Introduction

This Easy Chocolate Caramel Dump Cake is the ultimate no-fuss dessert. With just a 5-minute prep, you can create a decadent, gooey treat that’s perfect for any occasion. Simply layer the ingredients and let the oven do the work. If you love simple chocolate desserts, you might also enjoy this Double Chocolate Marshmallow Cookies Recipe or this rich German Chocolate Pie Recipe.

Ingredients

This Chocolate Caramel Dump Cake recipe combines pantry staples for a decadent dessert with rich chocolate flavor and gooey caramel swirls.

• 1 box chocolate cake mix (approx. 15.25 oz)
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup unsalted butter, melted
• 1 teaspoon baking powder
• 1/4 cup sour cream
• 1 cup caramel sauce
• 1/2 cup semi-sweet chocolate chunks or chips
• 1/2 cup heavy cream
• Optional: chocolate shavings, chopped nuts or toffee bits

Timing

Prep Time	10 minutes
Cook Time	45 minutes
Total Time	55 minutes

Context: This Chocolate Caramel Dump Cake recipe is about 30% faster than similar layered cakes, as it requires no mixing bowls or complicated steps.

Step-by-Step Instructions

Step 1 — Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. This ensures your Chocolate Caramel Dump Cake releases cleanly after baking.

Step 2 — Layer the Dry Mix

Evenly pour one box of chocolate cake mix into the bottom of the prepared dish. Do not stir or add the ingredients listed on the box. Simply spread it into a flat, uniform layer as the foundation.

Step 3 — Add the Caramel and Chocolate

Sprinkle the entire bag of chocolate chips over the dry cake mix. Then, evenly drizzle one 12-ounce jar of caramel sauce or ice cream topping over the chips. The caramel will seep down during baking, creating gooey pockets.

Step 4 — Pour the Butter

Slowly pour one cup (two sticks) of melted, unsalted butter over the entire surface. Try to cover as much area as possible. The butter moistens the dry mix, which is key for the cake’s signature texture.

Tip: For a richer flavor, use browned butter. Let it cool slightly before pouring to prevent the chocolate chips from melting prematurely.

Step 5 — Do Not Stir

This is the “dump” part! Resist the urge to stir or mix the layers. The ingredients will combine and settle as they bake, creating distinct strata of cake, caramel, and fudgy chocolate.

Step 6 — Bake to Perfection

Place the dish in the preheated oven and bake for 40–50 minutes. The top should be set and appear crackly, with the edges pulling slightly away from the sides. The center may still look a bit soft but will firm up as it cools.

Doneness cue: A toothpick inserted will not come out clean like a traditional cake; it should have some moist crumbs attached.

Step 7 — Cool and Serve

Let the Chocolate Caramel Dump Cake cool in the pan for at least 30 minutes. This allows the molten caramel to set slightly. Serve warm, ideally with a scoop of vanilla ice cream to balance the decadent sweetness.

Serving tip: For clean slices, use a sharp knife dipped in hot water. Store leftovers covered at room temperature for up to 3 days.

Chocolate Caramel Dump Cake Nutrition

Calories	~450 kcal
Protein	~5 g
Carbohydrates	~70 g
Fat	~18 g
Fiber	~2 g
Sodium	~400 mg

Note: These are approximate per-serving values for this Chocolate Caramel Dump Cake, based on typical ingredients and a standard serving size. Actual values can vary with specific brands and measurements.

Healthier Alternatives

This easy Chocolate Caramel Dump Cake is wonderfully adaptable. Here are simple ingredient swaps to tailor it to different dietary needs without sacrificing the decadent flavor.

• Protein-Packed Cake Mix — Use a protein cake mix or a blend of almond flour and unflavored protein powder for a richer, more satiating dessert.
• Lower-Carb Sweeteners — Swap the caramel sauce for a sugar-free caramel syrup and use a keto-friendly chocolate cake mix to significantly reduce net carbs.
• Dairy-Free Butter — Replace the stick of butter with an equal amount of plant-based butter or coconut oil for a dairy-free Chocolate Caramel Dump Cake that’s just as moist.
• Gluten-Free Flour Blend — Use a 1:1 gluten-free baking mix instead of regular cake mix to create a celiac-friendly version with the same tender crumb.
• Low-Sodium Cake Mix — Seek out a reduced-sodium cake mix brand or make your own blend to control salt content, letting the chocolate and caramel flavors shine.
• Nutty Topping Variation — Add a handful of chopped pecans or walnuts over the butter layer for added crunch, healthy fats, and a flavor boost.
• Reduced-Sugar Chocolate Chips — Opt for dark chocolate chips with a higher cocoa percentage or a sugar-free chocolate chip alternative to cut sweetness.
• Fruit-Infused Caramel — Stir a tablespoon of unsweetened applesauce into the caramel layer for natural moisture, allowing you to slightly reduce the overall butter.

Serving Suggestions

• Pair this warm Chocolate Caramel Dump Cake with a scoop of vanilla ice cream for a classic hot-and-cold contrast that melts into the gooey caramel.
• For a decadent brunch or potluck, serve it alongside a cup of strong coffee or a glass of cold milk to balance the rich sweetness.
• Elevate a casual weeknight dessert by plating individual portions with a drizzle of extra caramel sauce and a sprinkle of sea salt flakes.
• Turn it into a festive holiday treat by garnishing with whipped cream and crushed pecans or holiday sprinkles for a pop of color and crunch.
• For a fun, interactive dessert bar, set out the warm cake with bowls of toppings like fresh berries, chocolate shavings, and chopped nuts for guests to customize.
• Transform leftovers into a breakfast parfait by layering crumbled cake with Greek yogurt and banana slices for a surprisingly delicious twist.

