It was one of those evenings where I just wanted something warm, sweet, and a little indulgent — no fuss, no decorating, just a thick, gooey square of something ridiculously good.
I didn’t want to dig through a complicated recipe, and I definitely didn’t want to wait hours for something fancy to set. I just needed a sure thing.
Something that melts in your mouth, makes you close your eyes for a second, and leaves chocolate on your fingertips.
So I pulled out my favorite things: peanut butter, chocolate chips, those mini peanut butter cups I hide at the back of the cupboard, and enough butter to make it all melt together like magic. And that’s how this peanut butter cup dump cake happened.
What I love most? It’s soft in the middle, with crispy golden edges, and every bite is packed with chocolatey pockets and gooey peanut butter bits.
You don’t need a mixer. You don’t need to be a pro. Just stir, spread, and bake. That’s it. It tastes like something you’d get from a bakery, but it’s made with what you already have at home.
This is the kind of cake I make when I want to treat myself without trying too hard. No rules, no pressure — just a slab of warm, rich, chocolate-peanut-butter heaven on a plate.
Peanut Butter Cup Dump Cake Recipe
Ingredients
- 1 ½ cups creamy peanut butter (natural, unsweetened, no added gelatin)
- ¾ cup light brown sugar, packed
- ½ cup white granulated sugar
- ¾ cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 1 ¼ cups all-purpose flour, spooned and leveled
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- 1 cup semisweet chocolate chips, plus ⅓ cup for topping
- ½ cup peanut butter chips, plus ⅓ cup for topping
- 10 mini peanut butter cups, chopped into quarters
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9×9-inch square baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, whisk together the melted butter, peanut butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the eggs and vanilla extract. Beat until well combined and creamy.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually fold this dry mixture into the wet mixture until just combined. Do not overmix.
- Fold in 1 cup of semisweet chocolate chips, ½ cup of peanut butter chips, and all the chopped peanut butter cups. The batter will be thick.
- Spread the batter evenly into the prepared pan using an offset spatula or the back of a spoon. Smooth the top gently.
- Sprinkle the remaining ⅓ cup of chocolate chips and ⅓ cup of peanut butter chips evenly over the top. Lightly press them in with your palm so they stick.
- Bake in the center rack of your oven for 28 to 32 minutes. The edges should be golden and set, while the center may look slightly underbaked — that’s perfect for a gooey texture.
- Cool in the pan for at least 1 hour. Then use the parchment to lift out the whole slab. Slice into squares or bars with a sharp knife, wiping between cuts for clean edges.
- Don’t skip the parchment paper — this cake is rich and sticky.
- Let it cool completely if you want clean, bakery-style slices.
- Store leftovers in an airtight container at room temperature for up to 4 days, or refrigerate for a firmer texture.
Can I Use Boxed Cake Mix For Peanut Butter Cup Dump Cake?
Yes, but with a few things to keep in mind.
- Choose the right flavor: Use a chocolate or yellow cake mix that doesn’t have added pudding or extra sugar.
- Don’t overmix: Just sprinkle it over the wet ingredients. No need to stir it in like a regular batter.
- Add butter properly: Melted butter should be poured evenly over the top to help the mix bake evenly.
- Expect a crumbly topping: It won’t be cakey — more like a soft, melty cookie topping.
How Do I Keep Dump Cake From Being Too Dry?
Dump cakes can dry out fast if a few simple things go wrong. Here’s how to avoid that:
- Don’t overbake: Pull it out when the edges are set and the center still looks slightly soft.
- Spread ingredients evenly: Make sure the peanut butter and butter are well distributed underneath the dry mix.
- Use enough moisture: Melted butter should fully cover the surface.
- Cover while cooling: This traps steam and keeps the cake soft.
- Don’t skimp on toppings: Peanut butter cups and chips melt into the cake, keeping it moist inside.
Do I Need To Refrigerate Peanut Butter Dump Cake?
Not right away, but eventually — yes.
- Same-day serving: You can leave it at room temperature for up to 12 hours.
- Storing overnight: After that, transfer to an airtight container and refrigerate.
- For softer texture: Let slices come to room temp before eating, or microwave for 10–15 seconds.
Can I Use Crunchy Peanut Butter Instead Of Creamy?
Yes, but expect a small difference in texture.
- More bite: Crunchy peanut butter adds small peanut chunks.
- Less smooth: The batter will be slightly thicker and less creamy.
- No impact on taste: Flavor stays just as rich and nutty.
Can I Make Peanut Butter Dump Cake Without Eggs?
Yes, it can be done with simple swaps.
- Use yogurt or mashed banana: ¼ cup per egg. These hold things together.
- Try flaxseed mix: 1 tbsp ground flax + 3 tbsp water = 1 egg.
- Texture may change: Slightly denser, but still soft and chewy.
What Kind Of Chocolate Chips Are Best For This Dump Cake?
You’ve got options — here’s what works best:
- Semisweet chocolate chips: Most balanced, rich but not too sweet.
- Milk chocolate chips: Softer and sweeter, good if you want it extra creamy.
- Dark chocolate chips: Bolder flavor, great for grown-up taste.
- Mini chips: Melt faster and blend well into the cake.
- Mix it up: A mix of chocolate and peanut butter chips works best for flavor and texture.
Do I Need To Use Mini Peanut Butter Cups Or Can I Chop Regular Ones?
You can use either — the taste stays the same.
- Mini cups: Easy to mix and melt evenly into the batter.
- Regular cups: Chop them into quarters or smaller pieces before adding.
- Tip: Freeze before chopping to stop them from sticking.
What’s The Best Pan Size For Baking A Dump Cake?
The pan size affects baking time and texture.
- Use a 9×9-inch square pan: This gives the perfect thickness — not too thin, not too deep.
- Avoid small pans: Cake will be too thick and undercooked in the middle.
- Use parchment paper: Makes cleanup easier and helps lift it out for slicing.
How Do I Know When Dump Cake Is Fully Baked?
You’ll notice a few clear signs when it’s done:
- Edges look golden and firm: They may pull slightly away from the pan.
- Top is set and lightly crisp: No raw batter on top.
- Center still soft but not wet: It should jiggle slightly, not wiggle like liquid.
- Toothpick test: Inserted near the edge should come out mostly clean with a few moist crumbs.
Can I Add Extra Peanut Butter To Make It More Gooey?
Yes, just add carefully.
- Swirl in extra peanut butter: Drop small spoonfuls on top and lightly swirl in before baking.
- Don’t mix fully: Keep the swirls visible for texture.
- Avoid using too much: About ¼ to ⅓ cup extra is enough. Too much can make it greasy or undercooked in spots.
Is Peanut Butter Dump Cake Supposed To Be Gooey In The Middle?
Yes, slightly gooey is perfect.
- It should feel soft: The middle should be moist and tender, not raw.
- Edges will be firmer: That’s normal and gives a nice chewy contrast.
- Gooey doesn’t mean undercooked: It’s fully baked but has that soft, rich center from the chips and peanut butter melting inside.
Can I Freeze Peanut Butter Dump Cake?
Yes, and it freezes surprisingly well.
- Cool completely first: Warm cake traps moisture and creates ice crystals.
- Wrap tightly: Use plastic wrap, then foil or a freezer bag.
- Label and date: Use within 2 months for best taste.
- To reheat: Thaw overnight in the fridge, then microwave or warm in oven at low temp.