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Close-up scoop of warm Chocolate Peanut Butter Dump Cake with molten chocolate pockets and peanut butter swirls.

Chocolate Peanut Butter Dump Cake: The Ultimate Gooey Dessert Recipe

A decadent, 5-ingredient Chocolate Peanut Butter Dump Cake featuring moist chocolate cake crumbs, viscous peanut butter swirls, and molten semi-sweet chocolate pockets. Perfect for effortless entertaining and chocolate lovers alike.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 1 box (15.25 oz / 432g) Chocolate Cake Mix Dry
  • 1.5 cups (360ml) Whole Milk Used to hydrate the mix
  • 1 cup (250g) Creamy Peanut Butter Melted for swirling
  • 1.5 cups (255g) Semi-sweet Chocolate Chips For the dense topping
  • 3/4 cup (170g) Unsalted Butter Melted and drizzled
  • 1/2 tsp (3g) Sea Salt Optional topper

Equipment

  • 1 9x13 Baking Dish Ceramic or glass preferred
  • 2 Microwave-safe bowl For melting butter and peanut butter

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Spread the dry chocolate cake mix into an even layer in a greased 9x13 dish.
  2. Pour the milk over the cake mix and gently swirl with a fork to hydrate the crumbs without fully mixing.
The Swirl & Topping
  1. Melt peanut butter in the microwave until viscous. Drizzle over the cake and marble with a knife.
  2. Sprinkle chocolate chips over the top. Drizzle the melted butter evenly over everything.
Bake
  1. Bake for 35-40 minutes until the edges are bubbling and the chocolate chips are glossy and soft.

Notes

Use standard creamy peanut butter for the best swirling consistency.
Serve warm to ensure the chocolate pockets remain molten.