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Chocolate Peanut Butter Dump Cake – The Easiest Gooey Dessert Ever!
If you’re a fan of rich, melty chocolate and creamy peanut butter, this Chocolate Peanut Butter Dump Cake is about to become your new favorite dessert. It’s the ultimate comfort food that combines the best of both worlds — warm chocolate cake and nutty peanut butter — with a texture that’s part brownie, part lava cake. The best part? You don’t need any fancy baking skills. As the name says, you simply dump the ingredients in a pan, bake, and enjoy the most indulgent, melt-in-your-mouth treat imaginable.
Perfect for weeknights, holidays, or anytime those chocolate cravings strike, this dump cake delivers bakery-level flavor with minimal effort. Let’s dive into why this dessert is a FoodieMoms favorite and how you can whip it up in less than an hour!
Why You’ll Love This Recipe
- Effortless dessert magic: No mixing bowls, no complicated steps. Just layer, bake, and enjoy.
- Heavenly texture: A perfect balance of fudgy chocolate, creamy peanut butter, and buttery cake crumble.
- Crowd-pleasing flavor: Who can resist the combo of peanut butter and chocolate?
- Customizable: Make it extra rich with Reese’s cups or lighten it up with natural peanut butter.
- Ideal for any occasion: Great for potlucks, birthdays, or cozy weekends at home.
Ingredients You’ll Need
You only need a few pantry staples to make this incredible cake. Here’s everything you’ll need:
– 1 box (15.25 oz) chocolate cake mix
– 1 cup creamy peanut butter
– 1 ½ cups milk
– 1 stick (½ cup) unsalted butter, melted
– 1 cup semi-sweet chocolate chips
– 1 cup peanut butter chips or chopped Reese’s cups
– ½ tsp salt (optional, enhances flavor)
Optional for serving:
– Vanilla ice cream or whipped cream
– Drizzle of melted peanut butter or chocolate syrup
Instructions
Follow these simple steps to create your Chocolate Peanut Butter Dump Cake masterpiece:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Add the peanut butter: Spread creamy peanut butter evenly over the bottom of the baking dish.
- Sprinkle the cake mix: Evenly pour the dry chocolate cake mix on top of the peanut butter layer. Do not stir.
- Pour the milk: Slowly drizzle milk over the cake mix to moisten the dry powder.
- Add melted butter: Pour the melted butter evenly over the top. This creates that signature buttery crumble texture.
- Top with chocolate chips: Sprinkle both chocolate chips and peanut butter chips (or chopped Reese’s) over the top.
- Bake: Bake uncovered for 35–40 minutes, until the top is golden and set but still gooey underneath.
- Cool slightly: Let it rest for 10 minutes before serving so it sets a bit while staying warm and molten.
Serve warm with a scoop of ice cream or a drizzle of melted peanut butter for the ultimate dessert experience!
Chocolate Peanut Butter Dump Cake
A rich, gooey, one-pan dessert that combines fudgy chocolate with creamy peanut butter — simple to make and utterly indulgent.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Spread peanut butter evenly over the bottom of the dish.
- Pour the dry chocolate cake mix evenly on top without stirring.
- Drizzle milk evenly over the cake mix.
- Pour melted butter over the top.
- Sprinkle chocolate chips and peanut butter chips on top.
- Bake 35–40 minutes until the top is set and golden. Cool 10 minutes before serving.
Notes
Serve warm with ice cream or store chilled for up to 5 days.
Tips for the Best Dump Cake
- Don’t stir the layers! The “dump” method lets the butter and milk create a natural layered effect as it bakes.
- For extra richness, add a swirl of hot fudge or Nutella between the peanut butter and cake mix.
- Like it gooier? Bake a few minutes less for a molten-lava texture.
- Want it firmer? Leave it in for an extra 5–7 minutes until the top is crisp and crumbly.
- Add crunch: Sprinkle chopped peanuts or pretzel bits on top before baking for texture contrast.
Variations You’ll Love
- Reese’s Explosion: Fold chopped peanut butter cups into the top layer for maximum flavor.
- Salted Caramel Version: Drizzle caramel sauce between layers before baking.
- Nut-Free Option: Substitute sunflower seed butter or cookie butter for peanut butter.
- Double Chocolate Dream: Use devil’s food cake mix and extra chocolate chips.
- Protein Boost: Mix a scoop of chocolate protein powder into the cake mix for a guilt-reduced version.
Serving Suggestions
Serve your warm Chocolate Peanut Butter Dump Cake with a scoop of vanilla or caramel ice cream. The contrast of hot cake and cold ice cream is unbeatable.
For a party presentation, sprinkle chopped peanuts, mini Reese’s pieces, or drizzle melted chocolate across the top just before serving.
It’s also delicious chilled the next day — the flavors deepen overnight, creating a dense, fudgy bite perfect for a midweek treat or packed dessert box.
How to Store
- Room Temperature: Store covered for up to 2 days.
- Refrigerate: Keeps for up to 5 days in an airtight container.
- Freeze: Portion and freeze for up to 2 months. Reheat in the microwave for 30–45 seconds before serving.
Fun Fact: The “Dump Cake” Origin
Dump cakes became popular in the 1960s as a quick, no-fuss dessert that busy moms could make with pantry staples. The idea was simple: “dump” all the ingredients into one pan and bake. Over time, the flavor combinations evolved — and chocolate peanut butter versions like this one are now the gold standard for indulgence!
Why This Recipe Works
The genius of this recipe lies in its chemistry. The butter and milk soak into the dry cake mix, creating a self-saucing effect. As it bakes, the peanut butter softens and mingles with the melting chocolate, forming that irresistible gooey layer everyone craves. The top crisps up slightly, adding just enough texture to balance the molten middle.
It’s not just a cake — it’s a warm hug in dessert form.
Nutrition (per serving)
Calories: ~390 | Carbs: 45g | Protein: 6g | Fat: 21g | Sugar: 33g
