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Death by Chocolate Dump Cake Recipe
For the days when you need serious chocolate comfort food with almost no effort, this Death by Chocolate Dump Cake Recipe has your back—one bowl, one pan, and a rich, fudgy dessert that tastes like you worked all afternoon.
What Makes This Death by Chocolate Dump Cake So Special?
This Death by Chocolate Dump Cake Recipe is a simple dump cake made with chocolate cake mix, pudding, and chocolate chips that bakes into a gooey, decadent chocolate dessert—somewhere between a brownie, a molten lava cake, and an old-fashioned pudding cake.
It’s the kind of chocolate dump cake you bring to a potluck and “forget” to take home because the pan is scraped clean. It starts with a boxed chocolate cake mix (no shame in shortcuts), gets boosted with instant chocolate pudding, and finishes with a shower of chocolate chips over a buttery top. The result is a rich chocolate cake with a soft, almost custardy center.
I started making this years ago for my teenagers and their friends on Friday nights. Now I bring it to church suppers, Super Bowl parties, and the occasional “just because” Monday. It feels a little like a chocolate hug—especially warm from the oven with a scoop of vanilla ice cream.
Is it healthy? Let’s be honest—this is a treat. But what makes it “special” is how easy it is, how reliable it is, and how it turns a humble chocolate cake mix recipe into something that tastes homemade and a little over the top. For a busy home cook, that’s its own kind of healthy.
Why You’ll Love This Recipe
Here’s why this Death by Chocolate Dump Cake Recipe earns a permanent spot in your dessert rotation:
- Ridiculously easy – No mixer, no fancy tools, just dump, spread, and bake.
- Uses pantry staples – Chocolate cake mix, pudding mix, and chocolate chips you probably already have.
- Big crowd-pleaser – This decadent chocolate dessert disappears fast at potlucks and parties.
- Foolproof texture – Comes out moist, gooey, and rich even if you’re not a regular baker.
- Flexible and forgiving – You can add cherries, nuts, or caramel without messing it up.
- Perfect for chocolate cravings – Deep, intense chocolate flavor that satisfies hardcore death by chocolate fans.
- Great make-ahead dessert – Tastes even better the next day, and reheats beautifully.
- One-pan clean-up – Everything happens in one baking dish, so your sink stays manageable.
Ingredients You’ll Need
This is a simple dump cake recipe, but a few smart choices help it taste like a bakery-style rich chocolate cake.
For the Cake Base
-
1 box (15.25 oz) chocolate cake mix
Use your favorite brand (Duncan Hines, Betty Crocker, or Pillsbury all work). A “devil’s food” or “triple chocolate” mix gives extra depth. -
1 box (3.9–4 oz) instant chocolate pudding mix
Instant only, not cook-and-serve. This is what makes the cake extra moist and fudgy. -
2 cups whole milk
Whole milk gives a creamier, richer texture, but 2% works in a pinch. -
1/2 cup (1 stick) unsalted butter, melted
You can use salted if that’s what you have; it adds a nice contrast to all the sweetness. -
2 large eggs
Room temperature eggs mix more smoothly, but don’t stress if they’re straight from the fridge.
For the “Death by Chocolate” Topping
-
1 cup semi-sweet chocolate chips
Mini or regular. You can mix semi-sweet and milk chocolate for extra sweetness. -
1/2 cup dark chocolate chips (optional, but wonderful)
Adds a deeper cocoa flavor for true death by chocolate lovers. -
1 cup chocolate chunks or chopped chocolate bar (optional)
These melt into pools of chocolate—very dramatic and very delicious. -
1/2 teaspoon flaky sea salt (optional for serving)
Just a pinch on top cuts through the sweetness and makes the chocolate pop.
Optional Add-Ins (Choose One or Mix and Match)
- 1 can (21 oz) cherry pie filling – For a chocolate cherry dessert, very Black Forest–inspired.
- 1/2 cup chopped pecans or walnuts – Adds crunch and a toasty note.
- 1/2 cup caramel sauce – Drizzle on top before baking for caramel pockets.
- 1 teaspoon instant espresso powder – Deepens the chocolate flavor without making it taste like coffee.
Step-by-Step Directions
This chocolate dump cake comes together fast. Take a breath, preheat the oven, and let’s get it in the pan.
-
Preheat the oven
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. A glass or ceramic dish works best for even baking. -
Mix the wet ingredients
In a medium bowl, whisk together the milk, melted butter, and eggs until smooth. If your butter is very hot, let it cool for a minute so it doesn’t scramble the eggs. -
Add cake mix and pudding mix
Sprinkle the chocolate cake mix and instant chocolate pudding mix over the wet ingredients. Whisk or stir with a spatula until just combined. A few small lumps are fine—overmixing can make the cake a bit tough. -
Add espresso powder if using
If you’re using instant espresso powder, stir it in now. It won’t make your cake taste like coffee; it simply brings out more chocolate flavor. -
Layer in the baking dish
- If you’re making the chocolate cherry dessert version, spread the cherry pie filling evenly in the bottom of the prepared dish.