This easy dessert is incredibly versatile, making it perfect for everything from a family dinner to a celebratory gathering. The key to serving this chocolate caramel dump cake is embracing its rustic, gooey charm while adding simple elements that complement its deep flavors.

Common Mistakes to Avoid

• Mistake: Using cold butter straight from the fridge. Fix: Use melted or very soft butter to create the proper crumbly, golden-brown topping.
• Mistake: Overmixing the dry cake mix into the wet ingredients. Fix: Gently sprinkle and stir just until combined; overmixing makes the cake dense and tough.
• Mistake: Not greasing the baking dish adequately. Fix: Generously butter or use non-stick spray to prevent the caramel layer from fusing to the pan.
• Mistake: Spreading the cake mix evenly like a traditional batter. Fix: Simply sprinkle it in an even layer over the caramel and soda; it will settle and bake perfectly.
• Mistake: Baking at the wrong temperature. Fix: Preheat your oven fully to 350°F (175°C) for even cooking and proper rise.
• Mistake: Opening the oven door too early to check. Fix: Wait at least 40 minutes before peeking to avoid a sunken middle from temperature shock.
• Mistake: Underbaking because the top looks done. Fix: The center should be fully set; use a toothpick test and look for bubbling caramel at the edges.
• Mistake: Cutting and serving immediately. Fix: Let the Chocolate Caramel Dump Cake cool for 15–20 minutes so the molten caramel can thicken slightly.
• Mistake: Using diet or caffeine-free soda. Fix: Stick with regular cola; the sugar and acid are crucial for the right texture and flavor reaction.
• Mistake: Skipping the ice cream or whipped cream. Fix: The cool, creamy contrast is essential to balance the intense sweetness and warmth of this decadent dessert.

Storing Tips

• Fridge: Cover the baking dish tightly with plastic wrap or aluminum foil, or transfer slices to an airtight container. Your Chocolate Caramel Dump Cake will stay fresh in the refrigerator for 3-4 days.
• Freezer: For longer storage, wrap the entire cooled cake or individual portions tightly in plastic wrap and then in foil. Place in a freezer-safe bag or container. It can be frozen for up to 2-3 months for best quality.
• Reheat: For a single serving, microwave on medium power for 30-60 seconds until warm. For the whole cake, cover with foil and reheat in a 300°F (150°C) oven for 15-20 minutes, or until it reaches an internal temperature of 165°F (74°C) for food safety.

Always let the cake cool completely before storing to prevent condensation, which can make the topping soggy. Thaw frozen cake overnight in the refrigerator before reheating.

Conclusion

This Chocolate Caramel Dump Cake is the ultimate easy dessert for any occasion. With its gooey layers and minimal effort, it’s sure to become a family favorite. We hope you love it! Give it a try and let us know how it turns out in the comments. For more decadent chocolate treats, check out our Ultra Fudgy Brown Butter Brownies Recipe or Homemade Chocolate Layer Cake Recipe. Don’t forget to subscribe for more simple and delicious recipes!

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Chocolate Caramel Dump Cake

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A rich and easy-to-make dump cake combining chocolate cake mix with luscious caramel sauce and a glossy chocolate ganache topping, finished with optional chocolate shavings or nuts for extra texture and flavor.

• Author: Dorothy Miller
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 12 1x
• Method: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 box chocolate cake mix (approx. 15.25 oz)
• 2 large eggs
• 1/2 cup whole milk
• 1/2 cup unsalted butter, melted
• 1 teaspoon baking powder
• 1/4 cup sour cream
• 1 cup caramel sauce
• 1/2 cup semi-sweet chocolate chunks or chips
• 1/2 cup heavy cream
• Optional: chocolate shavings, chopped nuts or toffee bits

Instructions

1. Preheat the oven to 325°F (163°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
2. In a large mixing bowl, whisk together the chocolate cake mix, eggs, milk, melted butter, baking powder, and sour cream until smooth.
3. Pour the batter into the prepared baking dish and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
4. While the cake is baking, heat the heavy cream in a microwave-safe bowl until hot but not boiling.
5. Add the chocolate chunks to the hot cream and let sit for 1 minute, then stir until smooth and glossy to make ganache.
6. Let the cake cool for 10 minutes, then pour the warm ganache evenly over the top.
7. Sprinkle with chocolate shavings or chopped nuts if desired, and let the ganache set for 10-15 minutes before slicing and serving.

Notes

Use a good-quality store-bought caramel sauce or make your own for best flavor. The ganache adds a glossy chocolate finish but can be skipped for a simpler cake. Chocolate shavings and nuts add a nice texture contrast.

Nutrition

• Calories: 410
• Sugar: 38g
• Sodium: 320mg
• Fat: 19g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 60mg

FAQs

Can I make this Chocolate Caramel Dump Cake ahead of time?

Yes, you can prepare this Chocolate Caramel Dump Cake a few hours in advance. It’s best served warm, so simply reheat it gently in the oven before serving to restore the gooey caramel texture.

What can I use instead of caramel sauce in this dump cake?

If you don’t have caramel sauce, you can substitute it with butterscotch or dulce de leche. These alternatives will still create a deliciously rich and decadent Chocolate Caramel Dump Cake.

Why is my dump cake still dry or powdery after baking?

A dry result usually means the butter wasn’t distributed evenly. Ensure you slice the cold butter thinly and scatter it uniformly over the cake mix. This allows the fat to properly moisten the dry ingredients as the Chocolate Caramel Dump Cake bakes.