Dessert

Chocolate Peanut Butter Dump Cake Recipe

Bylea Durate January 30, 2026January 30, 2026

Introduction

This Chocolate Peanut Butter Dump Cake is a rich, comforting dessert that’s incredibly easy to prepare. With layers of chocolate, peanut butter, and cake mix, it bakes into a gooey, delicious treat perfect for any occasion.

A thick square piece of chocolate dessert sits on a white plate with a white marbled background. The bottom layer is rich and dark chocolate cake, dense and moist with a slightly crumbly texture. Above this is a middle layer of white, fluffy marshmallow-like filling mixed with bits of chocolate and light brown graham cracker crumbs. The top layer is a smooth, glossy chocolate glaze covered with crushed peanuts and chunks of milk chocolate. Thick caramel sauce slowly drips down the sides, pooling slightly on the plate below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Devil’s Food cake mix (approx. 15.25 oz)
1.5 cups whole milk
1 cup creamy peanut butter
1 cup semi-sweet chocolate chips
1/2 cup unsalted butter, melted (1 stick)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick spray or butter.
Step 2: Pour the milk into the bottom of the prepared dish. Sprinkle the chocolate chips evenly over the milk. Drop spoonfuls of the peanut butter over the chocolate chips.
Step 3: Sprinkle the dry cake mix evenly over the top of the other ingredients. Do not stir.
Step 4: Pour the melted butter evenly over the surface of the dry cake mix, covering as much as possible.
Step 5: Bake for 35-40 minutes, or until the edges are bubbly and the top is set. Let it cool for 15 minutes before serving warm, preferably with a scoop of vanilla ice cream.

Tips & Variations

Do not stir: Keeping the layers intact is crucial for the cake to bake correctly and develop its signature texture.
Add 1/2 cup chopped peanuts for extra crunch or substitute peanut butter dollops with Reese’s Peanut Butter Cups for an indulgent twist.

Storage

Store any leftover cake covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, about 20-30 seconds, to enjoy the gooey texture again.

How to Serve

A close-up of a rich, square chocolate dessert with four visible layers on a white plate, placed on a white marbled surface. The bottom layer is dark, crumbly chocolate cake, dense and moist, followed by a thick, white marshmallow layer with slightly melted texture. Above that is a light brown, creamy-looking layer, possibly peanut butter or caramel flavored, with a thick, glossy dark chocolate layer dripping down the sides on top. The dessert is topped with whole and chopped light brown peanuts and chunks of milk chocolate, while a smooth, golden caramel sauce cascades down the front edges of the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cake mix?

Yes, you can use other flavors like chocolate fudge or even yellow cake mix, but Devil’s Food gives the best rich chocolate flavor that complements peanut butter well.

Can I make this dessert nut-free?

You can omit the peanut butter and substitute with sunflower seed butter or another nut-free spread to accommodate allergies.

Chocolate Peanut Butter Dump Cake Recipe

★★★★★

4.7 from 95 reviews

This Chocolate Peanut Butter Dump Cake is a rich and indulgent dessert that combines the luscious flavors of devil’s food cake, creamy peanut butter, and semi-sweet chocolate chips. With an effortless preparation method and no stirring needed, this dump cake bakes into a gooey, bubbly delight that’s perfect for any occasion. Serve warm with a scoop of vanilla ice cream for an extra special treat.

Author: lea
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 box Devil’s Food cake mix (approx. 15.25 oz)

Wet Ingredients

1.5 cups whole milk
1/2 cup unsalted butter, melted (1 stick)

Additional Ingredients

1 cup creamy peanut butter
1 cup semi-sweet chocolate chips

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with non-stick spray or butter to prevent sticking.
Layer Milk and Chocolate Chips: Pour the whole milk into the bottom of the prepared baking dish. Evenly sprinkle the semi-sweet chocolate chips over the milk, ensuring an even layer for melting.
Add Peanut Butter: Drop spoonfuls of creamy peanut butter over the chocolate chips, distributing them randomly but evenly across the dish for balanced flavor throughout.
Top with Cake Mix: Sprinkle the dry Devil’s Food cake mix evenly over the peanut butter and chocolate chip layer. Do not stir or mix; the distinct layers are crucial to the cake’s texture.
Pour Melted Butter: Drizzle the melted unsalted butter evenly over the entire surface of the dry cake mix. Try to cover as much of the surface as possible to ensure even baking and moist texture.
Bake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the edges are bubbly and the top is set and slightly golden.
Cool and Serve: Remove the cake from the oven and allow it to cool for 15 minutes. Serve warm, preferably with a scoop of vanilla ice cream for an extra creamy contrast.

Notes

Do Not Stir the layers after assembling; this is essential to achieve the proper texture and separation in the cake.
For variation, add 1/2 cup chopped peanuts on top or swap the peanut butter dollops with Reese’s Peanut Butter Cups for an indulgent twist.
This recipe is perfect for a quick, stress-free dessert that still delivers on flavor and comfort.
Make sure to use a 9×13 inch baking dish to allow even baking and proper layering.

Keywords: Chocolate Peanut Butter Dump Cake, easy chocolate cake, dump cake recipe, peanut butter dessert, quick chocolate dessert, no stir cake

lea Durate

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