The first time I made a Chocolate Caramel Dump Cake, I was skeptical. Could a cake really be as easy as “dumping” ingredients into a pan and baking? But after one bite of the gooey, fudgy chocolate mixed with ribbons of caramel, I was sold.
This Chocolate Caramel Dump Cake is the perfect blend of gooey caramel, rich chocolate, and effortless baking. Unlike traditional cakes, there’s no mixing, no layering, and no complicated frosting—just pure indulgence with minimal effort.
If you love fruity bakes like my Southern Peach Buttermilk Pound Cake or classic berry flavors from Strawberry Cake Recipes, this dump cake will give you a new appreciation for chocolate-based desserts. And if you’re new to baking, my guide on How to Bake a Cake breaks down all the basics—though with this recipe, you’ll barely need them.
Table of Contents
Why You’ll Love This Chocolate Caramel Dump Cake
This dessert is proof that sometimes the simplest recipes are the best.
- Effortless Baking → Just layer ingredients—no mixing bowls required.
- Crowd-Pleasing → Perfect for potlucks, holidays, or cheap desserts for a crowd.
- Gooey Texture → The caramel melts into the cake, creating pockets of molten sweetness.
- Customizable → Add nuts, chocolate chips, or even sea salt for a salted caramel twist.
- Beginner-Friendly → Ideal for new bakers or anyone short on time.
- Budget-Friendly → Uses pantry staples and cake mix recipes that won’t break the bank.
Want a more classic chocolate fix? Try my Fudgy Brownie Cake—it’s just as indulgent but baked the traditional way.
Ingredients
This easy cake dessert recipe keeps things simple with just a few ingredients:
- 1 box chocolate cake mix (any brand)
- 1 jar (12 oz) caramel sauce (or homemade caramel)
- 1 can (12 oz) evaporated milk
- 1 stick (½ cup) unsalted butter, melted
- ½ cup semi-sweet chocolate chips (optional)
- ½ cup chopped pecans or walnuts (optional)
- Pinch of flaky sea salt (optional, for topping)
Step-by-Step Instructions
- Preheat Oven → Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Layer Cake Mix → Pour dry chocolate cake mix evenly into the pan. Do not stir.
- Add Caramel → Drizzle caramel sauce over the cake mix.
- Pour Milk → Slowly pour evaporated milk across the top for richness.
- Top with Butter → Drizzle melted butter evenly to moisten the dry mix.
- Add Extras → Sprinkle with chocolate chips and nuts if using.
- Bake → Bake for 35–40 minutes, until bubbly at the edges but gooey in the center.
- Cool Slightly & Serve → Let rest for 10 minutes before scooping.
The first time I made this, I was tempted to stir the ingredients—but trust me, resist! The layering is what gives dump cake its magic texture, half cakey, half pudding-like.
How to Serve Chocolate Caramel Dump Cake
Serving this cake is almost as fun as eating it. Since it bakes up gooey, you don’t slice it like a traditional cake—you scoop it.
Here are my favorite ways to serve it:
- Warm & Simple → Straight from the pan, warm and gooey.
- With Ice Cream → Vanilla or butter pecan ice cream melts beautifully into the cake.
- Caramel Drizzle → Extra caramel sauce on top never hurts.
- Nutty Crunch → Sprinkle toasted pecans or almonds for contrast.
- Party-Style → Serve in small cups or jars for a self-serve dessert bar.
Story moment: I once served this at a family reunion, and before I knew it, people were lining up for seconds. My aunt even confessed she came back for “thirds” because she couldn’t stop. That’s when I knew this recipe wasn’t just easy—it was unforgettable.
How to Store Chocolate Caramel Dump Cake
Dump cake stores surprisingly well, making it a great make-ahead dessert.
- Room Temperature → Cover with foil and keep on the counter for up to 2 days.
- Refrigerator → Store in an airtight container for up to 5 days.
