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Chocolate Dump Cake

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close up shot of chocolate dump cake being picked up from a pan with a large wooden spoon
This decadent chocolate dump cake is impressive looking, delicious tasting and a quick dessert you can put together any day of the week.
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Table of Contents
  1. CHOCOLATE DUMP CAKE INGREDIENTS
  2. HOW TO MAKE THIS CHOCOLATE DUMP CAKE RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

This chocolate dump cake is full of rich chocolate, three yummy kinds to be exact. Chocolate cake mix, chocolate pudding, and chocolate chips are baked together to create this amazingly moist cake. The best part is that you just pour all of your ingredients into the pan, bake, and enjoy; with only five simple ingredients, it couldn’t be easier than this.

Love this old-fashioned chocolate dump cake recipe? Try our other favorite dump cakes, including our chocolate cherry dump cake recipe that combines cherry pie filling with rich chocolate cake.

close up shot of chocolate dump cake being picked up from a pan with a large wooden spoon

MORE CAKE RECIPES:
Apple Dump Cake | Caramel Apple Dump Cake


CHOCOLATE DUMP CAKE INGREDIENTS

chocolate dump cake raw ingredients that are labeled

You will need:

  • ½ cup unsalted butter (1 stick, 113 grams), melted but not hot
  • 1 box of chocolate cake mix
  • 1 (5.1-ounce) box instant chocolate pudding
  • 2 ½ cups whole milk
  • 1 (12-ounce) bag semi-sweet chocolate chips

Pro Tip: When buying the cake mix, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.

SUBSTITUTIONS AND ADDITIONS

Toppings: Chopped candy, nuts, toffee chips, or other types of baking chips (peanut butter chips) would also be great sprinkled on top. Drizzle caramel sauce on top for more gooey flavor.

Chocolate chips: You could also substitute dark chocolate chips for the semi-sweet chips in this easy dump cake recipe.

Cake Mix: You could use either a plain chocolate cake mix or a devil’s food cake mix for this recipe for an even richer chocolate flavor.

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HOW TO MAKE THIS CHOCOLATE DUMP CAKE RECIPE

STEP ONE: Spray a 9×13 baking dish with nonstick spray. Sprinkle the dry cake mix evenly in the dish.

PRO TIP: You’ll want to use a 9”x13″ pan so that the texture and consistency are right. I’ve used an 11″ x 7″ pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.

STEP TWO: Sprinkle the instant chocolate pudding mix evenly across the cake mix.

chocolate dump cake process shot of pudding mix being topped over cake mix in a pan

STEP THREE: Add the milk to the melted butter – make sure the butter is at room temperature and not hot, so the milk doesn’t curdle.

chocolate dump cake process shot of melted butter in a measuring cup

STEP FOUR: Pour the milk/butter mix on top of the cake and pudding mix.

chocolate dump cake process shot of milk and butter being poured on top of cake mixture in a pan

STEP FIVE: Use a whisk to mix slightly – you don’t need to stir entirely, but you do want it slightly incorporated so that it bakes evenly.

chocolate dump cake process shot of ingredients being mixed together in a pan

STEP SIX: Sprinkle the entire bag of chocolate chips across the top.

chocolate dump cake process shot of chocolate chip being poured on top of cake mixture in a pan

STEP SEVEN: Bake in an oven preheated to 350°F for 40 to 45 minutes.

PRO TIP: Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done. 

chocolate dump cake process shot after cake is baked in a pan

HOW TO SERVE

Make this chocolate pudding dump cake even more indulgent by serving it with a scoop of vanilla ice cream, whipped cream and a drizzle of hot fudge sauce.

Enjoy a glass of our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea to wash this delicious cake down.

What about non-chocolate options such as cherry dump cake, peach dump cake and blueberry dump cake?

STORAGE

IN THE FRIDGE: Store this easy chocolate cake in the fridge covered tightly with plastic wrap for up to 5 days.

IN THE FREEZER: Store this chocolate chip dump cake in an airtight container for up to 3 months. Let it thaw in the fridge overnight when you want to serve it, then bake at 350°F for 10 to 20 minutes until it’s warmed back through.

close up overhead shot of chocolate dump cake with chocolate chips on top in a pan

Dump cakes are so easy because you pour the dry ingredients and wet ingredients together in a single pan and bake; no mixing is required.

Next to our brownie cake, this must be one of the easiest chocolate cake recipes out there. That also means no dishes afterward, which is fantastic in my book!

This chocolate brownie dump cake, full of all that heavenly chocolate, will be an easy dessert you can make time and time again.

FAQ

What is a dump cake?

A dump cake is an easy cake in which the recipe calls for the ingredients to be dumped into the baking pan and baked. Usually, they use a boxed cake mix and a handful of additional ingredients.

Can you make chocolate dump cake ahead of time?

You can make chocolate dump cake up to 2 days ahead of time. Since it is best served warm, make sure to warm it up again before serving.

How to serve chocolate dump cake?

This moist chocolate cake is an easy recipe that is completely customizable. Sprinkle whichever sweet toppings you wish, including coconut, toffee bits, chocolate chips, sprinkles, or nuts. You could also add frosting, whipped cream, or a drizzle of chocolate sauce on top and a scoop of ice cream on the side.

MORE RECIPES YOU’LL LOVE

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close up shot of chocolate dump cake being picked up from a pan with a large wooden spoon

Chocolate Dump Cake

5 from 9 votes
This decadent chocolate dump cake is impressive looking, delicious tasting and a quick dessert you can put together any day of the week.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12

Ingredients
  

  • ½ cup unsalted butter 1 stick, 113 grams, melted but not hot
  • 1 box chocolate cake mix
  • 5.1 ounce instant chocolate pudding
  • 2 ½ cups whole milk
  • 12 ounce semi-sweet chocolate chips

Instructions
 

  • Spray a 9×13 casserole dish with nonstick spray and preheat your oven to 350°F.
  • Sprinkle the chocolate cake mix evenly in the dish.
  • Sprinkle the instant chocolate pudding mix evenly across the cake mix.
  • Add the milk to the butter – make sure the butter isn’t hot, so the milk doesn’t curdle.
  • Pour the milk/butter mix on top of the cake and pudding mix.
  • Use a whisk to mix slightly – you don’t need to stir entirely, but you do want it slightly incorporated so that it bakes evenly.
  • Sprinkle the entire bag of chocolate chips across the top.
  • Place in the oven to bake for 40 to 45 minutes.
  • Serve warm with ice cream.

Nutrition

Sodium: 495mg | Calcium: 133mg | Vitamin A: 334IU | Sugar: 35g | Fiber: 4g | Potassium: 377mg | Cholesterol: 27mg | Calories: 463kcal | Trans Fat: 1g | Saturated Fat: 13g | Fat: 26g | Protein: 6g | Carbohydrates: 54g | Iron: 4mg
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Proudly Prepared by the Spaceships Kitchen

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  1. Jen Salas says

    How do you stop the butter & milk from curdling? Is the milk supposed to be room temp? Help I really wanna try this recipe

  2. Allyson says

    Looks decadent and perfect for a chocolate craving! Thanks for sharing at #HomeMattersParty. Southern Sunflowers

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