Peanut Butter Cup Dump Cake Recipe

Peanut Butter Cup Dump Cake Recipe: A Decadent Dessert Delight

If you’re a fan of rich, creamy peanut butter and smooth chocolate, then this Peanut Butter Cup Dump Cake is your new go-to dessert. Simple to make, incredibly delicious, and perfect for any occasion—from family dinners to holiday gatherings—this dump cake combines the beloved flavors of Reese’s Peanut Butter Cups with the ease of a no-fuss baking method. No mixer needed, minimal prep time, and maximum flavor—what more could you ask for in a dessert?

The History of Dump Cakes

Dump cakes, also known as “dump desserts” or “one-can cakes,” gained popularity in the mid-20th century, particularly during the 1950s and 1960s when convenience foods were on the rise. The idea behind a dump cake is simplicity: instead of mixing ingredients in a bowl, you simply “dump” them into a baking dish in layers and bake. This method was especially popular among home cooks looking for quick, easy desserts that still tasted homemade.

Originally made using canned fruit pie fillings topped with dry cake mix and butter, dump cakes quickly became a staple in American kitchens. Over time, bakers began experimenting with different flavors and combinations, leading to modern variations like chocolate, cherry, apple cranberry, and now, the irresistible Peanut Butter Cup Dump Cake. Its evolution mirrors the broader trend toward indulgent, comfort-food desserts that are accessible to even novice bakers.

Ingredients Breakdown: What Makes This Cake So Irresistible?

The beauty of this Peanut Butter Cup Dump Cake lies in its simple yet powerful combination of ingredients. Each component plays a key role in creating a moist, gooey, and utterly satisfying dessert.

Yellow Cake Mix: Forms the base structure of the cake. As it bakes, the dry mix absorbs the wet ingredients, transforming into a golden, fluffy layer infused with peanut butter and chocolate.
Peanut Butter: Use creamy, high-quality peanut butter for a rich, nutty flavor. Natural or processed both work, though processed tends to be smoother and sweeter.
Heavy Cream (or Milk): Adds moisture and helps activate the cake mix, ensuring a soft, tender crumb rather than a dry texture.
Eggs: Bind the batter and add richness, contributing to the cake’s overall density and structure.
Butter: Melted butter poured over the top creates a golden crust and enhances the richness of the final product.
Peanut Butter Cups: Chopped Reese’s or any brand of peanut butter cups are layered throughout and on top, melting into pockets of chocolatey, peanut butter bliss.
Powdered Sugar (optional glaze): For an extra touch of sweetness and visual appeal, a simple powdered sugar glaze can be drizzled on after baking.
Sea Salt (optional): A light sprinkle enhances the sweet-salty contrast that makes peanut butter desserts so addictive.

Step-by-Step Recipe: How to Make Peanut Butter Cup Dump Cake

Follow these easy steps to create a show-stopping dessert that requires minimal effort but delivers maximum satisfaction.

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures even baking from the moment the cake goes in.
Prepare the Baking Dish: Lightly grease a 9×13-inch baking pan with non-stick spray or softened butter. You can also line it with parchment paper for easier removal and cleanup.
Mix the Wet Ingredients: In a large mixing bowl, combine 1 cup of creamy peanut butter, 1 cup of heavy cream (or whole milk), and 3 large eggs. Whisk until smooth and fully incorporated. The mixture should be creamy with no lumps.
Add the Cake Mix: Gradually pour one 15.25-ounce box of yellow cake mix into the wet ingredients. Stir gently until just combined. Do not overmix—some small lumps are okay.
Transfer to Pan: Pour the batter into the prepared baking dish, spreading it evenly with a spatula to cover the bottom completely.
Add the Peanut Butter Cups: Chop 18–24 standard-sized peanut butter cups into quarters or smaller pieces. Scatter half of them evenly over the surface of the batter.
Pour the Butter: Melt ½ cup (1 stick) of unsalted butter and slowly pour it over the entire surface of the cake. This step is crucial—it helps create a golden, slightly crisp top while keeping the inside moist.
Top with More Candy: Sprinkle the remaining chopped peanut butter cups over the top. They will sink slightly during baking but will melt into delicious pockets.
Bake Until Golden: Place the pan in the center of the preheated oven and bake for 35–40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with moist crumbs (not wet batter).
Cool Slightly: Remove the cake from the oven and let it cool in the pan for at least 15–20 minutes before serving. This allows the layers to set and prevents collapse when cutting.
Optional Glaze: While the cake cools, prepare a simple glaze by mixing 1 cup of powdered sugar with 2–3 tablespoons of milk and ½ teaspoon of vanilla extract. Drizzle over the warm cake for added sweetness and presentation.
Serve Warm: Scoop into bowls or plates and serve warm. Pairs beautifully with vanilla ice cream or whipped cream!

