Crockpot Chocolate Dump Cake is a rich, gooey slow cooker dessert made with chocolate cake mix and simple ingredients. An easy, hands-off treat perfect for chocolate lovers.
Crockpot Chocolate Dump Cake is a rich and comforting dessert that’s incredibly easy to make. With just a few simple ingredients layered in the slow cooker, it transforms into a warm, fudgy cake with a soft, gooey center.
It’s the perfect dessert when you want something chocolatey without turning on the oven. I can’t wait for you to try it! It is one of the Best Crockpot Desserts.
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Table of contents
Why We Love This Recipe
- Incredibly Easy – Just layer the ingredients in the crockpot and let the slow cooker do the work.
- Rich Chocolate Flavor – Every bite is packed with deep, chocolatey goodness that chocolate lovers will enjoy.
- Warm and Gooey Texture – The cake bakes into a soft, fudgy dessert that’s perfect for scooping and serving warm.
- Minimal Ingredients – Made with simple pantry staples, so it’s easy to whip up anytime.
- Perfect for Gatherings – Great for family dinners, potlucks, or holiday desserts.
Ingredients
- Devil’s Food Cake Mix – Creates the rich chocolate base and gives the dessert its soft, cake-like texture.
- Instant Chocolate Pudding Mix – Adds extra moisture and deep chocolate flavor while helping create the signature gooey consistency.
- Nutella – Brings a creamy chocolate-hazelnut flavor that makes the cake extra decadent and rich.
- Milk – Helps combine the ingredients and keeps the cake moist as it cooks in the crockpot.
- Melted Butter – Adds richness and helps create a soft, tender texture throughout the chocolatey dessert.
Step By Step Instructions
- Step 1. Get your crock pot ready and line it with a liner or lightly coat with nonstick spray.
Step 2. Spread the dry cake mix over the bottom.
Step 3. Next, evenly sprinkle pudding mix on top.
Step 4. Melt the butter and pour evenly over dry ingredients.
Step 5. Carefully pour milk over the top and spoon Nutella over the mixture. Then gently press down any dry spots with the back of a spoon but do not stir. Place the lid on.
Step 6. Let the mixture cook on low for 3–4 hours. The edges should be set and the center is fudgy.
Step 7. Scoop into bowls and serve.
Storage
Refrigerator: Allow the cake to cool completely, then store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm individual portions in the microwave for 20–30 seconds to bring back the soft, gooey texture.
Freezing: This cake can be frozen for up to 2 months. Place cooled portions in a freezer-safe container or wrap tightly in plastic wrap and foil.
Thawing: Transfer frozen portions to the refrigerator and thaw overnight before reheating and serving.
Pro Tips
- Check for Doneness – The cake is ready when the edges are set and the center is slightly gooey but not liquid.
- Layer, Don’t Stir – Keep the ingredients layered as directed; this dump-and-layer method is key for the cake’s gooey texture.
- Use Instant Pudding – Only instant pudding will set correctly; do not use cook-and-serve varieties.
- Monitor Cooking Time – Start checking the cake around 3 hours, as slow cooker temperatures can vary. Overcooking can dry out the cake.
- Serve Warm – This cake is best served warm, and it pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream.
- Even Layering – Spread each ingredient evenly in the crockpot to ensure consistent baking and gooey texture throughout.
- Optional Toppings – Sprinkle chocolate chips or drizzle Nutella on top before serving for extra indulgence.
Try More Crock Pot Desserts
- Slow Cooker Cookies
- Crock Pot Apple Crisp
- Slow Cooker Chocolate Lava Cake
- Crock Pot Fudge
- Crockpot Cheesecake
Be sure to leave a star rating and comment to share how it turned out, and share this recipe with friends and family. Serve warm with ice cream or whipped cream for an extra indulgent treat everyone will love.
Crock Pot Chocolate Dump Cake
Ingredients
- 1 box Devil’s Food cake mix 15.25 oz
- 1 box instant chocolate pudding mix 3.9 oz
- 1 cup Nutella
- 1½ cups milk
- ½ cup butter melted
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Instructions
- Line a slow cooker with a liner or lightly coat with nonstick spray.
- Evenly sprinkle cake mix over the bottom.
- Sprinkle pudding mix evenly on top.
- Pour melted butter evenly over dry ingredients.
- Slowly pour milk over the top.
- Spoon Nutella evenly over the mixture.
- Gently press down any dry spots with the back of a spoon. Do not stir.
- Cover and cook on LOW for 3–4 hours, until edges are set and center is soft and fudgy.
- Serve warm and enjoy!
