Print

Chocolate Dump Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 12 reviews

This decadent Chocolate Dump Cake is an easy-to-make dessert that combines rich devil's food cake mix, instant chocolate pudding, and gooey chocolate chips for a moist, chocolaty treat. Ready in under an hour, it's a perfect crowd-pleaser ideal for casual gatherings or family dinners.

Ingredients

Dry Ingredients

  • 1 box Devil’s Food cake mix (15.25 ounces)
  • 1 package instant chocolate pudding mix (3.9 ounces)
  • 1 bag milk chocolate or semisweet chocolate chips (11.5 ounces)

Wet Ingredients

  • 2 cups whole milk
  • ½ cup unsalted butter (melted)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it's ready for baking when the batter is mixed.
  2. Prepare Pan: Lightly spray a 9×13-inch baking pan with nonstick cooking spray to prevent sticking.
  3. Combine Dry Mixes: Dump the dry Devil’s Food cake mix into the prepared pan. Sprinkle the dry instant chocolate pudding mix evenly over the cake mix. Stir gently to combine the two dry mixes.
  4. Add Wet Ingredients: Pour in the whole milk and the melted unsalted butter. Mix thoroughly until the batter is fully combined and no dry mix remains, ensuring an even texture.
  5. Spread Batter: Evenly spread the cake batter in the baking pan to create a uniform thickness for consistent baking.
  6. Add Chocolate Chips: Sprinkle the milk or semisweet chocolate chips evenly over the top of the batter to infuse extra chocolate flavor and a gooey texture.
  7. Bake: Place the pan in the preheated oven and bake for 35-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
  8. Serve: Remove from the oven and serve warm. For extra indulgence, top with vanilla ice cream, whipped cream, or fresh berries.

Notes

  • Using whole milk adds richness, but you can substitute with a plant-based milk for a dairy-free option.
  • Do not overmix the batter once liquids are added to prevent a dense cake texture.
  • Keep an eye on the baking time as ovens vary; start checking around 35 minutes.
  • For added texture, consider adding chopped nuts or a sprinkle of sea salt on top before baking.
  • This cake stores well covered at room temperature for up to two days or refrigerated for up to four days.

Find it online: https://dishcooks.com/chocolate-dump-cake-recipe/