- Pour the chocolate batter over the cherries (or directly into the greased pan if you’re skipping fruit). Spread with a spatula so it reaches all the corners.
-
Add chocolate and nuts on top
Sprinkle the semi-sweet chocolate chips, dark chocolate chips, and chocolate chunks evenly over the top. If you’re using nuts, scatter them on now. Don’t stir—those chips on the surface help create that signature gooey, decadent top. -
Bake to gooey perfection
Bake for 35–40 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter). This is a gooey chocolate comfort food dessert, so don’t wait for a totally dry toothpick. -
Cool slightly and serve
Let the cake rest for 10–15 minutes. It will firm up a bit as it sits but stay soft in the center. Serve warm, ideally with vanilla ice cream, whipped cream, or even a drizzle of warm caramel. A tiny sprinkle of flaky sea salt on each serving is lovely.
Servings & Timing
- Yield: About 12 generous servings (or 15–16 smaller squares)
- Prep Time: 10–15 minutes
- Bake Time: 35–40 minutes
- Rest Time: 10–15 minutes
- Total Time: About 1 hour from start to first bite
It’s fast enough for a weeknight treat, but special enough for holidays, birthdays, or “I just need a decadent chocolate dessert right now” evenings.
Fun Variations to Try
Once you’ve made this classic Death by Chocolate Dump Cake Recipe, it’s easy to change it up for different moods and seasons.
- Chocolate Cherry “Black Forest” Dump Cake – Spread cherry pie filling in the bottom of the pan and bake as directed for a sweet-tart chocolate cherry dessert.
- Peanut Butter Cup Dump Cake – Sprinkle chopped mini peanut butter cups on top along with the chocolate chips.
- Mocha Lovers Cake – Add a full tablespoon of espresso powder and use dark chocolate chips for a deep, coffeehouse-style flavor.
- S’mores Chocolate Dump Cake – During the last 5 minutes of baking, top with mini marshmallows and crushed graham crackers, then return to the oven until lightly toasted.
- Gluten-Free Version – Use a gluten-free chocolate cake mix and check that your pudding mix and chips are gluten-free; bake time is usually the same.
- Mint Chocolate Variation – Add 1/2 teaspoon peppermint extract to the batter and sprinkle crushed Andes mints on top after baking.
Storage, Reheating & Make-Ahead Tips
One of the reasons I love this simple dump cake is that it holds up so well over a day or two—if it lasts that long.
How to Store
-
Room Temperature:
If your kitchen is cool, you can keep the cake tightly covered at room temperature for up to 1 day. -
Refrigerator:
For longer storage, cover the pan with foil or transfer slices to an airtight container and refrigerate for up to 4 days. -
Freezer:
Wrap individual portions tightly, then place in a freezer bag or container. Freeze for up to 2 months. This is great for built-in portion control.
How to Reheat
-
Single servings (microwave):
Warm a slice in the microwave on a microwave-safe plate for 20–30 seconds. Add ice cream after heating, not before. -
Whole pan (oven):
Cover with foil and warm in a 300°F oven for 10–15 minutes, just until heated through. This keeps it moist without drying it out.
Make-Ahead Advice
You can bake the cake a day ahead, cool completely, and refrigerate. Reheat gently before serving. It often tastes even more chocolatey the second day as the flavors meld.
Recipe Notes from My Kitchen
-
Don’t skip the pudding mix.
That instant pudding is the secret to the rich, almost brownie-like texture. A plain cake mix alone won’t give you that same “death by chocolate” effect. -
Watch the bake time, not the clock.
Every oven runs a bit differently. Start checking at 32–33 minutes. If the center still looks very wet, give it 5 more minutes and check again. -
Use good chocolate.
This doesn’t have to be fancy, but using decent chocolate chips (like Ghirardelli or Guittard) and a chocolate bar you’d actually snack on makes a real difference in flavor. -
Don’t overthink the batter.
This is a dump cake recipe, not a layer cake. Stir until combined, then stop. A few streaks of dry mix usually bake out. -
Add a little salt.
A pinch of flaky sea salt before serving adds that bakery-style finish and keeps the sweetness from feeling too heavy. -
Serve warm but not piping hot.
If you serve it straight from the oven, it can be almost too loose. Letting it sit for 10–15 minutes makes it spoonable and lush.
Frequently Asked Questions
Can I use a different flavor of cake mix?
Yes, but then it won’t quite be a full Death by Chocolate Dump Cake Recipe. You can use devil’s food, dark chocolate, or triple chocolate mixes; I don’t recommend vanilla for this one.
Can I make this without eggs?
You can try using a commercial egg replacer, or 1/4 cup unsweetened applesauce per egg, but the texture will be a bit denser. It’s still an easy chocolate dessert that tastes great.
