Death by Chocolate Dump Cake is an easy 5-ingredient chocolate dessert made with boxed chocolate cake mix and instant pudding. This chocolate dump cake with cake mix bakes up rich, moist, and ultra-fudgy. Perfect for potlucks, holidays, or anytime a serious chocolate craving hits.
When I wanted something quick, easy, and loaded with chocolate, this death by chocolate dump cake was the answer. After mixing a few simple ingredients together, it baked into a rich, fudgy chocolate dump cake my whole family loved. We like serving it warm with a scoop of ice cream, and since it bakes in a full 9×13 pan, it's perfect for sharing at gatherings. If you love chocolate desserts, you'll also enjoy my Oreo Dirt Cake recipe.
Quick Look: Death By Chocolate Dump Cake
- Made with boxed chocolate cake mix and instant pudding
- Only 5 simple ingredients
- Rich, moist, and loaded with chocolate chips
- Baked in a 9×13 pan
- An easy chocolate dessert perfect for potlucks or gatherings
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I'm not one for leaving comments, but this was amazing. I am not one for overly sweet cakes or cakes with frosting. This is what I have been looking for. Perfect balance of sweet and no frosting needed. Thank you.
Ingredient Notes
This easy chocolate dessert uses simple pantry staples to create a rich, moist cake, no frosting needed. See the printable recipe card below for exact ingredients and instructions.
- Chocolate Cake Mix– Forms the base of the cake and gives it rich chocolate flavor.
- Instant Chocolate Pudding Mix– Adds moisture and helps create that soft, fudgy texture.
- Milk– Combines with the cake mix and pudding to create a smooth batter.
- Cocoa Powder– Deepens the chocolate flavor for an extra rich taste.
- Chocolate Chips– Melt into the top for pockets of chocolate in every bite.
How To Make Death By Chocolate Dump Cake
Step 1. Grease a 9×13 baking pan. In a medium mixing bowl, whisk together the chocolate cake mix, instant pudding mix, and cocoa powder until combined.
Step 2. Add the milk and stir until just combined, being careful not to overmix.
Step 3. Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the chocolate chips evenly over the top.
Step 4. Bake at 350°F for about 30 minutes, or until the center is set.
Storage
- Store leftovers covered at room temperature for up to 2 days.
- Refrigerate for up to 4 days.
- Reheat slices in the microwave for 10-15 seconds to restore a warm, gooey texture.
- Freeze for up to 2 months. Wrap tightly and thaw before serving.
Death by Chocolate Dump Cake Recipe FAQs
No. The instant chocolate pudding mix is added dry along with the chocolate cake mix, so there's no need to prepare it separately.
Yes. Devil's Food, chocolate fudge, or classic chocolate cake mix all work well. Use your favorite brand, they'll all bake up rich and moist.
A slightly soft center is normal. If it seems underbaked, give it a few more minutes in the oven. Bake until the center is set but still moist, as oven times can vary.
Absolutely. It can be made a day in advance and stored covered until ready to serve. Reheat individual slices slightly for that warm, fudgy texture.
Yes! Try peanut butter chips, white chocolate chips, chopped nuts, or crushed cookies for an easy way to customize it.
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Death by Chocolate Dump Cake
Equipment
Ingredients
- 1 box chocolate cake mix 15.25 oz
- 1 box Instant Chocolate Pudding 3.9 oz
- 2 cups milk
- 1 tablespoon cocoa powder
- 1 ½ cups chocolate chips
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking pan.
- In a medium bowl, whisk together the chocolate cake mix, instant pudding mix, and cocoa powder.
- Add the milk and stir until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly. Sprinkle chocolate chips over the top.
- Bake for 30 minutes, or until the center is set.
- Cool slightly before serving.
Notes
- Do not prepare the pudding before adding it, it is added dry.
- A slightly soft center is normal; it will continue to set as it cools.
- Store leftovers covered at room temperature for 2 days or refrigerate up to 4 days.
- This cake freezes well for up to 2 months.
Nutrition
Verna M Buchanan says
Delicious as written, or sub any flavor chips for the chocolate: white, cinnamon, mint, peanut buter, etc…. Also great with a cup of chopped pecans or walnuts sprinkled on the top with the chips.
This isn’t, strictly speaking, a dump cake. By definition a dump cake has the ingredients dumped in the pan and then baked. For example, dump 1 can fruit filling (blueberry!) in a 9″x13″ pan. Dump 1 dry cake mix (white for me) over the top, spread out evenly. Pour 1 cup butter, melted, evenly over the top. Bake at 350°F till browned. Yum!
Kristin says
Very true and I do have a few “true” dump cakes! I just left the name as is because it was a recipe passed down to me! Glad you enjoyed!!
Francesca says
Can coconut milk be used instead?
Kristin says
I haven’t tried it personally, but I don’t see why that wouldn’t work great as well!
Jana Pannill says
Does this need to be refrigerated?
Kristin says
Nope, no need to refrigerate!
Jackie grogan says
Part of the directions are confusing. Ingredients listed listed say 2 cups milk. Directions say mix all (including the 2 cups milk. Then further down says to add the milk????
Kristin says
Wow, that is confusing! Sorry about that! Just corrected it!!
robbyn says
can this be made in a couple of bread pans and frozen?
Kristin says
Sure, I don’t see why that wouldn’t turn out great! Keep me posted if you do that and how it turns out!
DanaH57 says
Saving this… I think I want to test it using the sugar-free cake mix and sugar-free pudding. Daddy, mom , and sister are all diabetic, if it works, I think they would enjoy!
Kristin says
Yum!! Hope you enjoy!!
Jean says
Can you use a cake mix that already has pudding I. The mix?
Kristin says
Hmmmmm, good question. I would lean towards no unfortunately because the amount of pudding in the cake mix is different from the one in small package. Sorry!!
nancy says
not sure what happened but this cake was as dry as sawdust. it didn’t pour out into pan the batter was thick. i did not overcook. very much a waste of money. i thought it had to be too easy… looked nothing like your photo
Kristin says
Oh no! That is such a bummer to hear! I’m not sure why it turned out that way, but I am sorry it wasn’t a success!
Mouse says
When you do cakes make sure you note their might be adjustments needed for high elevation! Went all over my oven I live at 7000 ft.
Kristin says
Oh no! I am sorry about that, I will definitely keep that in mind going forward and add that! Thanks!
Laurie says
Made banana split dump cake.. tasty
Kristin says
Ooooo yummy! How did you make that? Sounds like something I need to try, hehe
Lori says
I need to make a bundt cake. How would the temp and time be modified for that so it cooks right? It sounds so good.
Kristin says
Hmmm, good question! The temp would remain the same, as for the baking time, I would guess it would be about the same, but decrease it by about 5 minutes and watch it from there. Hope that helps and hope you enjoy it!!
Karen says
Do you think it would work with rice milk?
Kristin says
I’ve never used rice milk before, but I don’t see why that wouldn’t work!! Keep me posted and enjoy!!
Karla Anderson says
There is a recipe on Pinterest for a Black Forest Chocolate Dump Cake that is amazing. It has chocolate, cherries & whipped cream for the person who wanted to add cherries.
Kristin says
That sounds amazing!!! I am trying a chocolate raspberry variation this week, be on the lookout for it!!
[email protected] says
would this be good served warm
Kristin says
Definitely!! With a scoop of vanilla ice-cream!!
Donna says
This would be wonderful with a scoop of French Vanilla ice cream.
Kristin says
Oh definitely!!!