Peanut Butter Cup Dump Cake

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Scatter the chopped peanut butter cups evenly across the bottom of the dish.
Drizzle the sweetened condensed milk over the candy layer.
Warm the peanut butter slightly and drizzle it evenly over the previous layers.
Sprinkle the dry chocolate cake mix evenly on top. Do not stir or mix.
Pour the melted butter across the surface, covering as much of the cake mix as possible.
Bake for 35–40 minutes, or until the top is golden and set, and the edges are bubbling.
Allow the cake to cool for about 10–15 minutes before serving. This gives it time to firm up slightly while staying deliciously gooey.

Nutty Crunch: Add a handful of chopped roasted peanuts on top for added texture and a savory balance.
Brownie Mix Swap: Use brownie mix instead of cake mix for an even fudgier version.
Caramel Touch: Drizzle caramel sauce over the top before baking for extra decadence.
Spicy Kick: Stir a pinch of cayenne or chili powder into the peanut butter for a subtle heat.

For even coverage, use a spoon to spread the melted butter over the cake mix instead of pouring it all in one spot.
Use mini peanut butter cups if you want more evenly distributed bites of candy.
Make ahead and store in an airtight container for up to 3 days — just reheat individual portions for that fresh-from-the-oven taste.
If the top isn’t fully set after 40 minutes, tent the dish with foil and bake for an additional 5–10 minutes.

This cake is meant to be messy, rich, and over-the-top—just like all the best desserts.