This Chocolate Raspberry Dump Cake is an easy cake mix dessert made with rich chocolate cake and sweet-tart raspberry pie filling. It bakes into a warm, gooey dessert that tastes impressive but takes just minutes to assemble.
If you love chocolate cake with raspberry but don't want to fuss with layers or frosting, this shortcut dessert is perfect for holidays, Valentine's Day, potlucks, or anytime you need something quick and crowd-pleasing. It's the same easy, tried-and-true dessert as my Death by Chocolate Dump Cake and Death by Chocolate Peanut Butter Dump Cake, where simple ingredients come together for big flavor.
This is one of my go-to desserts for gatherings because everyone goes back for seconds. Rich without being overly sweet, it bakes up soft and gooey, almost like a warm hot fudge pudding cake. If you love chocolate and berry desserts, my Strawberry Brownie Trifle is another easy favorite.
Quick Look: Chocolate Raspberry Dump Cake
A rich chocolate raspberry dessert made with cake mix and raspberry pie filling that bakes up soft and gooey.
- ⏱️ Prep Time: 10 minutes
- 🔥 Bake Time: 35 minutes
- ⏳ Total Time: 45 minutes
- 🍽️ Servings: 12
- 📊 Calories: 210 kcal (may vary)
- 👍 Difficulty: Easy, beginner-friendly
- 🍫 Flavor Profile: Rich chocolate cake with sweet-tart raspberry and a warm, gooey texture
- 🎉 Best For: Holidays, Valentine's Day, potlucks, and easy family desserts.
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Why Raspberry Pie Filling Works So Well
Raspberry pie filling adds bold fruit flavor and the perfect amount of sweetness without extra prep, making it ideal for easy desserts like this chocolate raspberry dump cake. It pairs perfectly with chocolate cake and makes this dessert one of my favorite quick recipes when I need something reliable and delicious using pantry ingredients.
Ingredient Notes
See the printable recipe card below for exact amounts and step-by-step directions.
- Chocolate Cake Mix: Devil's Food gives the richest flavor, but any chocolate cake mix works.
- Instant Chocolate Pudding Mix: Adds moisture and richness for a soft, pudding-like texture.
- Milk: Any type works, including non-dairy options.
- Cocoa Powder: Deepens the chocolate flavor and balances the sweetness.
- Hot Fudge: Optional, but highly recommended for drizzling on top before serving.
- Raspberry Pie Filling: Use one 12-ounce can for bright raspberry flavor in this easy dessert.
How to Make Chocolate Raspberry Dump Cake
Step 1. In a medium bowl, stir together the chocolate cake mix, instant pudding mix, milk, and cocoa powder until smooth. The batter will be thick, similar to brownie batter.
Step 2. Spread half of the batter into a greased 9×13 baking dish. Spoon the raspberry pie filling evenly over the top.
Step 3. Carefully spread the rest of the batter over the raspberry layer. It doesn't need to be perfect. It will spread as it bakes.
Step 4. Bake at 350°F for about 35 minutes, or until the center is set. Let cool slightly, then drizzle warm hot fudge over the top before serving for the best gooey texture.
Baking Tips
- The batter will be thick. Use a spatula to gently spread it in the pan.
- Layers don't need to be perfect. Everything melts together as it bakes.
- Skip the box directions. The pudding and milk give this dessert its soft, gooey texture.
- Let it rest before serving. It sets as it cools and becomes perfectly warm and pudding-like.
- Add fun toppings. Hot fudge, whipped cream, fresh raspberries, or vanilla ice cream are all delicious. If you enjoy old-fashioned chocolate desserts, be sure to try my Chocolate Oatmeal Cake too.
Storage & Reheating
- Room Temperature: Cover tightly and store up to 3 days.
- Refrigerator: Store covered or in an airtight container up to 5 days.
- Freezer: Cool completely, then freeze in a sealed container up to 3 months. Thaw before serving.
- Reheating: Warm individual servings in the microwave for 15-20 seconds until soft and gooey.
Chocolate Raspberry Dump Cake Recipe FAQs
You'll need one 12-ounce can of raspberry pie filling for this recipe.
Yes! Cherry or strawberry pie filling both work well and give this dump cake a different fruity twist.
No. Follow the directions in this recipe instead. The added pudding mix and milk create the soft, gooey texture that makes this chocolate raspberry dump cake so delicious.
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Chocolate Raspberry Dump Cake Recipe
Equipment
Ingredients
- 1 box Devil's Food Cake Mix or any chocolate cake mix, 15.25 oz.
- 1 box Instant Chocolate Pudding Mix 3.9 oz.
