If you have a sweet tooth and love the irresistible combination of chocolate and peanut butter, then this Peanut Butter Cup Dump Cake Recipe is about to become your new favorite dessert. It’s a wonderfully simple yet decadent cake that delivers rich chocolate flavor with delightful pockets of creamy peanut butter cups melted right inside. Easy enough to whip up on a weeknight but special enough for holidays or gatherings, this dump cake is the perfect crowd-pleaser that brings comfort and joy in every bite.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients is the first step to creating the magic of the Peanut Butter Cup Dump Cake Recipe. Each element plays a crucial role, from the moist texture provided by oil and eggs to the bursts of chocolate and peanut butter flavor that make this cake truly unforgettable.
- Chocolate cake mix: The foundation that gives the cake its rich cocoa flavor and light crumb texture.
- Water: Adds moisture, helping the batter come together perfectly without drying out.
- Vegetable oil: Keeps the cake moist and tender while ensuring a soft bite.
- Large eggs: Bind the ingredients and add structure to the cake.
- Chopped peanut butter cups: The star ingredient, adding creamy, gooey peanut butter surprises in every forkful.
- Chocolate chips: Enhance the chocolatey goodness and add melty richness throughout.
- Whipped topping (non-dairy): Provides a light, airy finish that contrasts perfectly with the dense cake.
How to Make Peanut Butter Cup Dump Cake Recipe
Step 1: Preheat and Prepare Your Baking Dish
Start by heating your oven to 350°F (175°C) so it’s ready for the batter. Grease a 9×13 inch baking dish well, ensuring your cake won’t stick and will have those perfect edges.
Step 2: Mix the Cake Batter
In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Whisk everything together gently until the batter is smooth and uniform, setting the stage for a moist, tender cake.
Step 3: Fold in the Peanut Butter Cups and Chocolate Chips
Carefully fold the chopped peanut butter cups and chocolate chips into the batter. This step ensures you get delightful pockets of melting peanut butter and rich chocolate throughout the cake without overworking the mixture.
Step 4: Pour and Spread in Baking Dish
Transfer the batter into your greased baking dish, using a spatula to spread it evenly for a consistent bake and beautifully even cake surface.
Step 5: Bake to Perfection
Bake for 30-35 minutes. When done, a toothpick inserted into the cake should come out mostly clean, though little gooey spots are okay especially where peanut butter cups have melted.
Step 6: Cool and Add Your Whipped Topping
Let the cake cool for 10-15 minutes before dolloping or spreading on the whipped topping. This layer adds a light creamy contrast to the rich cake, elevating every bite.
How to Serve Peanut Butter Cup Dump Cake Recipe
Garnishes
For an irresistible finish, sprinkle a few extra chopped peanut butter cups or chocolate chips over the whipped topping. You can also add a light drizzle of melted chocolate or a pinch of sea salt to bring out all the flavors in a gourmet way.
Side Dishes
This cake pairs delightfully with fresh berries or a scoop of vanilla ice cream for a classic indulgence. For a cozy touch, a hot cup of coffee or a glass of cold milk will complement the rich flavors beautifully.
Creative Ways to Present
Try serving individual portions in small ramekins topped with whipped cream and a peanut butter cup for a stylish, personal dessert. Or layer the cake with whipped topping in a trifle bowl for a stunning, shareable presentation that everyone will admire before digging in.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the cake tightly with plastic wrap or foil and store it in the refrigerator. It will stay fresh for up to 4 days, making it a perfect dessert to enjoy over several days or share with loved ones.
Freezing
You can freeze leftover cake by wrapping it well in plastic wrap and placing it in an airtight container. Thaw it overnight in the fridge and add fresh whipped topping before serving to refresh its texture and flavor.
Reheating
Warm individual slices gently in the microwave for 15-20 seconds to revive the gooey peanut butter centers and melty chocolate. Avoid overheating to maintain the cake’s moistness and texture.
FAQs
Can I use homemade cake mix instead of store-bought for this Peanut Butter Cup Dump Cake Recipe?
Absolutely! While box cake mix keeps the recipe quick and foolproof, homemade cake mix will work just as well and can add a personal touch to the flavor and texture.
What type of peanut butter cups are best for this recipe?
Standard peanut butter cups chopped into pieces work best, but feel free to experiment with mini peanut butter cups or even peanut butter chips to adjust the texture and sweetness.
Is this Peanut Butter Cup Dump Cake Recipe suitable for kids?
Yes, it’s a kid-friendly dessert since it’s chocolatey, sweet, and soft without any hard or spicy ingredients. Just make sure to watch out for peanut allergies if serving to children.
Can I substitute the whipped topping with real whipped cream?
Definitely! Freshly whipped cream adds a lovely lightness and richer flavor. The non-dairy topping is great for convenience or dietary preferences, but fresh cream is a fantastic alternative.
How long will the cake stay moist after baking?
This cake stays moist for several days if stored properly in the fridge. The combination of oil, eggs, and the peanut butter cups helps retain moisture, but best enjoyed within 3-4 days for peak freshness.
Final Thoughts
There’s something truly joyful about a dessert that is both simple to make and bursting with classic flavors. This Peanut Butter Cup Dump Cake Recipe has quickly become a beloved favorite for good reason—it’s effortless, delicious, and utterly comforting. I can’t wait for you to try it, share it with friends, and enjoy all the smiles and compliments that come with serving this treat. Happy baking!
Print
Peanut Butter Cup Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peanut Butter Cup Dump Cake is a rich and indulgent dessert combining the decadent flavors of chocolate cake, chopped peanut butter cups, and chocolate chips. Easy to prepare and perfect for gatherings, this moist and gooey cake is finished with a creamy non-dairy whipped topping for an irresistible treat that serves approximately 12 people.
Ingredients
Main Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup chopped peanut butter cups
- 1/2 cup chocolate chips
- 1 cup whipped topping (non-dairy)
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly to prevent sticking.
- Mix cake batter: In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Stir until the batter is smooth and well blended.
- Add peanut butter cups and chocolate chips: Gently fold in the chopped peanut butter cups and chocolate chips, distributing them evenly throughout the batter without overmixing.
- Pour batter into dish: Pour the batter into the prepared baking dish and spread it evenly to ensure uniform baking.
- Bake the cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few gooey crumbs if it hits a peanut butter cup.
- Cool and serve: Let the cake cool for 10-15 minutes before spreading the non-dairy whipped topping on top. Serve warm or at room temperature for best flavor and texture.
Notes
- Do not overbake; the cake should be moist with gooey bits from the peanut butter cups.
- Use a knife to check doneness especially near peanut butter cups to avoid undercooked batter.
- Non-dairy whipped topping adds a nice creamy contrast, but regular whipped cream can be substituted if preferred.
- Chopped peanut butter cups can be adjusted for a more or less sweet experience.
- Store leftovers covered in the refrigerator up to 3 days.
