The Story Behind This Gooey Madness
Honestly, the first time I made this Chocolate Caramel Dump Cake with Gooey Center was on a rainy Saturday when I was already three cups deep into my coffee and, well, more than a little tired of cleaning up after the kids. I wanted something easy. Something that didn't require me to (a) dirty every bowl in the house or (b) remember where I'd hidden my stand mixer, which is still MIA by the way. So, I threw everything in a pan and hoped for the best. And wouldn't you know, it turned out so decadent and oozy that my son licked the plate (not that I'm encouraging that, but hey, parenting). It's also the cake I make when my work friends pop by unexpectedly, which, by the way, is code for "I didn't plan, but I still want to seem impressive."
Why You'll Love Making This (Even If You're Distracted)
I make this when I've got no time but still want to feel like I've baked something special. My family goes wild for it, especially because the center is all gooey and chocolatey (sometimes I even pretend it's a fancy pudding cake). Oh, and if you ever need to distract a crowd of hungry teens, this is your secret weapon. The layering is so forgiving that even if you, say, forget to smooth out the cake mix perfectly, it still bakes up beautifully. Actually, I once forgot the caramel entirely and people still loved it, but obviously, it's better with all the good stuff.
What You'll Need (With My Usual Substitutions)
- 1 box chocolate cake mix (my grandmother swore by Betty Crocker, but honestly, any brand lurking in your cupboard will do the trick)
- 1 can (12-14 oz) evaporated milk, or regular milk if the store's out—I've even used almond milk in a pinch
- ½ cup (1 stick) unsalted butter, melted (or salted, just skip the pinch of extra salt later)
- 1 (11 oz) bag caramel bits or soft caramels (yes, unwrapping the caramels is a pain; I've tried both, but the bits do melt faster)
- 1 cup semi-sweet chocolate chips (I once used a mix of leftover chocolate bunnies after Easter... not bad, actually)
- Optional: a handful of chopped pecans or walnuts—if you like a little crunch
- Pinch of sea salt, unless you're not a salty-sweet person; then just skip
How to Make It (Casually Speaking)
- Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish with a bit of butter or nonstick spray—or honestly, just line it with parchment if you can’t be bothered (I usually can't).
- Pour half the cake mix into the dish. Yes, just sprinkle it in there dry—don’t overthink this. If it looks uneven, don’t worry.
- Drizzle with half the melted butter and about half the evaporated milk. It looks weird at this stage (lumpy? yes), but that's normal.
- Scatter those caramel bits (or unwrapped caramels—good luck) and chocolate chips over the top. Sometimes I sneak a few chocolate chips for myself. Oops.
- Now add the rest of the cake mix on top. Try to cover most of the surface, but gaps are totally fine.
- Pour the remaining evaporated milk and butter over everything. It’ll look like a mess, but trust me, it bakes up magical.
- If you’re in the mood (or feeling fancy), sprinkle a handful of nuts and a pinch of sea salt over the top.
- Bake for about 35-40 minutes—sometimes mine needs 45 when I overdo the caramels. You want the edges set and the center still a bit wobbly looking. That’s the gooey bit, so don’t let it get too firm.
- Let it cool for at least 20 minutes before you dig in... Actually, I find it’s impossible to wait that long, and honestly, it’s best a little warm, even if it’s messy.
Things I Wish I'd Known (Notes Form My Mistakes)
- If you use too many caramels, it can get a little chewy instead of gooey—still good, but you might lose a filling.
- Evaporated milk gives the best texture, but I once tried oat milk and it was actually pretty tasty—just thinner.
- The cake mix brand really doesn’t matter, but don’t go for a "fudgy" one; it can get weirdly dense.
- On second thought, don’t skip the pinch of salt. It really wakes up the flavors.
Tinkering and Variations (Some Successes, Some Not)
- Tried it once with peanut butter chips instead of caramel—got a bit claggy, but not bad if you love PB.
- Coconut flakes on top: surprisingly good, but my husband wasn't a fan (more for me).
