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Chocolate Dump Cake is a deliciously rich chocolate-filled dessert with chocolate cake, chocolate pudding, and chocolate chips. The best part is that you just pour a hand full of ingredients into the pan, bake, and enjoy.
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5 stars. It’s fantastic and easy. Two of my favorite things.
Chocolate Pudding Cake
This simple dessert is a chocolate lover’s dream! It is so moist and melts in your mouth. This recipe only uses a few set ingredients and can be made in no time. I love adding a big scoop of vanilla ice cream to enjoy with it.
Key Ingredients You’ll Need
Butter: You will need butter that is cooled and melted for this recipe.
Chocolate: You will be using a chocolate cake mix for this recipe. This can be homemade or store-bought. A box of instant chocolate pudding for the top layer (or you can make our homemade chocolate pudding). And, semi-sweet chocolate chips to sprinkle on top.
How To Make Chocolate Dump Cake
Step 1. Use the non-stick baking spray to grease a 9 x 13-inch casserole dish and set the oven to 350 degrees. Put the chocolate cake mix evenly into the prepared dish. Top with a layer of the instant pudding mix. Combine the milk and butter and make sure the butter isn’t too hot. Add all over the mixes and use a whisk to gently combine.
Step 2. Add the chocolate chips to the pan evenly across the top. Set in the oven for 40-45 minutes to bake. Serve with your favorite ice cream or toppings. Enjoy!
What Is A Dump Cake?
Instead of the hassle of mixing all your ingredients in a million different bowls and having a ton of dishes to do. This dump cake allows you to add the ingredients directly into the pan before baking.
How To Serve?
This recipe is so rich that it doesn’t need any icing or frosting on top. However, you can enjoy this chocolate pudding cake with vanilla ice cream, whipped cream and hot fudge sauce.
Variations
Toppings: Chopped candy bars, nuts, toffee chips, mini M&M’s or other types of baking chips (peanut butter chips, caramel chips, etc…) would also be great sprinkled on top. Drizzle caramel sauce on top for an extra delicious flavor.
Chocolate chips: You could also substitute dark chocolate chips or milk chocolate for the semi-sweet chips.
Cake Mix: You could use either a fudge cake mix or a devil’s food cake mix for an even richer chocolate flavor.
Storage
Refrigerator: This chocolate pudding cake can be stored in the fridge covered with plastic wrap for up to 5 days.
Freezer: Store up to 3 months in an air tight container. Let it thaw in the fridge overnight before serving, then bake at 350°F for about 15 minutes or until it’s warmed throughout the cake.
More Dump Cake Recipes:
Add as Google Trusted SourceChocolate Dump Cake
Ingredients
- 1/2 cup butter, melted and cooled
- 1 box chocolate cake mix
- 1 5.1 ounces box instant chocolate pudding
- 2½ cups milk, whole
- 1 12 ounces bag chocolate chips, semi-sweet
Instructions
- Spray a 9×13 casserole dish with nonstick spray and preheat your oven to 350°F.
- Add the chocolate cake mix evenly to the dish.
- Sprinkle the instant chocolate pudding mix evenly on top of the cake mix.
- Mix in the milk with the butter – making sure the butter isn’t too hot.
- Pour over the top of the cake/pudding mix.
- Very lightly whisk the ingredients just to combine.
- Sprinkle the chocolate chips evenly on top.
- Place in the oven and bake for 40-45 minutes.
- Serve warm with ice cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi there! What size cake mix box did you use? We’re trying it tonight:)
Hi Whitney. This dump cake uses a standard cake mix size, usually around 15.25 ounces.
I substituted white cake mix, French vanilla pudding and vanilla chips just because I didn’t want chocolate and it was so delicious! My granddaughter helped me make it and she loved it. I’ll try chocolate next time!
Thank you Melissa!
5 stars. It’s fantastic and easy. Two of my favorite things.
Thanks Nancy!
Where did you find 15.1 ounce chocolate pudding mixes? I’m not finding it online at my regular grocery or Amazon.
Hi Misti. This recipe uses one 5.1 ounce pudding mix.
I loved this cake but I have to tell you: as much as I couldn’t wait to eat it hot with vanilla ice cream, I was disappointed when I did. I almost didn’t give it a second chance the next day because I wondered if it was worth the calories. I did try it cold and believe me when I say no crumb will go to waste in my house after the taste I had of it after it cooled. It was AWESOME! I have visions of taking this recipe to potlucks and church dinners. That good!