Why You’ll Love This Recipe
This isn’t just another sheet cake—it’s a celebration in every bite. Inspired by dump cakes and Southern-style earthquake desserts, this version combines a box of chocolate cake mix with a sweetened peanut butter filling and loads of candy for zero effort and maximum indulgence. No fancy tools, no frosting needed—just mix, pour, bake, and serve.
Perfect for:
- Potlucks, school events, or last-minute parties
- Fans of Reese’s, peanut butter cookies, or fudge brownies
- Make-ahead treats (it stays moist for days!)
- Gifting in a disposable pan with a ribbon
🍫 "I brought this to my son’s birthday," said one home cook. "They called it 'the candy volcano cake'!"
Ingredients
For the Chocolate Base & Top
- 1 box (approx. 15.25 oz / 430g) chocolate cake mix (any brand)
- 1 cup (240ml) water
- ½ cup (120ml) vegetable oil (or canola/avocado oil)
- 3 large eggs, room temperature
For the Peanut Butter Heart
- 1 cup (260g) smooth peanut butter (Jif or Skippy recommended)
- 1 cup (120g) powdered sugar, sifted
For the Candy Crunch Topping
- 1 cup (180g) Reese’s Pieces
- 1 cup (175g) semi-sweet chocolate chips
✅ Optional Upgrades:
- Sprinkle of flaky sea salt before baking
- Crushed Reese’s cups instead of (or with) Reese’s Pieces
- Drizzle of melted peanut butter on top after cooling
Step-by-Step Instructions
1. Preheat Oven & Prep Pan
- Preheat oven to 350°F (175°C).
- Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
2. Mix the Cake Batter
In a large bowl:
- Combine cake mix, water, oil, and eggs.
- Beat with a spoon or hand mixer 1–2 minutes, until smooth and well blended.
✅ Don’t overmix—just blend until uniform.
3. Layer the First Half
- Pour half of the batter into the prepared pan.
- Use an offset spatula to spread evenly into the corners.
✅ Smooth base = even layers.
4. Make the Peanut Butter Filling
In a medium bowl:
- Mix peanut butter and powdered sugar until smooth and spreadable—like a thick frosting.
✅ If too stiff, add 1 tsp milk or honey.
5. Add the Peanut Butter Dollops
- Spoon dollops of peanut butter mixture over the batter layer.
- Use the back of a spoon to gently swirl or leave as pockets—they’ll melt and sink slightly while baking.
6. Top with Remaining Batter
- Carefully pour the remaining cake batter over the peanut butter layer.
- Gently spread with a spatula to cover completely—don’t stir!
✅ Work quickly—the peanut butter will try to rise.
7. Add the Candy Crown
- Evenly sprinkle Reese’s Pieces and chocolate chips over the top.
- Press down lightly so they adhere to the wet batter.
✅ For extra crunch, reserve a few pieces to sprinkle after baking.
8. Bake Until Set
- Bake 40–45 minutes, until:
- Top is deep brown and cracked
- A toothpick inserted near center comes out clean (some melted chocolate is fine)
- Center is no longer jiggly
Let cool completely in the pan on a wire rack.
9. Slice & Serve
- Cut into squares with a sharp knife.
- Serve at room temperature.
Pair with:
- Cold milk or coffee
- Vanilla ice cream for à la mode style
- Whipped cream or hot fudge drizzle
✅ Leftovers? Store covered—the candy stays crunchy!
You Must Know
- Cool before slicing —warm cake may crumble due to soft center.
- Use full-fat peanut butter —natural/oily versions may make the filling greasy.
- Don’t overbake —a soft center keeps it fudgy.
- Tastes better the next day! Flavors meld and texture firms up.
- Freezer-friendly —cool completely and freeze up to 3 months.
Storage Tips
- Store cooled cake in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week.
- Wrap tightly and refrigerate for longer freshness.
- Freeze whole or sliced: Wrap in plastic + foil; thaw at room temp before serving.
Ingredient Substitutions
Serving Suggestions
- Serve family-style on a platter with candles.
- Great for potlucks—bring the whole pan!
- Double the batch and freeze half for future joy.
- Package in cellophane bags for edible gifts.
Cultural Context
Rooted in American convenience cooking and mid-century dessert trends, this recipe celebrates how simple ingredients—cake mix, peanut butter, candy—can become something deeply satisfying. Found at church suppers, creative kitchens, and holiday feasts alike, it honors the joy of sharing food that feels both nostalgic and exciting.
Pro Tips
- Double the recipe? Yes—perfect for feeding a crowd. Use two pans.
- Want more texture? Add chopped pretzels or granola between layers.
- Make ahead: Assemble 1–2 days ahead. Chill unbaked cake; add 5 mins to bake time.
- Label your dish: People will ask for the recipe.
- Say “ready?” before serving —it’s part of the ritual.
Frequently Asked Questions
Q: Can I use natural peanut butter?
A: Not recommended—it separates and makes the filling oily. Stick with shelf-stable brands.
Q: Why did my peanut butter layer float?
A: Likely topped with batter too slowly. Pour remaining batter quickly and spread gently.
Q: Is this gluten-free?
A: Only if using GF cake mix and verifying all ingredients.
Q: Can I make muffins instead?
A: Absolutely! Fill lined tins ¾ full. Bake at 350°F for 18–22 mins.
Q: Can I air fry leftovers?
A: Not the whole cake—but reheat slices at 350°F for 6–8 mins.
Allergy Information
Contains: dairy (in chocolate), eggs, wheat (in cake mix), peanuts, soy (in most candies).
Gluten-free option: Use certified GF cake mix.
Nut-free: Not safe for nut allergies.
Always check labels—especially on processed candies, cake mixes, and chocolates.
Nutrition Facts (Per Serving – Approximate)
Based on 12 servings
- Calories: 380
- Fat: 20g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 2g
- Sugar: 30g
- Protein: 6g
- Sodium: 380mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
This cake doesn’t shout. It emerges warm from the oven, cracked and inviting, saying everything a great treat should: “Slice me slow. Share me. This is good.” That’s how the best ones begin—not with silence, but with peanut butter, passion, and someone who says, “Let’s make it together.”
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