This Death by Chocolate Dump Cake is a chocoholic’s dream. It’s intensely rich, decadently fudgy, and incredibly easy to put together—no mixing required. Layers of chocolate cake mix, pudding, butter, chocolate chips, and whipped topping bake into a gooey, molten treat that’s as indulgent as it sounds.
Why You’ll Love This Recipe
I love how this recipe comes together with almost no effort—just layer and bake. It’s the ultimate fuss-free dessert that still delivers deep, bold chocolate flavor in every bite. The texture is something between a cake and a pudding, and the whipped topping forms a beautiful, creamy top layer as it bakes. Plus, it’s endlessly customizable depending on how rich or textured I want it. It’s my go-to dessert when I need something easy and crowd-pleasing.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 (15.25‑oz) package chocolate cake mix
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1 (3.9‑oz) box instant chocolate pudding mix
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1 (12‑oz) container frozen whipped topping, thawed
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1 cup semisweet chocolate chips
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1 cup chopped nuts (optional)
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1½ cups milk
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1½ cups water
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½ cup unsalted butter, melted
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½ teaspoon salt
directions
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I preheat my oven to 350 °F (175 °C).
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I spread the chocolate cake mix evenly in a 9×13‑inch baking dish.
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Then I sprinkle on the pudding mix, followed by chocolate chips and optional nuts.
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In a separate bowl, I whisk together milk, water, melted butter, and salt until it’s smooth.
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I pour that mixture gently over the dry ingredients—without stirring.
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I dollop the thawed whipped topping evenly across the top (again, no stirring here).
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I bake it for 35–40 minutes, just until the topping sets and the edges are bubbling.
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I let it cool slightly after removing from the oven. The center stays fudgy and molten.
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I like to serve it warm, sometimes with more whipped topping, chocolate shavings, or a scoop of vanilla ice cream.
Servings and timing
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Yield: 12 servings
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Prep time: 10 minutes
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Cook time: 35–40 minutes
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Total time: 45–50 minutes
Variations
When I want an even deeper chocolate hit, I use dark chocolate cake mix and dark chocolate pudding. If I’m in the mood for texture, I mix in chopped nuts or sprinkle a bit of flaky sea salt over the top before baking. Sometimes I add white chocolate chips for contrast, or drizzle caramel sauce over each serving for extra indulgence.
storage/reheating
I store leftovers covered in the refrigerator for up to 4 days. To reheat, I warm individual slices in the microwave for 20–30 seconds. If I’m feeling impatient, I eat it cold—it becomes dense and truffle-like, which I actually really enjoy.
FAQs
What makes this a “dump cake”?
I call it a dump cake because everything is simply dumped into the baking dish—no mixing, no layers, no bowls needed beyond the liquid mix. It’s a one-pan wonder.
Can I make this in advance?
Yes, I often bake it the night before and store it in the fridge. When ready to serve, I reheat portions or warm the entire dish briefly in the oven.
Can I skip the nuts?
Absolutely. I leave them out when I need a nut-free dessert, and the texture is still amazing. If I want crunch, I sometimes add crushed cookies on top after baking.
What’s the best way to serve this?
I love serving it warm, straight from the oven, with a scoop of vanilla ice cream or a dollop of whipped cream. It’s rich, so small portions go a long way.
Is it supposed to be gooey in the center?
Yes! That fudgy, molten center is the best part. I always take it out of the oven while the center still looks slightly soft—it sets up just right as it cools.
Conclusion
This Death by Chocolate Dump Cake is rich, easy, and indulgent—perfect for when I need a show-stopping dessert without a lot of work. The gooey texture, bold chocolate flavor, and minimal cleanup make it one of my favorite go-to recipes for any occasion
Print
Death by Chocolate Dump Cake
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Total Time: 45–50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Dump and Bake
- Cuisine: American
- Diet: Vegetarian
Description
An indulgent, ultra-chocolatey dump cake that layers rich chocolate cake mix, melted butter, chocolate chips, and chocolate pudding into a simple, no-mixing dessert that’s deeply fudgy and easy to bake.
Ingredients
- 1 (15.25‑oz) package chocolate cake mix
- 1 (3.9‑oz) box instant chocolate pudding mix
- 1 (12‑oz) container frozen whipped topping, thawed
- 1 cup semisweet chocolate chips
- 1 cup chopped nuts (optional)
- 1½ cups milk
- 1½ cups water
- ½ cup unsalted butter, melted
- ½ teaspoon salt
Instructions
- Preheat oven to 350 °F (175 °C).
- In a 9×13‑inch baking dish, spread the chocolate cake mix evenly.
- Sprinkle the instant chocolate pudding mix and then the chocolate chips and chopped nuts (if using) over the cake mix.
- In a separate bowl, whisk together the milk, water, melted butter, and salt until well combined.
- Pour the wet mixture evenly over the dry layers in the baking dish—do not stir.
- Dollop the thawed whipped topping evenly across the top (again, no stirring).
- Bake for 35–40 minutes, until the topping is set and the edges start to bubble.
- Remove from the oven and let cool slightly—cake will be fudgy.
- Serve warm, optionally garnished with extra whipped topping, chocolate shavings, or ice cream.
Notes
- This dessert is incredibly rich—small servings are satisfying.
- To enhance the chocolate flavor, use dark chocolate cake mix or dark pudding.
- For extra texture, try mixing in nuts or sprinkling sea salt on top before baking.
- Be careful not to overbake—keep the center fudgy, not dry.
- Store any leftovers covered in the refrigerator; warm gently before serving, or serve cold for a denser texture.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: Approx. 450 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
