Name: Chocolate Dump Cake
Prep time: 10 min
Cook time: PT-487431H5M30S
Total time: PT-487431H5M30S
Cuisine: American
Ingredients: Nonstick cooking spray; 1 package devil’s food cake mix (2‑layer size); 1 (5.1 oz) package instant chocolate pudding mix; 2½ cups whole milk; ½ cup salted butter, melted; 1 tablespoon instant espresso powder (optional); 1 (12 oz) package semisweet chocolate chips; Sweetened whipped cream or vanilla ice cream (optional, for serving)

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Short Description

A fudgy, ultra-easy dessert made by layering dry cake mix, pudding mix, and chocolate chips, with a rich milk-butter pour-over—baked until molten and irresistible.

Why You’ll Love This Recipe

No mixing bowls: Just dump ingredients into a baking dish
Fudgy and chocolatey: Layers of devils food cake and pudding mix create gooey goodness
Customizable: Add espresso, fruit, nuts, or extracts to suit your taste
Fast prep: Minimal effort for maximum indulgence

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Nonstick cooking spray
1 pkg (devil’s food) 2‑layer-size cake mix
1 (5.1‑oz) pkg instant chocolate pudding mix
2½ cups whole milk
½ cup salted butter, melted
1 Tbsp instant espresso coffee powder (optional, for depth)
1 (12‑oz) pkg semisweet chocolate chips
Sweetened whipped cream or vanilla ice cream (optional, for serving)

Directions

Assemble and Bake

Preheat oven to 350 °F. Coat a 3-quart baking dish with cooking spray.
Evenly sprinkle the cake mix into the prepared dish. Top with chocolate pudding mix.
In a medium bowl, blend milk, melted butter, and espresso powder (if using). Pour over the dry mixtures—lightly whisk to incorporate most of the mix; some dry spots are fine.
Scatter the chocolate chips evenly over the top.
Bake for 40–45 minutes, until mostly set and top has puffed and looks fudgy.

Serve

Let stand slightly before scooping. Serve warm with whipped cream or ice cream for a decadent finish.

Servings And Timing

Servings: About 8–10 depending on scoop size
Prep Time: ~10 minutes
Cook Time: 40–45 minutes
Total Time: ~50–55 minutes

Variations

Cake mix swap: Use yellow or spice cake mix for different flavor profiles.
Extracts: Stir in a splash of vanilla, orange, almond, or peppermint extract.
Spices: Add a pinch of cinnamon, cardamom, nutmeg, or ginger.
Boozy twist: Add a tablespoon of bourbon, rum, or liqueur to the milk‑butter mix.
Fruit or toppings: Dot batter with cherries, raspberries, nuts, coconut, or crumbled cookies.
Decor: Finish with caramel drizzle, melted chocolate, or sprinkle of flaky sea salt before serving.

Storage / Reheating

Storage: Refrigerate cooled cake in a covered dish or airtight container for up to 1 week. Best not left at room temperature.
Freezing: Freeze slices for up to 3 months. Thaw in the fridge overnight. Reheat in microwave or preheated 350 °F oven until warmed through to revive the fudgy texture.

FAQs

1. Can I use low-fat milk instead of whole milk?

Yes—but the cake may be slightly less rich and fudgy.

2. How important is the pudding mix?

Very—it adds structure, moistness, and depth of chocolate.

3. Can I make this in muffins or smaller dishes?

Yes—divide into smaller oven-safe bowls or muffin tins. Adjust bake time accordingly (~25–30 min).

4. Why whisk lightly and leave dry spots?

Some dry mix ensures gooey pockets of cake—over-mixing can reduce the fudgy texture.

5. Can I omit the chocolate chips?

You can, but chocolate chips add melty richness. Substitute with chunks of chocolate bar if preferred.

6. Is espresso powder necessary?

No—but it enhances chocolate flavor. Omit or replace with cocoa powder if needed.

7. Can I make it vegan or dairy-free?

Use plant-based milk and butter substitutes; ensure pudding mix is dairy-free and chocolate chips are vegan.

8. How do I know it’s done?

The top should be puffed and slightly glossy; center may be slightly under-set—this helps the fudgy consistency.

9. Can I prepare ahead?

Yes—assemble just before baking. Store milk–butter mix and dry mixes separately if prepping ahead.

10. Can I make this gluten-free?

Yes—use gluten-free cake mix, pudding mix, and appropriate chocolate chips.

Conclusion

Chocolate Dump Cake is the ultimate dessert for anyone craving rich and indulgent chocolate with minimal effort. Easy to assemble, endlessly customizable, and irresistibly fudgy—topped with whipped cream or ice cream, it’s the perfect treat to satisfy any sweet tooth.