Description
This Peanut Butter Cup Dump Cake is a rich and decadent dessert featuring layers of chopped peanut butter cups, chocolate cake mix, and peanut butter chips, all brought together with sweetened condensed milk and butter. Baked to perfection, the cake has a slightly gooey center and a golden top, making it an irresistible treat perfect for any occasion.
Ingredients
Scale
Chocolate Layer
- 1 box chocolate cake mix (about 15.25 oz)
- 1 cup peanut butter chips
- 1 cup mini peanut butter cups, chopped
Wet Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup (1 stick) butter, melted
Optional Toppings
- Vanilla ice cream or whipped cream for serving
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish well to prevent sticking.
- Layer the Ingredients: Evenly spread the chopped mini peanut butter cups on the bottom of the prepared baking dish. Sprinkle the dry chocolate cake mix evenly over the peanut butter cups, followed by scattering the peanut butter chips evenly on top of the cake mix layer.
- Add the Liquids: Drizzle the entire can of sweetened condensed milk evenly over all the dry ingredients to moisten them. Then, pour the melted butter evenly over the top, ensuring full coverage.
- Bake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the top is set and turns slightly golden brown. The center should remain gooey to maintain the dump cake’s signature texture.
- Cool and Serve: Allow the cake to cool for about 10 minutes to slightly set before serving. For an extra indulgent dessert experience, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- You can substitute mini peanut butter cups with regular sized ones chopped into smaller pieces if mini packs are unavailable.
- For a less sweet version, try reducing the amount of sweetened condensed milk slightly.
- Make sure the butter is fully melted to spread evenly over the top layer.
- Do not overbake; the gooey center is key to the texture.
- This cake keeps well covered at room temperature for up to 2 days or refrigerated for up to 5 days.
