Have you ever needed a dessert, like, right now? Not in an hour. Not after chilling for four hours. I mean you need something warm, gooey, and amazing in less time than it takes to decide what to watch on TV.
That’s where this ridiculously easy peanut butter chocolate dump cake comes in. I’m going to show you how to make a dessert that tastes like you worked on it all day, but really you just… dumped some stuff in a pan. Seriously. It’s our little secret.
This recipe is going to be your new go-to for last-minute cravings or when company shows up out of the blue. You get that perfect mix of salty peanut butter and rich chocolate, with a buttery cake topping that’s just so good.
What You’ll Need
Here’s the thing about dump cakes – the ingredient list is short and sweet. You probably have most of this stuff in your pantry already, which is a huge win. No weird, one-time-use ingredients here.
I have a few brand suggestions just because I’ve found they work best, but don’t sweat it if you have something else. Use what you’ve got. The goal here is easy, remember?
| Ingredient | Amount |
|---|---|
| Yellow Cake Mix | 1 box (15.25 oz) |
| Creamy Peanut Butter | 1 cup |
| Milk | ½ cup |
| Large Eggs | 2 |
| Chocolate Chips | 1½ cups |
| Salted Butter | ¾ cup (1½ sticks) |
A quick note on these. For the cake mix, I usually grab a Betty Crocker or Duncan Hines yellow mix. A butter yellow cake mix works great too, it just adds a bit more richness. For the peanut butter, something simple like Jif or Skippy is perfect. The super oily, natural kinds can sometimes separate, so I stick to the classic stuff for this recipe.
And the butter? Make sure it’s cold. Straight from the fridge. I’ll tell you why that’s super important in a minute.
The Tools for the Job
You don’t need any fancy kitchen gadgets for this. A few basic things will get it done perfectly.
| Tool | Quantity |
|---|---|
| Baking Dish | 9×13 inch |
| Large Bowl | 1 |
| Whisk or Spatula | 1 |
| Cheese Grater or Knife | 1 |
See? So simple. A glass or ceramic baking dish is what I always use. It just seems to bake more evenly than the metal ones, and you can see the sides getting all bubbly and delicious.
How to Make This Magical Cake
Alright, let’s get to the fun part. This whole thing comes together in just a few minutes of prep. It feels like cheating, but it’s not. It’s just smart.
Prep Time: 5-10 minutes
Cook Time: 35-45 minutes
Step 1: Get Ready
First things first, preheat your oven to 350°F (or 175°C). Don’t spray your 9×13 inch pan with anything. We want the butter to do its job later on.
Step 2: Mix the Peanut Butter Base
In your big bowl, add the cup of peanut butter, the half cup of milk, and your two eggs. Whisk it all together until it’s smooth and creamy. It might look a little weird at first, but just keep going until it all comes together. (Don’t overthink it, just get it mixed).
Step 3: Spread it Out
Pour that peanut butter mixture into the bottom of your ungreased baking dish. Use a spatula to spread it out into an even layer. This is going to be the amazing, gooey foundation of our cake.
Step 4: The Chocolate Layer
Now, sprinkle the chocolate chips evenly all over the top of the peanut butter layer. I use semi-sweet, but you could use milk chocolate or even dark chocolate if that’s your thing. This is your cake, do what makes you happy.
Step 5: The “Dump” Part
Open up your box of yellow cake mix. Sprinkle the dry cake mix directly over the chocolate chips, covering everything as evenly as you can. Try to break up any big clumps with your fingers. Do not stir it! Just let it sit there on top like a sandy, magical blanket.
Step 6: The Butter Trick
Okay, here’s the most important step. Take your cold butter and slice it into very thin pats. You can also use a cheese grater to shred the frozen butter, which is a trick I learned years ago and it works great. Arrange the butter slices (or shreds) all over the top of the dry cake mix. Try to cover as much of the surface as you can. This is what’s going to create that crunchy, buttery topping.
Step 7: Bake it!
Carefully place the dish in your preheated oven. Bake for 35 to 45 minutes. You’ll know it’s done when the top is golden brown and the edges are bubbling. The center will still be a little soft and gooey, and that is exactly what you want.
Step 8: Let it Rest (Just a Little)
Take it out of the oven and let it sit on a wire rack for about 10-15 minutes. This is the hardest part, I know. It smells so good you’ll want to dive right in. But letting it rest helps it set up just enough so it’s not a complete puddle of lava when you serve it.
Pro Tips From My Kitchen
I’ve made this cake more times than I can count, and I’ve learned a few things that really make a difference. These are the little secrets that take it from good to “oh my gosh, what is this?”
