Description
This Chocolate Caramel Dump Cake is an easy, crowd-pleasing dessert that combines rich chocolate cake mix, creamy caramel sauce, and gooey melted butter. Simply layered in a baking dish and baked until bubbly and set, this one-pan treat is perfect for busy days when you want a decadent homemade dessert without the fuss. Serve warm on its own or with a scoop of vanilla ice cream for an indulgent finish.
Ingredients
Scale
Dry Ingredients
- 1 box (15.25 ounces) chocolate cake mix
Wet Ingredients
- 1 can (12 ounces) evaporated milk
- 1/2 cup (1 stick) unsalted butter, melted
- 1 jar (12 ounces) caramel sauce
Optional Ingredients
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans or walnuts
Miscellaneous
- Nonstick cooking spray
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Layer Caramel Sauce: Pour the entire jar of caramel sauce evenly into the bottom of the prepared baking dish, spreading it out to cover the base thoroughly.
- Add Cake Mix: Sprinkle the dry chocolate cake mix evenly over the caramel sauce layer; do not stir or mix the layers together.
- Drizzle Liquids: Evenly drizzle the can of evaporated milk followed by the melted butter over the top of the cake mix, allowing the liquids to soak through for moistness.
- Add Toppings: Scatter the semi-sweet chocolate chips and chopped nuts (if using) over the top evenly for extra texture and flavor.
- Bake: Place the dish in the oven and bake for 35 to 40 minutes until the top is set and you see bubbling around the edges.
- Cool and Serve: Allow the cake to cool slightly before serving. Enjoy warm alone or topped with a scoop of vanilla ice cream for an indulgent treat.
Notes
- For an extra gooey texture, swirl some additional caramel sauce into the top of the cake during the last 10 minutes of baking.
- Store leftovers covered in the refrigerator and reheat individual portions in the microwave.
