Peanut Butter Cup Dump Cake (Printable Page)

# What You Need:

→ Base & Layers

01 - 1 cup creamy peanut butter
02 - 1.5 cups chopped peanut butter cups, plus extra for garnish
03 - 1 can (400 g) sweetened condensed milk
04 - 1 box (432 g) chocolate cake mix, dry
05 - 115 g unsalted butter, melted
06 - 175 g milk chocolate chips
07 - Optional: whipped cream or vanilla ice cream, for serving

# How to Make It:

01 - Preheat your oven to 175°C (350°F). Grease a 23×33 cm (9×13-inch) baking dish with butter or non-stick spray.
02 - Spread the creamy peanut butter evenly over the bottom of the prepared baking dish.
03 - Sprinkle half of the chopped peanut butter cups over the peanut butter layer.
04 - Pour the sweetened condensed milk evenly over the candy layer.
05 - Sprinkle the dry chocolate cake mix evenly over the top. Do not mix.
06 - Drizzle the melted butter over the cake mix, covering as much surface as possible.
07 - Sprinkle the milk chocolate chips and the remaining chopped peanut butter cups over the top.
08 - Bake for 35–40 minutes, or until the top is bubbly and slightly crisp.
09 - Allow the cake to cool for 10–15 minutes before serving. Serve warm, topped with whipped cream or vanilla ice cream if desired.

# Helpful Tips:

01 - For extra crunch, add 0.5 cups chopped peanuts or crushed pretzels on top before baking.
02 - Substitute chopped Reese’s Pieces or mini peanut butter cups for variety.
03 - Store leftovers in an airtight container: up to 3 days at room temperature or up to 1 week in the refrigerator.

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