The first time I made Death by Chocolate Dump Cake, I did it out of sheer desperation. A last-minute potluck invite had me staring into my pantry, and this recipe was my Hail Mary. As I literally dumped a box of chocolate cake mix over a sea of melted butter and watched it swirl with dry pudding mix and chocolate chips, I had my doubts. But when I pulled the pan from the oven an hour later, my kitchen smelled like a decadent chocolate factory. The top was crackly, the center was a molten, pudding-like fudge, and that first spoonful—warm, rich, and unapologetically indulgent—was a chocolate lover’s dream come true. It was messy, imperfect, and absolutely perfect.
Why You’ll Love This Recipe
You are going to worship this recipe because it is the ultimate zero-fuss, maximum-reward dessert. You’ll love that there’s no mixer to clean, no delicate steps to follow—just a series of satisfying “dumps” into a pan that results in a shockingly complex and rich chocolate experience. It’s the dessert you make when you need something profoundly comforting, impressively decadent, and embarrassingly easy. It delivers a multi-textured marvel: a crisp, brownie-like top, a moist cake middle, and a gooey, almost self-saucing pudding base. It’s a one-pan wonder that promises and delivers pure, unadulterated chocolate joy.
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 box (3.9 oz) instant chocolate pudding mix
- 1 cup (6 oz) mini chocolate chips
- 1 cup (2 sticks) unsalted butter
- 1 ½ cups water
Now, let’s talk ingredients because choices matter, even in a dump cake. For the cake mix, I prefer a devil’s food or dark chocolate variety for the deepest flavor. Don’t get the “pudding in the mix” kind; we’re adding our own. The instant pudding mix is non-negotiable—it’s the secret to that luxurious, thick, fudgy layer that forms at the bottom. Do not use “cook and serve” pudding. The mini chocolate chips are key for melty pockets throughout; their small size distributes better than regular chips. I’ve tried both, and trust me, this one works better. And for the butter, I always use unsalted to control the salt level. That melted butter poured over the top is what creates the magical crackly crust, so don’t be tempted to skimp.(See the next page below to continue…)