Let’s Talk About This Chocolate Caramel Dump Cake
Alright, friend – if you’ve ever found yourself at 9pm craving something super chocolatey but somehow managing to dirty only one pan, this dump cake is kind of your new best mate. I remember the first time I made it (spoiler: I had zero confidence and forgot to buy eggs, which turned out not to matter). My brother called it “emergency dessert” and that’s pretty much stuck. Plus, my mum once said it’s foolproof – and honestly, she wasn’t wrong (though I did manage to burn it once, but that’s a story for another day…)
Why I Keep Coming Back To This Cake
I make this when the house feels a bit gloomy, or my nieces are over (they like to help scatter the chocolate chips, though more end up in their mouths). My family goes nuts for it – mostly because the caramel goes all gooey in the oven and nobody can resist that. Actually, it once turned out more like a chocolate caramel soup when I swapped the cake mix for brownie mix, but it was still devoured. Oh, and cleanup? Ridiculously easy (my least favorite part of baking handled!)
What You’ll Need (With Some Options!)
- 1 box chocolate cake mix (Devil’s Food is our usual, but my nan used to insist on Betty Crocker – honestly, any brand does the job)
- 1 can (about 400g) of caramel pie filling or dulce de leche (sometimes I cheat and use the caramel ice cream topping, though it’s a bit runnier)
- 1/2 cup (a good handful!) unsalted butter, melted – or just slice up a stick and scatter it on top, which I do if I’m feeling lazy
- 1 cup chocolate chips (milk or dark, or whatever’s lurking in the baking cupboard)
- Optional: a handful of chopped pecans, walnuts, or honestly whatever nuts you find, but skip ‘em if you like it nut-free
The Not-So-Fancy Instructions
- Preheat your oven to about 180°C (350°F). No need to be super precise here, just not too low or crazy hot.
- Take a 9×13-inch baking dish (I’ve used a roasting pan in a pinch; it’s fine) and spray or butter it up. Otherwise, cleaning is a pain.
- Spread the caramel evenly along the bottom. Okay, “evenly” is a strong word. Just dollop it in and sort of smoosh it around with the back of a spoon.
- Sprinkle the dry cake mix over the caramel. I try to cover every last bit (doesn’t have to be perfect though, promise).
- Next comes the butter – pour it, drizzle it, or plop on little pieces. Just try to get it mostly covered. This is where I usually sneak a taste of the chocolate chips. Scatter those (and nuts, if you’re going wild) all over the top.
- Bake for about 30–35 minutes. Don’t panic if the top looks a bit patchy – it always does, and it somehow comes together. If you see bubbling caramel peeking through, that’s your sign it’s just about ready.
- Cool for at least 10–15 minutes. Not that anybody waits properly, around here.
Messy Notes from My Kitchen
- If you use the caramel ice cream topping, go easy – too much and things get soupy. Learned that the sticky way.
- Brownie mix instead of cake mix turns out delicious but a lot fudgier (almost too much), so maybe stick with cake mix first time round?
- Once, I forgot the butter. It wasn’t awful, but it was definitely odd. Don’t skip it unless you’re desperate.
If You Feel Like Experimenting…
- I tried adding a swirl of peanut butter on top once. Good, but a bit much even for me (and I really like peanut butter).
- Salted caramel chips instead of regular chocolate chips? Yes, yes, a hundred times yes.
- I wouldn’t try lemon anything in this. Once made a vanilla version with caramel and it just tasted confused.
What You Need (But Don’t Freak Out If You Don’t Have It)
- A 9×13-inch baking dish – or honestly, I’ve done it in two loaf pans instead when the proper dish was still in the dishwasher.
- A spatula for serving, or just a big spoon – it’s rustic, anyway.
How Long Will It Last? (Spoiler: It Won’t)
Technically, you can cover this up and stash it in the fridge for about three days. But, in my house, leftovers are mythical creatures – everyone nabs a forkful every time they walk past, so good luck keeping it around past breakfast the next day.
How I Like To Serve It Up
Scoop it warm into bowls, add a scoop of vanilla (or, when I’m feeling fancy, salted caramel) ice cream. My cousin always insists we drizzle extra caramel sauce on top, which is a bit cheeky but who am I to argue?
“Pro” Tips I’ve Learned (the Hard Way)
- I once tried to melt the butter in the microwave with the wrapper still on – don’t do this (if you’re reading this, thanks for not telling anyone, Mum!)
- Don’t try to slice it right out of the oven – it’s more lava than cake.
- Actually, I think this tastes even better after sitting for a day – if you can manage to leave it alone that long.
You Asked, I Answered (Sort of)
- Can I use a different cake mix? – Oh sure, I’ve used yellow and even funfetti (looked a bit odd, tasted fine). It’s hard to mess up.
- Do I have to use nuts? – Nope, but if you skip them just maybe add extra chocolate chips for good measure.
- Mine looks kind of underdone? – Don’t stress. Usually it thickens up as it cools. But if it’s still properly wobbly, pop it back in the oven for 5–10 minutes.
- Can this be made dairy free? – Probably! I’ve never tried with vegan butter and cake mix, but let me know if you do?
- Can I double the recipe? – In theory, yes – but you’ll need a massive tray, or two pans. Watch the time, it’ll take a bit longer.
One last random thought – does anyone else find themselves eating the chocolate chips out of the bag before they even make it to the cake, or is that just me?
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 can (12 oz) evaporated milk
- 1 cup caramel sauce
- 1/2 cup unsalted butter, melted
- 1 cup semi-sweet chocolate chips
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional)
Instructions
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1Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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2Pour half of the chocolate cake mix evenly into the prepared baking dish.
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3Combine evaporated milk and melted butter, then pour half over the cake mix. Drizzle half of the caramel sauce on top.
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4Sprinkle half of the chocolate chips and pecans (if using) over the sauce. Repeat the layers with the remaining ingredients.
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5Bake for 40 minutes or until the top is set and bubbly. Remove from oven 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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