Hey y'all! If you love decadent, effortless desserts that wow a crowd, this Easy Chocolate Dump Cake with Caramel is the answer to your sweet tooth dreams. With gooey pockets of caramel and a rich chocolate cake base, it's the kind of treat that's a hit at potlucks, family dinners, or whenever a chocolate craving strikes. Best of all? It takes minimal prep and just one pan! Let’s get cooking!
Why You'll Love This Easy Chocolate Dump Cake with Caramel
- Super simple to make—just dump, bake, and enjoy!
- Rich, chocolatey flavor with irresistible gooey caramel swirls in every bite.
- Perfect for feeding a crowd or satisfying a last-minute dessert craving.
- Minimal clean-up thanks to one-pan baking.
- Flexible—customize with your favorite toppings or mix-ins!
Easy Chocolate Dump Cake with Caramel Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 can (12 oz) evaporated milk
- ½ cup unsalted butter, melted
- 1 can (14 oz) sweetened condensed milk
- 1 jar (13.4 oz) caramel sauce or dulce de leche
- 1 cup semi-sweet chocolate chips
- Optional: ½ cup chopped pecans or walnuts
- Nonstick cooking spray
How to Make Easy Chocolate Dump Cake with Caramel
Step 1: Prep the Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with nonstick spray.
Step 2: Layer the Ingredients
Pour the sweetened condensed milk evenly into the bottom of the baking dish. Sprinkle the entire box of chocolate cake mix over the milk—do not stir.
Step 3: Add Caramel and Chocolate
Drizzle the caramel sauce (or dulce de leche) all over the cake mix. Scatter the chocolate chips (and nuts, if using) evenly on top.
Step 4: Pour and Bake
Combine the melted butter and evaporated milk, then pour the mixture evenly over everything in the pan. Again, don't stir. Bake for 40–45 minutes, until the top is set and the edges are bubbling.
Step 5: Cool and Serve
Let the cake cool for at least 10 minutes before serving. Spoon out warm, gooey servings and enjoy!
Notes for the Perfect Easy Chocolate Dump Cake with Caramel
- For extra gooey goodness, use dulce de leche instead of regular caramel sauce.
- If you like a crispier top, broil the cake for the last 2 minutes—but watch closely!
- Check out Serious Eats' guide to homemade caramel sauce if you want to make your own.
Easy Chocolate Dump Cake with Caramel Variations
- Peanut Butter-Chocolate Version: Swirl ½ cup creamy peanut butter with the caramel.
- Salted Caramel: Sprinkle ½ teaspoon sea salt over the caramel before baking.
- German Chocolate: Add 1 cup sweetened coconut flakes with the nuts and chocolate chips.
Required Equipment for Easy Chocolate Dump Cake with Caramel
- 9x13-inch baking dish
- Mixing bowl
- Measuring cups and spoons
- Microwave-safe bowl for melting butter
- Nonstick spray
Storing Easy Chocolate Dump Cake with Caramel
Keep leftovers tightly covered in the refrigerator for up to 5 days. To reheat, microwave individual servings for 20–30 seconds or warm in a 300°F (150°C) oven for 10 minutes.
Serving Suggestions for Easy Chocolate Dump Cake with Caramel
- Top with a scoop of vanilla ice cream or whipped cream for an extra-indulgent treat.
- Drizzle with additional caramel sauce just before serving.
- Garnish with a few chopped toasted pecans for crunch.
Pro Tips for Easy Chocolate Dump Cake with Caramel Success
- Use room-temperature ingredients to help them combine more evenly.
- Don’t overbake; the center should be gooey for best texture.
- Learn more about dump cake technique at Bon Appétit’s dump cake guide.
FAQ: Easy Chocolate Dump Cake with Caramel
- Can I use a different cake mix flavor?
- Yes! Try devil’s food or dark chocolate for an even richer cake, or yellow cake for a twist.
- Can I make this Easy Chocolate Dump Cake with Caramel ahead of time?
- Absolutely—just bake, cool, cover, and refrigerate; reheat before serving for gooey perfection.
- Is this cake freezer-friendly?
- Yes, freeze tightly wrapped portions for up to 2 months; thaw overnight in the fridge and reheat as needed.
For more on nutritional values for this dessert, check out EatRight.org’s nutrition resources.
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 can (21 oz) chocolate pie filling or chocolate pudding
- 1 cup caramel sauce
- ½ cup unsalted butter, melted
- 1 cup semi-sweet chocolate chips
- ½ cup chopped pecans (optional)
- ½ teaspoon sea salt (for topping, optional)
Instructions
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1Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
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2Spread the chocolate pie filling or pudding evenly in the bottom of the prepared baking dish.
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3Drizzle half of the caramel sauce over the chocolate layer.
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4Sprinkle the dry chocolate cake mix evenly over the layers in the dish.
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5Pour the melted butter evenly over the cake mix, then sprinkle chocolate chips and chopped pecans on top.
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6Bake for 35 minutes or until the top is set and bubbly. Drizzle with remaining caramel sauce and a pinch of sea salt before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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