Dump cakes are popular in our family. Every time we have a reunion, one of us will serve a dump cake as a dessert. We serve it usually with homemade ice cream- it tastes really good with it. It’s the perfect dessert for a large crowd. You don’t have to make a lot of batches just to serve a large number of people. This dump cake can satisfy the hungriest stomachs and all of those with “sugar tooth”. This is definitely worth making for your family.
Check out what our friends from Tablespoon have to say about this recipe:
“It’s not called a dump cake for any reasons other than good ones – like dumping a bunch of yummy ingredients together into a pan and letting them all bake together and do their thang and before you know it, finish off as a legitimate cake. And of course, no cake is complete without a warm, gooey chocolate drizzle and a dollop of cool whipped cream, amiright??”
Nothing more is sinful than this dump cake recipe from Tablespoon. I was surprised about its quality actually- moist, a little bit dense, and soft too. The best thing about this is that you can personalize this based on your preferred taste.
Ingredients
- 1 package (3.9 oz) Jell-o instant chocolate pudding
- 1 1/2 cups Borden cold milk
- 1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
- 1 1/2 cups chopped Kraft caramels
- Coarse sea salt for sprinkling
- 1 cup Toll House semi-sweet chocolate chips
- Whipped cream, for serving (optional)
Instructions
Preheat oven to 350°F. Lightly grease a 13-by-9-inch pan and set aside.
In a large bowl, whisk together chocolate pudding and milk for one minute to combine.
Add cake mix ONLY and stir until thoroughly combined.
Spread batter evenly into bottom of prepared pan (batter will be thick). Sprinkle with chopped caramels. Sprinkle with sea salt to taste (remember: A little bit goes a long way).
Bake cake 30-40 minutes or until edges pull away from sides and a toothpick inserted in the cake portion comes out clean. Remove cake from oven and let cool on a cooling rack.
Pour chocolate chips into a medium microwave-safe bowl. Microwave on high for 2-3 minutes, stirring every 30 seconds, until chocolate is fully melted. Using a spoon, drizzle chocolate over cooled cake.
Serve cake with a dollop of whipped cream, if desired.
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Quick Tip: You can serve this with vanilla ice cream if you like.
Thanks again to Tablespoon for this amazing recipe.
