I love an easy sweet that feels like a hug. My Peanut Butter Cup Dump Cake shows up when I want deep chocolate and soft peanut butter in one dish. It bakes fast and makes enough to share at a party or keep for a week of small joys.
Dad James walked into the kitchen the first time I made this and said it smelled like a diner. He ate three pieces before I could plate one.
What You’ll Need
- 1 box brownie mix
- 3 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup peanut butter cups, chopped
- 1 cup mini marshmallows
- 1/2 cup chocolate drizzle
My Trusted Kitchen Tools
I like tools that make the work easy and clean. I use a medium bowl to mix the batter. I like a rubber spatula to scrape the sides. I keep a wire whisk for quick mixing. A 9×13 inch baking dish works best for even baking. I always have an oven thermometer so I know the oven is right. That small offset spatula helps when I add the last drizzle of chocolate. I reach for a sharp knife when I chop the peanut butter cups. I keep a tray under the dish while I work so crumbs do not spread.
When I want to try a new frosting idea, I look back to other recipes for tips. For a light, floral idea to pair with small cakes I sometimes read my notes on lavender buttercream frosting and I borrow a simple technique from that post. I do not use a mixer for this dump cake. I mix by hand. That keeps the cake a touch denser and gooey in the center.
Bringing It All Together
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Whisk the brownie mix, eggs, oil, and water in a bowl until smooth.
- Pour the batter into the greased baking dish and spread it even.
- Evenly scatter the chopped peanut butter cups over the batter.
- Evenly scatter the mini marshmallows over the batter.
- Bake for 25 to 30 minutes until the edges are set and the center is slightly gooey.
- Remove the dish from the oven and drizzle the chocolate over the top.
- Let the cake cool a bit so the chocolate sets and it holds a slice.
- Cut into squares and serve warm or at room temperature.
Making It Your Own (Swaps & Ideas)
This cake is simple to change. I list a few easy swaps that keep the heart of the cake but add a new turn.
- Use a milk chocolate or dark chocolate brownie mix if you want more chocolate depth.
- Swap the vegetable oil for melted butter for a richer flavor.
- Add a teaspoon of vanilla extract to the batter for a gentle lift.
- Swap peanut butter cups for chopped peanut butter candies or chopped chocolate bars when you want a different texture.
- Throw in a half cup of chopped nuts for crunch if you like a bite.
- Replace mini marshmallows with marshmallow fluff for a gooey, stretched top when you slice.
- For a no bake combo idea that is lighter and chilled, try my no bake peanut butter cheesecake bars for a contrast in texture and ease.
I often make small swaps based on what I have in the pantry. I mix a few ideas in my head and then try one at a time. You will find that one small change can push the cake in a new direction.
How We Love to Serve It
I love to serve this cake warm. Heat a square in the microwave for 10 to 15 seconds for melt in the middle pleasure. I like a scoop of vanilla ice cream on the side. That cold cream cools the heat of the cake and makes each bite wide and soft. My family also likes a fork and small plate so each person can nibble slowly. For a crowd I set the cake on a nice tray with small napkins and let guests help themselves.
You can also dress it for a party. Scatter a few extra peanut butter cups on top after the chocolate drizzle sets. Dust with a small pinch of salt if you want to boost the peanut butter taste. If you plan to take it to a potluck, I cut the cake into neat squares and stash them in a shallow box so they do not break.
A Few Tips For Success
Keep it simple to get the best cake. Mix by hand and do not overbeat the batter. Overmixing makes brownies tough. Use a good spatula to spread the batter so the top bakes even. If your oven tends to run hot, check the cake a few minutes early. You want the edges to look set and the center to be slightly soft when you press it gently. The marshmallows help the top set, so do not skip them. If you like more goo in the middle, shave five minutes from the lower end of the bake time. If you like firmer slices, add five minutes.
When you chop the peanut butter cups, make sure the pieces are small enough to spread across the cake. Big chunks sink and make a heavy center. If the chocolate drizzle is thick, warm it a few seconds in the microwave so it drops in thin lines. Keep a paper towel handy to wipe spills and clean as you go. I find clean work keeps the job calm and quick.
Saving Some For Later
This cake keeps well. Cover it with foil or store the squares in an airtight container. If you keep it at room temperature, eat it within two days for the best gooey center. If you refrigerate it, it will last up to five days but the texture will firm. Warm a piece for ten seconds in the microwave to bring back some softness after it chills.
You can freeze single squares on a tray until they are firm and then pack them in a bag for up to three months. Thaw overnight in the fridge and bring to room temperature before you warm them. Avoid freezing with extra marshmallows on top. Those can change texture when you thaw the cake.
From My Kitchen to Yours
I make this Peanut Butter Cup Dump Cake when I want a fast dessert that feels special. I hope you find it easy and filling. Bake it for a small family night or for friends who like sweet, sticky bites. I love hearing how you change it, so please tell me what you try.
Your Questions, Answered
Can I make Peanut Butter Cup Dump Cake ahead of time?
Yes. You can bake it a day ahead and keep it covered at room temperature for up to two days. For longer keep, store it in the fridge and warm a piece before serving.
How do I keep Peanut Butter Cup Dump Cake from sticking to the pan?
Grease the whole dish well with butter or non stick spray. You can also line the dish with parchment that hangs over the sides so you lift the whole cake out once it cools.
Can I use peanut butter instead of peanut butter cups in Peanut Butter Cup Dump Cake?
You can stir a half cup of peanut butter into the batter for a more even peanut butter flavor. It will change the bake a bit and make it denser. Add a few chopped cups on top if you still want pieces of candy.
Print
Peanut Butter Cup Dump Cake
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A quick and delicious dessert that combines deep chocolate flavor with soft peanut butter and is perfect for sharing.
Ingredients
- 1 box brownie mix
- 3 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 cup peanut butter cups, chopped
- 1 cup mini marshmallows
- 1/2 cup chocolate drizzle
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Whisk the brownie mix, eggs, oil, and water in a bowl until smooth.
- Pour the batter into the greased baking dish and spread it even.
- Evenly scatter the chopped peanut butter cups over the batter.
- Evenly scatter the mini marshmallows over the batter.
- Bake for 25 to 30 minutes until the edges are set and the center is slightly gooey.
- Remove the dish from the oven and drizzle the chocolate over the top.
- Let the cake cool a bit so the chocolate sets and it holds a slice.
- Cut into squares and serve warm or at room temperature.
Notes
Store in an airtight container for up to five days, or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg
Keywords: dump cake, dessert, peanut butter, chocolate, easy baking