The first time I made this peanut butter dump cake, my little one Yacoub licked his plate so clean I could practically put it back in the cupboard. That night, my husband Iman looked at me and said, “You’re making this again, right?” And so, it became our midweek indulgence warm, gooey, and unapologetically rich. This isn’t just a cake; it’s love baked in a 9×13 pan.
Dump cakes have always been a favorite in our house because they’re so forgiving. No fancy tools, no stress. Just layers of goodness coming together like magic. But this one? With peanut butter and chocolate? It’s the queen of all dump cakes.
What Makes This Peanut Butter Dump Cake So Special
It’s the trifecta of comfort chocolate, peanut butter, and that molten, gooey texture that melts all your worries away. Unlike other cakes that require a mixer or ten different bowls, this one lets you be lazy in the best way. A single mixing bowl, one spatula, and a heart full of good intentions are all you need.
You’re not just making dessert you’re making a memory. Whether you serve it with a dollop of whipped cream or a scoop of vanilla ice cream, I promise it’ll become a new family tradition. It’s the kind of cake you sneak bites of straight from the fridge with a spoon. (No judgment here, I’ve done it too!)
The 8 Ingredients You’ll Need
No surprises here just pantry staples you probably already have. And every single one plays a part in making this cake unforgettable.
- 1 box of chocolate cake mix – Use your favorite brand, but I go for one that’s super moist. That makes all the difference.
- 1 package (3.9 oz) of instant chocolate pudding mix – Don’t skip this. It adds that fudgy center we all love.
- 2 cups of whole milk – It’s gotta be whole. Trust me, this isn’t the time to go low-fat.
- 1/2 cup of creamy peanut butter – I like using one without added sugar. It balances the sweetness beautifully.
- 1/2 cup of butter, melted – Always use butter, not oil. Grandma’s rule.
- 1 cup of mini peanut butter cups, chopped – These melt into little surprises in every bite.
- 1 cup of milk chocolate chips – Because there’s no such thing as too much chocolate.
- 1/2 cup of chopped peanuts (optional) – For that added crunch if your crowd loves texture.
Step-by-Step: How to Make Peanut Butter Dump Cake Like a Pro
This is the part where the magic happens. It’s not about precision it’s about love, warmth, and that sweet scent wafting through your kitchen.
1. Preheat with purpose: Set your oven to 350°F (175°C). This gives the cake a perfect start and keeps the texture dreamy.
2. Prep your baking dish: Grease a 9×13 inch pan with butter or baking spray. I always use butter because it leaves a subtle flavor on the crust.
3. Mix your base: In a large mixing bowl, whisk together the cake mix and pudding mix. Pour in the whole milk and stir until smooth. This is your velvety foundation.
4. Add the peanut butter: Stir in the creamy peanut butter. It blends in easily and gives that luscious, nutty flavor we’re all here for.
5. Melted butter magic: Drizzle in the melted butter, folding it in gently. This is where that moist, melt-in-your-mouth texture starts to shine.
6. Chocolate treasure hunt: Fold in your chopped mini peanut butter cups and chocolate chips. If you’re using peanuts, toss them in now too. Every spoonful will have hidden gems.
7. Into the pan it goes: Pour your dreamy batter into the prepared pan. Smooth the top with a spatula it doesn’t have to be perfect, just evenly spread.
8. Bake to perfection: Slide it into the oven and bake for about 35 minutes. You’re looking for a firm edge and a slightly gooey center. My rule? When it jiggles but doesn’t wobble it’s done.
9. Let it rest: Give it 10 minutes to cool. This step matters it helps the cake set and makes slicing easier (if you can wait that long!).
10. Serve it your way: Scoop it out warm and top with whipped cream or vanilla ice cream. Or both. Honestly, both.
Don’t forget this delicious cake:The Best Marble Cake Mix Recipe That Feels Like a Hug From the Oven
Anna’s Tried-and-True Tips
- No overmixing! You want that pudding to do its magic. Stir gently.
- For a deeper peanut butter flavor: Use chunky peanut butter and skip the chopped peanuts.
- Want a flavor twist? Add a pinch of cinnamon. Sounds odd, but it adds warmth.
- Serving for a crowd? Double the recipe and use two pans. It’s a guaranteed hit.
Make It Yours: Easy Customizations
- Swap the chocolate chips for white chocolate for a sweet contrast.
- Add crushed pretzels on top before baking for a salty crunch.
- Layer with sliced bananas before pouring the batter for a peanut butter-banana-chocolate dream.
FAQ: You Asked, I Answered
How can I keep it from getting soggy? Let it cool completely before covering it up. Trapped steam = sogginess.
Can I use almond or oat milk? Yes, but the texture will be slightly less rich. Whole milk is queen here.
