Description
A decadent dessert combining the beloved convenience of a dump cake with irresistible chocolate and peanut butter flavors, resulting in a moist, rich cake base with gooey topping and delightful pockets of melted peanut butter cups.
Ingredients
Scale
- 1 (15.25-oz) box yellow cake mix
- 1 ½ cups creamy peanut butter
- ½ cup unsalted butter, melted
- ¾ cup powdered sugar
- ½ cup whole milk
- 1 (10-oz) bag mini peanut butter cups, chopped
- 1 cup hot water
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Unwrap and roughly chop mini peanut butter cups. Melt ½ cup unsalted butter.
- In a medium bowl, combine 1 ½ cups creamy peanut butter, ¾ cup powdered sugar, and ½ cup whole milk. Whisk until smooth and pourable.
- Evenly spread dry yellow cake mix across the bottom of the prepared baking dish.
- Drizzle melted butter evenly over the cake mix. Gently pour the smooth peanut butter drizzle over the butter and cake mix, lightly spreading. Evenly scatter chopped peanut butter cups over the peanut butter layer.
- Carefully and evenly pour 1 cup hot water over all ingredients. Do not stir.
- Bake for 45-55 minutes, until the top is golden brown, edges are bubbling, and the cake appears set.
- Cool on a wire rack for at least 15-20 minutes before serving warm. Serve with optional toppings like vanilla ice cream or whipped cream. Store leftovers covered.
Notes
- For a richer flavor, use dark chocolate cake mix.
- Experiment with different types of nut butter.
- This cake can be served warm or cold.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 25g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg