If you’re looking for a quick and decadent dessert recipe that requires minimal effort, this Chocolate Dump Cake recipe is it. Only 4 ingredients are required; chocolate cake mix, instant chocolate pudding, milk, and chocolate chips.
Chocolate Dump Cake Recipe
This Double Chocolate Dump Cake is the perfect dessert for chocolate lovers. It combines two types of chocolate into one rich delight—gooey chocolate layers topped with a buttery, chocolate cake crust. For an extra chocolatey touch, elevate it to a “triple threat of chocolate” by finishing with a drizzle of hot fudge.
Dump cakes are the definition of easy-baking—no complex steps or techniques are needed! The idea is to “dump” the ingredients into your baking dish, pop it into the oven, and bake.
If you like dump cakes, you have to check out the rest of my dump cake recipes: Caramel Apple Dump Cake, Apple Dump Cake, Pineapple Dump Cake, and Pumpkin Dump Cake!
Ingredients
Here are the main ingredients needed to make this recipe for chocolate dump cake with pudding and substitution ideas. For the complete list, see the recipe card below:
- Chocolate Cake Mix
- Instant Chocolate Pudding
- Milk
- Chocolate Chips (Regular or Mini)
How to Make Dump Cake Using Chocolate Cake Mix
Here’s a quick overview showing how to make dump cake using chocolate cake mix. For the complete list of instructions, see the recipe card below.
Step 1 – Spread the chocolate cake mix and chocolate pudding evenly over the bottom of a greased baking pan.
Step 2 – Pour the milk over the top.
Step 3 – Use a fork to mix the batter. Make sure there aren’t any dry pockets or lumps.
Step 4 – Evenly spread the chocolate chips over the top.
Step 5 – Bake for 30-35 minutes at 350°F. Let rest for about 15 minutes before serving.
Slow Cooker Dump Cake
To make Crockpot Chocolate Dump Cake, follow the exact directions for baking. Instead of laying in a baking pan you’ll use the insert of the slow cooker. Set the slow cooker to high heat and cook for 4 hours. Here are a few things to keep in mind, if making this dessert via the crockpot:
- Add a layer of paper towels between the lid and the insert so the excess condensation doesn’t pool on the cake.
- Your slow cooker may take less time than mine. You can tell when it’s ready to go when the butter is melted and the cake mix isn’t in powder form anymore.
Topping Ideas
This Chocolate Dump Cake is perfect on its own, but you can elevate it by adding a scoop of vanilla ice cream or a dollop of whipped cream. If you’re a fan of textures, sprinkle a handful of chopped nuts for extra crunch!
For die-hard chocolate fans, add a drizzle of hot fudge before serving. Even a drizzle of caramel sauce is a nice addition.
Variations
Here are a few variations to consider to really make this your own:
Cherry Chocolate Dump Cake: To make a cherry and chocolate dump cake, add a can of cherry pie mix to the top of the cake batter, before adding the chocolate chips.
Nuts: Sprinkle chopped pecans or walnuts over the top before baking. About 1 cup works best.
White Chocolate Chips: Throw in white chocolate chips for another type of chocolate flavor.
Frequently Asked Questions
Store leftover dump cake in an airtight container in the refrigerator for 3-4 days. The cake will stay moist and flavorful during this time.
To reheat microwave for 20-30 seconds. If you’re reheating large portions, reheat in an oven at 350°F for 10-15 minutes. For best results, cover the cake with foil if using the oven.
More Fall Dessert Recipes
Here are a few more fall dessert recipes to check out:
Chocolate Dump Cake
Servings: 12 servings
Calories: 329kcal
Cost: $10
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Ingredients
- 1 box chocolate cake mix
- 3.9 oz Instant chocolate pudding
- 2 cups milk
- 2 cups semisweet chocolate chips
Instructions
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Preheat the oven to 350°F.
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Grease a 9×13 inch cake pan, coating both the bottom and sides.
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Spread the cake mix evenly across the bottom of the baking pan.
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Spread the pudding mixture evenly across the cake mix.
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Gently pour the milk over the top and use a fork to combine. Make sure there are no big clumps or dry ingredients.
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Evenly spread the chocolate chips over the top.
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Bake for 30-35 minutes.
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Let the cake cool for 15-20 minutes. Divide into individual serving bowls and top with vanilla ice cream and serve.
Notes
Nutritional information is just an estimate. It does not take into consideration various brands of ingredients or the optional ingredients.
Nutrition
Calories: 329kcal | Carbohydrates: 45g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 437mg | Potassium: 37mg | Fiber: 1g | Sugar: 28g | Vitamin A: 471IU | Vitamin C: 0.02mg | Calcium: 103mg | Iron: 1mg
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