- Skipped chocolate chips and used chopped dark chocolate—fancier, but takes longer to melt.
- Added sliced bananas once. Regretted it. Bananas and caramel: yes. Bananas and gooey chocolate dump cake: not for me.
Equipment I Use (But You Don't Have To)
I use a basic 9x13-inch baking dish—mine's got scratches all over, but it gets the job done. If you only have a slightly smaller pan, just watch the time; it'll be thicker and may need a few more minutes. And if you don’t have a proper spatula, use the back of a spoon or your clean hands. (I’ve done both, no shame.)
How Long It Keeps (But It Never Lasts Here)
Technically, you can cover it and keep it at room temp for two days, or pop it in the fridge for up to four. But, truth be told, it’s never lasted more than a day around here—my teenagers and their friends see to that. If you somehow have leftovers, it reheats nicely in the microwave, just a few seconds does the trick.
How I Serve It (And a Weird Family Tradition)
I usually serve big spoonfuls right out of the pan (fancy, I know), with a scoop of vanilla ice cream on top. One of my kids insists on whipped cream too. Sometimes we sprinkle a little flaky salt on at the table, just because. And every now and then, we eat it cold from the fridge with coffee for breakfast. Not sure if I should admit that, but there you go.
Things I Learned the Hard Way (Pro Tips)
- Don’t overbake—seriously, I once tried to "get it nice and firm" and ended up with something more like a brownie than a cake. The gooey center is the whole point.
- Letting it cool for at least 10-15 minutes helps it set a bit, but if you love a molten mess, just dive in earlier.
- If the top looks a little dry, don’t panic—it’ll be fine once you scoop in. Sometimes I just add an extra drizzle of cream over the top, which is Sally's Baking Addiction's trick for rescuing dry cake (I totally recommend her site for more cake ideas).
- Use parchment if you hate scrubbing dishes—worth every penny.
Real Questions I've Gotten (FAQs)
- Can I make this dairy-free? Yup! Swap the evaporated milk for full-fat coconut milk and use dairy-free chocolate chips. It's a bit thinner, but still tasty.
- Is there a way to make it less sweet? Good luck! But seriously, just cut back a bit on the chocolate chips, or use dark chocolate instead. Or, check out this King Arthur Baking recipe for a less-sweet chocolate cake base and adapt from there.
- Can I freeze it? I suppose you could, but mine never makes it that far. If you do, let it cool completely, then wrap tightly and freeze up to a month. Thaw and warm gently.
- What if I don’t have a 9x13 pan? Use two smaller pans or even a deep cast iron skillet. Actually, I did that once and the edges caramelized beautifully, so it’s worth a try.
- Do I have to use cake mix? Not strictly, but honestly, that’s what makes it so low-stress. You could whip up a homemade mix, but that defeats the "dump" part (and I’d probably skip it).
And just a quick detour: did you know caramel was first popularized in America in the late 1800s? I read that somewhere, probably while procrastinating actually baking. Anyway, back to the cake. Enjoy, mess and all!
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 can (12 oz) evaporated milk
- ½ cup (1 stick) unsalted butter, melted
- 1 package (11 oz) caramel candies, unwrapped
- 1 cup semi-sweet chocolate chips
- ½ cup chopped pecans (optional)
- ½ teaspoon sea salt
- Nonstick cooking spray
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with nonstick cooking spray.
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2Spread the unwrapped caramel candies evenly over the bottom of the prepared baking dish.
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3In a large bowl, combine the chocolate cake mix and evaporated milk. Mix until just combined, then pour the batter over the caramel layer.
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4Drizzle the melted butter evenly over the cake batter. Sprinkle chocolate chips and chopped pecans (if using) on top. Finish with a light sprinkle of sea salt.
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5Bake for 35 minutes, or until the top is set and a toothpick inserted into the cake comes out mostly clean (the center will be gooey).
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6Allow the cake to cool for 10 minutes before serving to let the caramel center set slightly. Serve warm for the best gooey texture.
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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