Ingredients
Scale
- 1 box (15.25 oz) chocolate cake mix
- 1 cup milk
- 1/2 cup peanut butter
- 1/2 cup butter, melted
- 1 container (8 oz) whipped topping, thawed
- 1 package (10-12 oz) miniature peanut butter cups, unwrapped and halved
- 1/4 cup chocolate syrup (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Step 2: In a large bowl, whisk together the chocolate cake mix and milk until just combined. Pour the mixture into the prepared baking dish.
- Step 3: Drop spoonfuls of peanut butter evenly over the cake batter. Drizzle the melted butter evenly over the peanut butter and cake mixture.
- Step 4: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Step 5: Let the cake cool completely. Spread the whipped topping evenly over the cooled cake and sprinkle with the halved peanut butter cups.
- Step 6: Drizzle with chocolate syrup, if desired. Refrigerate for at least 30 minutes before serving.
Notes
- Store leftover dump cake in the refrigerator, covered, for up to 3 days to keep the whipped topping fresh.
- A quick zap in the microwave (15-20 seconds) will bring out the gooey, warm chocolate and peanut butter flavors if you prefer it warm.
- Serve each slice with a scoop of vanilla ice cream for a decadent dessert experience that perfectly complements the rich flavors.
- For easier cutting, lightly grease your knife or use a plastic knife to prevent the peanut butter cups from sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American