Jump to Recipe Print RecipeAs I stood in my kitchen, the warm aroma of chocolate mingled with sweet peanut butter filled the air, instantly reminding me of carefree childhood afternoons. Today, I’m excited to share my go-to indulgence: the Peanut Butter Cup Dump Cake. This easy dessert is a real crowd-pleaser, combining rich brownie goodness with fluffy marshmallows and delightful bites of mini peanut butter cups. With minimal prep and baking, this cake is perfect for those busy weeknights or unexpected guests. Just toss the ingredients together and let the oven work its magic. Ready to discover a new favorite treat that will have everyone asking for seconds? Scroll down for the full recipe! Why is This Dump Cake a Game-Changer?Easy Prep: You won’t spend hours in the kitchen—just a simple dump-and-bake method to satisfy your sweet cravings. Decadent Layers: Experience the rich brownie base, complemented by gooey caramel and fluffy marshmallows for that perfect bite! Versatile Options: Mix things up by swapping in your favorite candies, like Snickers or Reese’s Pieces, for a unique twist. Crowd-Pleasing Flavor: Whether it’s a cozy family night or a party, this dessert is guaranteed to impress! Serve it warm with a scoop of vanilla ice cream, just like my Buttermilk Pancakes Discover on the side! Quick Storage Tips: Make it in advance and keep it fresh for up to a week—perfect for those who love desserts on hand!Peanut Butter Cup Dump Cake IngredientsFor the Brownie Base • Brownie Mix – A boxed mix saves time, but you can use a homemade recipe for a heartier touch. • Sweetened Condensed Milk – This ingredient binds the layers with a gooey sweetness essential for the recipe.For the Toppings • Mini Peanut Butter Cups – These delightful bites add a pop of peanut butter flavor; swap with chopped Snickers for a new twist. • Mini Marshmallows – Create a fluffy, toasted topping with these; add more during baking for an extra gooey delight! • Chocolate Chips (Melted) – Drizzle on top for added chocolate goodness; semi-sweet or dark chocolate works beautifully. • Creamy Peanut Butter (Warmed) – Vital for drizzling over the finished cake; enhances the peanut butter essence.For the Crunchy Layer • Crushed Graham Crackers – Provides a delightful crunch; you can substitute with digestive biscuits if needed.The Peanut Butter Cup Dump Cake is designed to be a breeze to prepare while providing incredible flavor, ensuring it’s a hit at any gathering!Step‑by‑Step Instructions for Peanut Butter Cup Dump CakeStep 1: Preheat and Prepare Begin by preheating your oven to 350°F (175°C) to ensure an even bake for the Peanut Butter Cup Dump Cake. While the oven heats, grease or line a 9×9-inch baking dish with parchment paper for easy removal. This preparation will help the layers stick together beautifully without making a mess when serving.Step 2: Mix the Brownie Base In a large mixing bowl, prepare the brownie mix according to the package instructions. This usually involves combining the mix with eggs, oil, and water. Stir until just combined to keep the texture fudgy. Then, pour the brownie batter into the prepared baking dish, spreading it evenly to form a solid base for your dump cake.Step 3: Add the Crunchy Layer Sprinkle the crushed graham crackers evenly over the brownie batter. This layer adds a delightful crunch that contrasts beautifully with the gooey brownie and soft toppings. Use the back of a spoon to press the graham crackers down slightly, ensuring they adhere well to the brownie base below.Step 4: Pour on the Sweetness Next, pour the sweetened condensed milk evenly over the graham cracker layer. This ingredient is crucial as it binds the layers together while adding rich sweetness and gooey texture. Make sure to cover the graham crackers completely for a luscious finish to your Peanut Butter Cup Dump Cake.Step 5: Layer the Marshmallows Now, top the cake with mini marshmallows, spreading them evenly over the condensed milk layer. These marshmallows will puff up and turn golden as they bake, creating a fluffy, toasted topping. Feel free to add more if you prefer an extra gooey consistency once it’s out of the oven!Step 6: Bake to Perfection Place the baking dish in the preheated oven and bake for 35-40 minutes. Keep an eye on it: the brownie layer should set, and the marshmallows need to become golden and soft. You’ll know it’s ready when the edges are slightly firm and the center has a gentle jiggle.Step 7: Add Chocolate and Peanut Butter As soon as you take your Peanut Butter Cup Dump Cake out of the oven, immediately sprinkle the chopped mini peanut butter cups over the top. The heat will melt them slightly, enhancing the flavor profile. Then, drizzle the melted chocolate and warmed peanut butter on top for an extra