If you’re craving a rich, gooey dessert that requires almost no effort, this Chocolate Dump Cake is the answer. With layers of velvety pudding, moist cake, and melty chocolate chips, every bite tastes like a mix between a molten lava cake and a brownie sundae. The best part? You don’t need any special baking skills—just a handful of pantry staples and one baking dish.

This cake is the definition of comfort food. It’s decadent enough to serve at a holiday party yet simple enough for a weeknight treat. Warm, fudgy, and topped with a scoop of ice cream or whipped cream, it’s the kind of dessert that makes everyone smile around the table. If you’re looking for easy dessert recipes that still feel indulgent and homemade, this Chocolate Dump Cake is about to become your new favorite.

Why You’ll Love This Recipe

Foolproof dessert: No mixing bowls or complicated steps, just layer and bake.
Rich and chocolatey: Triple chocolate flavor from cake mix, pudding, and chocolate chips.
Family-approved: A kid-friendly, crowd-pleasing dessert that adults love too.
Versatile: Customize with different flavors, mix-ins, or toppings.
Perfect for gatherings: Easy to transport and always a hit at potlucks or parties.
Minimal cleanup: Everything comes together in one baking dish.

Ingredient Breakdown

Chocolate Cake Mix (15.25 oz): Provides structure and fluff while keeping the recipe super quick. The dry mix transforms into a tender cake layer as it bakes.
Instant Chocolate Pudding Mix (3.9 oz): Creates a gooey, fudgy center that feels like molten cake.
Milk (2 cups): Activates the pudding and keeps the cake moist. Whole milk works best for richness.
Semi-Sweet Chocolate Chips (1 cup): Add melty chocolate pockets throughout the cake for extra indulgence.
Butter (½ cup, melted): Adds richness, helps bind the dry cake mix, and creates a slightly crisp top layer.
Optional Whipped Cream or Ice Cream: The finishing touch for serving, balancing the warm cake with cool creaminess.

Pro Tips

Don’t stir the layers: The magic of dump cake is in the layering—mixing will ruin the texture.
Use high-quality chocolate chips: Semi-sweet or dark chips melt better and give a deeper chocolate flavor.
Distribute butter evenly: Drizzle the melted butter slowly to cover as much of the cake mix as possible for even baking.
Watch the bake time: The top should look crisp and set while the inside stays gooey—don’t overbake.
Serve warm: The fudgy center is best enjoyed fresh from the oven with a creamy topping.

Ingredient Swaps & Variations

Different cake mixes: Try devil’s food, German chocolate, or even red velvet cake mix for fun twists.
Pudding flavors: Use vanilla or cheesecake pudding mix for a lighter variation.
Nutty crunch: Fold in chopped pecans, walnuts, or almonds for added texture.
Peanut butter chocolate: Add peanut butter chips or swirl in creamy peanut butter before baking.
Gluten-free version: Use a gluten-free chocolate cake mix and double-check that the pudding mix is gluten-free.

Serving Suggestions

This cake is indulgent enough to stand alone, but the right toppings make it even better. Serve warm with a big scoop of vanilla ice cream for the ultimate hot-and-cold contrast. Whipped cream, chocolate sauce, or caramel drizzle take it over the top. For a fresher balance, pair with fresh raspberries or strawberries to cut through the richness. It also works beautifully as part of a dessert table alongside brownies, cookies, or cheesecake squares.

Make Ahead + Storage Tips

Make ahead: You can assemble the pudding and cake layers a few hours before baking. Add chocolate chips and butter just before putting it in the oven.
Storage: Store leftovers tightly covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Reheating: Warm individual servings in the microwave for 20–30 seconds, or reheat the whole pan in a 300°F oven until heated through.
Freezing: Bake, cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Cultural or Historical Notes

The dump cake is a nostalgic American dessert that gained popularity in the 1960s when boxed cake mixes and instant puddings became common pantry staples. True to its name, the method involves “dumping” ingredients into a pan and letting the oven do the work. This shortcut dessert became a beloved staple at potlucks, family gatherings, and church socials. Chocolate dump cake is especially popular because it delivers maximum indulgence with minimal effort—a perfect example of mid-century convenience baking meeting timeless comfort food.

Frequently Asked Questions

Can I make this with sugar-free pudding or cake mix?
Yes, sugar-free mixes work, though the texture may be slightly different.

Do I need to prepare the cake mix first?
No—just sprinkle the dry cake mix directly over the pudding layer. That’s the beauty of dump cake.

Can I use margarine instead of butter?
Butter is recommended for flavor, but margarine can be used if needed.

Why is the middle still gooey?
That’s how it’s supposed to be! Dump cakes are part cake, part pudding, with a gooey center and crispy topping.

Can I double the recipe?
Yes! Simply use two baking dishes, as doubling in one pan won’t cook evenly.

Sarah namedy