Irresistibly Gooey Chocolate Peanut Butter Dump Cake Delight Recipe
This irresistibly gooey chocolate peanut butter dump cake combines rich Devil’s Food cake mix, creamy peanut butter, and semi-sweet chocolate chips in a simple, no-stir dessert that bakes to bubbly perfection with a crispy edge.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
Ingredients
- 1 box (15.25 oz) Devil’s Food cake mix
- 1.5 cups whole milk (substitute with almond milk for dairy-free)
- 1 cup creamy peanut butter (or crunchy for added texture)
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter (melted (1 stick))
Instructions
- Preheat the oven and prepare the dish. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish with non-stick spray or butter for easy cleanup.
- Layer milk and chocolate chips. Pour 1.5 cups of whole milk into the bottom of the dish. Sprinkle 1 cup of semi-sweet chocolate chips evenly over the milk.
- Add peanut butter. Spoon 1 cup of creamy peanut butter in dollops over the chocolate chips without stirring.
- Cover with cake mix. Cover the surface with 1 box of dry Devil’s Food cake mix. Do not stir.
- Pour melted butter. Melt 1/2 cup of unsalted butter and pour it evenly over the cake mix.
- Bake the cake. Bake for 35-40 minutes, until bubbly and set on top, with a crispy edge.
- Cool and serve. Let cool for 15 minutes, then serve warm, preferably with vanilla ice cream.
Notes
- Substitute whole milk with almond milk for a dairy-free option.
- Use crunchy peanut butter for added texture if desired.
- Serve warm with vanilla ice cream for the best experience.