Challah Chocolate Raspberry Dump Cake
This Challah Chocolate Raspberry Dump Cake is a decadent, no-fuss dessert that combines the richness of challah bread with raspberry and chocolate layers. It’s the perfect balance of indulgence and simplicity, ready to wow with every bite!
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
Click here for the Diva's Finishing Flourishes!
Nutrition
Calories: 380kcalCarbohydrates: 54gProtein: 5gFat: 17gFiber: 3gSugar: 40g
Tried this recipe?Let us know how it was!