Description
Indulge in a rich and gooey dessert that’s incredibly easy to make. This Chocolate Caramel Dump Cake combines layers of chocolate cake mix, luscious caramel sauce, and melted butter to create a decadent treat swirled with pockets of caramel. With minimal prep time, it’s perfect for satisfying last-minute sweet cravings or impressing unexpected guests.
Ingredients
Units
Scale
- 1 box (15.25 ounces) chocolate cake mix (preferably devil’s food)
- 1 cup caramel sauce (store-bought or homemade)
- 1 can (12 ounces) evaporated milk
- 1/2 cup (1 stick) unsalted butter, sliced into thin pieces
- 1 cup semi-sweet or dark chocolate chips
- 1 cup chopped pecans (optional)
Instructions
- Preheat and Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer the Dry Ingredients: Evenly sprinkle the dry chocolate cake mix into the prepared baking dish. Do not stir.
- Add Caramel Sauce: Drizzle the caramel sauce over the cake mix, creating random swirls. If the caramel is too thick, warm it slightly to make it more pourable.
- Incorporate Evaporated Milk and Butter: Pour the evaporated milk evenly over the top. Distribute the sliced butter pieces across the surface to ensure even baking.
- Top with Chocolate Chips and Nuts: Sprinkle the chocolate chips and chopped pecans (if using) evenly over the mixture.
- Bake the Cake: Bake for 35-40 minutes, or until the edges are set and crisp. The center should remain slightly gooey for the desired texture.
- Cool and Serve: Allow the cake to rest for 10-15 minutes before serving. This brief cooling period helps the caramel to set slightly while keeping the dessert warm and gooey.
Notes
- Caramel Sauce: Opt for a high-quality, thick caramel sauce to enhance the dessert’s flavor.
- Nuts: Pecans add a delightful crunch and nutty flavor. Feel free to substitute with walnuts or omit them for a nut-free version.
- Serving Suggestions: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition
- Serving Size: Approximately 1/14th of the cake
- Calories: Approximately 251 kcal
- Sugar: 19g
- Sodium: 139.6mg
- Fat: 17.6g
- Saturated Fat: 10.7g
- Unsaturated Fat: 6.9g
- Trans Fat: 0.4g
- Carbohydrates: 24.7g
- Fiber: 2g
- Protein: 3.4g
- Cholesterol: 25.1mg