This chocolate dump cake is a box cake mix dessert baked in layers in a 9×13 pan: a thick cake mix and evaporated milk batter, a layer of instant chocolate pudding, chocolate chips, and a brown sugar and butter liquid poured over the top. It bakes at 350°F for 45 to 50 minutes and serves 8, with a puffed, crackled top and a soft, saucy center.
You do not stir the layers together. The pudding and the poured topping sink and bubble around the cake as it bakes, and that is what gives you the gooey middle. It is the chocolate cake I make from the pantry when nobody wants to wait for frosting.
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Try the Recipe Converter →Cake Mix, Pudding and a Can of Evaporated Milk
- For the batter: 1 box chocolate cake mix (dry), 1 cup of the evaporated milk, ¼ cup melted butter
- For the pudding layer: one 3.9 oz box instant chocolate pudding mix whisked with 2 cups whole milk
- For the middle: 1 cup semi-sweet chocolate chips
- For the poured topping: the remaining ½ cup evaporated milk (from a 12 oz can), ½ cup brown sugar, 1 teaspoon vanilla, and the remaining ¼ cup melted butter
- Pan and oven: greased 9×13 inch baking dish, 350°F (175°C)
- Time: 10 minutes prep, 45 to 50 minutes baking, 10 minutes rest
Melt the full ½ cup of butter at once and split it in half. The same goes for the can of evaporated milk: 1 cup goes in the batter and the last ½ cup goes in the topping.
How to Make a Chocolate Dump Cake in Layers
Heat the oven to 350°F and grease the dish with butter or spray. Whisk the pudding mix with the 2 cups of milk until it thickens, then let it rest for 5 minutes while you make the batter.
Stir the dry cake mix with 1 cup of evaporated milk and ¼ cup melted butter. It will be much thicker than normal cake batter, almost like brownie batter, and that is right. Spread it over the bottom of the dish. Spoon the pudding on top in dollops, then spread it gently with a spatula so it covers the batter without mixing into it. Scatter the chocolate chips over the pudding.
Whisk the remaining evaporated milk, brown sugar, vanilla and butter, then pour it slowly over the whole surface in a thin stream, corners and edges included. Every bit of the top should look wet. Bake for 45 to 50 minutes.
Why Evaporated Milk Goes in Twice
Evaporated milk is milk with about 60 percent of its water cooked off, so it brings more milk sugar and protein and less water than regular milk. In the batter that makes a richer, fudgier cake than a box mix made with water. In the topping it mixes with the brown sugar and butter into a thin caramel-like liquid that soaks down into the cake and helps form the sauce.
So this is a chocolate cake made with evaporated milk, just built as a dump cake rather than a layer cake.
When the Center Is Soft but Done
Look at the edges first. They should be set and just pulling away from the sides of the dish. The top should be puffed, dry to a light touch, and cracked in places, with sauce bubbling up through the cracks. The middle will still wobble a little under that top layer, and that is what you want.
Skip the clean toothpick test. In a pudding cake a toothpick always comes out with fudge on it, and if you bake until it is clean the sauce is gone. If the top browns before 45 minutes, lay a sheet of foil loosely over the dish for the last 10 minutes. Let it rest 10 minutes before serving so the sauce thickens.
Dry Cake Mix Streaks, a Soupy Middle or a Dark Top
- Powdery or dry streaks in the cake: the topping missed those spots. Pour it slowly over every part of the surface, and spread the batter evenly so no thick ridge pokes above the pudding.
- Soupy, runny middle: it came out too early or was scooped straight from the oven. Bake at least 45 minutes and give it the full 10 minute rest; the sauce firms up as it cools.
- Dense cake with no sauce: the layers were stirred together or it baked too long. Layer them gently and pull it while the center still wobbles.
- Top too dark before the middle sets: tent with foil for the last 10 minutes. A dark metal pan browns faster than glass or ceramic, so check it a few minutes early.
Mix-Ins and Toppings Worth Trying
The base stays the same, so small changes go a long way. A dark chocolate or devil’s food cake mix gives a deeper flavor. Chopped pecans or walnuts scattered over the chips add crunch, and shredded coconut toasts into a chewy top. Swap half the chocolate chips for peanut butter chips, or use dark chocolate chunks instead.