Can I reduce the sugar somehow?
You can choose a sugar-free pudding mix and use dark chocolate chips. The cake mix itself is harder to adjust, but those swaps help.
Do I need to use milk, or can I use water?
Milk gives a richer, creamier texture. You can use water plus 2 tablespoons melted butter, but the cake won’t be quite as luscious.
Is this supposed to be gooey in the middle?
Yes—this is a soft, gooey, decadent chocolate dessert. The edges will be more set, while the center stays moist and almost pudding-like.
Can I make this in a slow cooker?
You can. Grease the slow cooker insert, pour in the batter, top with chocolate chips, and cook on LOW for about 2.5–3 hours, until the edges are set.
How do I know when it’s done?
The top should look set and slightly puffed, the edges will pull away a bit from the pan, and a toothpick in the center should come out with moist crumbs but not raw batter.
What should I serve with this cake?
Vanilla ice cream is classic, but whipped cream, coffee ice cream, or even a splash of cold heavy cream over a warm slice are all wonderful.
Final Thoughts
This Death by Chocolate Dump Cake Recipe is the kind of no-stress, big-payoff dessert every home cook should have in their back pocket—simple ingredients, easy steps, and a rich chocolate cake that feels like a celebration every single time.
If you make it, let me know how it turned out, what fun twists you tried, or whether your pan came home empty like mine always does. Then, when you’re ready for another easy chocolate dessert, come back and explore more of my favorite simple dump cake recipes and chocolate comfort food treats.
Death by Chocolate Dump Cake
Ingredients
- 1 box (15.25 oz) chocolate cake mix devil’s food or triple chocolate recommended
- 1 box (3.9–4 oz) instant chocolate pudding mix instant, not cook-and-serve
- 2 cups whole milk 2% can be used in a pinch
- 1/2 cup unsalted butter melted; 1 stick; salted butter is fine
- 2 large eggs room temperature if possible
- 1 cup semi-sweet chocolate chips mini or regular
- 1/2 cup dark chocolate chips optional, for deeper chocolate flavor
- 1 cup chocolate chunks or chopped chocolate bar optional
- 1/2 teaspoon flaky sea salt optional, for sprinkling on servings
- 1 can (21 oz) cherry pie filling optional, for chocolate cherry variation
- 1/2 cup chopped pecans or walnuts optional, for crunch
- 1/2 cup caramel sauce optional, for drizzling before baking
- 1 teaspoon instant espresso powder optional, deepens chocolate flavor
- vanilla ice cream or whipped cream for serving, optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray. A glass or ceramic dish works best for even baking.
- In a medium bowl, whisk together the milk, melted butter, and eggs until smooth. If the butter is very hot, let it cool slightly before whisking it in so it doesn’t scramble the eggs.2 cups whole milk, 1/2 cup unsalted butter, 2 large eggs
- Sprinkle the chocolate cake mix and instant chocolate pudding mix over the wet ingredients. Whisk or stir with a spatula until just combined. A few small lumps are fine; avoid overmixing.1 box (15.25 oz) chocolate cake mix, 1 box (3.9–4 oz) instant chocolate pudding mix
- If using instant espresso powder, stir it into the batter now to boost the chocolate flavor.1 teaspoon instant espresso powder
- If using cherry pie filling, spread it evenly in the bottom of the prepared baking dish. Pour the chocolate batter over the cherries (or directly into the greased pan if not using fruit) and spread it so it reaches all the corners.1 can (21 oz) cherry pie filling
- Sprinkle the semi-sweet chocolate chips, dark chocolate chips, chocolate chunks, and nuts (if using) evenly over the top of the batter. Do not stir; the chocolate on the surface helps create a gooey, decadent top.1 cup semi-sweet chocolate chips, 1/2 cup dark chocolate chips, 1 cup chocolate chunks or chopped chocolate bar, 1/2 cup chopped pecans or walnuts
- If desired, drizzle caramel sauce over the top for caramel pockets throughout the cake.1/2 cup caramel sauce
- Bake for 35–40 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs but not wet batter. The center should remain soft and gooey.
- Let the cake rest for 10–15 minutes so it can firm up slightly while staying gooey in the center. Serve warm, topped with vanilla ice cream or whipped cream if desired. Sprinkle each serving with a pinch of flaky sea salt for a flavor boost.1/2 teaspoon flaky sea salt, vanilla ice cream or whipped cream
Notes
Reheating: Warm individual servings in the microwave for 20–30 seconds, or reheat the whole pan covered with foil in a 300°F oven for 10–15 minutes.
Tips: Don’t skip the instant pudding mix—it creates the rich, fudgy texture. Start checking doneness around 32–33 minutes, as ovens vary. Using good-quality chocolate chips and chunks noticeably improves flavor. Let the cake sit 10–15 minutes before serving so it’s spoonable but still very soft.