Tips for the Perfect Peanut Butter Cup Dump Cake

Don’t Overmix: Once you add the cake mix to the wet ingredients, stir only until combined. Overmixing can lead to a dense or tough texture.
Use Room Temperature Eggs: Cold eggs can cause the peanut butter to seize. Letting them sit out for 20–30 minutes improves consistency.
Even Distribution: Spread the batter evenly to ensure consistent baking. Thick spots may remain undercooked, while thin areas could dry out.
Watch the Bake Time: Ovens vary. Start checking at 30 minutes. The cake is done when the top is bubbly and golden, and the center springs back lightly when touched.
Let It Rest: Resist the urge to cut right away. Cooling helps the structure firm up and enhances flavor development.
Double the Peanut Butter Cups: If you’re a true peanut butter cup enthusiast, feel free to increase the amount—just don’t overload the top, or they might burn.
Storage Tip: Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for best texture.

Variations and Customizations

This recipe is highly adaptable—feel free to get creative and tailor it to your taste or dietary needs.

Chocolate Lover’s Version: Add ½ cup of chocolate chips to the batter and use chocolate cake mix instead of yellow for a double-chocolate twist.
Gluten-Free Option: Substitute the regular cake mix with a gluten-free yellow cake mix and ensure all other ingredients (like peanut butter cups) are certified gluten-free.
Vegan Adaptation: Use a plant-based cake mix, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), use almond or oat milk, and choose vegan butter and dairy-free peanut butter cups.
Nut-Free Alternative: Replace peanut butter with sunflower seed butter and use nut-free chocolate cups to accommodate allergies.
Mini Cupcakes: Divide the batter into a greased muffin tin and bake for 18–22 minutes for individual servings.
Boozy Twist: Add 1–2 tablespoons of bourbon or rum to the wet ingredients for an adult-friendly version that pairs wonderfully with coffee.
Crunchy Topping: Before baking, sprinkle crushed pretzels or chopped peanuts on top for added texture and saltiness.
Frozen Fruit Swirl: Thaw and drain 1 cup of frozen raspberries, then swirl into the batter before baking for a tangy contrast to the sweetness.

Health Considerations and Nutritional Value

While undeniably indulgent, it’s important to enjoy this dessert in moderation, especially for those monitoring sugar, fat, or calorie intake.

Calories: One serving (1/12 of the cake) contains approximately 380–420 calories, depending on ingredients and portion size.
Fat Content: Around 18–22g of fat per serving, mostly from peanut butter, butter, and chocolate. Opt for reduced-fat peanut butter or spreadable varieties to lower saturated fat.
Sugar: High in sugar due to cake mix and candy. One serving may contain 30–40g of sugar. Consider using a low-sugar cake mix or natural sweeteners like monk fruit blend if available.
Protein: Provides about 6–8g of protein per serving, primarily from peanut butter and eggs—more than most traditional cakes.
Dietary Fiber: Minimal unless using whole grain or high-fiber cake mixes. Adding oats or chia seeds to the batter can boost fiber content.
Allergens: Contains peanuts, milk, wheat, and eggs. Always check labels on peanut butter cups for hidden allergens.
Diabetic-Friendly Options: Not ideal for diabetics due to high glycemic load. However, keto and diabetic versions can be made using sugar-free cake mix, sugar-free chocolate, and low-carb thickeners like almond flour blends.