After baking, a thin drizzle of salted caramel cuts the sweetness. Around the holidays, crushed candy canes on top make it taste like a mint brownie.
Scooping It Warm With Ice Cream
This cake is best warm, about 10 to 20 minutes out of the oven, when the center is still saucy. Scoop it with a big spoon rather than cutting squares. A scoop of vanilla or mint chocolate chip ice cream melting into it is my favorite, and a spoonful of whipped cream works too. Fresh raspberries or strawberries on the side bring a bright, tart note against all that chocolate.
Keeping and Reheating the Leftovers
With a pudding layer and two kinds of milk, leftovers belong in the fridge. Cool the cake, cover the dish tightly, and keep it for up to 4 days. Cold, it turns dense and fudgy, almost like a brownie.
To bring back the gooey center, microwave a single portion for 20 to 30 seconds. For a whole pan, cover it with foil and warm it at 300°F for about 15 minutes. For a potluck, bake it at home, keep it covered in foil, and reheat it when you arrive.
More Dump Cakes With Chocolate
Once you have made this one, the same layered method works with fruit and other flavors. In my chocolate cherry dump cake, cherry pie filling bakes into jammy pockets, and the chocolate banana dump cake adds sliced bananas to the chocolate base. For salty and sweet, try the peanut butter chocolate dump cake.
At Christmas, the peppermint chocolate dump cake is a festive twist, and a red velvet dump cake works for Valentine’s Day. If you want the saucy center without a box mix, my chocolate pudding cake is made from scratch, and individual chocolate lava cakes take it one step further.
Quick Answers for Chocolate Dump Cake Bakers
Is a chocolate dump it cake the same thing?
Yes. Dump cake, dump it cake and chocolate lava dump cake are names for the same idea: ingredients layered into one pan without mixing, baked until the top is set and the bottom is saucy.
Can I make chocolate dump cake without pudding?
You can leave the pudding layer out, but it is the part that turns into the fudgy sauce. Without it the cake bakes up more like a moist, sticky-topped sheet cake with much less sauce.
What size cake mix do I need?
One standard box of chocolate cake mix, used dry, straight from the box. Do not add the eggs, oil or water listed on the package.
Can I use regular milk instead of evaporated milk?
The batter and topping are built around evaporated milk, which is richer and less watery. Regular milk makes a thinner batter and a less fudgy cake, so evaporated milk is worth buying for this one.
Chocolate Dump Cake Recipe
This chocolate dump cake is a gooey chocolate cake mix dump cake made with a box of chocolate cake mix, instant chocolate pudding, evaporated milk, semi-sweet chocolate chips, brown sugar, and butter. It bakes at 350°F for 45 to 50 minutes in one 9x13 inch pan and makes 8 servings, with a puffed, crackled top and a soft, saucy pudding center. The layers are never stirred: the pudding and a brown sugar and evaporated milk topping poured over the top sink into the cake as it bakes and form the fudgy sauce. Serve it warm with vanilla ice cream or whipped cream for a weeknight dessert, a potluck, or a birthday. Add pecans or peanut butter chips if you like, and keep leftovers covered in the fridge for up to 4 days.
Ingredients
- 1 box chocolate cake mix
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 cups whole milk
- 1 cup semi-sweet chocolate chips
- ½ cup butter, melted
- 1 can (12 oz) evaporated milk
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- Optional: Whipped cream or vanilla ice cream for serving
Instructions
- PREHEAT THE OVEN: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish with non-stick spray or butter.
- PREPARE THE PUDDING: In a medium-sized bowl, whisk together the instant chocolate pudding mix with 2 cups of milk until thickened. Let it rest for 5 minutes.
- MIX THE CAKE BASE: In a separate bowl, combine the dry chocolate cake mix with 1 cup of the evaporated milk and ¼ cup of the melted butter. Stir until the mixture forms a thick, wet batter. Spread this batter evenly across the bottom of the greased baking dish.
- ADD THE PUDDING LAYER: Carefully spread the prepared pudding over the wet cake base. Use a spatula to distribute it evenly, covering the entire surface.
- SPRINKLE THE CHOCOLATE CHIPS: Sprinkle the semi-sweet chocolate chips evenly over the pudding layer.
