Oh my goodness, let me tell you about my secret weapon for last-minute desserts—this insanely good gooey chocolate dump cake! I discovered it years ago when my niece showed up unexpectedly with friends, and I needed something sweet FAST. Five minutes of dumping ingredients into a pan, half an hour in the oven, and voila—magic happens! The edges get crispy while the center stays gloriously molten, like a cross between brownie batter and warm pudding. Trust me, when you pull this bubbling chocolate beauty from the oven and top it with melting vanilla ice cream, nobody will believe you barely lifted a finger. It’s become my go-to for potlucks, movie nights, and those “I need chocolate NOW” emergencies.

Why You’ll Love This Gooey Chocolate Dump Cake

This isn’t just any dessert—it’s your new best friend in the kitchen! Here’s why:

Effortless magic: No mixing bowls, no fancy techniques—just dump and bake. Even my 8-year-old nephew can make this (and has, with glorious messy results).
Chocolate emergency fix: That rich, molten center hits the spot when cravings strike. It’s like eating warm brownie batter but totally acceptable.
Pantry superhero: Cake mix? Check. Chocolate chips? Check. You probably have everything right now. Impromptu guests? Solved.
Ice cream’s soulmate: That hot-cold combo when you scoop vanilla ice cream over warm cake? Pure happiness in every bite.

Ingredients for Gooey Chocolate Dump Cake

Here’s the beautiful part—you likely have most of these ingredients sitting in your pantry right now! But don’t let the simplicity fool you; each one plays a special role in creating that perfect gooey-chocolatey magic:

1 box chocolate cake mix (I swear by devil’s food for extra richness, but any will work)
1 cup chocolate chips (use semi-sweet unless you want to go wild—then grab those dark chocolate chunks!)
1/2 cup butter, melted (measure after melting—and yes, it must be real butter for that golden crust)
1 cup water (tap’s fine, but if you’re feeling fancy, swap in cold coffee for deeper flavor)
1/2 cup packed brown sugar (pack it tight in your measuring cup—this creates those caramelized edges we crave)

Pro tip: If your chocolate chips are looking sad, chop up a chocolate bar instead. Big, uneven pieces make glorious molten pockets!

Equipment You’ll Need

You barely need anything for this cake – that’s the beauty of dump cakes! Grab these basics:

9×13 baking dish (glass or ceramic works best for even baking)
Measuring cups (for that perfect butter-to-sugar ratio)
Butter knife or pastry brush (to grease the pan – don’t skip this!)

That’s it – no mixer, no fancy tools. Just your hands and a spoon for spreading if you’re feeling fancy!

How to Make Gooey Chocolate Dump Cake

Okay, ready for the easiest baking experience of your life? Here’s how we turn pantry staples into molten chocolate heaven:

Step 1: Prep the Baking Dish

First things first—grease that pan like you mean it! I use butter (what else?) and really get into the corners with my fingers. A well-greased pan means you’ll get every last crumb of that crispy edge later.

Step 2: Layer the Ingredients

Now the fun part—dumping! Pour the dry cake mix evenly across the bottom (no stirring yet!). Sprinkle chocolate chips like you’re decorating a snow globe. Drizzle melted butter in zigzags—watch it pool around the chocolate chips beautifully. Finally, sprinkle brown sugar evenly like fairy dust before pouring water over everything.

Step 3: Bake to Perfection

Pop it in your preheated 350°F oven and set a timer for 25 minutes. At this point, start watching closely—you want bubbly edges with a center that jiggles slightly when shaken. Mine usually takes exactly 28 minutes, but ovens vary. That moment when you pull it out and see those chocolate volcanoes erupting? Pure joy!

Tips for the Best Gooey Chocolate Dump Cake

After making this cake roughly a million times (okay, maybe 50), I’ve learned a few tricks to take it from good to “oh-my-gosh-give-me-the-pan”:

Dark chocolate chips FTW: Swap semi-sweet for dark chocolate chips – that extra cocoa intensity makes the gooey center taste like grown-up dessert heaven.
Oven thermometer is key: Since we want that perfect molten center, check your oven temp. Mine runs hot – at 325°F, I get ideal crispy edges with a lava-like middle.
Let it rest (if you can!): Waiting 10 minutes after baking lets the center set slightly – you’ll get that magical pudding-like texture instead of straight-up soup (delicious soup, but still).

Oh! Almost forgot – a pinch of flaky sea salt on top right after baking? *Chef’s kiss*

Serving Suggestions for Gooey Chocolate Dump Cake

Listen closely, because here’s where the magic happens! This cake demands to be served warm—I’m talking straight-from-the-oven, spoon-sinking-into-that-molten-center gloriousness. My absolute favorite way? Scoop vanilla ice cream on top and watch it melt into rivers through the cracks. The hot-cold contrast is pure happiness. For parties, I set up a topping bar with whipped cream, fresh berries, and crushed nuts—let everyone customize their perfect bite. Pro tip: Microwave leftovers for 15 seconds before serving to bring back that just-baked gooeyness. Trust me, you’ll want to eat this standing over the pan with no regrets!

Storage and Reheating Instructions

Here’s the best part—this cake stays delicious for days! Store any leftovers (ha!) in an airtight container at room temperature for up to 3 days. When that midnight chocolate craving hits, just zap a slice in the microwave for 15-20 seconds until it’s gloriously warm and gooey again. The edges crisp right back up while the center returns to its molten perfection. Pro tip: Sprinkle a few fresh chocolate chips on top before reheating for extra melty goodness!

Gooey Chocolate Dump Cake FAQs

I get asked these questions all the time—here are my tried-and-true answers from years of chocolate dump cake obsession:

Can I use milk instead of water? Absolutely! Whole milk makes it richer, while buttermilk adds tang. For ultimate decadence, try cold coffee—it deepens the chocolate flavor without tasting like coffee.
Can I add nuts? Yes! Toss in 1/2 cup chopped walnuts or pecans with the chocolate chips. The toasty crunch plays beautifully against the gooey texture.
How to make it fudgier? Easy—reduce water to 3/4 cup and add 1/4 cup sour cream. The extra fat creates an almost truffle-like center that’ll make you swoon.

See? Even more ways to customize your perfect chocolate escape!

Nutritional Information

Just so you know, these numbers are estimates—your exact counts might vary based on ingredients used. Each glorious serving (and let’s be honest, who stops at one?) has about 350 calories with that perfect balance of crispy edges and molten center. Now stop reading and go make this cake! Try it tonight and tag me with your chocolatey results—I want to see your masterpiece!

37-Minute Gooey Chocolate Dump Cake That Demands Seconds

Author: lucy
Total Time: 40 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and delicious chocolate dump cake that’s perfect for any occasion. This gooey dessert is easy to make and pairs perfectly with ice cream.

Ingredients

Scale

1 box chocolate cake mix
1 cup chocolate chips
1/2 cup butter, melted
1 cup water
1/2 cup brown sugar

Instructions

Preheat oven to 350°F.
Grease a baking dish.
Pour cake mix into the dish.
Sprinkle chocolate chips evenly.
Drizzle melted butter over the top.
Pour water and sprinkle brown sugar.
Bake for 30 minutes.
Serve warm with ice cream.

Notes

Use high-quality chocolate chips for best results.
Let the cake cool slightly before serving.
Store leftovers in an airtight container.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 300mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg

Keywords: gooey chocolate dump cake, chocolate dump cake with ice cream, brownie pudding cake, scoop and serve dessert, easy chocolate dessert, warm chocolate cake