Chocolate Caramel Gooey Dessert

This Chocolate Caramel Dump Cake is a truly indulgent dessert that combines the ease of a no—mix recipe with the rich flavors of chocolate and caramel. It’s perfect when you want something impressive but simple enough to prepare without any fuss. Layering all the ingredients directly in the pan creates a gooey, melty treat that’s just the right balance of sweetness and texture. This cake has become a favorite whenever I need something quick to bring to a party or just want to spoil myself with minimal effort.

I made this cake for the first time on a busy Friday evening and was amazed at how the flavors melded together without any complicated steps. Now it’s my go—to when I want an impressive dessert fast.

Ingredients

• Chocolate cake mix: about 15 ounces — the base of the dessert adding chocolate cake flavor and structure
• Instant chocolate pudding mix: about 3.9 ounces — adds extra chocolate richness and a smooth texture
• Whole milk: one and a half cups — activates the pudding and moistens the cake mix
• Unsalted butter: half a cup melted — infuses richness and ensures the cake bakes into a luxuriously moist dessert
• Semi—sweet chocolate chips: twelve ounces — provides melty pockets of chocolate goodness throughout the cake
• Soft caramel candies or thick caramel sauce: eleven ounces or thick caramel sauce — adds gooey, buttery caramel flavor that contrasts beautifully with the chocolate
• Optional flaky sea salt: enhances the caramel notes and balances sweetness
• Optional extra butter slices: helps create a lush, tender crumb and shiny top
• Notes: Choose high—quality chocolate chips for the best melting result and pick a rich, creamy caramel for maximum flavor.

Instructions

Preheat the Oven:

Preheat the oven to 350 degrees Fahrenheit which is 175 degrees Celsius. Prepare a nine by thirteen inch baking dish by greasing it thoroughly with butter or nonstick spray to prevent sticking.

Add Butter and Cake Mix:

Pour the melted unsalted butter into the bottom of the baking dish and spread evenly. This butter layer is essential to moisten the dry cake mix you’ll sprinkle on top. Sprinkle the entire box of chocolate cake mix evenly over the butter layer covering all corners for an even bake.

Add Pudding and Milk:

Sprinkle the dry instant chocolate pudding mix evenly on top of the cake mix. This adds moisture and extra chocolate flavor. Pour the whole milk slowly and as evenly as possible across the surface allowing the liquid to seep down into the layers underneath and activate the pudding mix.

Add Chocolate and Caramel:

Scatter the semi—sweet chocolate chips evenly over the milk—soaked cake mixture. Top with soft caramel candies spaced apart to avoid clumping or drizzle a generous amount of thick caramel sauce across the entire pan for that luscious gooey texture. If you like, dot the surface with small slices of butter to enrich the top crust further.

Bake:

Place the baking dish in the preheated oven and bake for between 50 and 60 minutes. You want the edges to be set and bubbly with a slightly crisp texture while keeping the center soft and gooey. Check the cake towards the end of baking to avoid overcooking which would dry out the center.

Cool Slightly and Serve:

Remove the cake from the oven and let it cool on a wire rack for about 5 to 10 minutes. This resting period allows the caramel to thicken slightly so the cake will hold its shape better when scooped. Serve while still warm for best texture and melty goodness.

My favorite part is the combination of the fudgy chocolate pudding and the soft caramel pockets that create a wonderful texture contrast. This cake always reminds me of a weekend family gathering with plenty of laughter and second helpings.

Storage Tips

Store any leftovers tightly covered in the refrigerator for up to four days. Warm individual portions in the microwave for about 20 seconds to bring back the gooey texture. This cake also freezes well when wrapped tightly. Thaw overnight in the fridge and warm before serving.

Ingredient Substitutions

If you prefer a dairy—free version use a plant—based milk such as almond or oat milk and substitute vegan butter. You can also swap caramel candies for homemade caramel sauce made with coconut milk for a unique flavor twist. Use a regular chocolate cake mix if you cannot find the instant pudding — adding a little extra milk will help keep it moist.

Serving Suggestions

Serve this cake warm with a scoop of vanilla bean ice cream for a classic pairing. A dollop of whipped cream sprinkled with flaky sea salt also elevates the flavors beautifully. For added texture try chopped roasted nuts on top or fresh berries on the side to balance the richness.

Use a sharp knife to cut through the caramel pockets for neat slices and add a sprinkle of flaky sea salt just before serving to enhance the flavors.

Common Questions About Recipes

→ Can I use caramel sauce instead of caramel candies?

Yes, drizzling thick caramel sauce over the top works well and melts into the dessert during baking for a gooey texture.

→ What type of chocolate chips should I use?

Semi-sweet chocolate chips provide a balanced sweetness that complements the caramel beautifully, but you can adjust based on preference.

→ Is it necessary to melt the butter before adding?

Melting the butter ensures even distribution beneath the dry cake mix, helping to create moist, tender layers.

→ How long should the dessert cool before serving?

Allow the dessert to cool for 5 to 10 minutes after baking to help set the layers and make scooping easier.

→ Can flaky sea salt be added?

Adding a sprinkle of flaky sea salt on top enhances the caramel’s sweetness and adds a subtle crunchy contrast.