The Scoop
This cake might feel messy in the oven, but it's very intentional on the plate. You just have to trust the process!
Quick warning: this cake might feel messy in the oven, but it's very intentional on the plate.
You just have to trust the process. Don’t overthink it ... just go with it.
The result is decadent without effort, and honestly, that’s the whole point of a dump cake!
Ingredients
- 1 (3.4-ounce) box chocolate instant pudding
- 1 1/2 cups whole milk
- 1 (15.25-ounce) box chocolate cake mix or chocolate fudge
- 1/2 cup caramel sauce or syrup
- 1 (10-ounce) bag dark chocolate chips, divided
- 1/2 cup pecans, chopped
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch baking dish with cooking spray.
- In a large mixing bowl, add the instant chocolate pudding mix and the whole milk and whisk until the pudding dissolves and thickens, about 1-2 minutes.
- Add the cake mix, the caramel sauce, and 1 cup of the dark chocolate chips to the pudding mixture and stir until combined.
- Evenly spread the batter into the prepared baking dish.
- Sprinkle the chopped pecans and the remaining dark chocolate chips on top of the batter.
- Bake the cake until a toothpick inserted into the center comes out mostly clean with some moist crumbs clinging to it, about 30-35 minutes. The sides of the cake will be puffy and slightly pulled away from the sides of the pan.
- Serve.
×
