Chocolate Dump Cake Recipe made with chocolate cake mix, pudding, milk, butter, and chocolate chips. Five ingredients. Tons of chocolatey goodness.
You ever have one of those days where everything feels a little… meh? Yeah, me too. And you know what makes a “meh” day better? Chocolate. Lots and lots of chocolate. That’s exactly how this Chocolate Dump Cake Recipe found its way into my life.
It was a random Tuesday, my husband was late getting home (again), the kids were cranky, and I was two episodes deep into my favorite baking show—you know, the one where they bake impossibly fancy stuff with ingredients I can’t even pronounce. And I thought, why not me? But then I opened my pantry and reality hit. Five things. Five lonely ingredients and about as much energy as a sleepy cat.
So, I dumped them into a pan. Literally. Said a little prayer, shoved it in the oven, and—bam! Dessert magic. The whole house smelled like a chocolate factory, the kids forgot they were mad, and even my husband asked if I’d bought it from “that fancy place downtown.” Nope. Just me. And five simple ingredients. And now, I make it anytime I need to feel like a rockstar without losing my mind.
Why You’ll Love This Chocolate Dump Cake Recipe?
I get it. Life is busy. Some days you barely have time to breathe, let alone bake a masterpiece. But this Chocolate Dump Cake Recipe? It’s like the yoga pants of desserts. Zero effort, crazy comfortable, and somehow you still look (and taste!) like a million bucks.
Here’s why it’s a keeper:
- Only five ingredients—seriously.
- 10 minutes of effort. Maybe 12 if you stop to snack on chocolate chips.
- It’s gooey, fudgy, and chocolatey in all the right ways.
- People will think you worked hard. You totally didn’t.
- It’s versatile. You can dress it up or keep it casual.
Ingredient Notes:
Here’s the scoop on what makes this dump cake so darn good. I’m keeping it real here—no fancy talk.
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Chocolate Cake Mix (15.25 oz)
Grab your favorite. Devil’s Food is my go-to because, well, chocolate overload. Any brand works. I’ve even used gluten-free and it came out just fine. -
Instant Chocolate Pudding Mix (3.9 oz)
Think of this as the fudgy secret weapon. It makes the cake moist and rich without any extra effort. No pudding? I mean, you could skip it. But I wouldn’t. -
Whole Milk (1 ½ cups)
Go for the good stuff. It gives everything that creamy, dreamy texture you want in a chocolate dessert. Water just won’t do it justice. -
Unsalted Butter (½ cup, cold, cubed)
Scattered on top, it melts into golden pools of deliciousness. You’ll thank me when you hit those buttery bites. -
Semisweet Chocolate Chips (12 oz)
These are the little bursts of melty chocolate magic. Feel free to switch them out for dark chocolate, peanut butter, or even white chocolate chips if you’re feeling wild.
How To Make Chocolate Dump Cake?
I’m not kidding when I say this is simple. I’ve made it in my pajamas at 9 pm, and it still turned out perfect.
Step 1: Preheat the Oven
Set it to 350°F (175°C). No one likes waiting for the oven later. Grease a 9×13 baking dish while you’re at it.
Step 2: Dump Time
Pour the cake mix right into the dish. Don’t overthink it. Just dump. Then sprinkle the pudding mix on top like you’re adding fairy dust. It’s not fancy. It’s fabulous.
Step 3: Milk It
Drizzle the milk evenly across the dry ingredients. You can give it a light stir if you want, but don’t go crazy. We’re keeping it rustic.
Step 4: Chip In & Butter Up
Want To Save This Recipe?
Sprinkle the chocolate chips like you’re throwing confetti at a party. Then add the cold butter cubes all over the top. These little guys are gonna make magic happen.
Step 5: Bake & Wait (The Hardest Part)
Bake for 35-40 minutes. It’s done when the edges are crisp and the middle is gloriously gooey. Your house will smell like a chocolate wonderland. Resist the urge to dive in face-first (or don’t… I won’t judge).
Storage Options:
I’m gonna be real with you: we rarely have leftovers. But if you do, cover it up and pop it in the fridge. It’ll keep for about 4 days. Warm it up in the microwave for 20 seconds and it’s just as good as day one.
Want to freeze it? You totally can. Wrap it up tight and freeze for up to two months. Thaw overnight in the fridge and reheat when the craving hits.
Variations and Substitutions:
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Cake Mix Swap: Try red velvet, vanilla, or even spice cake if you’re feeling seasonal.
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Go Nuts: Add chopped walnuts or pecans for crunch.
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Boozy Version: Replace some of the milk with Baileys or Kahlua. Adulting at its finest.
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Add Marshmallows: Toss a handful on top for s’mores vibes.
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Peanut Butter Chips: Because peanut butter + chocolate = happiness.
What to Serve with Chocolate Dump Cake?
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Ice Cream: Vanilla is a classic, but salted caramel is chef’s kiss.
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Whipped Cream: Light and fluffy meets rich and fudgy. A match made in dessert heaven.
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Fresh Berries: Strawberries, raspberries, or whatever you have on hand. It adds a bright pop that cuts the richness.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely! Bake it, cool it, cover it, and stick it in the fridge. Reheat before serving. Still gooey. Still awesome.
Can I use margarine instead of butter?
Technically? Yes. But it’s not quite the same. Butter brings the flavor, trust me.
Can I skip the pudding mix?
Sure… but it won’t be as fudgy. And honestly, why mess with perfection?
And there you have it, friend! This Chocolate Dump Cake Recipe is the answer to every last-minute dessert need, chocolate craving, or emergency bake-off. If you try it (and I hope you do!), let me know what you think. Or better yet—snap a pic before you devour it and send it my way. I love seeing what you create!
Now go forth and dump… cake mix, that is!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chocolate Dump Cake Recipe
Ingredients
- 1 package 15.25 ounces chocolate cake mix
- 1 package 3.9 ounces instant chocolate pudding mix
- 1 ½ cups whole milk
- ½ cup unsalted butter cold and cut into small pieces
- 12 ounces semisweet chocolate chips
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish to ensure easy release of the finished cake.
Prepare the Base Layer:
- Evenly distribute the chocolate cake mix into the prepared baking dish, ensuring a level base.
Add the Pudding Mix:
- Sprinkle the instant chocolate pudding mix evenly over the cake mix layer. Do not mix the two dry ingredients.
Incorporate the Liquid:
- Pour the whole milk over the surface of the dry ingredients. Use a spoon or spatula to lightly combine, ensuring the milk moistens the powders but without overmixing.
Add Chocolate Chips and Butter:
- Evenly scatter the semisweet chocolate chips over the top of the mixture. Distribute the cold, cubed butter pieces across the surface, allowing them to melt evenly during baking.
Bake the Cake:
- Place the baking dish in the preheated oven. Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out with moist crumbs (but not raw batter). The edges should be set, and the center should remain slightly gooey for the best texture.
Cool and Serve:
- Allow the cake to cool for at least 10 minutes before serving. This will help the layers set slightly, making it easier to serve.
Notes
- Use a certified gluten-free chocolate cake mix in place of the traditional version. Many brands offer this alternative in the same 15.25-ounce size.
- Ensure the instant chocolate pudding mix is gluten-free. Double-check the ingredient label as some brands may contain wheat-based additives.
- Confirm that your chocolate chips are gluten-free. Most semisweet varieties are, but it's always best to verify the label.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