Can I reduce the sweetness? Absolutely. Use a low-sugar cake mix or skip the chocolate chips.
Why did my cake fall? Probably overmixed. Be gentle and don’t overthink it.
Can I make this ahead of time? Yes! Bake, cool, and refrigerate. Reheat in the oven for 10-15 minutes at 300°F.
What if I don’t have a 9×13 pan? Use two 8×8 pans and reduce the baking time by about 5-8 minutes.
One Last Slice of Love
If I could, I’d mail you a slice of this peanut butter dump cake right now no gift wrap, no bow, just a gooey square of comfort tucked into a little box of love. It’s the kind of dessert that doesn’t just taste good, it feels good. Warm, chocolatey, peanut-buttery goodness that settles into your soul like your favorite blanket on a chilly day.
This cake has become more than just a sweet treat in our home. It’s a ritual. A pick-me-up after a hard day. A way to say “I love you” without needing words. Some desserts whisper, but this one sings. It tells stories with every bite about laughter in the kitchen, about the joy of licking the spoon, about those little moments that become traditions.
I remember one rainy Tuesday when everything just felt off. The weather, the to-do list, the news, everything. I looked over at the pantry and saw that lonely box of chocolate cake mix sitting there. Then the peanut butter jar. And I thought, “You know what? We need cake.”
Half an hour later, the whole house smelled like magic. My little one came running into the kitchen, asking what that smell was. And my husband? He didn’t even wait for me to slice it. He just grabbed a spoon and dove in while it was still bubbling. We ended up eating half the pan standing around the stove, laughing, wiping chocolate off each other’s chins. That’s what this cake is. A moment of joy that sneaks up on you and stays with you.
And listen, if life is feeling a little overwhelming right now if the laundry’s piling up, or the kids are driving you bonkers, or you’re just feeling stuck bake this cake. You don’t need a reason. You don’t need an occasion. You just need one bowl, one spoon, and a little bit of time.
Let it bake while you close your eyes for a few minutes. Let that smell wrap around your shoulders like a hug. Let the first bite melt away the stress of the day. Because that’s the thing about homemade desserts they heal in ways nothing else can.
When I say this peanut butter dump cake has a special place in my heart, I mean it. It’s messy, it’s simple, and it’s full of personality just like the best kind of love. You don’t have to decorate it. You don’t have to make it perfect. The gooier, the better. The more chocolatey, the happier everyone is.
And here’s a little secret: I’ve even served this at birthday parties and holiday dinners, and not once did anyone guess how easy it was to make. They just know it tastes like something made with love. That’s the best compliment a home cook can get.
So make it your own. Add a sprinkle of sea salt if you love sweet and salty. Swirl in some raspberry jam if you’re feeling adventurous. Or just make it exactly as it is, because honestly? It doesn’t need a thing.
Try it once, and I have a feeling it’ll become a permanent part of your family table. The kind of recipe you’ll pass down, the one your kids will ask for when they come home from college, the one your friends will text you about, asking, “Hey, can you send me that gooey peanut butter cake recipe again?”
And if you do make it, tag me. Share your chocolate-smeared smiles and those melty bites straight from the pan. I live for those moments.
Now go on make something delicious, something real. And if you’re lucky enough to share it with someone you love, that’s the true icing on the cake.
With all my love, Anna
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Peanut Butter Dump Cake
Equipment
- 9×13 inch Baking Pan
- Large Mixing Bowl
- Whisk
- Spatula
Ingredients
Main Ingredients
- 1 box Chocolate Cake Mix any brand, preferably moist
- 3.9 oz Instant Chocolate Pudding Mix one package
- 2 cups Whole Milk do not substitute with low-fat
- 0.5 cup Creamy Peanut Butter smooth, unsweetened preferred
- 0.5 cup Butter melted
- 1 cup Mini Peanut Butter Cups chopped
- 1 cup Milk Chocolate Chips
- 0.5 cup Chopped Peanuts optional, for crunch
Instructions
- Preheat your oven to 350°F (175°C) to ensure consistent baking.
- Grease a 9×13 inch baking pan with butter or baking spray.
- In a large mixing bowl, whisk together the chocolate cake mix and instant pudding mix. Add the whole milk and mix until smooth.
- Stir in the creamy peanut butter until fully incorporated.
- Gently fold in the melted butter for moisture and flavor.
- Add the chopped mini peanut butter cups and chocolate chips. Include chopped peanuts if using.
- Pour the batter evenly into the greased baking pan and smooth the top.
- Bake for about 35 minutes or until edges are firm and the center is slightly gooey.
- Let the cake cool for 10 minutes before serving to allow it to set.
- Serve warm with whipped cream or vanilla ice cream for the ultimate treat.
