Challah Chocolate Raspberry Dump Cake
Oh honey, get ready for the dump cake that’s going to change your dessert game forever!
Challah Chocolate Raspberry Dump Cake is what happens when you take a classic, fancy bread like challah (look at you, being all sophisticated), toss in raspberry pie filling, and top it off with chocolate pudding.
It’s indulgent, it’s rich, and guess what? It requires almost zero effort, so you can make it even when your motivation is on vacation.
Let’s talk texture, because that’s where this dump cake really shines. The soft challah soaks up all the juicy raspberry goodness, while the chocolate pudding adds a layer of creamy decadence.
And because we’re all about balance (in food, not life—who has time for that?), you’ve got a crispy top from that sugar and butter situation. Seriously, you might need to sit down after your first bite.
The best part? You’re dumping everything into one pan like the dessert goddess you are. It’s a masterpiece, but no one needs to know that you didn’t actually work that hard. Let them believe you’re a kitchen genius while you just sit back and enjoy the praise (and maybe a second helping).
So, what are you waiting for? Your sweet tooth is calling, and this cake is ready to answer!
Challah Chocolate Raspberry Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
- 1 large mixing bowl
- 1 medium mixing bowl
Ingredients
- 6 cups challah bread cubed
- 1 21-ounce can raspberry pie filling
- 1 3.9-ounce package instant chocolate pudding mix
- 1/2 cup melted butter
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, combine the cubed challah bread and raspberry pie filling. Stir gently to coat the bread in the pie filling.
- In a separate bowl, mix the instant chocolate pudding according to package instructions.
- Pour the chocolate pudding mixture over the challah and raspberry filling in the baking dish. Spread evenly.
- Drizzle the melted butter on top of everything and sprinkle the granulated sugar over the entire dish.
- Bake for 35–40 minutes or until the top is golden brown and bubbling.
- Let it cool for about 10 minutes before serving, but who are we kidding? You’ll probably dive in immediately!
Notes
Nutrition
Diva's Finishing Flourishes
Add Dark Chocolate Chips:
Sprinkle 1/2 cup dark chocolate chips on top before baking for added richness.
Top with Cocoa Powder:
Dust the top with cocoa powder before baking for a deeper chocolate flavor.
Include Almond Extract:
Add 1 teaspoon almond extract to the pie filling for a raspberry-almond flavor.
Presentation Suggestions:
Serve this beauty with a scoop of vanilla ice cream on the side, because we’re going for extra here.
Sprinkle a few fresh raspberries around the plate for a pop of color, and if you’re feeling ultra-fancy, a dollop of whipped cream never hurt anyone.
Bonus points if you present it on a rustic wooden board, because that says, “I bake, but also, I’m chic.”
Craving this easy, decadent dessert? Give this Challah Chocolate Raspberry Dump Cake a try, and don’t forget to share your creation!
Snap a pic, tag us, and let everyone know that yes, you are that good.
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