1 Bowl Peanut Butter Cup Dump Cake Delight

I still remember the night I needed a quick, cozy fix after a long day. I wanted something warm, sticky, and simple that felt like a hug. That memory led me to this rich peanut-chocolate treat I make when life gets busy.

This one-bowl recipe shines because it keeps cleanup tiny. I mix the batter in a single bowl, spread it into a greased 9×13 pan, and slide it into a 350°F oven. Prep takes about 10–15 minutes and the bake is roughly 30–40 minutes, so you get warm slices fast.

Every bite hides melty pockets of mini peanut butter cups and glossy chocolate chips that turn the top into a gooey layer. The method is forgiving, and I use it for weeknight desserts or last-minute guests.

Stick around for pro tips, easy variations, and storage ideas so you can make this your go-to dessert without fuss.

I crave a quick, melty treat when the evening calls for comfort. I pull together a single-dish batter that fills the house with warm chocolate and roasted peanut butter aromas.

The result is a gooey slice with a fudgy crumb and a ribbon of creamy spread through the middle. Mini peanut butter cups on top melt into little pockets you’ll chase in every bite.

I love that this dump cake keeps dishes to a minimum. Prep takes minutes, the oven does the rest, and you get a cozy dessert that tastes like nostalgia in under an hour.

• Warm, gooey texture with rich chocolate notes.
• One-bowl ease so the sink stays clean.
• Balanced flavor — fudgy base with a creamy ribbon and melty pockets on top.

If you want a vegan spin or a smoothie-style riff, try this vegan peanut butter chocolate smoothie bowl for a similar pairing in a lighter form.

There are evenings when an easy, crowd-friendly treat saves the day. This one blends rich peanut butter flavor with molten chocolate and a tender cake top.

• I keep it easy: one-bowl prep and pantry staples mean anyone can follow this recipe.
• I keep it quick: minimal hands-on work, then a 30–40 minute bake fills the house with aroma.
• I keep cleanup minimal: a single mixing dish and one pan frees up the rest of the evening.
• I keep it crowd-ready: fudgy slices studded with peanut butter cup pieces vanish at potlucks.
• I keep it flexible: swap chips, add salt, or tweak the cake mix for your ideal flavor.

Clear measurements stop guesswork and get this treat in the oven fast. Below I list every ingredient with precise amounts so you can scan and shop quickly.

• 1 box chocolate cake mix (standard 15.25 oz)
• 1/2 cup melted butter
• 1 1/2 cups milk (whole milk or dairy alternative)

• 1 cup creamy peanut butter, room temperature for easy spreading

• 1 cup mini peanut butter cups, roughly chopped for pockets of flavor
• 1/2 cup chocolate chips for an extra glossy top
• Tip: scale toppings up to taste, but the amounts above keep balance

Start by setting your oven to a steady 350°F so the dish heats evenly. Gather the pan, a large mixing bowl, and your measured ingredients before you begin.

1. I preheat oven 350°F and grease a 9×13-inch baking dish for easy release.
2. I spread 1 cup peanut butter evenly across the bottom so it bakes into a luscious layer.

3. I combine chocolate cake mix, 1/2 cup melted butter, and 1 1/2 cups milk in one bowl until smooth.
4. I pour the batter over the spread and smooth the top to level.
5. I sprinkle mini peanut butter cups and chocolate chips across the surface for melty pockets.
6. I bake for 35-40 minutes, checking near the end so it doesn’t overbake; cool briefly before slicing to set the layers.

When the oven hums and the house smells like chocolate, I know the finish line is near. My usual bake window lands between 30 and 40 minutes, but I start checking a few minutes early to avoid overbaking.

I watch the edges for a gentle pull-away from the pan. That is my first reliable sign the cake is close to done.

• I set expectations: most bakes finish between 35 and 40 minutes in a standard oven.
• I use a toothpick in the center; it either comes clean or has a few moist crumbs—both are acceptable.
• I check the top; it should look set with a light sheen and no wet spots.
• I let the pan rest 10–15 minutes so slices cut cleanly while staying warm and fudgy.

Nailing the right texture comes down to a few small choices that change everything. I focus on balance so each slice stays tender and rich.

I use creamy peanut for even spreading. Room-temperature spread glides across the pan and bakes into a consistent layer that keeps crumbs soft.

I avoid overmixing the batter. Stir just until combined so the cake stays light instead of dense. If the spread feels stiff, I warm it briefly so it spreads easily.

• I pick quality chocolate chips so they melt into glossy pockets without seizing.
• I level the top so it bakes evenly; tap the pan to remove air bubbles before it goes in.
• If your oven has hot spots, I rotate the pan once mid-bake for a uniform rise.
• For a fudgier swirl, try adding a spoonful of instant pudding mix or a thin fudge ribbon before baking.
• Pull the pan when the center is just set for a gooey, chocolate peanut butter finish.

A few small swaps and add-ins take this pan from basic to show-stopping. I keep the core method but change the mix, chips, or toppings to suit the mood and ingredients on hand.

I often swap the chocolate box cake for yellow or devil’s food cake mix to adjust sweetness and depth. For a denser, fudgier result I stir in a packet of instant chocolate pudding mix before baking.

