Irresistible Peanut Butter Cup Dump Cake for Easy Indulgence

A delicious Peanut Butter Cup Dump Cake that combines gooey chocolate, creamy peanut butter, and crunchy treats, perfect for any occasion.

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Prep Time 15

Cook Time 45

Cooling Time 15

Total Time 1 15

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 box Yellow Cake Mix Can substitute with chocolate or devil's food cake mix for a chocolatey flavor boost.
1 cup Peanut Butter Chunky peanut butter provides delightful bits throughout.

For the Chocolate Layer

1 cup Chocolate Chips Consider swapping for chopped chocolate bars or peanut butter M&Ms for added fun.

For the Crunchy Finish

1 cup Candy Pieces Crushed pretzels can offer a salty twist if you're feeling adventurous.

Equipment

9×13-inch baking pan
Spatula
Microwave

Method

Step-by-Step Instructions for Peanut Butter Cup Dump Cake

Preheat your oven to 350°F (175°C) for even baking.
Grease a 9x13-inch baking pan with butter or non-stick spray to help your cake release easily.
Pour the yellow cake mix evenly into the greased baking dish, spreading it with a spatula.
Dollop spoonfuls of creamy peanut butter over the cake mix, spacing them apart.
Sprinkle chocolate chips over the peanut butter dollops and the cake mix layer.
Scatter candy pieces on top for a crunchy finish.
Bake for 40-45 minutes until the top is set and lightly browned.
Allow the cake to cool for about 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 20mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 400IUCalcium: 40mgIron: 1mg

Notes

Store leftover cake in the fridge covered for up to 4 days or freeze for up to 3 months.

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