Peanut Butter Cup Dump Cake – Gooey, Chocolatey, and Irresistible

There are desserts that feel like pure joy on a plate, and then there are those that practically define indulgence. Peanut Butter Cup Dump Cake falls into that second category—rich, gooey, unapologetically decadent, and bursting with the irresistible pairing of chocolate and peanut butter. Imagine a fudgy chocolate cake base layered with creamy peanut butter, gooey marshmallow, melty chocolate chips, and crowned with a crunchy, candy-studded topping of peanut butter cups. It’s the kind of dessert that makes everyone pause at the table, fork hovering, eyes wide with anticipation.

This cake is one of those “dump and bake” marvels—meaning it requires minimal prep, no complicated layering techniques, and no fancy equipment. Just a few pantry staples, some Reese’s cups, and about an hour later, you’ll have a dessert that looks like it came from a bakery but tastes like a warm hug in chocolate form.

Why You’ll Love This Recipe

Peanut butter and chocolate is a match made in heaven, and this recipe celebrates it in the most comforting way possible. The gooey layers create contrast with the slightly chewy brownie-like edges, while the chopped peanut butter cups on top provide crunch. Whether you serve it warm with a scoop of vanilla ice cream or let it cool and slice it into bars for a party platter, this cake delivers every single time.

Ingredients:

• 1 box chocolate cake mix
• 1 cup creamy peanut butter
• 1 ½ cups mini peanut butter cups (plus extra for topping)
• 1 cup semi-sweet chocolate chips
• 1 cup marshmallow fluff
• ½ cup caramel sauce
• 1 cup chopped roasted peanuts (optional, for crunch)
• ½ cup butter, melted
• 1 cup whole milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. Prepare the cake base: In a mixing bowl, combine the chocolate cake mix, melted butter, and milk. Stir until smooth and pour into the prepared baking dish.
3. Layer the peanut butter: Warm peanut butter slightly in the microwave to make it easier to spread. Drop spoonfuls over the cake batter, then swirl gently with a knife.
4. Add the gooey layer: Spread marshmallow fluff across the top of the batter, creating a thin layer.
5. Top with chocolate: Sprinkle chocolate chips evenly across the marshmallow layer.
6. Add candy crunch: Scatter chopped mini peanut butter cups and roasted peanuts across the top.
7. Drizzle caramel: Pour caramel sauce over everything for that extra gooey goodness.
8. Bake: Place the pan in the oven and bake for 40–45 minutes, until the edges are set but the center remains slightly gooey.
9. Cool and serve: Let the cake cool for at least 15 minutes before cutting. Serve warm for maximum gooeyness, or chill for a firmer bar-style dessert.

Peanut Butter Cup Dump Cake

A gooey, chocolatey dump cake layered with peanut butter, marshmallow fluff, caramel drizzle, and topped with peanut butter cups.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 12 squares

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Cake Base

• 1 box chocolate cake mix
• 1/2 cup butter, melted
• 1 cup whole milk

Filling & Topping

• 1 cup creamy peanut butter
• 1 cup marshmallow fluff
• 1/2 cup caramel sauce
• 1 1/2 cups mini peanut butter cups plus extra for topping
• 1 cup semi-sweet chocolate chips
• 1 cup chopped roasted peanuts optional

Equipment

• Mixing bowls
• 9×13 baking dish
• Spatula
• Hand mixer or whisk

Method

 

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Combine cake mix, melted butter, and milk in a mixing bowl. Pour into prepared dish.
3. Warm peanut butter slightly and dollop over batter. Swirl with a knife.
4. Spread marshmallow fluff over the top.
5. Sprinkle chocolate chips over marshmallow layer.
6. Scatter chopped peanut butter cups and roasted peanuts.
7. Drizzle caramel sauce over everything.
8. Bake for 40–45 minutes until edges are set but center remains gooey.
9. Cool for 15 minutes before slicing and serving.

Notes

Serve warm with ice cream for best experience.

Tips & Tricks

• For an extra fudgy texture, underbake slightly and serve warm with ice cream.
• Use crunchy peanut butter if you love texture.
• Freeze extra slices individually for quick dessert fixes later.

Variations

• S’mores twist: Add crushed graham crackers under the marshmallow layer.
• Nutella swirl: Replace peanut butter with Nutella for a hazelnut-chocolate version.
• Holiday flair: Add red and green M&Ms for Christmas, or pastel ones for Easter.

Serving Suggestions

• A scoop of vanilla ice cream on warm cake is pure bliss.
• Top with whipped cream and drizzle more caramel or hot fudge sauce.
• Serve cold, cut into neat squares, for potlucks and parties.

Storage Information

• Store leftovers in an airtight container at room temperature for 2 days.
• Refrigerate for up to 5 days.
• Freeze slices tightly wrapped for up to 2 months.

FAQ

• Can I make this ahead of time? Yes, bake a day ahead and reheat gently in the oven before serving.
• Can I use other candy? Absolutely! Try Snickers, Milky Way, or even M&Ms.
• Do I need to add the caramel sauce? No, but it really enhances the gooey texture.

History / Fun Facts
Dump cakes date back to mid-20th century America, when convenience was king in home kitchens. The idea was simple: “dump” pantry-friendly ingredients into a pan and bake. Over time, creative home bakers experimented with different fillings, leading to the candy-filled modern takes we love today. And when Reese’s Cups entered the scene in the 1920s, it didn’t take long for clever bakers to pair them with cakes. This Peanut Butter Cup Dump Cake is a modern homage to both traditions—a no-fuss dessert with maximum flavor.