- Freezer → Freeze portions in airtight containers for up to 2 months. Reheat in the microwave or oven before serving.
Tips for best texture:
- Always let the cake cool before covering to avoid condensation.
- Reheat gently—too much heat can scorch the caramel.
- Serve warm for the best gooey texture.
When I made this ahead for Thanksgiving, I froze half and reheated it two weeks later. No one at the table guessed—it tasted just as fresh as the day I baked it.
Tips to Make the Best Chocolate Caramel Dump Cake
Even though it’s foolproof, a few tricks can make your dump cake shine:
- Don’t Stir → Layering is key to the magic texture.
- Use Quality Caramel → Homemade or thick caramel works best.
- Butter Matters → Real butter gives a richer flavor than margarine.
- Add Mix-Ins → Chocolate chips, coconut flakes, or crushed pretzels.
- Balance Sweetness → Sprinkle with sea salt for a sweet-salty contrast.
- Bake Until Edges Bubble → That’s when the caramel has worked its magic.
Once, I tried adding a sprinkle of sea salt on top, and it transformed the cake. The contrast of salty and sweet made it taste like a gourmet dessert you’d find in a café.
Variations of Chocolate Caramel Dump Cake
Dump cakes are endlessly adaptable. Here are a few fun twists:
- Turtle Dump Cake → Add pecans and drizzle with extra caramel and chocolate sauce.
- German Chocolate Style → Mix in shredded coconut and pecans.
- Salted Caramel Brownie Dump Cake → Swap cake mix for brownie mix.
- Mocha Dump Cake → Add a shot of espresso or strong coffee.
- Peanut Butter Caramel Dump Cake → Swirl in peanut butter before baking.
- Fruit Fusion → Layer cherries or strawberries under the mix
One time, I layered cherries under the cake mix before baking, and it turned into a gooey chocolate-cherry-caramel dream. Everyone thought it took hours, but it was still just a “dump and bake” recipe.
FAQs
Can I use homemade cake mix?
Yes! Just use your favorite dry chocolate cake mix recipe.
Can I make this in a slow cooker?
Absolutely—cook on low for 2–3 hours.
Can I reduce the sugar?
Yes—use less caramel or add a pinch of espresso to balance sweetness.
Do I need to refrigerate leftovers?
Yes, after 2 days, refrigerate for freshness.
Final Thoughts
This chocolate caramel dump cake is proof that desserts don’t have to be complicated to taste incredible. It’s gooey, rich, indulgent, and perfect for feeding a crowd. Whether you serve it plain, dress it up with ice cream, or try one of the variations, this recipe will quickly become your go-to for parties, potlucks, and weeknight cravings.
If you’ve been searching for delicious cake recipes that are both easy and impressive, this one deserves a permanent spot in your recipe box.
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
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Chocolate Caramel Dump Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Chocolate Caramel Dump Cake is a gooey, rich dessert made with cake mix, caramel sauce, butter, and chocolate chips. Perfect for a crowd.
Ingredients
- 1 box chocolate cake mix
- 1 jar (12 oz) caramel sauce
- 1 can (12 oz) evaporated milk
- 1 stick (½ cup) unsalted butter, melted
- ½ cup semi-sweet chocolate chips (optional)
- ½ cup chopped pecans or walnuts (optional)
- Pinch of flaky sea salt (optional)
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Pour dry cake mix evenly into the dish without stirring.
3. Drizzle caramel sauce over the mix.
4. Pour evaporated milk evenly across the top.
5. Drizzle melted butter evenly over the cake.
6. Sprinkle with chocolate chips and nuts if desired.
7. Bake for 35–40 minutes until bubbly at the edges.
8. Cool for 10 minutes before scooping and serving.
Notes
Do not stir the ingredients—layering creates the gooey texture.
Serve warm with vanilla ice cream or extra caramel drizzle.
Store leftovers covered at room temp for 2 days, or refrigerate up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 420
- Sugar: 38g
- Sodium: 350mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg