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Why You’ll Love This Recipe

  • Super Easy: Minimal prep, no mixing required.

  • Rich and Decadent: Combines classic peanut butter and chocolate flavors.

  • Crowd-Pleaser: Perfect for potlucks, parties, or family dinners.

  • Quick to Make: Ready in under an hour.

  • Comfort Food: Warm, gooey, and satisfying dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 box chocolate cake mix

  • 1 can (21 ounces) cherry pie filling or chocolate fudge sauce

  • 1 cup peanut butter cups, chopped (mini or regular size)

  • 1 cup chopped peanuts or peanut butter chips (optional)

  • 1 cup butter, melted

Directions

  1. Preheat Oven: Preheat oven to 350°F (175°C). Grease or spray a 9×13-inch baking dish.

  2. Layer Ingredients: Spread cherry pie filling or chocolate fudge sauce evenly in the bottom of the dish.

  3. Add Cake Mix: Sprinkle the dry chocolate cake mix evenly over the filling layer.

  4. Add Peanut Butter Cups and Nuts: Sprinkle chopped peanut butter cups and peanuts or peanut butter chips evenly over the cake mix.

  5. Pour Butter: Drizzle melted butter evenly over the entire dish.

  6. Bake: Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted near the center comes out with moist crumbs.

  7. Cool and Serve: Allow the cake to cool slightly before serving. Serve warm or at room temperature.

Servings and Timing

  • Servings: 12

  • Prep Time: 5 minutes

  • Bake Time: 45-50 minutes

  • Total Time: About 1 hour

Variations

  • Peanut Butter Swirl: Drop dollops of peanut butter on top before baking and swirl with a knife.

  • Nut-Free: Omit peanuts or substitute with seeds.

  • Fruit Twist: Use raspberry or strawberry pie filling instead of cherry.

  • Chocolate Lovers: Add extra chocolate chips on top.

  • Whipped Topping: Serve with whipped cream or vanilla ice cream.

Storage/Reheating

  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days.

  • Reheating: Warm individual servings in the microwave for 15-20 seconds.

  • Freezing: Freeze portions wrapped tightly for up to 2 months; thaw before reheating.

FAQs

Can I use other cake mixes?

Yes, yellow or devil’s food cake mix also work well.

Can I use peanut butter instead of peanut butter cups?

Yes, but peanut butter cups add texture and chocolate flavor.

Is this dessert gluten-free?

Not unless you use a gluten-free cake mix.

Can I make this ahead?

Yes, prepare and refrigerate before baking.

How do I prevent the cake from being too soggy?

Drain excess filling and avoid overbaking.

Can I double the recipe?

Yes, use a larger baking dish or two pans.

What if I don’t have pie filling?

Use chocolate syrup or fudge sauce as a substitute.

Can I add chopped bananas?

Yes, bananas pair well with peanut butter and chocolate.

How do I get a crispy top?

Ensure melted butter is evenly distributed and bake uncovered.

Can I use salted or unsalted butter?

Either works; adjust salt in the recipe accordingly.

Conclusion

Peanut Butter Cup Dump Cake is a quick, delicious, and comforting dessert that requires minimal effort but delivers maximum flavor. Perfect for peanut butter and chocolate fans, this easy dump cake is sure to become a favorite for busy days and special occasions alike

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Peanut Butter Cup Dump Cake

Peanut Butter Cup Dump Cake

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  • Author: Alice
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: Servings: 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

Peanut Butter Cup Dump Cake is a decadent and super easy dessert that layers rich chocolate cake mix, gooey peanut butter cups, and sweet cherry pie filling (or fudge sauce) in a no-mix, dump-and-bake method. Perfect for peanut butter and chocolate lovers, this moist, warm cake is a crowd-pleaser ideal for potlucks, parties, or simple family indulgence.

Ingredients

  • 1 box chocolate cake mix

  • 1 can (21 ounces) cherry pie filling or chocolate fudge sauce

  • 1 cup peanut butter cups, chopped (mini or regular size)

  • 1 cup chopped peanuts or peanut butter chips (optional)

  • 1 cup butter, melted

Instructions

  • Preheat Oven: Preheat oven to 350°F (175°C). Grease or spray a 9×13-inch baking dish.

  • Layer Filling: Spread cherry pie filling or chocolate fudge sauce evenly in the bottom of the baking dish.

  • Add Cake Mix: Sprinkle dry chocolate cake mix evenly over the filling layer.

  • Add Peanut Butter Cups and Nuts: Sprinkle chopped peanut butter cups and optional peanuts or peanut butter chips evenly over the cake mix.

  • Pour Butter: Drizzle melted butter evenly over the entire dish.

  • Bake: Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted near the center comes out with moist crumbs.

  • Cool and Serve: Allow the cake to cool slightly before serving. Serve warm or at room temperature.

Notes

For a peanut butter swirl, drop dollops of peanut butter on top before baking and swirl with a knife.Substitute raspberry or strawberry pie filling for a fruity twist.Serve with whipped cream or vanilla ice cream for extra indulgence.Drain excess pie filling if concerned about soggiess.

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