Description
This Peanut Butter Cup Dump Cake is an easy-to-make, decadent dessert that combines rich chocolate cake with chunks of peanut butter cups and melty chocolate chips. Topped with creamy non-dairy whipped topping, this dessert is perfect for chocolate and peanut butter lovers craving a quick, crowd-pleasing treat.
Ingredients
Scale
Dry Ingredients
- 1 box (15.25 oz) chocolate cake mix
Wet Ingredients
- 1 cup water
- 1/2 cup vegetable oil
- 2 large eggs
Mix-ins and Toppings
- 1 cup chopped peanut butter cups
- 1/2 cup chocolate chips
- 1 cup whipped topping (non-dairy)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking and ensure even baking.
- Mix Batter: In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix thoroughly until the batter is smooth and uniform in texture.
- Add Peanut Butter Cups and Chocolate Chips: Gently fold in the chopped peanut butter cups and chocolate chips, distributing them evenly throughout the batter to infuse the cake with rich flavors.
- Pour Batter into Baking Dish: Pour the prepared batter into the greased baking dish, spreading it out evenly with a spatula to ensure consistent baking.
- Bake the Cake: Place the dish in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Slight gooeyness is acceptable if the toothpick touches a peanut butter cup.
- Cool and Serve: Allow the cake to cool for 10-15 minutes to set. Serve topped with 1 cup of non-dairy whipped topping for a creamy finish.
Notes
- You can substitute regular whipped topping if not avoiding dairy.
- For a gluten-free option, use a gluten-free chocolate cake mix.
- Ensure the baking dish is properly greased to prevent the cake from sticking.
- Allowing the cake to cool slightly improves sliceability and serving.
- Chopped peanut butter cups add extra texture and flavor—feel free to adjust the quantity to taste.
