Death by Chocolate Dump Cake is the ultimate no-fuss dessert for chocolate lovers. With just a few pantry ingredients and almost no prep, you get a gooey, fudgy, brownie-meets-cake treat that's perfect warm with ice cream.
Everything bakes together in one pan, so it's ideal for busy nights, potlucks, or whenever a serious chocolate craving hits.
Why You'll Love This Death by Chocolate Dump Cake
- So easy: No mixer, no complicated steps—just dump, spread, and bake.
- Super chocolatey: Chocolate cake mix, chocolate pudding, and chocolate chips in every bite.
- Crowd-pleaser: Great for parties, holidays, and potlucks.
- Perfect with ice cream: Serve warm with a scoop of vanilla for an over-the-top dessert.
- Minimal cleanup: One pan means less mess and more time to enjoy.
- Budget-friendly: Uses affordable pantry staples everyone has on hand.
- Customizable: Add nuts, caramel, or peanut butter for endless variations.
About the Ingredients
Chocolate cake mix forms the base of the dump cake and provides the classic cake texture we all love. We recommend using a quality brand for the best chocolate flavor. The cake mix contains leavening agents that create the perfect rise during baking, resulting in a light yet fudgy texture.
Instant chocolate pudding mix is the secret weapon for that ultra-gooey center! The pudding mix adds incredible moisture and creates a fudgy layer that sets this apart from regular cakes. Always use instant pudding (not cook-and-serve) as it activates properly with cold milk and creates the signature molten texture.
Milk activates the pudding mix and creates the creamy base layer. Whole milk works best for maximum richness and creates the smoothest pudding layer, but 2% milk is a good substitute if you prefer.
Unsalted butter (melted) drizzled over the dry cake mix creates a golden, crispy crust on top while keeping the interior incredibly moist. The butter seeps down through the cake mix, creating pockets of richness throughout.
Semi-sweet chocolate chips melt into pockets of pure molten chocolate throughout the cake. Semi-sweet chips provide the perfect balance of sweetness without being overpowering, but you can customize with milk chocolate for sweeter results or dark chocolate for a more intense flavor.
Tips & Tricks
Use Instant Pudding Mix
Use instant pudding mix, not cook-and-serve variety, for the right texture. The instant version thickens with cold milk and creates the signature gooey layer.
Don't Stir the Layers
Don't stir the dry cake mix into the pudding layer—leaving it on top gives that classic dump cake texture with distinct layers.
Check Early for Perfect Gooeyness
Check the cake around the 30-minute mark; you want the edges set and golden but the center still soft and gooey.
Let It Rest Before Serving
Let the cake cool for 10-15 minutes before serving so it sets up slightly while staying warm and gooey in the center.
Pro Tips
- Let the cake rest 10–15 minutes after baking for the perfect gooey texture.
- Add extra chocolate chips during the last 5 minutes for a melty finish.
- Serve in bowls instead of plates—this cake is perfect for scooping.
- Toast nuts before adding for deeper, richer flavor.
- Use high-quality chocolate chips for the best melty pockets.
Step-by-Step Instructions
Preparation Steps
First, preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray. You can also line it with parchment paper for easy removal.
In a medium bowl, whisk together the cold milk, instant chocolate pudding mix, vanilla extract, and salt until the mixture starts to thicken slightly (about 1-2 minutes). You'll see it become creamy and slightly glossy. Pour this pudding mixture into the prepared baking dish and spread it evenly across the bottom using a spatula, making sure it reaches all corners.
Sprinkle the dry chocolate cake mix evenly over the pudding layer, covering it completely. Do not stir or mix—the layers should remain separate for the classic dump cake effect. Use your hands to break up any lumps in the cake mix as you sprinkle.
Baking Instructions
Drizzle the melted butter evenly over the top of the dry cake mix in a zigzag pattern, trying to cover as much of the surface as possible. The butter will seep down and create that signature golden crust. Then sprinkle chocolate chips and optional nuts evenly over the top.
