Peanut Butter Cup Dump Cake
A rustic, homestyle cake with the simplest of recipes—just dump, bake, and enjoy!
Nutrition
Calories: 300kcal
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 9x13-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.
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