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Caramel Chocolate Dump Cake is the ultimate easy dessert for when you want something impressive yet simple to prepare. This turtle-inspired dessert features the perfect harmony of gooey caramel, rich dark chocolate, and crunchy pecans combined with a chocolate cake mix base that turns soft and pudding-like when baked. It’s a one-bowl, one-pan wonder that you can whip up quickly for any gathering or weeknight treat.
My family discovered this during a last-minute get-together and now it’s always requested for celebrations and simple dessert nights alike. The warm cake with melting ice cream on top is absolute comfort food.
Ingredients
- Instant chocolate pudding powder: this thickens the mix without baking separately, be sure to use instant type not cook and serve
- Whole milk: adds creaminess and helps the pudding set perfectly, full fat is best for richness
- Chocolate cake mix: any variety works though milk chocolate cake mix offers a nice balance of flavor
- Dark chocolate chips: add a slightly bitter contrast to the sweet caramel and cake, quality chips melt nicely
- Caramel sauce: smooth caramel syrup that blends well throughout the cake for gooey pockets, store-bought brands like Smucker’s or Hershey’s work well
- Chopped pecans: provide a crunchy salty element that cuts through the sweetness, select fresh pecans for best texture
Step-by-Step Instructions
- Heat the Oven and Prepare the Pan:
- Preheat your oven to 350 degrees Fahrenheit. Spray a 9 by 13 inch baking pan generously with nonstick cooking spray to ensure the cake won’t stick to the sides and bottom.
- Mix the Pudding and Milk:
- In a large mixing bowl, whisk the instant chocolate pudding powder into the whole milk. Continue whisking for about one minute until the mixture combines well and begins to thicken slightly, but not set fully.
- Add Dry Ingredients and Combine:
- Add the entire dry chocolate cake mix, one cup of dark chocolate chips, and the caramel sauce to the pudding mixture. Stir everything smoothly using a wooden spoon or rubber spatula until fully combined and no dry pockets remain.
- Spread Batter in Pan:
- Pour and spread the combined batter evenly into the prepared baking pan using the back of a spoon or spatula to smooth the surface.
- Top with Pecans and Chocolate Chips:
- Scatter the chopped pecans evenly over the top, then sprinkle the remaining half cup of dark chocolate chips on top of the pecans for a beautiful nutty crunchy finish.
- Bake Until Set:
- Place the pan in the oven and bake for 25 to 35 minutes. Test doneness by inserting a toothpick into the center; it should come out with moist crumbs but no raw batter. The edges will puff up and begin to pull away from the pan sides when ready.
- Serve Warm with Ice Cream:
- Allow the cake to cool for about 10 minutes then serve warm topped with a scoop of vanilla bean ice cream. Drizzle extra caramel sauce or sprinkle additional pecans on top if desired for a decadent finish.
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My favorite part of this cake is the way the pecans stay perfectly crunchy even after baking. It reminds me of a holiday dinner when I first brought this cake—it disappeared so fast everyone asked for the recipe, and now it’s a staple at family gatherings.
Storage Tips
This cake is best eaten warm, but leftovers can be kept at room temperature covered tightly for two days. For longer storage keep the cake refrigerated up to five days. Reheat individual portions for just 20 seconds in a microwave to bring back softness without overcooking. You may also freeze leftovers wrapped well and thaw in the fridge overnight before reheating.
Ingredient Substitutions
- You can substitute milk chocolate or semi-sweet chocolate chips if you prefer milder chocolate notes.
- If you do not have instant pudding powder, try quickly whisking homemade pudding that cools and thickens though texture may vary.
- Use any caramel sauce or melted caramel candy squares for the caramel layer, just be sure it is in pourable liquid form.
Serving Suggestions
- Serve this dump cake warm with vanilla bean ice cream to contrast the hot and cold elements.
- Drizzle with additional caramel sauce or melted chocolate for a fancy touch.
- Garnish with extra toasted pecans for enhanced crunch and flavor.
- Add a sprinkle of sea salt on top to highlight the caramel and chocolate combo.
Recipe FAQs
- → What type of chocolate works best for this dessert?
Dark chocolate chips provide a balanced bitterness that cuts sweetness, though milk or semi-sweet chocolate chips also work well if preferred.
- → Can I substitute the caramel sauce?
You may melt caramel candies or use store-bought caramel syrup, as long as it is in a liquid state for easy mixing.
- → How should I serve this dessert for best flavor?
Serve warm with a scoop of vanilla bean ice cream on top, allowing the cold creaminess to contrast the warm, gooey cake.
- → Is it necessary to prepare the cake mix before combining?
No, dry chocolate cake mix can be added straight into the pudding and milk mixture without pre-preparation.
- → How do I store leftovers properly?
Cover tightly and keep at room temperature up to 2 days or refrigerate for 4-5 days. Reheat portions in the microwave before serving.
- → Can I add a chocolate drizzle on top?
Yes, melting chocolate chips with a teaspoon of oil and drizzling over the warm dessert adds extra richness and visual appeal.