A super easy recipe, this chocolate dump cake is made with a package of cake mix, chocolate pudding powder, butter, and milk. No mixing bowls needed, it's mixed right in the baking dish. Dump cake is one of those pretends-to-be 5 ingredient recipes – so you need a couple packages of this and that and then a bit extra (whole milk and butter) to boost it all into something really delicious.

For some more easy chocolate recipes anyone can make, try no-bake Swedish chocolate balls and rocky road candy bars, or make a depression-era vegan chocolate cake.

Chocolate cake topped with chocolate chips in a baking dish, cut into squares.
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Dump cake ingredients with labels.

Ingredient Notes and Substitutions

  • Cake mix: this can be any chocolate cake mix (Devil's food, standard chocolate, it doesn't matter). We haven't tried this recipe with a gluten-free cake mix but it would probably be fine.
  • Pudding mix: make sure it's labeled as instant chocolate pudding. Cook and serve requires a different method and the cake won't turn out if you try to substitute.
  • Butter: margarine can be used if preferred, but not oil.

How to Make Dump Cake

Dry cake mix and pudding mix combined in a cake dish.

Step 1: sprinkle the cake mix into a baking dish.

Step 2: sprinkle the pudding mix in an even layer over the cake mix.

Melted butter and milk mixed, and being poured into dry ingredients.

Step 3: melt the butter and mix into the milk. It'll look a little curdled, that's normal.

Step 4: pour the milk mixture into the cake mix.

Whisked cake batter in the dish and topped with chocolate chips.

Step 5: optionally whisk lightly to combine. We recommend this step for the best cake.

Step 6: top with chocolate chips and bake for about 40 minutes.

Top Tips

  • Do a light coat: if you don't have or don't want to use baking spray, lightly coat the pan with butter or a neutral oil.
  • Bake a little longer: the dump cake is done when the edges are set and lightly browned. The center should be slightly gooey. If you prefer a firmer texture, bake for the longer suggested time.
  • Give it a whisk: whisking the cake batter is optional but helps create a more homogeneous mixture, which helps moisten the cake mix evenly.

How to Store

Storage: leftover cake can be covered and stored at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat if you'd like before serving.

Freezing: transfer fully cooled cake to an airtight container and freeze for up to a month.


Why is it called a dump cake?

A dump cake refers to a cake that's made by 'dumping' the ingredients directly into a cake tin or dish, rather than mixing them beforehand. It's an American dessert that can be made with or without fruit.

What is the biggest mistake to avoid when making a dump cake?

For any dump cake that includes fruit at the bottom, a bit more like a cobbler, it's key not to mix (even though that might seem strange!). For chocolate dump cake, it's a good idea to give it a bit of a mix to make sure everything is even.

Should dump cake be gooey?

Chocolate dump cake should still be a little gooey in the middle and not set right through. That's part of what makes it so delicious!

If you make this Chocolate Dump Cake recipe or any other cake recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.

Chocolate cake topped with chocolate chips in a baking dish, cut into squares.
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5 from 1 vote

Chocolate Dump Cake

A super easy recipe, this chocolate dump cake is made with a package of cake mix, chocolate pudding powder, butter, and milk. No bowls needed.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Author: Kelly Neil
Yield: 12 servings


  • 9x13 in. baking dish 23x33 cm
  • Whisk
  • Microwave-safe dish for butter


  • ½ cup butter salted
  • 1 box chocolate cake mix
  • 1 box instant chocolate pudding
  • 2 ½ cups whole milk
  • 6 ounces chocolate chips semi-sweet


  • Preheat the oven to 350°F (180ºC). Lightly spray a 9 x 13-inch baking dish with baking spray or grease with butter or oil.
  • Melt the butter and set it aside to cool slightly.
    ½ cup butter
  • Sprinkle the cake mix evenly in the bottom of the prepared baking dish. Sprinkle the pudding mix over the cake mix.
    1 box chocolate cake mix, 1 box instant chocolate pudding
  • Whisk together the milk and slightly cooled melted butter in a separate bowl. Pour the milk and butter mixture evenly over the chocolate cake mix and pudding in the baking dish. Whisk lightly to combine (this is optional).
    2 ½ cups whole milk
  • Sprinkle chocolate chips evenly over the top then bake for 35 to 45 minutes, or until the cake is set and the edges are lightly browned. Cool on a wire rack for 10 minutes before serving warm with whipped cream or ice cream.
    6 ounces chocolate chips


Serving: 1serving | Calories: 355kcal | Carbohydrates: 45g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 493mg | Potassium: 258mg | Fiber: 1g | Sugar: 30g | Vitamin A: 324IU | Calcium: 131mg | Iron: 2mg

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