Description

A rich, gooey, ultra-decadent dessert that combines chocolate cake, peanut butter, and peanut butter cups in a single easy dump-and-bake pan. Perfect for quick indulgence or crowd-pleasing gatherings.

Ingredients

1 box chocolate cake mix

2 cups mini peanut butter cups (or chopped regular-size cups)

1 cup peanut butter chips

1/2 cup creamy peanut butter

1 can (12 oz) evaporated milk

1/2 cup melted butter

1 teaspoon vanilla extract

Optional: vanilla ice cream or whipped cream for serving

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Instructions

Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Pour the dry chocolate cake mix evenly into the prepared dish without stirring.
Scatter the mini peanut butter cups and peanut butter chips evenly over the cake mix.
In a small saucepan over low heat, melt the creamy peanut butter with evaporated milk and vanilla extract, stirring until smooth.
Pour the peanut butter mixture evenly over the cake mix and candy layers.
Drizzle the melted butter evenly across the surface.
Bake for 35–40 minutes, until the top is bubbly and edges are set (the center will remain a bit gooey).
Let it cool for at least 15 minutes before serving. Serve warm with vanilla ice cream or whipped cream if desired.

Notes

Swap the cake mix for fudge or devil’s food for extra richness.

Add chopped peanuts or pretzels for crunch.

White chocolate chips or Nutella swirls make great variations.

Store leftovers covered in the fridge for up to 4 days.

Reheat individual portions in the microwave for 20–30 seconds.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of pan)
Calories: 390
Sugar: 28g
Sodium: 270mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 6g
Cholesterol: 25mg