Caramel Chocolate Dump Cake

A serving the dump cake with caramel and ice cream.

Caramel Chocolate Dump Cake is an easy 6 ingredient dump cake dessert recipe that only uses one bowl, and then it's 'dumped' into one pan. Caramel, dark chocolate, chocolate cake mix, and pecans make for a seriously amazing turtle dessert.

Course Dessert

Cuisine American

Keyword caramel chocolate dump cake, dump cake, turtle dessert

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 451kcal

Author Jessica

Ingredients

Caramel Chocolate Dump Cake

1 box (3.4 oz) instant chocolate pudding
1½ cups whole milk
1 box (15.25 oz) chocolate cake mix
1 cup dark chocolate chips
1/2 cup caramel sauce or syrup

Dump Cake Toppings

1/2 cup chopped pecans
1/2 cup dark chocolate chips

Instructions

Heat the oven to 350℉. Spray a 9x13 baking pan with nonstick cooking spray and set aside.
In a large mixing bowl, whisk together the instant chocolate pudding and whole milk until combined and starts to thicken. About 1 minute.
1 box (3.4 oz) instant chocolate pudding, 1½ cups whole milk
Add the dry chocolate cake mix, dark chocolate chips, and caramel sauce into the chocolate pudding mixture. Stir together with a wooden spoon or spatula until combined.
1 box (15.25 oz) chocolate cake mix, 1/2 cup caramel sauce or syrup, 1 cup dark chocolate chips
Evenly spread the dump cake batter into the prepared baking pan.
Sprinkle the chopped pecans and dark chocolate chips over top.
1/2 cup chopped pecans, 1/2 cup dark chocolate chips
Bake for 25-35 minutes. A toothpick inserted into the center should come out with only moist crumbs (not wet batter) and the sides of the cake will be puffy and pulled away from the sides of the pan.
Serve the cake warm with a scoop of vanilla bean ice cream on top and additional caramel sauce and/or chopped pecans.

Notes

A 10 ounce bag of dark chocolate chips is enough for the dump cake mixture and the topping.

Caramel : You can melt caramel from the caramel square candy OR you can use caramel syrup ice cream topping. Whatever you use, just make sure the caramel is melted and in "liquid" form.

Whole Milk : Higher fat milk is best when baking. But you can substitute if needed.

Serving Size : This cake safely feeds 10 people. It is a rich dessert so I have found that each person's serving is always smaller. You could probably even get more like 12 servings from this.

Optional Chocolate Drizzle : Place 1 cup chocolate chips (milk, semi-sweet, dark chocolate, or white chocolate) plus 1 teaspoon shortening or oil into a microwave-safe bowl. Microwave for 1-2 minutes, stirring every 30 seconds, until smooth and melted. Drizzle the chocolate glaze over top the warm cake when it comes out of the oven.

Nutrition