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For those times when you suddenly need a chocolate fix or extra guests pop by for dinner, this chocolate dump cake always saves the day. All you do is layer pudding, cake mix, and plenty of chocolate chips—no special tricks needed. It comes out ultra-chocolatey and impressive, but barely takes any real effort.
A snowstorm had me stuck at home when my kids demanded dessert, so I just made do with what was left in the pantry. Turns out, that happy experiment is now everyone’s favorite sweet treat, especially when last-minute friends show up.
Decadent Ingredients
- Chocolate chips: Little bursts of melted chocolate spread everywhere
- Optional nuts (chopped): If you want a nutty crunch, toss these in
- Cocoa powder: Sprinkling this between layers cranks up the chocolate intensity
- Espresso powder: Makes the chocolate flavor pop but you won’t taste the coffee
- Whole milk: Makes it rich, but any milk will do the trick
- Mini marshmallows: Melt into gooey bits, kinda like s’mores
- Instant chocolate pudding: The key to a soft, gooey center
- Chocolate cake mix: Turns puffy and crisp on top—just what you want
Easy Instructions
- Give It a Rest:
- Once you’ve mixed up pudding and milk, let it chill for five minutes. This lets it thicken up just right for spooning on.
- Into the Oven:
- Stick your assembled pan in once it’s preheated. Bake for 30 to 35 minutes, or even a bit less if you love extra goo. The edges should look set and the middle should wiggle just a little. Let it rest—hot cakes keep cooking as they cool down.
- Top It Off:
- Grab your chocolate chips and any extras, scatter them all over the top. Chocolate will melt into pockets. Add nuts or marshmallows now if you want them gooey throughout every bite.
- Start It Up:
- Grease a 9x13 pan (butter or nonstick spray both work fine) and set your oven to 350°F. This pan size helps balance gooey centers and cakey corners.
- Spoon the Pudding:
- Gently add that thick pudding across the cake mix in your pan. Use a spatula to spread it, but try not to stir up the bottom layer—you want the zones to stay in place.
- Sprinkle the Base:
- First, pour all the dry cake mix into your prepared dish, smoothing it out and breaking up any lumps by hand.
- Add More Chocolate:
- Sift cocoa powder right over the pudding. This thin chocolate layer is what makes box mix cake taste almost homemade.
- Plating Time:
- Wait 10-15 minutes so it doesn't fall apart when you scoop. The cake will stay gooey and perfect to eat while still warm.
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If you ask me, the chocolate chips are the real MVP here. I always use a mix of milk chocolate and semi-sweet chips so you get layers of flavor, not just sugar. These days, my daughter won’t even ask for a regular cake on her birthday—she wants this melty chocolate wonder every time.
Storage Tips
This treat tastes even better the next day. Keep leftovers covered and on the counter for up to 2 days or stick them in the fridge for 5 days. In the fridge, it’ll get denser, almost like a big brownie. Want it gooey again? Just zap a piece in the microwave for 15-20 seconds or rewarm a bigger slice in a 300°F oven for about 10 minutes.
Fun Twists
You don’t have to stick to chocolate! Try vanilla cake with butterscotch pudding and butterscotch chips for a funky blondie vibe. Or go for chocolate cake mix with white chocolate pudding, then swirl in a bit of raspberry jam between layers if you’re feeling fancy. In the fall, chocolate pudding with spice cake gives a cozy hit that’s awesome with coffee.
Serving Ideas
Level up by serving a warm hunk with vanilla ice cream, letting it melt down into the chocolate center. If you want to make it extra cute for a dinner crowd, scoop single portions, dust with a little cocoa or sugar, and maybe add a raspberry plus a mint leaf. Kids love it with a squiggle of chocolate syrup and rainbow sprinkles—instant birthday cheer with zero fuss.
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This dessert? Pure happiness—no one ever turns it down.
Frequently Asked Questions
- → Can I use different flavors of cake mix or pudding?
You sure can! Chocolate on chocolate is classic, but maybe try vanilla cake and chocolate pudding or do chocolate cake mix with butterscotch pudding. Just don’t change the amounts, and you’ll get the same great texture every time.
- → Why is it called a 'dump cake'?
It’s called that because you just dump everything right into the baking dish in layers—no mixing. That gives you a cakey top, a pudding middle, and a gooey bottom.
- → Can I make this ahead of time?
Yep! You can put it all together up to a day before and keep it in the fridge unbaked. Let it warm up on the counter a bit before baking. Once baked, it stays tasty in the fridge for 3 or 4 days, but it’s best fresh. Pop single servings in the microwave for 15–20 seconds to reheat.
- → What's the difference between a dump cake and a cobbler?
They’re both simple to make, but cobbler usually has fruit on the bottom and a biscuit-like top. Here, pudding gives the moisture instead of fruit, plus you get gooey chocolate through the whole thing.
- → Can I make this dairy-free?
You bet. Go with almond or oat milk and use dairy-free chocolate chips. Double check your cake and pudding mixes, though—some brands sneak in dairy.
- → How do I know when it's done baking?
The edges should look set and might get a little crusty. The middle is supposed to be gooey. Poke a toothpick in about an inch from the side—if it comes out mostly clean, you’re good. Want it extra molten? Bake a few minutes less.