Chocolate Caramel Bundt Dump Cake
This Chocolate Caramel Bundt Dump Cake is a decadent, gooey masterpiece that’s as easy to make as it is to devour. With layers of rich chocolate and caramel goodness, it’s the perfect treat for when you want to impress without the stress.
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
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Nutrition
Calories: 400kcalCarbohydrates: 58gProtein: 5gFat: 18gSugar: 42g
Tried this recipe?Let us know how it was!