Karen A's Chocolate Dump Cake Recipe - Allrecipes.com
Karen A's Chocolate Dump Cake Recipe

Karen A's Chocolate Dump Cake

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"This rich chocolate cake is very easy to make."

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Original recipe makes 1 - 9x13 inch cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan.
  2. Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently.
  3. Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9x13 inch baking pan. Evenly spread the chocolate chips over the top of the cake.
  4. Bake at 350 degrees F(175 degrees C) for 40 to 45 minutes. Let cake cool and serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 13, 2004

Well - I didn't have the right flavors of cake mix/pudding/chips - but guess what?? - I used "Cherry Chip" cake mix, Hershey's Rasberry chips, and Vanilla pudding mix (non-instant)...and it came out GRRRRRRREAT!!!! Very rich and dense (almost like a bread pudding texture) - great hot with vanilla ice cream! (p.s. - I used Whole Milk!)

Most Helpful Critical Review
Jan 29, 2006

My famiy would have enjoyed this a lot more had it not been for all those chocolate chips, and I added only 1 cup, not the 2. The cake itself was very good after scraping off the choc chips. I'll make it again but without the choc chips. Great with ice-cream and whipped cream!

Dec 23, 2003

My family is snobby about chocolate cakes, and we think it needs to take hours to come up with anything good - so I'm not telling them about this recipe! it's such a heavy dose of chocolate - moist and rich, just what I want in a chocolate cake. The chocolate chips on top are perfect for copping out of frosting it, but if you want to avoid chocolate overkill I think a non-chocolate icing would go nicely... Raspberry would really go well with this... Or you could maybe get, say, peanut butter chips instead? But if you're in a pinch and need a dessert fast, have at this one! The people you feed will tell you you're evil for tempting them with it.

Jun 23, 2003

Such an easy "cake mix" recipe! This is great if you want to make an ordinary cake mix extraordinary. I loved the dense, fudgy texture. I make it in 2 9" cake pans and cooked for 20 minutes--perfect!

Oct 01, 2004

I have made this recipe for years. Got it from my mother, who got it from her sister, who got it from her mother-in-law. It's definitely been passed around. I have found that the finished quality is directly related to the kind of cake mix used. If I use the cheapest cake mix I can find ... it tastes that way. However, if I use a good quality cake mix such as Duncan Hines Devil's Food cake mix ... it is oh so yummy. Also, it cannot be a mix with pudding already in the mix. Those who have been unhappy with this cake, try it again with a good quality cake mix (if you didn't already) and see if you like it better. I give this recipe 4 stars, only because it can be messed up. A truly 5 star recipe is one that turns out great so matter what the cook does.

Mar 13, 2008

Good staple cake to have in your pantry -- also the leftovers froze wonderfully, holding its moist texture. I used instant jello without any issues and added ~2 Tbs vanilla extract as well as ~4 Tbs Bailey's liquor to address other's comments of blandness. I would add even a bit more of each next time. I also mixed the chocolate chips into the batter, reserving a just a handful for the top. No need to frost, just serve warm with ice cream.

May 23, 2005


May 19, 2003

This cake is so good and very easy. All I had was instant pudding and it still worked. Would probably taste better with non-instant, but my kids and husband ate it all!


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  • Calories
  • 192 kcal
  • 10%
  • Carbohydrates
  • 30.9 g
  • 10%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 210 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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