Chocolate Caramel Bundt Dump Cake
Darling, let me tell you about the time I decided to whip up something sinfully sweet and somehow ended up creating a little slice of heaven.
Enter the Chocolate Caramel Bundt Dump Cake—yes, you heard that right, “dump” cake.
But don’t let the name fool you; this baby is anything but basic. It’s like I took all my favorite things—chocolate, caramel, butter, and more chocolate—and threw them into a bundt pan, hoping for the best.
And guess what? It turned out to be a masterpiece!
This cake is so rich and gooey, it could probably solve all my problems—if only it could pay my bills. But at least it makes me feel better while I’m procrastinating!
So, if you’re in the mood for something decadent but don’t want to spend hours in the kitchen (because who has time for that?), this is your go-to.
Trust me, one bite, and you’ll forget all about that laundry you’ve been avoiding.
Chocolate Caramel Bundt Dump Cake
Equipment
- 1 Bundt cake pan
- 1 large mixing bowl
Ingredients
- 1 box chocolate cake mix because who has time to make it from scratch?
- 1 14-ounce can sweetened condensed milk (sweet, sticky magic in a can)
- 1 12-ounce jar caramel sauce (just go ahead and lick the spoon, no one's watching)
- 1/2 cup unsalted butter melted (because butter makes everything better)
- 3 large eggs or whatever size you’ve got in the fridge
Instructions
- Preheat your oven to 350°F (175°C). Yes, do it now—don’t wait until you’ve mixed everything!
- Grease and flour a bundt cake pan. If you’re like me, you’ll miss a spot and curse later.
- In a large bowl, mix the cake mix, sweetened condensed milk, caramel sauce, melted butter, and eggs until well combined. If it looks like a chocolatey swamp, you’re doing it right.
- Pour the batter into the prepared bundt cake pan. Try not to spill half of it on the counter.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean. Do your best to resist opening the oven door every five minutes.
- Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely. Or eat it warm—who am I to judge?
Notes
Nutrition
Diva's Terrific Tweaks
Add Sea Salt:
Sprinkle sea salt on top of the caramel sauce before baking for a salted caramel twist. Fancy and a little bit salty, just like you.
Include Chocolate Chips:
Fold in 1 cup of dark chocolate chips into the batter for extra chocolate richness. Because there’s no such thing as too much chocolate.
Top with Caramel Drizzle:
Drizzle additional caramel sauce over the cooled cake and sprinkle with chopped pecans. It’s like dressing up your cake for a night out—so classy!
Presentation Suggestions:
Serve this cake on a beautiful cake stand, with extra caramel drizzled over the top and a sprinkle of sea salt for that fancy touch.
Add a few whole pecans or chocolate shavings around the base for a little extra pizzazz.
And don’t forget to serve with a side of whipped cream or a scoop of vanilla ice cream—because why not?
Ready to dive into a chocolatey, caramel dream?
Grab your ingredients and let’s get baking—this cake won’t make itself (but it almost does)!
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