Peanut Butter Cup Dump Cake

Here’s a complete, step-by-step recipe for a rich and indulgent Peanut Butter Cup Dump Cake:

Ingredients

• 1 box yellow or chocolate cake mix (about 15–16 oz)
• 1 can (14 oz) sweetened condensed milk
• 1/2 cup unsalted butter (1 stick), sliced
• 1 1/2 cups peanut butter cups, chopped (plus extra for topping)
• 1 cup semi-sweet chocolate chips
• Optional: 1/2 tsp vanilla extract

Instructions

1. Preheat Oven:

• Preheat your oven to 350°F (175°C).
• Lightly grease a 9×13-inch baking dish.

2. Layer the Ingredients:

1. Spread the chopped peanut butter cups evenly across the bottom of the baking dish.
2. Pour the sweetened condensed milk over the peanut butter cups.
3. Sprinkle chocolate chips evenly over the top.
4. Evenly sprinkle the dry cake mix over the chocolate chips—do not mix.
5. Dot the slices of butter evenly across the top.
6. Optional: drizzle vanilla extract over the layers.

3. Bake:

• Bake for 35–40 minutes, until the top is golden and the edges are bubbly.
• The center should be soft and gooey.

4. Serve:

• Let cool for 10–15 minutes before serving.
• Optional: top with extra chopped peanut butter cups, whipped cream, or ice cream.

💡 Tips:

• The “dump” method is key—no mixing required, just layer and bake.
• Don’t overbake if you want a gooey, melty center.
• Works well with mini peanut butter cups for even distribution.

If you want, I can also give a single-serving microwave mug version that’s done in about 5 minutes—super quick and still indulgent.