Description
A decadent and easy-to-make Chocolate Caramel Dump Cake featuring a rich chocolate cake mix combined with luscious caramel sauce, sweetened condensed milk, and topped with chocolate chips and optional nuts. This one-bowl dessert is perfect for a quick indulgence with minimal prep and a gooey, buttery finish.
Ingredients
Scale
Dry Ingredients
- 1 box chocolate cake mix
Wet Ingredients
- 1 cup caramel sauce
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup unsalted butter, melted
Toppings
- 1/2 cup chocolate chips
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Spread Cake Mix: Pour the chocolate cake mix evenly into the prepared baking dish, creating a flat, uniform layer.
- Add Sauces: Drizzle the caramel sauce and sweetened condensed milk over the cake mix evenly to infuse moisture and sweetness.
- Butter Layer: Pour the melted unsalted butter evenly over the top, which helps the cake bake into a moist, rich texture.
- Add Toppings: Sprinkle the chocolate chips and optional chopped nuts across the top to add texture and extra flavor.
- Bake: Place the dish in the oven and bake for 30 to 35 minutes, or until the edges are golden and the mixture is bubbly.
- Cool and Serve: Allow the cake to cool slightly to set before serving. Enjoy warm or at room temperature for best taste.
Notes
- Use a good quality caramel sauce for best flavor.
- Chopped nuts are optional but add a nice crunch and contrast to the soft cake.
- Letting the cake cool slightly will help it set and make serving easier.
- This cake is delicious served with vanilla ice cream or whipped cream.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 4 days.
