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Made with just a few basic ingredients, this chocolate dump cake is rich, fudgy, and super simple to make.
We’re officially in the middle of end-of-year activities for our oldest, and I’m exhausted.
Every year the last month of school is an endless blur of spirit days and awards ceremonies and recitals and competitions and…the list goes on. And don’t forget Mother’s Day and graduation parties thrown in there!
I barely have time to get into the kitchen to recipe test, much less make anything special to celebrate the end of the school year.
Thankfully, we’ve got cake mixes up our sleeves. I can whip up a quick batch of cupcakes with my doctored cake mix or funfetti cookies for a colorful treat. Or I can make this super easy chocolate dump cake for rich, chocolatey indulgence.
What is chocolate dump cake?
Most of the dump cakes I’ve shared before have been fruit based, with the final dessert being similar to a cobbler or crumble. Blueberry dump cake, cherry dump cake, and apple dump cake are all examples of this.
But this chocolate dump cake recipe is a little bit different.
You still “dump” the ingredients right into the baking pan—no bowls needed!— and toss everything in the oven. But this recipe bakes up into a rich, fudgy chocolate cake.
If you like ultra-rich chocolate desserts that are also super easy such as salted caramel brownies or easy s’mores brownies, you’re gonna love this recipe.
I love serving it up with a scoop of vanilla ice cream or a dollop of whipped cream and fresh berries. It’s so simple you can make it any night of the week, but so delicious you can serve it to guests.
It doesn’t get any better than that!
How to make this chocolate dump cake
Are you ready to see how easy this cake really is to make?
Ingredients you’ll need
To make this chocolate dump cake, you will need:
- 1 (15.25-ounce) Devil’s Food cake mix
- 1 (3.9-ounce) box instant chocolate pudding mix
- 2 cups whole milk
- ½ cup melted unsalted butter
- 1 (11.5-ounce) bag milk or semisweet chocolate chips
When you’re buying your cake mix, make sure you pay attention to the size of the box. You will need a 15.25-ounce cake mix for this recipe.
You can use a homemade devil’s food cake mix if you prefer!
I prefer to use whole milk in this recipe for the best, richest results. If you only have reduced-fat or non-dairy milk, that will still work though.
The chocolate chips on top of the cake add extra chocolate flavor. You can use milk chocolate chips or semisweet chocolate chips, whichever you prefer or have on hand.
In fact, you could even go totally rogue and use white chocolate chips or even peanut butter chips for a bit of a twist!
Making this simple cake
Spray a 9×13-inch baking dish with nonstick spray.
Add the cake mix and dry pudding mix to the pan and stir to combine.
Pour the milk and melted butter on top of the dry ingredients, then mix until well combined and there aren’t any dry spots left. Spread the batter out into an even layer.
Sprinkle the chocolate chips on top, then bake the cake at 350°F for 35-45 minutes. A toothpick inserted into the center should come out clean when the cake is done.
You can let the cake cool before serving, but I like it when it’s still a bit warm.
Storage
Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
If you’d like, you can microwave leftover servings for about 30 seconds to warm them through before enjoying.
Chocolate Dump Cake
Ingredients
- 1 box Devil’s Food cake mix 15.25 ounces
- 1 package instant chocolate pudding mix 3.9 ounces
- 2 cups whole milk
- ½ cup unsalted butter melted
- 1 bag milk chocolate or semisweet chocolate chips 11.5 ounces
Instructions
- Preheat oven to 350°F.
- Lightly spray (1) 9×13-inch baking pan with nonstick cooking spray.
- Dump the dry cake mix into the prepared pan. Sprinkle the package of dry pudding mix onto the cake mix and stir to combine.
- Pour in the milk and melted butter; mix until fully incorporated and no dry mix remains.
- Spread the cake batter into an even layer. Sprinkle the chocolate chips over the top of the cake batter.
- Bake in preheated oven for 35-45 minutes or until a toothpick inserted into the cake comes out clean.
- Serve warm with vanilla ice cream or whipped cream and fresh berries.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
