Peanut Butter Cup Dump Cake

This peanut butter cup dump cake combines the indulgent flavors of chocolate and peanut butter in a dessert that's remarkably simple to prepare. The rich, fudgy texture studded with melty peanut butter cups creates a treat that feels special enough for celebrations yet easy enough for weeknight cravings.

I first made this cake for my nephew's birthday when I was running short on time. What started as a panic solution has become our most requested family dessert. The look on everyone's faces when they take that first bite makes this simple recipe worth its weight in gold.

Ingredients

• Chocolate cake mix: the convenient foundation that provides rich chocolate flavor and perfect texture
• Creamy peanut butter: select a quality brand that spreads easily for best incorporation into the batter
• Milk: adds necessary moisture and helps create the perfect cake consistency
• Chocolate chips: use semisweet for balanced sweetness or dark for more intense chocolate flavor
• Peanut butter cups: chopped into chunks to create pockets of peanut butter bliss throughout
• Vegetable oil: ensures a moist tender crumb that stays fresh for days
• Large eggs: provide structure and richness to balance the sweetness
• Vanilla extract: enhances all the flavors particularly the chocolate notes
• Powdered sugar: optional but adds a beautiful finishing touch and subtle sweetness

Step-by-Step Instructions

Prepare Your Space:

Begin by preheating your oven to 350°F ensuring it reaches full temperature before baking. Thoroughly grease your 9×13 inch baking dish making sure to get into the corners to prevent any sticking. I recommend using butter or shortening rather than cooking spray for more reliable results.

Create The Crumbly Base:

In a large mixing bowl combine the chocolate cake mix and creamy peanut butter using a sturdy spoon or your hands. Work the ingredients together until you achieve a crumbly texture with peanut butter evenly distributed throughout the dry mix. This step creates pockets of peanut butter flavor in the finished cake.

Form The Batter:

Add the milk vegetable oil eggs and vanilla extract to your crumbly mixture. Beat with an electric mixer on medium speed for about 2 minutes until the batter becomes smooth and well blended. Make sure to scrape down the sides of the bowl halfway through to incorporate all dry ingredients.

Add The Mix-ins:

Gently fold in the chocolate chips and chopped peanut butter cups using a rubber spatula. Avoid overmixing at this stage as you want distinct pockets of chocolate and peanut butter throughout the cake rather than having them fully incorporated into the batter.

Bake To Perfection:

Pour your batter into the prepared baking dish and use your spatula to spread it evenly making sure it reaches all corners. Bake in your preheated oven for exactly 35 minutes. The cake is done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

Finish And Cool:

Allow the cake to cool completely on a wire rack for at least 30 minutes before serving. If desired dust the top with powdered sugar just before serving for an elegant finishing touch that adds a hint of sweetness and visual appeal.

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The secret to this recipe's success is using room temperature eggs and peanut butter. I learned this after making it during winter with cold ingredients and finding the batter difficult to mix. Now I set everything out about 30 minutes before I start baking which makes the process smoother and the results more consistent.

Storage And Freshness

This dump cake stays remarkably fresh when stored properly. Cover the cooled cake tightly with plastic wrap or transfer cut pieces to an airtight container. It will remain delicious at room temperature for up to 3 days. For longer storage refrigerate for up to a week though the texture may become slightly more dense. To refresh refrigerated cake microwave individual slices for 10-15 seconds before serving.

Delicious Variations

While this recipe is perfect as written there are several ways to customize it to your taste preferences. Try using crunchy peanut butter instead of creamy for added texture. Swap the chocolate chips for peanut butter chips or use a combination of both. For a more decadent version drizzle the cooled cake with warm chocolate ganache instead of dusting with powdered sugar. You can even add a layer of sliced bananas to the bottom of the pan before adding the batter for a peanut butter banana twist.

Serving Suggestions

Transform this already delicious cake into an extraordinary dessert by serving it warm with a scoop of vanilla ice cream on top. The contrast between the warm cake and cold ice cream creates a sensational taste experience. For special occasions add a drizzle of warm chocolate sauce and a sprinkle of chopped peanuts. This cake also pairs beautifully with a glass of cold milk coffee or even a dessert wine like port for adult gatherings.

Common Queries

→ Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used for a bit of added texture, though the batter may be slightly thicker.

→ Should I melt the peanut butter before mixing it in?

No need to melt the peanut butter. Simply mix it directly with the cake mix for a crumbly base before adding wet ingredients.

→ What type of chocolate cake mix works best?

Any standard boxed chocolate cake mix will work well. Opt for your preferred brand or flavor intensity.

→ Can this cake be made ahead of time?

Yes, the cake can be baked a day in advance. Let it cool, then store it covered at room temperature or in the fridge.

→ How should I serve this dessert?

Enjoy slices at room temperature or slightly warm. Add a scoop of vanilla ice cream or drizzle of chocolate sauce if desired.