Frozen Raspberry Chocolate Chip Dump Cake
Alright, sweet tooth squad, gather ’round because I’m about to introduce you to your new best friend: Frozen Raspberry Chocolate Chip Dump Cake.
Yes, it’s a mouthful—literally and figuratively—but don’t let the name fool you.
This dessert is so easy, it practically makes itself. Got a box of cake mix, a can of pie filling, and some chocolate chips lounging in your pantry? Boom—you’re halfway there.
This recipe is the perfect blend of rich chocolate and zingy raspberries, topped off with whipped cream for that extra “ooh-la-la.”
It’s what I imagine the dessert table at a fancy ice palace might serve (Elsa would totally approve).
Plus, there’s no baking involved, which means no heating up your kitchen or sweating over a hot oven. Just mix, layer, freeze, and voila! Your taste buds are ready for the ultimate frosty indulgence.
Whether you serve it in wine glasses for a posh party vibe or grab a spoon straight from the pan (no judgment, I’ve been there), this dump cake is here to impress.
So go ahead, channel your inner dessert diva, and prepare for rave reviews!
Frozen Raspberry Chocolate Chip Dump Cake
Equipment
- 1 9" x 13" freezer-safe dish or pan
Ingredients
- 1 box chocolate cake mix The MVP of pantry staples!
- 1 21-ounce can raspberry pie filling Tart, sweet, and fabulous in every way.
- 1/2 cup chocolate chips Because more chocolate = more happiness.
- 1/2 cup butter melted (Let’s just call it “liquid gold.”)
- 1 cup whipped topping Cloud-like goodness.
- Fresh raspberries for garnish Optional, but they make you look like a pro.
Instructions
- Dump that raspberry pie filling into a 9x13-inch pan. Spread it around like you’re Michelangelo with a sweet tooth.
- Toss those chocolate chips over the raspberries. They’re not just chocolate chips—they’re edible confetti for your dessert party.
- Open your box of chocolate cake mix (cue heavenly choir) and sprinkle it all over the pan. Do NOT stir. Trust me, it’ll bake into a glorious masterpiece without any help.
- Drizzle the melted butter over the cake mix. Don’t skimp; this is where the magic happens.
- Pop the pan into your freezer and let it chill for 4 hours. You chill too—this cake’s got it under control.
- Slice, scoop, or shovel it out, then top with whipped cream and fresh raspberries. Or skip the garnish entirely and just dig in like it’s your last meal.
Notes
Nutrition
Diva's Terrific Tweaks
Crunch factor:
Sprinkle crushed Oreos between the raspberries and cake mix. Surprise crunchies = instant party.
Lighten up:
Swap chocolate cake mix for white cake mix. It’s like dressing your cake in a lighter tuxedo.
Extra berry burst:
Drizzle raspberry sauce over the top before serving. Fancy, fruity, and fabulous.
Presentation Suggestions:
Serve in chilled wine glasses for that “I’m extra” vibe.
Or slap it on a paper plate and eat with your hands if you’re feeling wild. Either way, it’s chef’s kiss perfection.
Ready to whip up this frozen masterpiece?
Grab a spoon, your favorite stretchy pants, and let’s make dessert history.
Don’t forget to share your photos because this beauty deserves the spotlight!
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