Made with just a few basic ingredients, this chocolate dump cake is rich, fudgy, and incredibly easy to make.
Between end-of-year school events, recitals, awards, and family gatherings, my kitchen time has been limited. This chocolate dump cake is my go-to when I want a fast, crowd-pleasing dessert without fuss. It uses pantry staples and comes together in minutes, then bakes into a fudgy, chocolate-forward treat that tastes far more involved than it is.
What is chocolate dump cake?
Dump cakes are known for their simplicity: dry ingredients are “dumped” into a pan, a few wet ingredients are added, and the pan goes straight into the oven. Many versions are fruit-based and bake up like a cobbler or crumble. This chocolate variation follows the same easy method but yields a dense, fudgy chocolate cake rather than a fruit cobbler.
If you enjoy deeply chocolatey desserts that are quick to make—like salted caramel brownies or easy s’mores brownies—you’ll appreciate how this dump cake balances convenience and rich flavor. I like to serve it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or fresh berries for contrast.
How to make this chocolate dump cake
This recipe is straightforward and forgiving—perfect for busy weeknights or last-minute gatherings.
Ingredients you’ll need
To make the cake you will need:
- 1 (15.25-ounce) box Devil’s Food cake mix
- 1 (3.9-ounce) box instant chocolate pudding mix
- 2 cups whole milk (or your preferred milk)
- ½ cup melted unsalted butter
- 1 (11.5-ounce) bag milk or semisweet chocolate chips
Use a 15.25-ounce cake mix for the intended texture. Whole milk gives the richest results, but reduced-fat or non-dairy milks will work if needed. Choose milk or semisweet chocolate chips for the topping; white or peanut butter chips can be used for a different twist.
Making this simple cake
Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
Dump the dry cake mix into the pan, sprinkle the dry pudding mix over it, and stir to combine. Pour the milk and melted butter over the dry mixture, then mix until all dry spots are gone and the batter is evenly moistened. Spread the batter into a smooth, even layer.
Sprinkle the chocolate chips evenly over the top and bake at 350°F for 35–45 minutes, or until a toothpick inserted into the center comes out clean. The cake will be fudgy and moist—perfect served warm.
Serve warm with vanilla ice cream, whipped cream, or berries. It’s a simple but impressive dessert that’s easy to scale for a crowd.
Storage
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat individual portions in the microwave for about 30 seconds to restore that warm, gooey texture.
Chocolate Dump Cake
Equipment
- 9×13-inch baking dish
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)
Video
Instructions
- Preheat oven to 350°F.
- Lightly spray a 9×13-inch baking pan with nonstick cooking spray.
- Dump the dry cake mix into the prepared pan. Sprinkle the dry pudding mix over 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 batter into an even layer. Sprinkle the chocolate chips over the top.
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- Serve warm with vanilla ice cream or whipped cream and fresh berries.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.