Rich Peanut Butter Cup Dump Cake

Decadent chocolate-peanut butter layers with gooey peanut butter cups and chocolate chips. Easy 10-minute prep.

# What You'll Need:

01 - 1 box (15.25 oz) devils food chocolate cake mix

02 - 1 cup creamy peanut butter, room temperature

03 - ½ cup unsalted butter, melted

04 - 1½ cups whole milk

05 - 1 cup mini peanut butter cups, unwrapped

06 - ½ cup semi-sweet chocolate chips

01 - Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick spray or butter.

02 - Spread the creamy peanut butter evenly over the bottom of the prepared baking dish.

03 - In a large mixing bowl, whisk together the chocolate cake mix, melted butter, and milk until mostly smooth (small lumps are acceptable).

04 - Pour the cake batter evenly over the peanut butter layer in the baking dish.

05 - Scatter the mini peanut butter cups and chocolate chips evenly over the top of the batter.

06 - Bake for 35–40 minutes until set, testing with a toothpick inserted into center (moist crumbs are fine).

07 - Let cool at least 15 minutes before serving warm. For cleaner slices, cool completely. Serve plain or with vanilla ice cream.

01 -

It takes literally ten minutes of active effort before you walk away and let the oven work its magic
The way the peanut butter sinks through the cake creating these incredible fudgy pockets is something you have to taste to believe

02 -

The peanut butter layer will seem too thick when you spread it, but it melts and sinks into the cake while baking creating those gooey pockets
Letting it cool for those 15 minutes is agony but necessary if you want slices that hold their shape instead of a delicious mess on the plate

03 -

Room temperature peanut butter spreads like a dream, while cold peanut butter will tear and leave bald spots in your layer
Dont overmix the batter—those little lumps are going to bake out anyway and overworking it makes for a tougher cake