indulgent treat.Step 8: Cool and Slice Let the cake cool for a few minutes before slicing into squares. Allowing it to cool helps the layers set for cleaner cuts. Aim for about 30 minutes for the best results, so you can enjoy perfectly edged squares that hold up while serving, tempting everyone to dive in!Step 9: Serve and Savor Finally, serve your Peanut Butter Cup Dump Cake warm, perhaps with a scoop of vanilla ice cream on the side for an irresistible dessert. If you prefer, you can enjoy it cold, whatever brings you joy. Either way, this fudgy treat is sure to delight anyone who takes a bite!Peanut Butter Cup Dump Cake VariationsFeel free to twist and turn this recipe, igniting your culinary creativity and adding delightful surprises with each bite!Gluten-Free: Swap in a gluten-free brownie mix and gluten-free graham crackers for a cake everyone can enjoy. No one will miss the gluten with this rich, fudgy delight!Nut-Free: Replace peanut butter cups with a nut-free chocolate option like caramel-filled chocolates. This keeps the flavors exciting without the nut allergy worries.Chocolate Lovers: Substitute half the brownie mix with a chocolate cake mix for an ultra-chocolatey experience. Every bite will be a rich, cocoa-filled joy!Salty-Sweet Twist: Drizzle a touch of sea salt caramel over the top after baking for a gourmet touch. The sweetness paired with sea salt will have taste buds singing!Fruit Addition: Mix in some chopped strawberries or banana slices into the brownie mix for a fruity surprise. These add a fresh zing that lightens the cake’s richness!Extra Marshmallow Gooeyness: Add a layer of regular marshmallows under the mini ones for an ultra-fluffy topping. Why stop at just one type of marshmallow?Spicy Kick: Add a pinch of cayenne pepper to the brownie mix for a warm surprise that elevates the chocolate and peanut flavors. Just a hint of heat can make a dramatic difference!As you explore these variations, you might find inspiration to create even more delicious creations. After all, every dessert is just a blank canvas ready for your unique touch, much like how I love whipping up a batch of Peanut Butter Brownie or savoring the sweet delight of Cookie Butter Cake!What to Serve with Peanut Butter Cup Dump CakeThe delightful combination of chocolate and peanut butter makes any meal feel like a celebration.Vanilla Ice Cream: The creamy, cool texture of vanilla ice cream perfectly contrasts the rich warm cake, enhancing every bite.Whipped Cream: Light and fluffy, whipped cream adds a lovely touch of sweetness and a cloud-like texture that complements the cake.Fresh Berries: Berries like strawberries or raspberries provide a bright tartness that cuts through the cake’s richness and adds a fresh, fruity note.Chocolate Sauce: A drizzle of warm chocolate sauce takes indulgence to another level, intensifying the sweet flavors in every slice.Cold Glass of Milk: Refreshing and classic, a glass of cold milk balances the cake’s sweetness, making it nostalgic and homely.Coffee: A steaming cup of coffee pairs wonderfully with dessert, enhancing the rich chocolate flavors for a sophisticated after-dinner experience.Nutty Trail Mix: For a crunch that contrasts the cake’s softness, serve with a side of nutty trail mix for an extra layer of flavor and texture.Creamy Peanut Butter Sauce: Take it up a notch by drizzling extra peanut butter sauce over the cake; it’s a peanut lover’s dream!Chocolate Chip Cookies: Keep the sweet vibes flowing with a couple of warm chocolate chip cookies on the side for a delightful treat.Caramel Sauce: The warmth and sweetness of caramel sauce harmonize beautifully with the cake, giving each bite an irresistible richness.Make Ahead OptionsThese Peanut Butter Cup Dump Cakes are perfect for busy home cooks looking to save time without sacrificing flavor! You can mix the brownie batter and layer it with the crushed graham crackers and sweetened condensed milk up to 24 hours in advance. Just cover the dish tightly and refrigerate it until you’re ready to bake. When it’s time to serve, simply bake the assembled layers as instructed, and top with marshmallows and mini peanut butter cups right before finishing in the oven. This way, you not only get to enjoy a delicious dessert that’s just as gooey and indulgent but also free up time for other tasks on your busy day!How to Store and Freeze Peanut Butter Cup Dump CakeRoom Temperature: Store the dump cake in an airtight container at room temperature for up to 3 days to maintain its delightful texture.Fridge: If you need to keep it longer, refrigerate for up to a week. Just ensure it’s covered to prevent it from drying out.Freezer: For longer storage, freeze individual squares of the Peanut Butter Cup Dump Cake in airtight containers for up to 2 months. Thaw in the fridge or at room temperature before enjoying!Reheating: Warm up slices in the microwave for 15-20 seconds for a gooey, fresh-out-of-the-oven feel.Expert Tips for Peanut Butter Cup Dump Cake• Cool for Clean Cuts: Allow the cake to cool for about 30 minutes before slicing to achieve cleaner squares and prevent mixing of layers.