Chocolate Dump Cake Recipe

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Chocolate Dump Cake Recipe

This ridiculously easy chocolate dump cake is made in one pan with just a few ingredients for the ultimate extra-chocolatey dessert!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 (15.25-ounce) box chocolate cake mix
1 (5.9-ounce) box instant chocolate pudding
½ cup unsalted butter, melted (but cooled)
2½ cups whole milk, room temperature
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips

Instructions

Preheat the oven to 350°F and lightly grease a 9x13 baking dish.
Pour the cake mix evenly into the dish. Add the pudding mix evenly across the cake mix.
Add milk to the butter and mix. Pour this over the cake and pudding mixes. Whisk until lightly incorporated (clean up sides, if needed).
Sprinkle chocolate chips over the top and bake for 40-45 minutes.
Serve warm alone or with ice cream.

Video

Notes

Recipe Tips.

To produce the correct texture, use the dry mix for both the cake and instant pudding mix and ignore the directions on the box for both.
If the dump cake is still powdery, it's likely because the butter or milk wasn't evenly distributed, leaving dry patches of cake mix.
Change this recipe with other flavors of candy chips like peanut butter chips, butterscotch chips, or white chocolate chips.
We like to serve a slice of dump cake alongside a scoop of Vanilla Ice Cream.

Store cooled cake, covered at room temperature for 1-2 days or in the refrigerator for 3-4 days. For longer storage, wrap it with plastic and again with foil and freeze for 2-3 months.

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