Bake for 30-35 minutes, or until the edges are set and golden brown but the center still looks slightly gooey. The top should be crispy and the edges pulling away from the pan slightly.
Cooling and Serving
Remove from oven and let cool on a wire rack for 10-15 minutes before serving. This allows the cake to set up slightly while staying warm and incredibly gooey in the middle. Serve warm in bowls with a generous scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast of cold ice cream with warm cake is absolutely heavenly!
Delicious Variations
Flavor Variations
You can get creative with your chocolate dump cake flavors. Try adding a coffee twist by replacing part of the milk with strong brewed espresso for a mocha flavor. You can also swirl in peanut butter before baking for a chocolate-peanut butter combo. For a mint chocolate version, add 1/2 teaspoon peppermint extract and use mint chocolate chips. These variations keep your dessert exciting while maintaining that signature gooey texture.
Ingredient Swaps
You don't have to stick to the same ingredients. You can swap chocolate cake mix for devil's food or fudge cake mix for an even richer base. If you want a gluten-free option, try using gluten-free cake mix. You can also add chopped walnuts or pecans for extra crunch and nutty flavor. These swaps keep your dump cake delicious while fitting different dietary preferences.
How to Store Death by Chocolate Dump Cake
Room Temperature
If your kitchen is cool, you can keep the cake loosely covered at room temperature for up to 1 day.
Refrigerator
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat individual portions in the microwave until warm and gooey again.
Freezer
Cool the cake completely, then transfer portions to a freezer-safe container. Freeze for up to 2 months. Thaw in the fridge overnight and rewarm before serving.
Reheating
Microwave individual portions for 30-45 seconds or warm in a 300°F oven for 10-15 minutes until heated through and gooey.
Frequently Asked Questions
Can I make this dump cake ahead of time?
Yes. Bake as directed, let it cool, then cover and refrigerate. Reheat gently in a 300°F (150°C) oven until warmed through, or microwave individual servings for 30-45 seconds.
Does it have to be served warm?
No, it's delicious at room temperature too, but the texture is at its gooey best when warm—especially with ice cream on top.
Can I use a different cake mix flavor?
For a true "death by chocolate" dessert, chocolate cake mix is best, but you can experiment with devil's food, fudge, or even a marble cake mix for variety.
Can I leave out the nuts?
Absolutely. The nuts are optional—just skip them or replace with extra chocolate chips or toffee bits for added texture.
Why is my dump cake too dry?
This usually means it was overbaked or the oven temperature was too high. Check the cake at 30 minutes and use an oven thermometer for accuracy.
Can I double this recipe?
Yes! Just use a larger 9x13 inch pan and increase baking time by 5-10 minutes, checking for doneness at the edges while keeping the center gooey.
Death by Chocolate Dump Cake
A rich, ultra-gooey chocolate dump cake made with cake mix, pudding, and chocolate chips for the easiest decadent dessert.
Ingredients
Instructions
- 1 Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- 2 In a medium bowl, whisk together the milk, instant pudding mix, vanilla, and salt until slightly thickened.
- 3 Pour the pudding mixture into the baking dish and spread evenly.
- 4 Sprinkle the dry chocolate cake mix evenly over the pudding layer. Do not stir.
- 5 Pour the melted butter evenly over the top of the dry cake mix.
- 6 Sprinkle chocolate chips and optional nuts over the top.
- 7 Bake for 30–35 minutes, or until the edges are set but the center remains slightly gooey.
- 8 Let cool for 10–15 minutes before serving for the perfect texture.
- 9 Serve warm with ice cream or whipped cream.
Chef's Note
For maximum gooeyness, do not overbake. Serve warm with vanilla ice cream or whipped cream. You can add nuts, extra chocolate chips, or caramel for variations.
Servings: 12
Cuisine: American
Course: dessert
Nutrition (per serving): 8g protein · 28g total carbs