Chocolate Caramel Dump Cake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes(including Cooling Time: 15 minutes)
Description
Chocolate Caramel Dump Cake is the ultimate rich and gooey dessert made with layers of chocolate cake, melted caramel, and warm fudgy goodness in every bite. This easy dessert comes together with simple pantry ingredients and bakes into a soft, decadent cake that tastes incredible served warm with ice cream.
Ingredients
- 1 box chocolate cake mix
- 1 cup caramel sauce
- 1 can sweetened condensed milk
- 1/2 cup unsalted butter, melted
- 1 cup semi-sweet chocolate chips
- 1 cup caramel bits or soft caramel candies
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish. This dessert bakes best in a glass or ceramic dish because it helps the caramel stay soft and gooey while the top becomes rich and fudgy.
In a large mixing bowl, combine the chocolate cake mix, milk, melted butter, and vanilla extract until just combined. The batter will be thick, which helps create those rich layered textures once baked.
Spread half of the chocolate batter evenly into the prepared baking dish. Drizzle half of the caramel sauce and sweetened condensed milk over the batter, then sprinkle with half of the chocolate chips and caramel bits.
Carefully spoon the remaining cake batter over the top. It does not need to completely cover every area because the cake spreads while baking and creates a rustic, gooey texture.
Finish by drizzling the remaining caramel sauce over the top and adding the rest of the chocolate chips and caramel pieces. The extra caramel melts into the cake and creates rich pockets of sauce throughout the dessert.
Bake for 38 to 45 minutes, or until the edges are set and the center is still slightly soft. The middle should look gooey but not completely liquid. Avoid overbaking because the cake continues to set as it cools.
Let the cake rest for about 15 minutes before serving. This gives the caramel time to thicken slightly while still keeping the dessert warm and fudgy.
Serve warm with vanilla ice cream or whipped cream for the perfect chocolate caramel dessert experience.
Notes
- Do not overmix the cake batter
- Slightly underbaking keeps the center gooey
- Use good-quality caramel sauce for richer flavor
- Let the cake cool slightly before slicing
- Glass baking dishes help distribute heat evenly
Nutrition
- Serving Size: 12 serving
- Calories: 540 per serving
Variations
- Add chopped pecans or walnuts for crunch
- Use dark chocolate chips for a deeper chocolate flavor
- Sprinkle crushed toffee bits on top before baking
- Add a layer of peanut butter chips for extra richness
- Swap chocolate cake mix for devil’s food cake mix
Serving Suggestions
- Serve warm with vanilla ice cream
- Drizzle extra caramel sauce over each slice
- Add whipped cream and chocolate shavings
- Pair with coffee or cold milk
- Top with crushed candy bars for a fun dessert twist
Tips
- Use room temperature ingredients for smoother batter
- Warm caramel sauce slightly before drizzling
- Refrigerate leftovers covered for up to 4 days
- Reheat slices in the microwave for a gooey texture
- Use a hot knife for cleaner slices
Prep Time / Cook Time / Total Time
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 15 minutes
Serving Size
Serves: 12 servings
Nutritional Info (Approx.)
Calories: 540 per serving
Protein: 5g
Carbohydrates: 68g
Fat: 28g
FAQs
Can I make Chocolate Caramel Dump Cake ahead of time?
Yes, you can prepare this dessert several hours ahead or even the day before. Store it covered in the refrigerator and reheat individual slices before serving. The caramel becomes thicker when chilled, creating an even richer texture.
Why is my dump cake still gooey in the center?
This dessert is supposed to have a soft and gooey middle because of the caramel and condensed milk layers. However, if the center looks completely raw, bake it for an additional 5 to 10 minutes while covering loosely with foil if needed.
Can I freeze this cake?
Yes, the cake freezes well. Allow it to cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and warm before serving for the best flavor and texture.
What kind of caramel works best?
Thick caramel sauce or melted soft caramel candies work best for this recipe. Thin ice cream topping-style caramel can disappear too much into the cake while baking.
Can I add nuts or candy pieces?
Absolutely. Chopped pecans, walnuts, toffee bits, or crushed chocolate candies make delicious additions and add texture to the soft cake.