Death by Chocolate Dump Cake

Introduction

This is the ultimate chocolate lover’s fantasy that requires almost no effort. You achieve an incredibly rich, fudgy, and decadent dessert by simply dumping a handful of ingredients into a pan.

Prep & Cook Time

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Servings: 12

Ingredients

• 1 box chocolate cake mix
• 1 box Instant Chocolate Pudding (*small box)
• 2 cups milk
• 1 tbsp cocoa powder
• 1 1/2 cups chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
2. Pour the dry chocolate cake mix into the prepared pan and spread it into an even layer.
3. In a medium bowl, whisk together the instant chocolate pudding mix and the milk until smooth and beginning to thicken.
4. Sprinkle the cocoa powder evenly over the top of the pudding layer.
5. Scatter the chocolate chips evenly over the entire surface.
6. Bake for 30-35 minutes, or until the edges are bubbling and the top is set. The center may still look slightly soft.
7. Remove from the oven and let cool for at least 15-20 minutes before serving. The cake will continue to set as it cools.

Variations

• Scoop & Serve: For a truly rustic, “dumped” presentation, scoop it warm directly from the pan into bowls.
• Layered Parfait: Let the cake cool completely, then crumble it and layer it in glasses with whipped cream or vanilla yogurt.
• Ice Cream Topping: Warm individual servings and use them as a hot fudge-like topping over vanilla ice cream.
• Texture Twist: For a contrast, sprinkle a handful of chopped nuts or a pinch of sea salt on top with the chocolate chips before baking.

Tips for Success

• Use the full-fat milk called for; lower-fat varieties will make the pudding layer less rich and creamy.
• Check for doneness at the 30-minute mark. You want a bubbly perimeter and a set top, but a slightly wobbly center is fine as it will firm up.
• For easier slicing, allow the cake to cool completely. It will be wonderfully gooey when warm and more cake-like when cool.

Storage & Reheating

Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 15-20 seconds to restore the gooey, warm texture.

FAQ

Can I use a different size pan?

A 9×13 inch pan is essential for the correct depth and baking time. A smaller pan will cause the cake to overflow, and a larger pan will make it too thin.

Does the instant pudding need to be cooked first?

No, you use it dry and mix it only with the cold milk as directed. It will cook and set further in the oven.

Can I use a different type of milk?

For the richest result, use whole or 2% milk as listed. You can use alternative milks, but the final texture and richness may be slightly different.

What if I only have Cook & Serve pudding mix?

Can I make this gluten-free?

Yes, simply use a certified gluten-free chocolate cake mix and ensure your other ingredients (like pudding mix) are gluten-free.

Why is it called a dump cake?

Because you literally “dump” the ingredients into the pan in layers without any complicated mixing or creaming of butter and sugar.