Introduction

This Chocolate Caramel Dump Cake is a simple yet decadent dessert perfect for any occasion. With layers of chocolate, caramel, and a moist cake base, it’s an irresistible treat that comes together with minimal effort.

A close-up of a three-layer dessert square on a white plate with a white marbled texture beneath. The bottom layer is dark brown, textured, and crumbly like moist chocolate cake. The middle layer is thick and golden caramel, slightly gooey and shiny. The top layer is a smooth, glossy dark chocolate ganache that slightly drips down the side. On top of the ganache are small clusters of crunchy, golden caramelized nuts. Around the base of the dessert, rich caramel sauce spreads out on the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box chocolate cake mix
1 cup semi-sweet chocolate chips
½ cup unsalted butter, melted
1 can (12 oz) evaporated milk
1 jar (12 oz) caramel sauce
½ teaspoon vanilla extract
¼ teaspoon salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Step 2: Pour the chocolate cake mix evenly into the prepared dish. Sprinkle the semi-sweet chocolate chips evenly over the cake mix layer.
Step 3: Drizzle the melted butter evenly over the top to coat the dry cake mix and chocolate chips.
Step 4: In a separate bowl, whisk together the evaporated milk, caramel sauce, vanilla extract, and salt until smooth.
Step 5: Pour the caramel mixture over the buttered cake mix in the baking dish. Do not stir.
Step 6: Bake for 45-50 minutes until the top is set and the edges are bubbly. A toothpick inserted near the center should come out with moist crumbs.
Step 7: Let the cake cool for at least 15 minutes before serving to allow the layers to settle and the flavors to meld.

Tips & Variations

For an extra gooey texture, add a handful of chopped nuts like pecans or walnuts on top before baking.
Use dark chocolate chips for a richer chocolate flavor.
Serve warm with vanilla ice cream for a classic pairing.
If you prefer, substitute caramel sauce with dulce de leche for a slightly different flavor.

Storage

Store leftover cake covered in the refrigerator for up to 4 days. Reheat individual servings in the microwave for about 20-30 seconds to enjoy the gooey caramel and chocolate warm again.

How to Serve

A close-up of a three-layer dessert on a white plate with caramel sauce spread underneath it. The bottom layer is dense and dark brown, with a crumbly texture. The middle layer is gooey and light brown, appearing sticky and smooth. The top layer consists of thick, glossy dark chocolate frosting covering the entire surface and edges, topped with small crunchy caramel popcorn pieces scattered unevenly. The dessert looks rich and moist, with the caramel sauce slightly pooling around the base. The background shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, while chocolate is best for this recipe, you can try other flavors like devil’s food or even spice cake for a unique twist.

Is it possible to make this cake ahead of time?

Absolutely! Prepare the cake up to the baking step, refrigerate it for up to 24 hours, then bake as directed when ready to serve.

Chocolate Caramel Dump Cake Recipe

Print Recipe

★★★★★

4.8 from 141 reviews

This decadent Chocolate Caramel Dump Cake combines rich chocolate cake mix with luscious caramel sauce, semi-sweet chocolate chips, and a touch of vanilla, creating a simple yet indulgent dessert that is perfect for any occasion.

Author: Bella
Prep Time: 10 minutes
Cook Time: 35-40 minutes
Total Time: 45-50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake and Toppings

1 box chocolate cake mix
1 cup semi-sweet chocolate chips
½ cup unsalted butter, melted

Liquid Mix

1 can (12 oz) evaporated milk
1 jar (12 oz) caramel sauce
½ teaspoon vanilla extract
¼ teaspoon salt

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake.
Prepare the Baking Dish: Lightly grease a 9×13 inch baking dish to prevent sticking.
Layer Ingredients: In the baking dish, evenly spread the chocolate cake mix at the bottom. Sprinkle the semi-sweet chocolate chips evenly over the cake mix.
Add Liquids: In a separate bowl, whisk together the evaporated milk, caramel sauce, vanilla extract, and salt until smooth. Pour this mixture evenly over the cake mix and chocolate chips in the baking dish.
Add Butter: Drizzle the melted unsalted butter evenly over the top of all the ingredients to help them meld and create a moist texture.
Bake the Cake: Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean with some moist crumbs.
Cool and Serve: Allow the cake to cool for at least 15 minutes before serving. This helps the caramel to set slightly for easier slicing and richer flavor experience.

Notes

Use a good-quality caramel sauce for the best flavor.
You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on your preference.
For an extra indulgent treat, serve warm with vanilla ice cream.
Make sure not to overbake to keep the cake moist and gooey.
This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: Chocolate Caramel Dump Cake, Easy Chocolate Cake, Caramel Dessert, Simple Cake Recipe, Semi-Sweet Chocolate Cake