Description
This easy Chocolate Dump Cake combines layers of chocolate pudding and dry cake mix topped with melted butter, chocolate chips, and optional walnuts, resulting in a moist, decadent dessert perfect for any occasion.
Ingredients
Scale
Cake Layer
- 1 box chocolate cake mix (15.25 oz)
Pudding Layer
- 1 box instant chocolate pudding mix (3.9 oz)
- 2 cups whole milk
- 1 teaspoon vanilla extract
Topping
- 1/2 cup unsalted butter, melted
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped walnuts (optional)
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish thoroughly with nonstick cooking spray to ensure easy removal and cleanup.
- Mix Pudding Layer: In a medium bowl, whisk together the instant chocolate pudding mix, whole milk, and vanilla extract until the mixture is smooth and well combined, creating a rich chocolate pudding base.
- Assemble Pudding Layer: Pour the prepared pudding mixture evenly into the greased baking dish to create an even base layer.
- Add Cake Mix: Sprinkle the dry chocolate cake mix evenly over the pudding layer. Avoid stirring; the dry cake mix will absorb the pudding moisture during baking.
- Top with Butter and Nuts: Drizzle the melted unsalted butter across the top of the cake mix to help it bake into a moist and rich crust. Sprinkle chocolate chips and chopped walnuts evenly over the top if desired.
- Bake: Place the dish in the preheated oven and bake for about 40 minutes until the top sets and a toothpick inserted in the center comes out mostly clean. Once done, let the cake cool slightly before serving to allow it to set properly.
Notes
- You can omit walnuts to make this nut-free.
- Use low-fat or skim milk for a lighter version, but texture may vary.
- For extra richness, add a pinch of espresso powder to the pudding mix.
- This cake is best served warm with vanilla ice cream or whipped cream.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
