Death by Chocolate Dump Cake
A rich, gooey, intensely chocolate dump cake made with chocolate cake mix, instant pudding, and loads of chocolate chips. One bowl, one pan, and a decadent dessert that tastes like you baked all afternoon.
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
Storage: Keep tightly covered at room temperature for up to 1 day, or refrigerate up to 4 days. For longer storage, wrap individual portions well and freeze for up to 2 months.
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.
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.
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