This Chocolate Dump Cake is rich, fudgy, and incredibly easy to prepare with minimal ingredients. No mixing required, making it the perfect quick dessert for busy days, potlucks, or chocolate lovers.
Chocolate dump cake is a rich, fudgy dessert that comes together with minimal effort and simple ingredients. With no complicated steps or mixing required, it’s the perfect go-to recipe when you need a quick, crowd-pleasing treat that delivers big chocolate flavor every time.
I love to make one of these Easy Dump Cake Recipes for holidays or just because. Another favorite is German Chocolate Dump Cake.
Anytime we need a quick dessert that is amazing, we make this easy cake recipe that starts with a chocolate cake mix. It has so much rich chocolate flavor along with Chocolate Depression Cake, Blackout Cake, Guinness Chocolate Cake, Ding Dong Cake, Crock Pot Better Than Sex Cake and Chocolate Lasagna Recipe.
If you love cookies, try Chocolate Crinkle Cookies.
Table of contents
What Is A Dump Cake?
A dump cake is exactly how it sounds. You dump the dry ingredients and wet ingredients into the baking pan and bake.
No mixing bowls are needed. Some dump cakes are fruit topped with a cake mix and butter but this one is a little bit different.
Everything is still dumped into the pan but we do mix it before serving it. We just mix it in the same pan as we bake it in to save on dishes.
Another favorite dessert to make is Better Than Sex Cake Recipe.
Ingredients
- Chocolate Cake Mix – I use either a plain chocolate cake mix or a Devil’s Food Cake Mix for this Recipe.
- Instant Chocolate Pudding
- Milk
- Chocolate Chips– These are optional but I highly recommend them. They make this cake moist and gooey. Usually I use semi-sweet chocolate chips but milk chocolate chips or dark chocolate chips will work great as well.
You can see the entire ingredient list in the recipe card.
Variations and Substitutions
- German chocolate twist: Swap in coconut and pecans for a German chocolate-style version of this dessert.
- Caramel addition: Drizzle caramel sauce over the layers before baking for a rich, gooey upgrade.
- White chocolate chips: Mix in white chocolate chips with milk chocolate or use them as a substitute for a sweeter flavor.
- Add nuts: Stir in pecans, walnuts, or almonds before baking for extra crunch and texture.
- Peanut butter chips: Add peanut butter chips for a delicious chocolate and peanut butter combination.
- Toffee chips: Sprinkle toffee bits on top for a buttery, crunchy finish.
- Frosting option: Skip the chocolate chips and spread chocolate frosting over the cake after baking for a more traditional dessert feel.
- Mint chocolate version: Add a few drops of peppermint extract or mint chips for a refreshing twist.
- Espresso boost: Mix in a teaspoon of instant espresso powder to enhance the chocolate flavor.
- Berry addition: Add cherries or raspberries for a fruity contrast to the rich chocolate.
Step By Step Instructions
- Step 1. First, preheat oven to 350 degrees F. Next, go ahead and spray a 9×13 baking dish with cooking spray.
Step 2. Pour the milk in the pan.
Step 3. Add in the dry cake mix and the pudding mix into the pan. Stir everything together with a fork or whisk.
Step 4. If you are using the chocolate chips, go ahead and add those on top of the cake. While this is optional, I highly recommend it because it just adds such an amazing layer of ooey gooey chocolate.
Step 5. Finally, bake for 30 minute or a toothpick inserted in center comes out clean. Cool before cutting and serving.
Toppings
- Ice cream. I love this No Churn Vanilla Ice Cream and Red Velvet Ice Cream.
- Try different ice cream flavors. Chocolate fans might like No Churn Chocolate Ice Cream for double the chocolate flavor!
- Whipped cream. Try Homemade Whipped Cream Recipe.
- Drizzle Homemade Caramel Sauce or Hot Fudge Sauce on top.
- You can also top with nuts. Pecans or walnuts are great.
This reminds me of a hot fudge sundae. My favorite is a scoop of vanilla ice cream and a generous drizzle of caramel and hot fudge sauce.
FAQs
This cake is meant to be super moist and gooey so it can be hard to tell when it’s done. Watch the edges closely.
When the edges are starting to pull away from the pan and are browning slightly, it’s done.
There will still be some wet parts in the middle of the cake and that is normal.
Leftovers: Store the leftovers of this cake in an air tight container at room temperature for 3-4 days. I don’t recommend placing the cake in the fridge as it will dry out.
In the Freezer: You can freeze the leftover cake in a freezer safe container for up to 3 months. Defrost the cake in the refrigerator overnight when you are ready to serve. Then reheat in the microwave or oven.
I love this cake warm, so I recommend reheating your leftovers slightly before enjoying them.
More Easy Dump Cake Recipes
- Peach Dump Cake Recipe
- Chocolate Cherry Dump Cake Recipe
- Lemon Dump Cake
- Cherry Pineapple Dump Cake
- Pumpkin Dump Cake Recipe
Once you try this chocolate dump cake recipe, you will be hooked. Don’t forget to come back and leave a star rating and comment.
Chocolate dump cake recipe
Ingredients
- 1 box chocolate cake mix
- 1 small box instant chocolate pudding
- 1 1/2 cups milk
- 1 1/2 cups chocolate chips optional
See how we calculate recipe costs.
Instructions
- Preheat oven to 350 degrees.
- Pray a 9×13 pan with nonstick spray.
- Pour the milk in the pan.
- Pour in the cake mix and the pudding mix into the pan.
- Use a fork to stir it together. .
- Top with the chocolate chips (optional) and bake for 30 minute or until the edges pull away from the pan.
- Cool before cutting and serving. Serve with any toppings – ice cream, caramel syrup, whipped cream on top.
I know this is for already cooking the cake. But I have a question before making it!
Can I make this.in a Bunt Pan, then can I add 1/2 of the chocolate chips in the bottom first, then add 1/2 the of the chocolate chips through the middle, then add the rest.of the cake on top of the chips?
Can you give me your thoughts?
Thanks in. Advance! ❤
Jolene – Based on the texture of this cake, I don’t think that it will work in a bundt pan as the cake has a very fudgy texture and I don’t think it will hold it’s form in a bundt pan. I hope you try it out in the 9X13 pan and let me know what you think!