- CREATE THE LIQUID TOPPING: In a small bowl, whisk together the remaining evaporated milk, brown sugar, vanilla extract, and the remaining melted butter. Slowly pour this mixture over the layers in the dish. Drizzle it evenly to ensure every part of the cake is saturated.
- BAKE: Place the baking dish in the preheated oven and bake for 45-50 minutes. The top should be puffed and set, and the center should remain soft. If the top browns too quickly, cover it lightly with foil during the last 10 minutes of baking.
- COOL AND SERVE: Let the cake cool for about 10 minutes before serving. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream if desired.
Notes
Pour the brown sugar topping slowly over the whole surface, corners included, so no dry cake mix is left; dry spots bake into powdery streaks. Do not stir the layers together. The cake is done when the edges are set and pulling from the pan and the top is puffed and cracked while the center still wobbles slightly; a toothpick will come out fudgy. Cover with foil for the last 10 minutes if the top browns too fast. Rest 10 minutes before serving so the sauce thickens. Store covered in the refrigerator for up to 4 days. Reheat a portion in the microwave for 20 to 30 seconds, or a whole pan covered with foil at 300°F for about 15 minutes.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 394Total Fat 22gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 7gCholesterol 46mgSodium 399mgCarbohydrates 47gFiber 2gSugar 41gProtein 5g
HOLY YUMMY 😋
Thanks so much, Karen! 😊 I’m very happy the recipe caught your eye. It’s one of those desserts that’s as fun to make as it is to eat. Let me know if you end up trying it—I’d love to hear how it turns out for you! 🍫❤️
I’m going to make the chocolate dump cake, but do I grease the cake pan? The recipe does not include that step.
Great question, Stella! Yes, it’s a good idea to lightly grease the cake pan before adding the ingredients. A quick spray of non-stick cooking spray or a thin coating of butter should do the trick. This helps ensure the cake comes out easily without sticking, especially around the edges. I’ll update the recipe to include that note—thank you for catching it! Let me know how it turns out for you! 🍫😊
I think the calories listed at the top of the recipe must be incorrect. The cake mix alone has 300 calories, as is, if you divide it into 4 servings from the 8 or 9 it is supposed to be from the back of the box.
The recipe sounds devine!
Hi Rose, thank you for pointing that out! You’re absolutely right, and I’ve updated the calorie information to reflect a more accurate calculation—each serving is about 394 calories now. I really appreciate you catching that! Glad the recipe caught your eye, and I’d love to hear how it turns out if you give it a try. 😊
Hello!
Do I prepare the cake mix as usual or am I just using the dry ingredients as they are?
Hi Heather! Great question! For this recipe, you’ll actually use the dry cake mix as is—there’s no need to prepare it according to the box instructions. Instead, you’ll layer it directly into the baking dish as described in the steps, and the other ingredients (like the pudding, evaporated milk, and melted butter) will come together to create that rich, gooey texture. Let me know if you need any more tips or clarification—I’m here to help. 😊 Happy baking!
This sounds phenomenal, gearing up to try it! You mentioned adding cherries to the cake, which immediately grabbed my attention, as I have a lonely can of cherry pie filling begging to be used–would that work? If so, is it added pre-bake and would it alter the baking time?
Hi Phoenix! Adding cherry pie filling sounds amazing—it’s actually a delicious variation similar to my Cherry Chocolate Dump Cake.
For this recipe, you can spoon the pie filling over the pudding layer before adding the chocolate chips and butter. No need to stir—just spread it evenly. The baking time might increase by 5-10 minutes due to the added moisture, so watch for the top to be puffed and set while the center stays molten.
I’d love to hear how it turns out with that fruity twist!
I made this but I swapped out everything chocolate and used vanilla pudding and a yellow cake mix or butter cake mix and it was delicious my grandson isn’t a fan of chocolate but the vanilla worked just as well thank you for the idea ( when my G- baby left we tried the chocolate version and it was just as good as I thought it would be)
Hi Tiffany! I love your vanilla twist—it’s such a thoughtful adjustment for your grandson! It’s great to hear it turned out just as delicious, and I love that you still gave the chocolate version a try.