• I change chips depending on the mood: semi-sweet, milk, white, or peanut butter chips each add a different note.
• I fold chopped butter cups or peanut butter cups into the batter so candy is in every slice.
• For a chocolate peanut boost, sprinkle extra chocolate chips across the top before baking.

A crunchy or creamy finish turns slices into a memorable treat. I scatter crushed pretzels for salt, or I swirl extra spread across the batter for bold ribbons.

• Serve warm with ice cream, a drizzle of caramel or chocolate syrup, or whipped cream.
• Dust powdered sugar for a quick, pretty top after cooling.
• Try crushed pretzels before baking for salt crunch, or fold in nuts for chew.

I always gather my essentials first so the bake flows without scrambling. Laying out tools saves seconds and keeps the bench tidy.

Below I list each item and exactly how I use it so you can stage your workspace. I keep nonstick spray or butter nearby to grease the pan well.

I prefer a sturdy scalloped-edge 9×13 ceramic that moves from the oven to the table. It heats evenly and looks presentable.

For the bowl, I pick a large stainless steel or glass mixing bowl. It keeps splatter down and gives room to whisk without mess.

Leftovers are my secret for fast, warm servings on busy weeknights. I store slices to keep flavor and texture ready when I want a quick dessert.

I keep the cake airtight at room temperature for 2–3 days to retain moisture. This works well if you plan to eat within a short time and want soft, gooey slices.

If I need to stretch servings, I refrigerate portions up to 5 days. For make-ahead desserts, I wrap individual pieces tightly and freeze them for up to 2–3 months.

When freezing, I wrap in plastic and then foil to prevent freezer burn. Thaw in the fridge or at room temperature before reheating.

To revive a warmed top, I reheat slices in the oven at oven 350 for 10–15 minutes. That brings back the goo without drying the center.

For one serving, I microwave a piece 30–45 seconds. I sometimes add a teaspoon of water to keep steam and softness.

For casual gatherings, I choose recipes that travel well and taste even better warm. I keep presentation simple so guests can help themselves and the pan does the serving work.

I serve warm squares with vanilla ice cream for a hot–cold contrast that everyone loves. A scoop of chocolate or peanut butter ice cream doubles down on the chocolate and peanut butter profile for richer bites.

• I drizzle chocolate or caramel sauce across the top for shine and extra sweetness.
• I add whipped cream clouds and a sprinkle of chopped peanuts or pecans for crunch.
• I slice bananas or scatter fresh berries to cut the richness with bright, fresh flavor.
• I plate for potlucks right in the pan — easy to transport and serve to a crowd.
• I finish with a tiny pinch of flaky salt to sharpen the chocolate notes and lift the overall taste.

A quick nutrition snapshot helps you plan portions before you cut a slice. I share an estimated per-serving view so you can judge portions and menu balance.

Below is my estimate for one serving (about 1/12 of the pan). Numbers vary with ingredients and brands, but this gives practical guidance.

• Calories generally land between 320 and 370 per slice depending on brands used.
• Protein is modest — roughly 6 g thanks to milk and peanut butter in the mix.
• Total fat averages near 17 g, including a mix of saturated and unsaturated fats.
• Carbohydrates range from about 38 to 53 g based on cake mix and added chips.
• Sodium varies widely by boxed cake mix and toppings — expect roughly 200–385 mg per serving.
• Exact totals change with portion size and the specific ingredients you choose.

When a bake goes sideways, quick fixes save both flavor and mood.

I prevent sticking by greasing the pan well, focusing on edges and corners. A solid spray or a thin pad of butter does the trick.

I keep the texture tender by mixing just until combined. Heavy beating tightens gluten and makes the cake dense.

I test early with the toothpick method. If it doesn’t come clean after the first check, I add a couple more minutes and retest.

If the top browns unevenly, I rotate the dish halfway through baking to even out hot spots in the oven.

• I let the pan cool 10–15 minutes before slicing so pieces hold together and layers set.
• I double-check dates on the cake mix and chips; stale ingredients lower rise and dull chocolate flavor.
• I smooth the batter evenly in the pan to avoid underbaked pockets in the center.

If you want indulgence without fuss, this quick method gets warm slices on the table fast. I mix everything in one bowl, grease a 9×13 pan, and the oven at 350°F does the rest.

The candy-studded top melts into pockets of glossy chocolate and soft spread. Tiny peanut butter cup pieces make each bite a surprise. The center sets while the edges stay gooey for the perfect contrast.

This dump cake is my go-to for parties, last-minute guests, and weeknight cravings. It bakes reliably at 350°F and needs only minutes of prep. Swap chips, add a ribbon of caramel, or scatter nuts for quick tweaks.

Bring it to potlucks and it disappears fast. I call it my most requested bring-along dessert because it travels well and tastes like more effort than it takes.

Grab your pan and let’s turn pantry staples into an easy, crowd-pleasing slice. Preheat the oven, gather the ingredients and the boxed mix, and have a bowl ready so you can start baking in minutes.

When you bake this recipe, snap a photo of your first warm slice and share how you served the dessert. Tag any ice cream pairings or creative toppings you tried — I love seeing extra chocolate swirls, salty pretzels, or an extra peanut butter ribbon.

Leftovers store well in an airtight dish, so make extra for the next get-together. Tell me which variation you’ll try next and leave a comment or share on social so I can see how your pan turned out. Thanks for baking with me — I can’t wait to hear about your flavor wins!