Introduction
Hey there! Today I want to share with you my all-time favorite dessert recipe: Peanut Butter Cup Dump Cake. This decadent treat is a crowd-pleaser and always disappears in seconds. I have fond memories of making it with my family and it never fails to bring smiles to everyone’s faces. So, let’s dive right in and discover the magic of Peanut Butter Cup Dump Cake!
Why You’ll Love This
I make this when I want to indulge in something sweet and comforting. The combination of rich peanut butter and chocolatey goodness is simply irresistible. My family goes crazy for this because it’s incredibly easy to make, requires minimal effort, and tastes like a dream. Plus, who can resist the gooey surprise of the peanut butter cups hidden within? Trust me, once you try it, you’ll be hooked!
Ingredients
Here’s what you’ll need for this Peanut Butter Cup Dump Cake:
- 1 box of chocolate cake mix
- 1 cup creamy peanut butter
- 1 cup unsalted butter, melted
- 1 cup milk
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 12-15 peanut butter cups, unwrapped
- Optional: whipped cream or vanilla ice cream, for serving
Feel free to experiment with the ingredients! I sometimes use a different flavor of cake mix or swap the peanut butter cups for another type of candy. It’s all about making it your own and enjoying the process.
Directions
Now, let’s get down to business and make this Peanut Butter Cup Dump Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the chocolate cake mix, melted butter, milk, powdered sugar, and vanilla extract. Stir until well combined.
- Pour half of the batter into the prepared baking dish and spread it evenly.
- Place the peanut butter cups on top of the batter, making sure they are evenly distributed.
- Pour the remaining batter over the peanut butter cups, covering them completely.
- Pop the dish into the oven and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool for a few minutes before serving.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.
Now, here’s a little secret: this is where I usually sneak a taste before serving it to everyone else. Don’t worry if it looks a bit weird at this stage – it always does! Trust me, it will turn out absolutely delicious.
Notes
Through trial and error, I’ve discovered a few things that might come in handy when making this Peanut Butter Cup Dump Cake:
1. If you want a gooey and melty texture, slightly underbake the cake by a few minutes.
2. Feel free to use chunky peanut butter for added texture and crunch.
3. This cake is best enjoyed within a day or two of baking. Though honestly, in my house, it never lasts more than a day!
Variations
I love experimenting with different variations of this recipe. Here are a couple of ideas:
1. Peanut Butter and Jelly Dump Cake: Swirl some raspberry jam into the batter before baking for a delightful twist on the classic combination.
2. Nutella and Banana Dump Cake: Replace the peanut butter cups with slices of fresh banana and dollops of Nutella. It’s like a peanut butter banana sandwich in cake form!
3. S’mores Dump Cake: Add a layer of crushed graham crackers and mini marshmallows between the batter and the peanut butter cups. Toast it under the broiler for a gooey, campfire-inspired treat.
Storage
Though I doubt you’ll have any leftovers, you can store the Peanut Butter Cup Dump Cake in an airtight container at room temperature for up to 3 days. But let’s be honest, it’s so delicious that it’s unlikely to last that long!
Serving Suggestions
I personally love serving this cake warm with a generous scoop of vanilla ice cream. The contrast between the warm, gooey cake and the cold, creamy ice cream is pure bliss. It’s also great on its own or with a dollop of whipped cream. Enjoy it any way you like!
Pro Tips
Here are a few lessons I’ve learned from my own mistakes:
1. Don’t rush the baking time. It’s worth the wait to achieve that perfect texture.
2. Make sure the peanut butter cups are evenly distributed for a surprise in every bite.
3. Feel free to add some chopped nuts for extra crunch and flavor.
FAQ
Q: Can I use a different type of cake mix?
A: Absolutely! You can experiment with different flavors like vanilla, red velvet, or even funfetti. Just keep in mind that it will alter the overall taste of the cake.
Q: Can I use crunchy peanut butter instead of creamy?
A: Definitely! If you prefer a bit of crunch in your cake, go ahead and use crunchy peanut butter. It will add a delightful texture.
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake in advance and store it in the refrigerator. Just warm it up in the microwave or oven before serving.
So there you have it, my friend! A deliciously simple and crowd-pleasing Peanut Butter Cup Dump Cake recipe. I hope you enjoy making and savoring every bite of this delightful treat. Get creative, have fun, and indulge in the magic of homemade desserts!
Peanut Butter Cup Dump Cake
Indulge in the magic of this decadent Peanut Butter Cup Dump Cake, a crowd-pleasing dessert featuring the irresistible combination of rich peanut butter and chocolatey goodness with a gooey surprise of peanut butter cups. Quick and easy to make, this cake is perfect for satisfying your sweet cravings and is sure to bring smiles to everyone’s faces.
Ingredients
- 1 box of chocolate cake mix
- 1 cup creamy peanut butter
- 1 cup unsalted butter, melted
- 1 cup milk
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 12-15 peanut butter cups, unwrapped
- Optional: whipped cream or vanilla ice cream, for serving
Directions
-
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
-
In a large mixing bowl, combine the chocolate cake mix, melted butter, milk, powdered sugar, and vanilla extract. Stir until well combined.
-
Pour half of the batter into the prepared baking dish and spread it evenly.
-
Place the peanut butter cups on top of the batter, making sure they are evenly distributed.
-
Pour the remaining batter over the peanut butter cups, covering them completely.
-
Bake in the oven for 35-40 minutes until a toothpick inserted into the center comes out clean.
-
Let it cool for a few minutes before serving.
-
Serve warm with whipped cream or vanilla ice cream.