Description

This easy and indulgent Chocolate Dump Cake combines rich chocolate cake mix and instant chocolate pudding for a moist, luscious dessert. Prepared by layering the pudding mixture under dry cake mix and drizzling with melted butter, then baked until perfectly set. Topped with semi-sweet chocolate chips and optional walnuts, it’s a decadent treat perfect for any occasion.

Ingredients

Scale

Dry Ingredients

1 box chocolate cake mix (15.25 oz)
1 box instant chocolate pudding mix (3.9 oz)
1 cup semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)

Wet Ingredients

2 cups whole milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract

Other

Nonstick cooking spray

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Instructions

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly with nonstick cooking spray to prevent sticking.
Mix Pudding Layer: In a medium bowl, whisk together the instant chocolate pudding mix, whole milk, and vanilla extract until smooth and fully combined. This will create the moist base layer for the cake.
Pour Pudding Mixture: Pour the pudding mixture evenly into the prepared baking dish, spreading it out so it covers the entire bottom in an even layer.
Add Cake Mix: Sprinkle the dry chocolate cake mix evenly over the pudding layer. Important: do not stir or mix these layers together.
Top with Butter and Chips: Drizzle the melted unsalted butter evenly over the dry cake mix layer. Then sprinkle the semi-sweet chocolate chips and optional walnuts over the top to add texture and extra chocolate flavor.
Bake: Place the baking dish in the preheated oven and bake for 40 minutes, or until the top is set and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
Cool and Serve: Remove the dish from the oven and let the chocolate dump cake cool slightly before serving. This enhances the flavors and allows the cake to set for easier slicing.

Notes

Do not stir the layers after adding the pudding and cake mix; layering creates the unique texture of this dump cake.
Walnuts are optional but add a delightful crunch; you can substitute with other nuts or omit entirely for nut-free.
Use whole milk for best flavor and texture; lower-fat milk can be substituted but may alter moisture.
This dessert is best served warm or at room temperature, optionally with a scoop of vanilla ice cream.
Make sure to grease the baking dish well to avoid sticking.