Chocolate Peppermint Dump Cake

Craving an easy dessert? Look no further than this Chocolate Peppermint Dump Cake! With just 5 minutes of prep, this tasty treat is low-stress and high flavor.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 55

Total Time 1

Servings servings

Calories 667kcal

Author Sharon Garofalow

Equipment

9x13 baking dish

Ingredients

15.25 oz (box) chocolate cake mix
3.9 oz (box) instant chocolate pudding
1 cup butter, divided (half melted, half cut into pats)
1 1/2 cups whole milk
12 oz (bag) semi-sweet chocolate chips
1 1/2 cups Andes baking chips (or other mint baking chip) reserve some for serving

Instructions

Preheat oven to 350 degrees.
Melt 1/2 cup of butter and pour it into the bottom of a 9x13 baking dish.
Evenly sprinkle dry cake mix over the butter.
Sprinkle dry pudding mix over the cake mix.
Add milk.
With a fork, try to spread out the milk so that the dry cake mix and pudding are all a little bit moistened. You don't need to fully mix it, but rake the fork through so all the dry ingredients get wet.
Top with chocolate chips, then mint baking chips.
Lay the butter pats evenly across the top.
Bake for about 50-60 minutes.
Serve warm.
Top with vanilla ice cream or whipped cream plus extra peppermint baking chips as a garnish.

Notes

If there are any dry cake mix areas when you take it out of the oven, you can spritz a little bit of water from a clean spray bottle on it to make it blend in with the rest of the crust.
It is important to follow the steps of this video as doing it in another order can make it come out gummy.
If you want to make this more holiday-themed, garnish with crushed candy canes instead of mint pieces.
This isn't a "pretty" cake to look at so you can top it with whipped cream or vanilla ice cream to change the look.
Store any leftover dessert covered, in the fridge for up to 3 days.

Nutrition