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
Scale
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.