Tip 1: The Butter Must Be Cold
I know I mentioned this already, but it’s so important it needs its own section. Using cold, cold butter is the key to a perfect dump cake topping. When the cold butter melts in the hot oven, it steams and creates little pockets, making the topping light and crispy instead of greasy. If you use melted butter, it just soaks into the cake mix and makes it heavy. Trust me, cold is the way to go.
Tip 2: Don’t Press Anything Down
It’s so tempting to want to pat down the cake mix or press the butter into it. Don’t do it. The beauty of a dump cake is the layers. Keeping that dry cake mix layer fluffy allows the melting butter to seep down and bake it perfectly. Pressing it down will give you a dense, gummy texture.
Tip 3: Mix Up Your Chips
While semi-sweet chocolate chips are classic, using a mix of different chips is a game-changer. I love doing half semi-sweet and half peanut butter chips. It doubles down on the peanut butter flavor and adds another texture. You could even use mini chocolate chips so you get more chocolate in every single bite.
Tip 4: Give it a Salty Kick
If you’re a fan of that salty-sweet combo, sprinkle a tiny bit of flaky sea salt over the top of the cake right when it comes out of the oven. The little crunchy salt flakes on the warm, gooey chocolate and peanut butter? It’s just perfect. You only need a little pinch.
Swaps and Fun Variations
This recipe is a great starting point, but it’s also really fun to play with. You can change it up based on what you have or what you’re in the mood for.
For the Cake Mix
- Chocolate Cake Mix: Want to go full chocolate? Use a chocolate or devil’s food cake mix instead of yellow. It makes it incredibly rich.
- Spice Cake Mix: In the fall, a spice cake mix is surprisingly good. The warm spices go really well with the peanut butter.
For the Add-Ins
- Add Nuts: Sprinkle a cup of chopped peanuts or pecans over the chocolate chips for some extra crunch.
- Pretzel Power: Crush up some pretzels and add them with the chocolate chips. The salty crunch is amazing.
- Toffee Bits: A half-cup of toffee bits scattered on top adds a delicious, buttery caramel flavor.
For a Different Vibe
- PB&J Dump Cake: Instead of chocolate chips, dollop spoonfuls of your favorite jelly or jam over the peanut butter layer. Strawberry or raspberry works best.
- Fluffernutter Style: After it’s baked and cooled for a few minutes, dot the top with mini marshmallows and put it back in the oven for a minute or two until they get puffy and toasted.
What to Serve with This Thing
Honestly, a spoon is all you really need. But if you want to make it feel a little fancier, here are my favorite pairings.
A big scoop of vanilla bean ice cream is a must. The cold, creamy ice cream melting into the warm, gooey cake is just one of the best things in life. A simple glass of cold milk is also a top-tier choice. And if you’re serving this after dinner, a cup of coffee cuts through the richness perfectly.
Leftovers and Storage
If you actually have leftovers, which is a big “if” in my house, storing them is easy.
Just cover the baking dish with foil or plastic wrap and stick it in the fridge. It’ll stay good for up to 4 days. You can eat it cold, but it’s so much better warmed up. Just scoop a serving onto a plate and microwave it for 20-30 seconds. It gets all melty and amazing again.
A Rough Idea of Nutrition
Let’s be honest, this is not health food. This is soul food. But if you’re curious, here’s a very general estimate. This can change a lot depending on the exact brands you use.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~450 kcal |
| Fat | ~25g |
| Carbs | ~50g |
| Sugar | ~35g |
Frequently Asked Questions
Q1. Why is it called a “dump cake?”
Ans: Because you literally just dump the ingredients into the pan! There’s very little mixing, which is why it’s so easy.
Q2. My topping has dry spots of cake mix. Is that normal?
Ans: Yes, that can happen sometimes if the butter doesn’t cover every single spot. It’s totally fine and still tastes great, but if it bothers you, make sure to cover the top with as much thinly sliced butter as possible next time.
Q3. Can I use natural peanut butter?
Ans: I’d stick with a conventional brand like Jif or Skippy for this one. Natural peanut butters can be oily and cause the base to separate when it bakes.
Q4. Can I make this in a different size pan?
Ans: You can, but you’ll have to adjust the baking time. An 8×8 or 9×9 square pan will work, but the cake will be thicker, so it might need an extra 10-15 minutes to bake through.
Q5. Can I use melted butter instead of cold butter slices?
Ans: I really don’t recommend it. Melted butter makes the topping dense and sometimes greasy, while cold butter slices create a much better, crispier texture.
Wrapping Up
See? I told you it was easy. You’re just a few simple steps away from a dessert that will make everyone think you’re a baking genius. It’s warm, comforting, and hits all the right notes with that perfect peanut butter and chocolate combination.
So go ahead, give it a try. The next time you need a quick and amazing dessert, you’ll know exactly what to do. And when you make it, I’d love to hear how it went! Drop a comment below and tell me if you made any fun changes or who you shared it with. Enjoy
