Let's Talk Dump Cakes (I Promise It's Not a Bad Thing!)
There’s something about the name "dump cake" that used to make me snicker as a kid—sorry, I never claimed to be mature! But honestly, this Chocolate Caramel Dump Cake has bailed me out on more occasions than I can count. Whether you’re scrambling before guests show up unexpectedly (oh hey, Aunt Linda), or you just want chocolate now and don't want to measure out twelve ingredients, this cake is my not-so-secret weapon. One time, I forgot to buy a birthday cake and just whipped this up with whatever I had on hand—no decorations, just a big spoon, and we still scraped the pan clean. Honestly, that's my idea of a successful dessert.
Why You'll Really, Truly Love This
I make this whenever my sweet tooth starts howling and I can’t face the idea of creaming butter. My family practically forms a stampede when the smell drifts out of the oven; my husband even claims it tastes better with a splash of coffee on the side (he's not wrong). Plus, there’s legit no stand mixer required. I’ve made it after a long day at work—or, let’s be real, after a long day of doing nothing productive at all. And if you hate cleaning up, the fact that you basically pile stuff into the pan and forget it—life changing. (The only tricky bit was not trying to "fix" it halfway through; just let the magic happen, trust me.)
What You’ll Need (With My Chaotic Substitutions)
- 1 box chocolate cake mix (I grab whatever’s on sale, but my grandma always swore by Devil’s Food Cake... Meh, any works fine)
- 1 can (about 400g) caramel sauce or dulce de leche (in a pinch? I’ve literally microwaved toffee + milk; works in a weird way!)
- 1 stick (about 115g) unsalted butter, melted (I’ve used salted in a rush, didn't ruin anything)
- 1 can (about 400g) evaporated milk OR whole milk (never tried oat milk, but if you have, let me know how it goes)
- A handful of chocolate chips, to scatter over the top (entirely optional—unless you ask my kids, in which case, mandatory)
- Pinch of flaky sea salt (optional, but yum… back home in Manchester, we put it on *everything*)
How I Actually Make This (Warts and All)
1. Preheat your oven to 180°C (350°F). If you forget this step and only remember after getting everything messy, you’re in good company.
2. Grease a 9x13 inch baking dish with butter or spray or, once, olive oil (not my brightest idea, but it didn’t taste too off).
3. Now, dump—yep, literally dump—the cake mix into your pan. Don’t be fussy about lumps. I usually spread it just a bit, but you can leave it rustic.
4. Pour over the caramel. Swirl it gently with a knife, or just leave it in thick pockets. On second thought, swirling gives better caramel pockets later.
5. Drizzle your melted butter all over the lot, almost like you’re Jackson Pollock. This is where I sneak a spoon into the caramel when no one is looking.
6. Pour the milk gently over everything—it will look like a mess. Don’t panic. It always looks bizarre at this stage (I used to fret, but it just sorts itself out).
7. Toss some chocolate chips on top if you’re feeling wild. Or, skip it and add crushed pecans, but my son protested last time I did that.
8. Slide it all into the oven and bake for 45–50 minutes—check at 40, because every oven has its own mind. Cake should be gooey at the bottom, set up top.
9. Let it cool for about 10 minutes before digging in. Or don’t. I’ve burned my tongue more than I care to admit!
A Few Notes from My Many Mishaps
- Sometimes I use two cans of caramel for extra gooey-ness (probably a little too much, but that just makes it more decadent, right?)
- If you forget the butter—well, it’s not ideal, but oddly enough it’s still edible. Don’t ask me how I know.
- The cake may sink a bit in the middle. That’s supposed to happen. The gooey bit is the best bit anyway.
Weird and Wonderful Variations I’ve Tried
So, I tried this with white chocolate cake mix and peanut butter sauce. It... was strange. Not awful, just odd. Fudgy brownies in place of cake mix is more of a kitchen disaster, turns out—it becomes a fort instead of dessert. Oh, but adding chopped pecans or coconut flakes once in a while—now that’s worth repeating.
If You Don’t Have Fancy Equipment
A 9x13 pan is handy, but honestly, I’ve used disposable foil trays at picnics; less washing up! No electric mixer needed—just your own trusty, slightly calloused hands. If you don’t have melted butter, zap it in the microwave for 30-ish seconds. Old glass measuring jugs work fine for pouring, unless you drop one (like I did last year; still have a gouge in my counter).
How to Store Your Cake (If It Survives the Night)
Should you miraculously have leftovers, just cover the pan with foil or pop pieces into a container. It’ll keep fine in the fridge for 2–3 days. But honestly, I’ve never had it hang around longer than 24 hours. If you want to reheat, a quick zap in the microwave perks it up.
How I Love Serving This (And, My Odd Family Tradition)
Scoop it out warm with a big spoon. Plop on a scoop of vanilla ice cream—properly cold so you get those melty rivers—or whipped cream straight from the can (don’t judge). My cousin swears by crushed pretzels on top for crunch, but that’s a little too much chaos for me at the end of the day.
Things I’ve Learned the Hard Way (aka My Pro Tips)
Don’t rush pouring the butter. One time, I dumped it in too quickly and ended up with random dry patches. Oh—and let it sit for a few minutes after baking or you’ll risk a molten caramel disaster. Trust me, patience pays off here!
FAQ—Because Apparently These Are the Questions I Get
Q: Can I use homemade caramel?
A: Yep, go for it if you feel fancy. I almost always use the jarred stuff (less stress, more time for actual cake eating).
Q: Is this supposed to be gooey?
A: Oh yes! The gooier, the better. If you want it firmer, bake another 10 minutes—but seriously, I think it’s best the traditional way.
Q: Can you freeze it?
A: I suppose so? I tried it once, but the texture was a bit off—too rubbery for my liking. It’s best fresh, or just refrigerated.
Q: What if I only have a round dish?
A: It’ll work! Just don’t fill it too high, or you’ll have a sticky overflow situation. Trust me, I learned that the messy way. (Foil under the pan helps tons.)
Q: Where do you get your cake mixes?
A: Lately I've been grabbing mine off Target or local discount shops. For a fancier mix, King Arthur Baking Company has loads of options!
P.S. If you’re hunting for even bolder dessert ideas, I once got inspired by this crazy decadent chocolate cake recipe (not exactly a dump cake, but you get the idea). Sometimes I go down an online rabbit hole instead of finishing my grocery list—don't judge me for that either.
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 can (12 oz) evaporated milk
- 1 cup semi-sweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
- 2 cups caramel bits or soft caramels, unwrapped
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (optional)
Instructions
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1Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
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2Spread the caramel bits evenly over the bottom of the prepared baking dish.
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3Drizzle sweetened condensed milk and evaporated milk over the caramel layer.
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4Sprinkle the dry chocolate cake mix evenly over the top without mixing.
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5Pour the melted butter evenly over the cake mix. Top with chocolate chips and chopped pecans if using.
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6Bake for 40 minutes or until the top is set and bubbly. Allow to cool slightly before serving warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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