This chocolate peanut butter dump cake is a box mix chocolate cake with a sweet peanut butter swirl and a layer of chocolate chips on top, baked in one 9×13 inch pan. It takes about 12 minutes of hands-on work, bakes for 30 to 35 minutes at 350°F, and serves 12.
The key is the swirl: creamy peanut butter is beaten with powdered sugar and salt until it is smooth enough to drop in dollops and drag through the batter with a knife. The idea came to me during a late night baking session while I was thinking about my grandma’s peanut butter fudge, and I wanted that same chocolate and peanut butter pairing in a cake you can make from the pantry.
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- Pan: one greased 9×13 inch baking dish
- Oven: 350°F for 30 to 35 minutes, until a toothpick in the center comes out clean
- Base: one 15.25 ounce box of chocolate cake mix
- Swirl ratio: 1 cup creamy peanut butter to 1 cup powdered sugar and ½ teaspoon salt
- Yield: 12 servings
- Keeps: up to 5 days in an airtight container, or 3 months frozen as wrapped slices
Is It a True Dump Cake or a Box Mix Batter?
A classic dump cake is layered: fruit in the pan, dry cake mix sprinkled over it, and butter on top, with no stirring at all. My cherry dump cake works that way. This peanut butter version is different. The cake mix is stirred with water, milk, eggs, and melted butter into a real batter, so the result is soft and cakey all the way through instead of crisp and crumbly on top.
It keeps the dump cake spirit, though. Everything happens in two bowls and one pan, there is no layering or frosting, and the toppings go on straight from the bag. If you searched for a chocolate peanut butter dump cake because you wanted minimal effort, this is the one to make. If you want the dry crumble style, try a fruit based version and add peanut butter chips on top.
Ingredients for the Cake and the Peanut Butter Swirl
For the chocolate batter you need one 15.25 ounce box of chocolate cake mix, 1 cup water, 1 cup milk, 3 large eggs, ½ cup melted unsalted butter, and 1 teaspoon vanilla extract. A dark chocolate cake mix makes it even richer. Whole milk works best, but any milk will do, and room temperature eggs blend in more smoothly.
For the swirl you need 1 cup creamy peanut butter, 1 cup powdered sugar, and ½ teaspoon salt. Creamy peanut butter gives the smoothest swirl. On top go 1 cup semi-sweet chocolate chips, and you can mix in some milk chocolate chips if you like. If you only have salted butter, use it and leave out the extra salt.
Mixing, Swirling, and Baking in One 9×13 Pan
Heat the oven to 350°F and grease a 9×13 inch baking dish. In a large bowl, mix the cake mix, water, milk, eggs, melted butter, and vanilla until smooth and well combined. Pour the batter into the dish and spread it evenly.
In a second bowl, beat the peanut butter, powdered sugar, and salt until smooth and creamy. Drop dollops of it all over the chocolate batter, then run a butter knife through in loose S shapes to swirl it gently into the cake. Stop after a few passes. You want visible ribbons of peanut butter, not a uniform tan batter.
Scatter the chocolate chips evenly over the top and bake for 30 to 35 minutes. The cake is done when a toothpick in the center comes out clean or with a few moist crumbs, and not wet batter. A toothpick that hits a peanut butter pocket or a melted chip can look gooey, so test a spot of plain cake. Let it cool for a few minutes before you scoop it.
Dry Edges, Sunken Swirls, and Other Fixes
- Cake came out a bit dry: warm a slice briefly and drizzle chocolate syrup over it. Next time, start checking at 30 minutes.
- Swirl disappeared into the batter: it was swirled too much. A few passes with the knife are enough.
- Swirl is stiff and hard to drop: the peanut butter was cold or a natural style that separated. Use creamy, well stirred peanut butter at room temperature.
- Center still wet after 35 minutes: ovens vary. Give it a few more minutes and test the plain cake, not a chocolate chip.
- Too sweet for you: use a dark chocolate cake mix and sprinkle a little extra salt over the peanut butter dollops.
What Else Can I Add to a Chocolate Peanut Butter Dump Cake?
The base is forgiving, so it takes extras well. For a nutty, caramel-like flavor, brown the butter before adding it to the batter and let it cool slightly. Chopped peanut butter cups or a handful of roasted peanuts scattered over the chips add crunch, and a mix of semi-sweet and milk chocolate chips softens the flavor for kids.
If you love this flavor pairing, the caramel peanut butter dump cake and the peanut butter s’mores dump cake are close cousins. For a pure chocolate version, bake my chocolate dump cake, or try the chocolate cherry dump cake when you want fruit in the mix.
