Description
This Chocolate Caramel Dump Cake is a delightfully easy dessert that combines rich devil’s food cake mix, luscious caramel sauce, and melty chocolate chips. With a buttery, bubbly top and gooey caramel base, it’s perfect for a quick and impressive treat. Serve warm with vanilla ice cream for an irresistible indulgence.
Ingredients
Scale
Cake Base
- 1 box devil’s food or chocolate fudge cake mix
- 1 cup evaporated milk
- 1/2 cup unsalted butter, sliced
Caramel Layers
- 1 jar (about 1 cup) thick caramel sauce
Toppings
- 1 cup chocolate chips (optional)
- Vanilla ice cream, for serving
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to ensure the cake doesn’t stick.
- Add Caramel Base: Pour half of the thick caramel sauce into the bottom of the prepared baking dish and spread it evenly to create a rich caramel layer.
- Layer Cake Mix: Sprinkle the entire box of dry devil’s food cake mix evenly over the caramel layer. Do not stir; the layering is essential for texture and flavor melding.
- Drizzle Milk: Evenly drizzle 1 cup of evaporated milk over the dry cake mix to help it soak and form a moist cake during baking.
- Add Butter and Chocolate: Dot the top with sliced unsalted butter and sprinkle chocolate chips over the surface for added richness and gooey chocolatey bites.
- Finish with Caramel: Drizzle the remaining caramel sauce on top, enhancing the sweetness and creating a luscious finish.
- Bake: Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is bubbly and set, indicating the cake is cooked through.
- Cool and Serve: Allow the cake to cool for 10 minutes. Serve warm with scoops of vanilla ice cream for a perfect contrast of temperatures and flavors.
Notes
- Use a thick caramel sauce for best results; thin caramel may seep into the cake too much.
- Chocolate chips are optional but add great texture and richness.
- Letting the cake cool slightly helps it set and makes serving easier.
- Leftovers can be refrigerated and gently reheated before serving.
- For a gluten-free version, use a gluten-free chocolate cake mix.
