My childhood favorite – peanut butter cups – is the kind of treat that can do it all. You can pop one in your mouth all by itself and you can also combine it with other desserts, even drinks like Peanut Butter Cup Martini.
Yep, you read that right – peanut butter cups in a cocktail! Now, I know it might sound a bit unconventional, but trust me, it’s a game-changer. It’s like dessert in a glass!
I made the cocktail 2 days ago and there are still a few peanut butter cups left over in the fridge. So, this time, I’m gonna make a dessert from these cakes, let’s say a chocolate peanut butter dump cake. This sweet chocolate peanut butter dump cake combines the irresistible flavors of chocolate and peanut butter in a simple yet indulgent concoction.
The name “dump cake” might be a bit unconventional, but it accurately reflects the simple and convenient preparation method of this cake. You just “dump” the ingredients together into a baking dish without the need for complicated mixing or preparation, and let the oven work its magic. You can enjoy this dessert with cold milk, hot chocolate, espresso, or milk shakes.
Here is the chocolate peanut butter dump cake recipe:
Ingredients Chocolate Peanut Butter Dump Cake
- 15.25 ounces chocolate cake mix
- 12 ounces can of evaporated milk
- 1/2 cup unsalted butter, melted
- 1 cup of peanut butter chips
- 1 cup of mini chocolate chips
- 8-10 peanut butter cups crushed
- Whipped cream and additional peanut butter cups for garnish (optional)
How to make
- Preheat the Oven and Prepare the Baking Dish: Get your oven ready to go at 350°F (175°C) and grease a 9×13-inch baking dish or pan for your creation.
- Mix the Cake Base: In a spacious mixing bowl, blend together the chocolate cake mix, melted butter, and half of the evaporated milk until you achieve a dense, somewhat crumbly cake batter.
- Layer the Base: Spread half of the cake batter evenly on the bottom of the greased baking dish.
- Add Ingredient: Sprinkle the peanut butter chips over the cake batter, followed by an even layer of mini chocolate chips, and a scattering of crushed peanut butter cups.
- Top it Off: Carefully dollop the remaining cake batter over the indulgent layers, striving to cover the peanut butter cups as much as possible.
- Drizzle with Milk: Slowly pour the remaining evaporated milk over the entire cake, ensuring even coverage.
- Bake: Slide your creation into the preheated oven and let it bake for roughly 35-40 minutes or until the cake sets and the top adopts a golden hue.
- Check Doneness: Test the cake’s readiness by inserting a toothpick into its center; it should emerge mostly clean with just a few moist crumbs.
- Cool and Serve: Allow the cake to cool for a bit before serving. For an extra touch of indulgence, consider garnishing each slice with a dollop of whipped cream and an additional peanut butter cup.
Your warm peanut butter chocolate dump cake can be served with a scoop of vanilla ice cream for the ultimate indulgence.
You can add other ingredients to the classic chocolate peanut butter dump cake like nuts (almond or pecans), marshmallows, or fruits (sliced bananas or strawberries).
Peanut Butter Cup Dump Cake
Ingredients
- 15.25 ounces chocolate cake mix
- 12 ounces can of evaporated milk
- 1/2 cup unsalted butter, melted
- 1 cup of peanut butter chips
- 1 cup of mini chocolate chips
- 8-10 peanut butter cups crushed
- Whipped cream and additional peanut butter cups for garnish optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or pan.
- In a large mixing bowl, combine the chocolate cake mix, melted butter, and half of the evaporated milk. Mix until you have a thick, but slightly crumbly, cake batter.
- Spread half of the cake batter evenly across the bottom of the prepared baking dish.
- Sprinkle the peanut butter chips evenly over the cake batter layer. Follow up by spreading the mini chocolate chips evenly over the peanut butter chips. Now, scatter the crushed peanut butter cups over the chocolate chips layer.
- Carefully dollop the remaining cake batter over the top, trying to cover as much of the peanut butter cups as possible.
- Slowly pour the remaining evaporated milk evenly over the entire cake.
- Place the baking dish in the preheated oven and bake for approximately 35-40 minutes or until the cake is set and the top is golden brown. You can check the doneness by inserting a toothpick into the cake; it should come out mostly clean with a few moist crumbs attached.
- Allow the cake to cool for a few minutes before serving. If desired, garnish each serving with a dollop of whipped cream and an extra peanut butter cup.
Discover More:
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Chocolate Peanut Butter Fudge: Quick and Easy
Oreo Dump Cake: from Basic to No-Bake Recipes
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Luscious Summer Berry Chocolate Cake- a Delight Recipe
Peanut Butter Cup Recipe – a Treasured Gift from Childhood