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Luna Hossain

Peanut Butter Cup Dump Cake

This recipe is for a rich, layered peanut butter cup dump cake that’s simple to make and great for sharing. It starts with a boxed brownie base baked until fudgy. A smooth peanut butter–cream cheese layer is spread on top and baked again until set. After cooling, the cake is chilled so the layers firm up for clean slices. It’s finished with peanut butter cups, chocolate, peanuts, and a warm chocolate drizzle. The result is thick, bakery-style bars with a soft peanut butter center, gooey chocolate topping, and a deep chocolate flavor, and it can be made ahead for even better texture.
Calories: ~520 | Fat: ~32g | Carbs: ~52g | Protein: ~10g
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 9 Large Squares
Course: Easy Cakes
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box chocolate brownie mix
  • Ingredients listed on the brownie box usually eggs, oil, and water
  • 8 oz cream cheese softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1 to 1 1/2 cups peanut butter cups chopped or halved
  • 1/2 cup chocolate chunks or chocolate pieces
  • 1/3 cup peanuts optional, but visible on top
  • 1/2 cup chocolate chips
  • 1/4 cup heavy cream

Equipment

  • 9x9-inch baking pan
  • Parchment paper
  • Mixing bowls
  • Hand mixer or sturdy spoon
  • Measuring cups
  • Spatula
  • Small saucepan or microwave-safe bowl

Method
 

  1. Heat the oven to 350°F and line the pan with parchment paper. The paper should hang over the sides so the cake can be lifted out later.
  2. Mix the brownie batter using the box directions. The batter should be smooth and thick.
  3. Spread the brownie batter evenly in the pan. The surface should look level and glossy.
  4. Bake until just set but still soft in the middle. A toothpick should come out with moist crumbs, not wet batter.
  5. Beat the cream cheese and peanut butter until smooth. The mixture should look creamy with no lumps.
  6. Mix in the powdered sugar, then the egg. Stop mixing as soon as it looks blended.
  7. Spread the peanut butter mixture over the warm brownie layer. It should form a thick, pale layer.
  8. Bake again until the top looks set and does not jiggle. The center should feel firm but soft when touched.
  9. Let the cake cool, then chill for at least 2 hours. This helps the layers hold together when cutting.
  10. Sprinkle peanut butter cups, chocolate chunks, and peanuts on top. The top should look full and uneven.
  11. Heat the cream and pour it over the chocolate chips. Stir until smooth and shiny.
  12. Drizzle the chocolate over the cake. Let it drip down the sides before slicing.

Notes

Do not overbake the first brownie layer or it will turn dry. Make sure the cream cheese is soft, or the peanut butter layer can turn lumpy. Let the cake chill before cutting, or the layers may slide.
Macro counts are rough estimates and will vary by brand and portion size.