Peanut Butter Cup Dump Cake is the ultimate one-bowl dessert, perfect for satisfying your sweet tooth with minimal effort. This recipe is incredibly useful for busy home bakers looking for a delicious treat that comes together in minutes.
Key Ingredients for Peanut Butter Cup Dump Cake:
- 1 (15.25 ounce) box devil’s food cake mix
- 1 ½ cups milk
- ½ cup vegetable oil
- 2 large eggs
- 1 (12 ounce) bag peanut butter cups, roughly chopped
- 1 (21 ounce) can premium vanilla ice cream topping (or sweetened condensed milk)
- 1 cup Reese’s Pieces (optional, for extra peanut butter crunch)
- Whipped cream, for serving (optional)
- Chocolate syrup, for serving (optional)
How to Make Peanut Butter Cup Dump Cake:
Get ready for an incredibly easy, ridiculously delicious, and utterly satisfying dessert experience. This Peanut Butter Cup Dump Cake is a true dump-and-go wonder, requiring no mixing bowls or complicated steps. Simply layer, bake, and enjoy the magic of melted peanut butter cups creating a luscious, gooey sauce. With a preparation time of just 15 minutes, you’ll have a warm, comforting dessert ready in under an hour.
Step-by-Step Instructions:
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or a similar-sized slow cooker insert if you plan to make this in a slow cooker.
- Mix the Cake Batter (The “Dump” Part): In a large bowl, combine the devil’s food cake mix, milk, vegetable oil, and eggs. Stir just until combined. Don’t overmix; a few lumps are perfectly fine. This is the simplest cake batter you’ll ever make!
- Layer the Peanut Butter Cups: Pour half of the chopped peanut butter cups evenly over the bottom of your prepared baking dish. If you’re using Reese’s Pieces, sprinkle half of them over the peanut butter cups now.
- Pour the Batter: Carefully pour the cake batter evenly over the peanut butter cups and Reese’s Pieces.
- Add More Peanut Butter Goodness: Sprinkle the remaining chopped peanut butter cups all over the top of the cake batter. Then, evenly distribute the remaining Reese’s Pieces, if using.
- Drizzle the Topping: Open the can of vanilla ice cream topping (or pour the sweetened condensed milk) and drizzle it evenly over the entire surface of the cake, ensuring it gets into some of the nooks and crannies of the peanut butter cups. This creates that magical gooey sauce as it bakes.
- Bake Until Golden: Place the baking dish in the preheated oven. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean (avoiding any melted peanut butter). The cake should be golden brown and the topping will have created a luscious, bubbly sauce.
- Slow Cooker Option (If Applicable): If using a slow cooker, cover and cook on low for 3-4 hours, or on high for 2-2.5 hours, until the cake is cooked through. The texture may be slightly more pudding-like in a slow cooker, but equally delicious.
- Cool Slightly Before Serving: Let the dump cake cool for at least 10-15 minutes before serving. This allows the sauce to set slightly and prevents you from burning your tongue on molten peanut butter goodness.
- Serve and Enjoy: Serve warm, topped with a generous dollop of whipped cream and a drizzle of chocolate syrup, if desired.
Why You’ll Love This Peanut Butter Cup Dump Cake:
You’ll absolutely adore this Peanut Butter Cup Dump Cake for its unbelievably rich, gooey, chocolatey, and peanut butter-infused layers. It’s a dream come true for any chocolate and peanut butter lover, delivering that classic flavor combination in every single bite. Plus, the cost-saving benefit of whipping this up at home is phenomenal; it’s far more economical than buying a ready-made dessert and delivers superior homemade flavor. Compared to traditional layer cakes that require more time and skill, this dump cake is a lifesaver for impromptu cravings or when you need a crowd-pleasing treat without the fuss.
This dessert is so incredibly easy that anyone can make it, and the results are always stunningly delicious. You get that satisfying, homemade taste that just can’t be beaten, making every spoonful a moment of pure joy. So, what are you waiting for? Gather your simple ingredients and prepare to be amazed by the magic of this Peanut Butter Cup Dump Cake – your taste buds will thank you!
Storing and Reheating Tips:
- Refrigeration: Leftover Peanut Butter Cup Dump Cake can be stored in an airtight container in the refrigerator for up to 3-4 days. The gooey sauce will thicken as it cools, but it will still be delicious.
- Freezing: While not ideal for the best texture, you can freeze portions of the cooled dump cake. Wrap individual servings tightly in plastic wrap and then place them in a freezer-safe container or bag. Freeze for up to 1-2 months. The texture may change slightly upon thawing.
- Reheating: To reheat, place a slice in a microwave-safe dish and microwave on medium power for 30-60 seconds, or until warmed through. You can also gently reheat in a covered oven at around 300°F (150°C) for 10-15 minutes. If reheating from frozen, thaw overnight in the refrigerator and then reheat as directed.
Final Thoughts:
This Peanut Butter Cup Dump Cake is a true testament to how simple ingredients can create something truly extraordinary. Give this incredibly easy and decadent dessert a try; you won’t regret the delicious outcome!
Peanut Butter Cup Dump Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish or a similar-sized slow cooker insert if you plan to make this in a slow cooker.
- In a large bowl, combine the devil’s food cake mix, milk, vegetable oil, and eggs. Stir just until combined. Don’t overmix; a few lumps are perfectly fine. This is the simplest cake batter you’ll ever make!1 (15.25 ounce) box devil’s food cake mix, 1 ½ cups milk, ½ cup vegetable oil, 2 large eggs
- Pour half of the chopped peanut butter cups evenly over the bottom of your prepared baking dish. If you’re using Reese’s Pieces, sprinkle half of them over the peanut butter cups now.1 (12 ounce) bag peanut butter cups, roughly chopped, 1 cup Reese’s Pieces
- Carefully pour the cake batter evenly over the peanut butter cups and Reese’s Pieces.1 (12 ounce) bag peanut butter cups, roughly chopped, 1 cup Reese’s Pieces
- Sprinkle the remaining chopped peanut butter cups all over the top of the cake batter. Then, evenly distribute the remaining Reese’s Pieces, if using.1 (12 ounce) bag peanut butter cups, roughly chopped, 1 cup Reese’s Pieces
- Open the can of vanilla ice cream topping (or pour the sweetened condensed milk) and drizzle it evenly over the entire surface of the cake, ensuring it gets into some of the nooks and crannies of the peanut butter cups. This creates that magical gooey sauce as it bakes.1 (21 ounce) can premium vanilla ice cream topping (or sweetened condensed milk)
- Place the baking dish in the preheated oven. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean (avoiding any melted peanut butter). The cake should be golden brown and the topping will have created a luscious, bubbly sauce.
- If using a slow cooker, cover and cook on low for 3-4 hours, or on high for 2-2.5 hours, until the cake is cooked through. The texture may be slightly more pudding-like in a slow cooker, but equally delicious.
- Let the dump cake cool for at least 10-15 minutes before serving. This allows the sauce to set slightly and prevents you from burning your tongue on molten peanut butter goodness.
- Serve warm, topped with a generous dollop of whipped cream and a drizzle of chocolate syrup, if desired.Whipped cream, Chocolate syrup