Chocolate Caramel Dump Cake

Chocolate Caramel Dump Cake is a rich, gooey dessert that brings together layers of chocolate cake mix, buttery caramel, and chocolate chips in a one-pan wonder that practically makes itself. With minimal prep and maximum flavor, this cake is the ultimate comfort treat that I can whip up anytime a chocolate craving hits.

Why You’ll Love This Recipe

I love this recipe because it’s as easy as dumping the ingredients into a pan and baking—no mixing bowls, no fuss. The result is a warm, molten cake with gooey pockets of caramel and melty chocolate. It’s decadent, indulgent, and perfect served warm with a scoop of ice cream or a drizzle of extra caramel on top.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chocolate cake mix (devil’s food or chocolate fudge preferred)

• Evaporated milk

• Caramel sauce (store-bought or homemade)

• Unsalted butter, melted

• Semi-sweet or milk chocolate chips

• Optional: chopped pecans or walnuts for crunch

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

2. I pour the chocolate cake mix evenly into the pan—no mixing required.

3. I drizzle the evaporated milk and melted butter over the cake mix, spreading it gently to cover as much as possible.

4. I pour the caramel sauce over the top and sprinkle with chocolate chips (and nuts, if using).

5. I bake the cake for 35–40 minutes, until the top is set and bubbling around the edges. I let it rest for 10 minutes before serving.

Servings and timing

This cake serves about 10 to 12 people. It takes around 10 minutes to prep and 35 to 40 minutes to bake, so it’s ready in under an hour.

Variations

• I sometimes add crushed pretzels on top for a salty crunch.

• For a richer flavor, I swirl in a few spoonfuls of peanut butter before baking.

• I’ve made it with chopped candy bars (like Rolos or Snickers) instead of chocolate chips.

• A sprinkle of sea salt on top adds a nice balance to the sweetness.

storage/reheating

I store leftovers in the fridge, covered, for up to 4 days. To reheat, I microwave individual servings for about 20–30 seconds until warm and gooey again. I don’t recommend freezing this one—it’s best fresh or reheated within a few days.

FAQs

Do I mix the cake batter first?

No, that’s the beauty of a dump cake—I pour everything right into the pan in layers, and it bakes up perfectly with a mix of textures.

Can I use dulce de leche instead of caramel?

Yes, I’ve used dulce de leche and it adds an even richer caramel flavor. Just be sure it’s spoonable and not too thick to spread.

Is this cake supposed to be gooey?

Yes! The gooey caramel and soft cake texture are what make this dessert so irresistible. It’s part cake, part lava-like pudding.

Can I make it ahead of time?

I’ve made it earlier in the day and reheated it just before serving. It tastes great warm and even better topped with ice cream.

What’s the best way to serve this?

I love serving it warm with a scoop of vanilla ice cream, a drizzle of caramel sauce, or a dollop of whipped cream.

Conclusion

Chocolate Caramel Dump Cake is one of my favorite quick desserts when I want something indulgent with minimal effort. The gooey layers of caramel and chocolate melt together into a warm, comforting treat that’s perfect for any occasion—or no occasion at all. It’s rich, easy, and always a hit at the table.