Peanut Butter Cup Chocolate Dump Cake
This dump cake starts with a box of chocolate cake mix stirred together with peanut butter, then gets loaded with chopped peanut butter cups and chocolate chips before baking. The result is fudgy and rich with pockets of melted candy. Serve it warm with vanilla ice cream at potlucks and family dinners.
Preparation Steps
Heat the oven to 350°F (175°C) and lightly grease a 9x13-inch (23x33 cm) baking dish.
In a large bowl, stir the cake mix, peanut butter, water and melted butter until smooth and evenly combined. The batter will be thick.
Spread the batter evenly in the baking dish.
Scatter the chopped peanut butter cups and chocolate chips over the top.
Bake for 30 to 35 minutes, until the edges pull away slightly and a toothpick in the center comes out with only moist crumbs or melted chocolate, not wet batter.
Let the cake cool for at least 15 minutes before slicing so it can firm up.
Tips & Variations
- Chill the peanut butter cups before chopping them; they cut more cleanly and hold their shape in the oven.
- Use crunchy peanut butter for extra texture, or swap the chocolate chips for peanut butter chips.
- Cover and keep at room temperature for up to 2 days or in the fridge for up to 4 days. Warm slices in the microwave for 15 seconds.
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