Okay, Let Me Tell You About This Chocolate Caramel Dump Cake...
You ever have those days where you just need something sweet and don’t want to deal with fancy steps? That’s me, like, at least once a week. I made this dump cake once when I’d basically run out of energy for anything more ambitious—and now it’s become my little back-pocket treat. Still remember the first time: I’d planned a big dinner for friends and completely spaced on the dessert (classic move), so I scavenged box mixes and whatever I had in my cupboard, and this gloriously gooey, chocolatey, caramely thing happened. I think the best food is born out of a minor panic!
Why I Keep Making This (And Why You'll Probably Love It)
I make this when my sweet tooth won't stop nagging but even pulling out the mixer feels like too much. My family basically crowds around the oven, asking if it’s done yet (even the dog seems to linger). Plus, there's zero stress here—no fussing with layer cakes or worrying about icing going wobbly. This also makes a pretty brilliant last-minute potluck dessert, as long as you’re willing to share! (Sometimes I’m not, honestly.)
For what it’s worth, I once tried to make it in a blender because I got lazy. That… didn’t go great. Stick to the usual method and you’ll avoid caramel blobs on the ceiling.
What You'll Need (And What You Can Swap!)
- 1 box chocolate cake mix (any kind, but I’ve used Devil’s Food, triple chocolate fudge... basically, whatever you find gathering dust in the pantry. My Gran always swore by Betty Crocker, but I don't think the cake cares.)
- 1 can (about 400g) evaporated milk (not sweetened condensed—I mixed those up once, it was kind of wild but not in a good way)
- 1 jar caramel sauce, or about 1 ½ cups (I sometimes use dulche de leche if I’m feeling posh)
- 4-5 tablespoons of butter, sliced up (you could use margarine in a pinch, but let’s be real: butter’s better.)
- 1 cup of chocolate chips (I grab whatever’s in the baking drawer, sometimes even half a bag—it’s very forgiving)
- Optional: a handful of chopped pecans or walnuts, if you want to get fancy. Or skip it if you can’t be bothered.
Here's What You Do (As Chill Or Detailed As You Like)
- Preheat the oven to about 175°C (350°F), or just under if your oven runs hot (mine always does—my cakes tan faster than I do in July!).
- Grab a 9x13-inch baking dish. Grease it up, unless you enjoy chiseling cake out later. (On second thought, it’s not a terrible workout...)
- Pour the caramel sauce into the bottom and spread it around. It’ll slither to the corners if you tilt the dish, no need to stress.
- Sprinkle about half the cake mix over the caramel. This is where it looks weird—like a landfill, honestly. But trust the process.
- Drizzle half the evaporated milk over that (I just eyeball it, but you can measure, I guess.)
- Toss in half the chocolate chips (and nuts, if you’re doing those). Repeat the layers: more cake mix, more milk, rest of the chips.
- Dot all over with butter slices, like you’re making a little butter mosaic. Don’t worry about evenness.
- Bake for about 40-45 minutes. The edges should be set and the middle will be a bit jiggly. This is perfectly normal! (This is typically where I sneak a lil’ sample with a spoon... shh.)
Some Notes (Learned the Hard Way!)
- If it looks a bit underdone in the middle, just let it hang out for another five minutes. Every oven’s got its own personality.
- Browning too quickly? Cover with foil. Or just scrape off the crispy bits—they taste pretty brilliant anyway.
- Don’t use sweetened condensed by mistake. Trust me; it gets crazy sweet and a bit weirdly sticky.
How I've Tweaked It (Not All Were Successes...)
I’ve tried swirling in peanut butter in place of some caramel—delicious but super rich (like, need-a-glass-of-milk rich). Once I tried coconut instead of the nuts but it ended up just sort of lost among all the chocolate. The best alternative is tossing in a scoop of instant coffee with the cake mix for a mocha kick; highly recommend! Vanilla cake mix instead of chocolate? Nope, that's not it (just keeping it real).
If You Don't Have Fancy Gear...
All you need is a baking dish and a spoon. No electric mixer or food processor required, but if you only have a round cake tin, just pile everything in and make do (it might bubble over a bit, so pop a tray underneath). I once used a foil roasting tray when I was in a pinch, worked fine—just go easy moving it or you'll get a caramel slip-n-slide.
Storing Leftovers (If That Even Happens)
This keeps fine covered at room temperature for a day or two. In the fridge, probably three days, but honestly, it rarely escapes the night at my house—leftovers, what leftovers? If you want to warm it back up, a quick spin in the microwave does the trick (just don’t microwave the metal dish, obviously).
Serving: What's the Move?
Straight out of the dish is totally acceptable—honestly, some days I think it tastes best with a massive scoop of vanilla ice cream on top. My cousin swears by whipped cream instead. Or, occasionally, I’ve eaten leftovers cold for breakfast (not sorry). Family tradition here is arguing over who gets the gooey-est corner—it’s a sport.
Lessons Learned (So You Don't Make My Mistakes)
- Don’t rush the baking—once I yanked it out early in a hangry fit, ended up with a pool of caramel lava instead of cake. Let it rest 10 mins before serving.
- Eyeballing the butter works, but too much and it gets greasy; too little, and it won’t have those crispy bits I love. So, yeah, slice (don’t dump!) the butter.
- I sometimes get distracted and forget the nuts—but honestly, it’s just fine without.
Quick FAQ (You Asked, I Answered... Eventually)
- Can I use homemade caramel sauce?
- Absolutely, if you’ve got the energy! Store bought is just quicker when you’re in lazy mode.
- Is there a way to make this gluten-free?
- Yep, just grab a gluten-free box cake mix. That's it! (I've even used a fancy buckwheat one... not bad, actually.)
- Do I need to cool it before serving?
- I mean, you should for neat slices, but who’s got that kind of willpower?
- What kind of chocolate chips are best?
- I usually just use semi-sweet or whatever the shop had on offer. White choc chips are fun too, quite sweet though.
- Can I double the recipe?
- Totally, just use two pans. Or one giant roasting tray if you’re brave (it’ll be gooey-er in the middle, FYI.)
...And that’s the Chocolate Caramel Dump Cake recipe I swear by. Actually, ‘swear at’ is more accurate when I have to wash the pan, but it’s worth it. If you give it a go, let me know how it turned out—or if you end up inventing a new, even lazier version!
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) caramel sauce
- ½ cup (1 stick) unsalted butter, melted
- 1 cup semi-sweet chocolate chips
- ½ teaspoon sea salt
- Non-stick cooking spray
Instructions
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1Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick cooking spray.
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2Pour the sweetened condensed milk and half the caramel sauce evenly into the prepared baking dish.
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3Sprinkle the dry chocolate cake mix evenly over the milk and caramel layer.
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4Drizzle the melted butter and the evaporated milk evenly over the cake mix. Do not stir.
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5Sprinkle chocolate chips and sea salt over the top.
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6Bake in the preheated oven for 35-40 minutes, or until the top is set and the edges are bubbling. Remove from oven, drizzle remaining caramel sauce over cake, and let cool slightly before serving.
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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