Thanks for sharing your swaps; it’s fun to see how versatile this recipe can be. 😊
What degrees of Faeharehiet do I need to preheat?
Hi Christina! You’ll need to preheat your oven to 350°F (175°C) for this recipe. Let me know if you have any other questions—happy baking! 😊
I tried this layering exactly as it says. The wet ingredients did not get down to the dry cake mix. When it was baked, the dry cake mix is still in the bottom of the pan exactly as it was when I added it. What did I do wrong?
Hi Glenda! Thanks for your comment—let’s troubleshoot this together!
Based on the recipe steps, it sounds like the liquid layers didn’t seep through the dry cake mix as intended. Here are a few things that might help:
1. Pudding Layer: Make sure the pudding is thickened before you spread it, and try to cover as much of the dry cake mix as possible. This step is key to ensuring the moisture starts soaking into the base.
2. Even Distribution of Liquid: When you pour the evaporated milk, brown sugar, and vanilla mixture, drizzle it evenly across the top. If it pools in one area, it may not reach the bottom layer effectively.
3. Cake Mix Placement: Double-check that the dry cake mix is evenly spread across the bottom of the pan before layering. Any clumps could prevent the liquids from saturating properly.
Let me know if any of these steps feel unclear or if you try again—I want to make suer it turns out perfectly for you!
I can not wait to try this using a white or yellow cake mix, vanilla or cheesecake pudding and WHITE CHOCOLATE CHIPS!! Almost any fruit would be good that tastes good dipped in chocolate. Imagine lemon cake mix and lemon pudding add blueberries or strawberries! Something with coffee, yellow cake with vanilla pudding, crushed drained pi eapple, coconut and nuts in/on the batter! The combinations are truly endless!
Jan, I absolutely love how creative you’re getting with this! White chocolate chips, lemon cake with berries, or even a tropical pineapple-coconut twist—all of these ideas sound incredible. You’re so right, the possibilities really are endless, and I can’t wait to hear which version you try first!
Hi Emma. Thank you for responding. I feel like your instructions couldn’t be more clear. For whatever reason, my second try turned out the same as the first. I feel like the pudding seals off the liquids from the dry batter. I was excited to try this but it’s apparently big meant to be.
Hi Glenda, I’m so sorry to hear it didn’t work out again—I know how frustrating that can be! You might be onto something with the pudding layer creating a seal. One trick that could help is using the back of a spoon to gently press the pudding into the dry cake mix after layering, just enough to encourage some absorption without mixing.
If you’re willing to give it one more try, another option is to lightly sprinkle the cake mix with a couple of tablespoons of milk before adding the pudding—this can help it start to absorb and prevent dry patches. I’d love for this recipe to work for you, so let me know if you’re open to experimenting further!
Hello, tried this and same, the dry cake mix still on bottom….
Hi Tracie, I’m so sorry to hear that happened! The dry cake mix can sometimes stay at the bottom if the liquids don’t fully seep through. To fix this, try spreading the pudding as evenly as possible over the cake mix and gently pressing it down with the back of a spoon. Also, make sure to drizzle the evaporated milk mixture across the entire surface so it covers everything evenly.
If you’re up for trying again, another tip is to lightly sprinkle the dry mix with 1-2 tablespoons of milk before layering—it can help the liquids absorb better. Let me know how it goes!
I’m not sure what I did wrong. It looked good when I took the dish out of the oven. However, when I sliced into it, the cake mix was still sitting in the bottom as powder. I did the layers exactly as listed.
Was my pudding too thick? Maybe I needed to stir it up?
I completely understand, and I want to thank you for your patience! The new version of this recipe addresses that issue by mixing the cake mix with the liquids upfront, so it bakes perfectly moist and cohesive every time. I’d love for you to try it again and see the difference!
Hi everyone! First, I just want to say how much I appreciate all the feedback you’ve shared—it’s been a huge help in reworking this recipe.
I know the original had its frustrations, and I’ve poured a lot of thought into making sure this new version is reliable and easy for everyone.
By mixing the cake base first, there’s no risk of dry spots anymore, and I’m confident this will bake up exactly how you’ve been hoping.
Thank you for sticking with me—I can’t wait for you to try it and let me know how it turns out!