4-Ingredient Chocolate Dump Cake
Servings: 15 slices
Equipment
Ingredients
- 1 (15.25-ounce) box chocolate cake mix
- 1 (3.9-ounce) box instant chocolate pudding mix
- 1 (12-ounce) bag semisweet chocolate chips divided
- 1¾ cups whole milk
Instructions
- Preheat your oven to 350°F (177°C) and spray a 9x13 casserole dish with nonstick cooking spray.
- Sprinkle the chocolate cake mix evenly in the dish. Sprinkle the instant chocolate pudding mix evenly across the cake mix and top with half of the chocolate chips.
- Pour the milk on top of the cake and pudding mix. Use a fork or a silicon spatula to gently mix the batter. The batter will not be completely smooth, but you do want to moisten all of the dry ingredients so that it bakes evenly. Top with the remaining chocolate chips.
- Bake for 35 to 40 minutes. Use the toothpick test to determine if the cake is done.
- Allow the cake to cool for about 10 minutes. Serve warm with a scoop of ice cream and a drizzle of caramel sauce (optional).
Notes
Storage: To store leftovers, simply wrap the cake in plastic wrap or place it in an airtight container and keep it at room temperature or in the refrigerator for 3 to 4 days.
Cake mix: I do not recommend Betty Crocker cake mix because they reduced the size of their cake mix boxes to 13.25 oz.
Update: This recipe was updated in March 2026 to reduce the milk from 2 cups to 1¾ cups to account for smaller cake mix package sizes and ensure the proper consistency.
