Peanut Butter Cup Dump Cake Delight Recipe

So you are craving something tasty but too lazy to spend forever in the kitchen huh? Same. Meet the Peanut Butter Cup Dump Cake Delight, aka the dessert you can make with one box of cake mix and a suspicious amount of chocolate. It looks fancy, tastes like a hug, and requires minimal effort. Also it gives you permission to eat it straight from the pan. No judgment here.

Why This Recipe is Awesome

Why is this recipe a winner? First, it is gloriously simple. You do not whip up layers, you do not temper chocolate, and you do not pretend you have all afternoon. You just assemble a few layers and let the oven do the drama.

Second, it hits the peanut butter plus chocolate jackpot every time. Mini peanut butter cups add texture and surprise bites, and the melted butter makes the cake mix form dreamy pockets of chewy crisp. This cake looks like you tried harder than you did, which is always a win.

Third, it is forgiving. Spill a little powdered sugar on the counter? Cool. Use chunky peanut butter instead of creamy? Still great. Make it for company or for a solo Netflix marathon. Want another sweet snack idea while you are here? Check out this fun Stormtrooper cupcakes recipe for when you are feeling extra whimsical.

Ingredients You’ll Need

• 1 (15.25 oz) yellow cake mix, because sometimes boxed is life
• 1 cup creamy peanut butter, smooth and spreadable
• 1/2 cup powdered sugar, for sweet, silky peanut butter filling
• 1/4 cup milk, plain old dairy or your fave plant milk
• 1 tsp vanilla extract, tiny drop of magic
• 1 cup mini peanut butter cups, chopped, for surprise bites
• 1 cup semi-sweet chocolate chips, melty goodness
• 1 1/2 sticks (12 tbsp) unsalted butter, melted and slightly cooled

Step-by-Step Instructions

1. Prepare Oven and Dish
   Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Grease well so nothing stages a dramatic escape later.

2. Melt Butter and Chop Cups
   Melt 1 1/2 sticks 12 tbsp unsalted butter and set aside to cool slightly. Chop peanut butter cups if they are larger than mini size. Keep the mini ones whole or halved for texture.

3. Lay Cake Mix Foundation
   Evenly sprinkle the entire box of yellow cake mix over the bottom of the prepared baking dish. Try to get full coverage so every bite has cakey bits.

4. Prepare and Spread Peanut Butter Layer
   In a medium bowl, combine peanut butter, powdered sugar, milk, and vanilla extract until smooth. Gently spoon and spread this mixture as evenly as possible over the dry cake mix layer. Aim for even but do not panic if it is a little lumpy.

5. Add Chocolate and Peanut Butter Cups
   Generously sprinkle the chopped mini peanut butter cups and semi-sweet chocolate chips evenly over the peanut butter layer. More chips equals happier people.

6. Drizzle with Butter
   Evenly pour the cooled melted butter over the entire surface of the cake, ensuring full coverage. The butter helps the cake mix crisp up and bind in the best way possible. Pour slowly so everything soaks evenly.

7. Bake
   Bake for approximately 45-55 minutes, or until the top is beautifully golden brown and the edges are visibly bubbling. Check at 45 minutes and adjust if your oven runs hot.

8. Cool and Serve
   Carefully remove from oven and let cool on a wire rack for at least 15-20 minutes before serving. Serve warm, optionally with whipped cream, ice cream, or extra toppings. Warm slices are gooey and irresistible.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven rookie mistake. Preheat like your reputation depends on it.
• Pouring the butter in one spot and walking away. That makes soggy pockets. Pour evenly for consistent texture.
• Skipping the cool time you will want to dive in hot but the filling needs a little set time so slices hold.
• Using stale cake mix or expired chips because that is just sad. Fresh ingredients taste better, always.
• Overbaking it until it looks like a brownie casserole from a bad dream. Golden edges and bubbling center equal success.

Alternatives & Substitutions

• No creamy peanut butter on hand Try chunky for extra texture. IMO it adds a fun crunch.
• Want less sugar Use reduced sugar cake mix or cut the powdered sugar slightly. The dessert will still be rich.
• Dairy free swap Use plant based butter and plant milk. It bakes the same and still makes everyone happy.
• No mini peanut butter cups Use chopped full size cups or even chopped chocolate bars with peanut butter filling.
• Craving a different flavor Add a sprinkle of sea salt on top before baking or fold in chopped toasted peanuts for crunch. FYI a pinch of flaky salt on top amplifies the flavors like crazy.

FAQ

Q Will it be too sweet overall?
A Is it dessert? Yes. If you prefer less sweet, use semi sweet chips or reduce powdered sugar by a tablespoon or two. It still rocks.

Q Can I make this ahead of time and reheat it?
A Absolutely. Cover and refrigerate overnight. Reheat at 325°F until warm or zap a single slice in the microwave for 20-30 seconds. It revives nicely.

Q Can I use margarine instead of butter?
A Technically yes but why hurt your soul like that Use real butter for the best flavor and texture. Margarine will give you less depth and more regret.

Q Do I have to use a yellow cake mix?
A No but the yellow gives a classic flavor. A white or vanilla cake mix works fine. Chocolate cake mix? That makes it extra chocolatey which is never a bad decision.

Q Can I freeze leftovers?
A Yes. Wrap tightly and freeze up to 3 months. Thaw in the fridge and warm slices before serving for best texture.

Q What if I only have peanut butter powder?
A Mix reconstituted peanut butter powder with a little oil and milk to reach creamy consistency. It will change texture but still taste peanut buttery.

Q Do I need to stir the cake while baking?
A No. This is a dump cake, not a camping trip. Let it bake undisturbed.

Final Thoughts

You just made a dessert that looks complex but requires almost zero finesse. Serve it to friends and accept compliments like you meant to create something this decadent. Or keep it all to yourself and call it a "taste test." Either way you win. Remember to pour the butter slowly and let it cool before slicing for neater pieces. Now go impress someone or yourself with your new culinary skill. You earned it.

Conclusion

Want to see other takes on this glorious idea? This recipe reminds me of the way different folks riff on dump cakes like the Chocolate Peanut Butter Dump Cake on Mom Loves Baking. If you want a fudgier, extra gooey spin check out The Easiest, Fudgiest Peanut Butter Cup Dump Cake Ever on Stacy Ling.