• Pan Size Awareness: If using a larger pan (like 9×13 inches), double the ingredients and adjust baking time to maintain the cake’s texture.• Marshmallow Control: For extra gooeyness, sprinkle additional mini marshmallows during the last 5 minutes of baking.• Storage Savvy: Preserve any leftovers in an airtight container at room temperature for up to 3 days; refrigerate for up to a week.• Freezer Friendly: If you have leftovers, freeze individual squares for up to 2 months for a sweet treat whenever you crave one!Peanut Butter Cup Dump Cake Recipe FAQsHow do I know if my ingredients are ripe or fresh? Absolutely! For the best results, use fresh and high-quality ingredients. Ensure your brownies mix is within the expiration date and check for any lumps. The miniature peanut butter cups should be firm and free of dark spots, while mini marshmallows should be fluffy and not stuck together.What is the best way to store leftovers? Very! Store your Peanut Butter Cup Dump Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. Just make sure it’s well-sealed to maintain its delicious gooeyness!Can I freeze Peanut Butter Cup Dump Cake? Of course! To freeze, slice the cake into individual squares and place them in airtight containers or freezer bags. This way, you can enjoy a slice whenever you crave something sweet! The cake can be frozen for up to 2 months. When you’re ready to indulge, simply thaw the squares in the refrigerator or at room temperature.What should I do if my cake is too gooey in the center? I recommend baking it a little longer if you find your dump cake too gooey. Keep an eye on it as it approaches the 35-minute mark; if it jiggles too much, add an extra 5-10 minutes. Just ensure that the sides are set and the marshmallows are golden for that perfect blend of textures!Are there any allergens I should be aware of? Definitely! The Peanut Butter Cup Dump Cake contains common allergens like gluten from the brownie mix and graham crackers, as well as peanuts from the mini peanut butter cups. If you’re serving guests with allergies, consider using gluten-free brownie mix and checking candy labels to accommodate dietary needs.Can I make substitutions if I have allergies? Absolutely! If you need to avoid peanuts, you can swap out the mini peanut butter cups for a nut-free chocolate candy like chocolate chips or caramel bits. For a completely gluten-free version, just use gluten-free brownie mix and gluten-free graham crackers without sacrificing taste!Irresistible Peanut Butter Cup Dump Cake for Sweet Tooth FansThis Peanut Butter Cup Dump Cake is an easy dessert that combines rich brownie goodness with fluffy marshmallows and delightful mini peanut butter cups. Print Recipe Pin RecipePrep Time 10 minutes minsCook Time 40 minutes minsCooling Time 30 minutes minsTotal Time 1 hour hr 20 minutes minsServings: 9 slicesCourse: DessertsCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition NotesIngredients 1x2x3x? For the Brownie Base1 box Brownie Mix You can use a homemade recipe for a heartier touch.1 can Sweetened Condensed Milk Essential for binding layers.For the Toppings1 cup Mini Peanut Butter Cups Can swap with chopped Snickers.2 cups Mini Marshmallows Add more for extra gooey delight.1/2 cup Chocolate Chips (Melted) Use semi-sweet or dark chocolate.1/4 cup Creamy Peanut Butter (Warmed) Enhances peanut butter flavor.For the Crunchy Layer1 cup Crushed Graham Crackers Substitute with digestive biscuits if needed.Equipment 9x9-inch baking dishMixing bowlspoonMethod PreparationPreheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish.Prepare the brownie mix according to package instructions and pour into the baking dish.Sprinkle crushed graham crackers over the brownie batter.Pour sweetened condensed milk over the graham cracker layer.Spread mini marshmallows evenly over the condensed milk.Bake for 35-40 minutes until the brownie sets and marshmallows are golden.Sprinkle mini peanut butter cups on top, drizzle with melted chocolate and warmed peanut butter.Cool for about 30 minutes before slicing.Serve warm, optionally with a scoop of vanilla ice cream.Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 210mgPotassium: 150mgFiber: 2gSugar: 25gVitamin A: 2IUCalcium: 4mgIron: 6mgNotesFor cleaner cuts, allow the cake to cool for 30 minutes before slicing. Store in an airtight container at room temperature for up to 3 days.Tried this recipe?Let us know how it was!