- 2 cups Milk any type
- 1 tablespoon Cocoa powder
- Hot Fudge optional, for topping
- 1 can Raspberry Pie Filling 12-ounce
Instructions
- Preheat oven to 350°F and grease a 9×13 baking dish.
- In a bowl, stir together cake mix, pudding mix, milk, and cocoa powder until smooth. Batter will be thick.
- Spread half the batter into the pan. Spoon raspberry pie filling evenly over the top, then gently spread remaining batter over it.
- Bake for about 35 minutes, until the center is just set. Let cool slightly, drizzle with warm hot fudge if desired, and serve.
Notes
- Do not prepare the cake mix according to package directions.
- The batter will be thick, similar to brownie batter. Use a spatula to spread.
- The center may look slightly soft when removed from the oven but will set as it cools, creating a gooey texture.
- Devil's Food cake mix gives the richest chocolate flavor, but any chocolate cake mix works.
- Best served warm with whipped cream or vanilla ice cream.
Elizabeth Albanese says
I want to make the raspberry dump cake. Can you use a smaller size pan for this recipe?
Kristin Hayes says
Absolutely! You can use two 8×8 pans, or cut the recipe in half and use just one 8×8! Enjoy!
Judi says
Can you do this as a Bundt cake?
Kristin says
I haven’t tried personally. I don’t know if you would want to as it wouldn’t rise enough to really fill the pan. It could work, but you would want to adjust baking time (decerase by about 10 minutes and watch from there). When baked, you would most likely scoop it out to make it easier, it just wouldn’t be as pretty!
Tara McPeak says
I followed directions exactly and it looked delicious! I was able to find raspberry pie filling at Raley’s. I made a carmel apple dump cake for Thanksgiving and it was a big hit. Looking forward to seeing how this one turns out!
Kristin says
Yay!! Hope you enjoyed! Caramel apple sounds incredible too!! Yum!!
Beverly says
The recipe did not indicate the size can for the raspberry filling. I used a 21 oz can. The cake stayed mushy and never became actual cake. I tried baking it for an extra 20 minutes and it remained mushy. it would help to add the size of can of raspberries to your recipe. Than you
Kristin says
Oh no! I am sorry about that! I have updated the recipe to include that, it should be a 12 ounce can. I use Solo brand, but any brand works!
Colleen Turner says
I just made this as directed. The batter was thick like brownie and there wasn’t enough to completely cover the top. I’m taking it to a friend’s house for dinner tonight so I certainly hope it tastes better than it looks😕
Kristin says
How did it taste?? Hopefully it was still good?? The batter is thick, similar to brownie I would agree, but should cover the pan? Fingers crossed you all enjoyed it!
Doreen Murgia says
Great recipe! I also couldn’t find raspberry pie filling so I substituted with Knotts Berry Farm seedless raspberry jam and sprinkled dark chocolate chips over the jam before the 2nd layer of batter….really good!
Kristin says
Great idea on the substitution! So glad you enjoyed it!
ej mills says
I have this in the oven right now but I’m not optimistic. I followed the directions to the letter, but one-half of the batter wasn’t enough to cover a 13 x 9 pan. I ended up putting all the batter in, and then spreading the pie filling on top.
Kristin says
That should still work great! How did it turn out? The batter isn’t very thick for this cake, but it should spread to a thin layer over the cake. You can see in some of my pics how the layer is thin 🙂
Hope it was a success!!
Janice Kirkland says
Do you put any thing else in the cake mix like eggs and oil?
Kristin says
Nope, no other ingredients needed other than the ones listed. It’s so simple to make, hope you enjoy it!
Janice Kirkland says
I couldn’t find any raspberry pie filling so I found a berry with strawberries, blackberries and blueberries I am going to try this in my chocolate dump cake instead of raspberry ” wish me luck” I hope it turns out good.
Kristin says
Oh that is going to be really yummy!!! Enjoy and be sure to keep me posted on how it turns out!!
Carolyn says
I just made this recipe for the first time, yesterday. I was so glad I read through the comments before I made it, otherwise I would not have noticed that I should only use 12 oz. of the raspberry pie filling, I could only find 21oz cans in the store. The batter was thick to spread, so I added a little bit more milk to the second half and it took a minute, but I was able to cover the raspberry filling. This dessert was a HUGE success with my husband and dinner guests! I let each person pour their own hot fudge as some like more than others. We also served with vanilla ice cream. I will definitely make this again!
Kristin says
Yay! Love hearing this and glad it was a success! I will update the recipe so it isn’t confusing about the sizing, sorry about that!
Nadine says
OH SOUNDS WONDERFUL… YUM YUM
Kristin says
You’ll love this!! Enjoy!