To make it slightly healthier, consider reducing butter to ¼ cup, using low-fat milk, and limiting the number of peanut butter cups. Serve in smaller portions alongside fresh fruit for balance.

Full Ingredient List

1 (15.25 oz) box yellow cake mix (or gluten-free alternative)
1 cup creamy peanut butter (preferably shelf-stable)
1 cup heavy cream or whole milk
3 large eggs
½ cup (1 stick) unsalted butter, melted
18–24 peanut butter cups (Reese’s or similar), chopped
1 tsp vanilla extract (optional, for enhanced flavor)
For Glaze (Optional):
1 cup powdered sugar
2–3 tbsp milk or cream
½ tsp vanilla extract
Sprinkle of sea salt (to garnish)

Detailed Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly.
In a large bowl, whisk together peanut butter, heavy cream (or milk), eggs, and vanilla (if using) until smooth and creamy.
Gently fold in the dry cake mix using a spatula or wooden spoon. Mix until just combined—do not overmix.
Pour the batter into the prepared pan, spreading evenly with the back of a spoon or spatula.
Scatter half of the chopped peanut butter cups over the batter in an even layer.
Pour melted butter slowly over the entire surface, allowing it to seep through.
Sprinkle the remaining peanut butter cups on top.
Bake for 35–40 minutes, rotating the pan halfway through for even browning. The cake is done when the top is golden, edges are pulling away slightly, and a toothpick comes out clean.
Remove from oven and allow to cool for 15–20 minutes.
While cooling, prepare the glaze: whisk powdered sugar, milk, and vanilla until smooth. Adjust thickness with more milk or sugar as needed.
Drizzle glaze over the warm cake. Optionally, sprinkle a pinch of flaky sea salt for gourmet flair.
Serve warm with a scoop of vanilla ice cream, whipped cream, or on its own.
Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Reheat individual slices in the microwave for 20–30 seconds.

Frequently Asked Questions (FAQ)

Can I use chunky peanut butter?
Yes! Chunky peanut butter adds a nice texture contrast, though it may make the batter slightly thicker. Just ensure it blends well with the other wet ingredients.

Do I have to use heavy cream?
No. Whole milk works perfectly fine. Heavy cream makes it richer, but milk keeps it lighter. Avoid skim milk, as it can result in a drier cake.

Can I make this ahead of time?
Absolutely. Prepare the batter and assemble the cake (without baking), cover tightly, and refrigerate for up to 24 hours. Bake when ready, adding 5–10 minutes to the cook time if going straight from fridge to oven.

Why is my cake soggy?
This usually happens if too much liquid is used or if the cake isn’t baked long enough. Ensure accurate measurements and bake until the center is set and golden.

Can I freeze this dump cake?
Yes. Cool completely, then wrap individual slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw in the fridge overnight and reheat before serving.

What can I substitute for peanut butter?
Almond butter, cashew butter, or sunflower seed butter are great alternatives. Choose one with a similar consistency for best results.

Can I use a different cake mix flavor?
Definitely! Chocolate, devil’s food, white, or German chocolate cake mixes all work well. Chocolate cake mix intensifies the dessert vibe, while white cake offers a milder backdrop.

Is this recipe safe for kids?
Yes, but always supervise young children due to hot oven use and potential choking hazards from candy pieces. Consider finely chopping peanut butter cups for younger eaters.

Summary

The Peanut Butter Cup Dump Cake is a ridiculously easy, crowd-pleasing dessert that combines the magic of peanut butter and chocolate with the simplicity of a no-mixer, one-pan recipe. Rich, gooey, and impossibly delicious, it’s the ultimate comfort treat for any day of the week.