle the milk chocolate chips and the remaining chopped peanut butter cups over the batter for a final crunchy and chocolatey topping.
  8. Bake the cake: Bake the dish for 35–40 minutes or until the top is bubbly and slightly crisp, signaling the cake is cooked through.
  9. Cool and serve: Allow the cake to cool for 10–15 minutes before serving. For an extra special treat, top with whipped cream or vanilla ice cream while still warm.

Notes

  • Do not mix the dry cake mix with the wet ingredients; sprinkle it on top to create a layered effect during baking.
  • The baking dish size is important to ensure the cake cooks evenly; using a 9×13-inch dish is recommended.
  • For easier chopping, freeze peanut butter cups for 10 minutes before cutting.
  • Store leftovers covered in the refrigerator for up to 3 days; reheat gently before serving.
  • The cake is very rich and sweet, so small servings are recommended.

Nutrition

Keywords: peanut butter cup dessert, dump cake, easy chocolate peanut butter cake, no-mix cake recipe, rich peanut butter dessert

Find it online: https://nayabaker.com/peanut-butter-cup-dump-cake-recipe/