🥜 Peanut Butter Cup Dump Cake 🍫
Ingredients
1 (15.25 oz) box chocolate cake mix
1 cup creamy peanut butter
½ cup unsalted butter, melted
1½ cups whole milk (or dairy-free alternative)
1 cup mini peanut butter cups (e.g., Reese’s Miniatures)
½ cup semi-sweet chocolate chips
Instructions
Prep the oven and pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Create the peanut butter base: Spoon the peanut butter into the bottom of the dish and use a spatula or the back of a spoon to spread it into an even layer. Don’t worry about perfection—it will soften and blend during baking.
Make the batter: In a medium mixing bowl, whisk together the melted butter, milk, and dry cake mix until fully combined and smooth. A few small lumps are fine.
Layer the batter: Gently pour the batter over the peanut butter, tilting the dish slightly to help it spread evenly into the corners.
Add the toppings: Scatter the mini peanut butter cups and chocolate chips across the surface. Press them down lightly so they adhere during baking.
Bake and cool: Place the dish in the center of the oven and bake for 35–40 minutes, or until the edges are golden and a toothpick inserted near the center comes out with just a few moist crumbs (not wet batter). Allow the cake to cool in the pan for at least 20 minutes before slicing—this helps it set and hold its gooey layers together.
Serving Suggestion: Enjoy warm with a scoop of vanilla ice cream or a light drizzle of caramel for an extra-decadent finish.
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