Serving It Warm With Ice Cream and Peanut Butter Sauce
My favorite way to serve it: warm a slice in the microwave for about 15 seconds, add a scoop of vanilla bean ice cream, and drizzle warm peanut butter over everything. Whipped cream, a dusting of powdered sugar, or an extra spoonful of peanut butter on each serving also work. For grown-ups, it is lovely with a small glass of port.
For a party table, it sits nicely next to other peanut butter desserts such as chocolate peanut butter brownies or a chocolate peanut butter pie. If you want a layer cake for a birthday instead, my Reese’s peanut butter cake uses the same flavors with frosting.
Keeping and Freezing Leftover Slices
Once it has cooled, cover the pan or move the cake to an airtight container. It stays fresh for up to 5 days. To freeze, wrap individual slices tightly and freeze for up to 3 months. Thaw a slice at room temperature or warm it for a few seconds in the microwave, which also softens the peanut butter swirl again.
Peanut Butter Dump Cake Questions
Can I make this gluten free?
Yes. Swap in your favorite gluten free chocolate cake mix of a similar size and keep everything else the same.
Can I use crunchy peanut butter?
Creamy peanut butter is best because it swirls smoothly. Crunchy works for flavor, but the swirl will be lumpier and harder to drag through the batter.
Is this a four ingredient chocolate peanut butter dump cake?
No. This version uses a full batter with eggs, milk, water, and butter, plus a sweetened peanut butter swirl, which is what keeps it soft and cakey rather than dry.
How do I know when it is done?
After 30 to 35 minutes at 350°F, a toothpick in the center of the plain cake should come out clean or with a few moist crumbs.
Can I make it ahead?
Yes. Bake it the day before, keep it covered, and warm individual slices before serving.
Looking for more ideas for the jar of peanut butter in your pantry? Try easy peanut butter frosting on a plain chocolate cake next.
Peanut Butter Chocolate Dump Cake Recipe
This chocolate peanut butter dump cake is a box mix chocolate cake with a sweet peanut butter swirl and semi-sweet chocolate chips, baked in one 9x13 inch pan. It takes about 12 minutes to put together, bakes for 30 to 35 minutes at 350°F, and serves 12 with a soft, fudgy crumb. Creamy peanut butter is beaten with powdered sugar and salt, dropped over the batter in dollops, and swirled with a knife so you get ribbons of peanut butter in every bite. Serve this peanut butter chocolate dump cake warm with vanilla ice cream, whipped cream, or a drizzle of warm peanut butter for an easy potluck, party, or weeknight dessert. Use a gluten free cake mix if needed. It keeps 5 days covered and freezes for 3 months.
Ingredients
- 1 box chocolate cake mix (15.25 oz) - Go for a dark chocolate variety if you're feeling extra decadent!
- 1 cup creamy peanut butter - The smoother, the better for that perfect swirl.
- 1 cup water
- 1 cup milk - Whole milk works best, but any milk will do.
- 3 large eggs - Room temperature, please!
- 1 cup chocolate chips (semi-sweet) - Feel free to mix in some milk chocolate chips for variety.
- 1 cup powdered sugar
- 1/2 cup unsalted butter, melted - Salted butter works too, just omit the extra salt.
- 1 teaspoon vanilla extract - Pure vanilla extract is worth the splurge here.
- 1/2 teaspoon salt
- Optional toppings: extra peanut butter, powdered sugar, ice cream, or whipped cream
Instructions
- Preheat your oven to 350°F and grease a 9x13-inch
baking dish. - In a large mixing bowl, combine the chocolate cake
mix, water, milk, eggs, and melted butter. Mix until
smooth and well incorporated. - Pour the batter evenly into the prepared baking dish.
- In a separate bowl, mix the peanut butter, powdered
sugar, and salt until smooth and creamy. - Drop dollops of the peanut butter mixture over the
chocolate batter, then use a knife to swirl it gently into
the cake mix. - Sprinkle the chocolate chips evenly over the top of the
batter. - Bake in the preheated oven for 30-35 minutes or until a
toothpick inserted in the center comes out clean. - Remove from the oven and let cool for a few minutes
before serving. - Adding an extra spoonful of peanut butter on top of
each serving, if desired, to complement the warm cake
perfectly. Optionally, top with extra peanut butter,
powdered sugar, ice cream, or whipped
cream for extra richness.
Notes
Add the vanilla extract to the batter together with the melted butter. Creamy peanut butter at room temperature swirls most easily; swirl only a few times so the ribbons stay visible. Test doneness in a spot of plain cake, since melted chips and peanut butter pockets can look wet. For a nutty, caramel-like flavor, brown the butter first and let it cool slightly. Store covered for up to 5 days, or wrap slices tightly and freeze for up to 3 months.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 462
