Chocolate Raspberry Dump Cake
This Chocolate Raspberry Dump Cake is the scandalously easy dessert that tastes like you spent hours fussing—when really, you just dumped and strutted. It’s rich, fruity, gooey, and has that whole “I’m a domestic goddess” vibe with exactly zero effort.
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 box chocolate cake mix any brand that speaks to your soul
- 1 21-ounce can raspberry pie filling
- 1/2 cup semi-sweet chocolate chips or more, we’re not judging
- 1/2 cup butter melted
Instructions
- Preheat your oven to 350°F (175°C) and give it the same side-eye you give your bathroom scale.
- Grease a 9x13-inch baking dish (or just line it if you’re lazy like me).
- Dump in that raspberry pie filling and spread it out like you mean business.
- Sprinkle the chocolate cake mix evenly over the top. No mixing, no nonsense.
- Toss on the chocolate chips like you’re showering the cake with affection (and cocoa).
- Drizzle melted butter across the top in a zigzag pattern so it feels fancy.
- Bake for 40-45 minutes or until the top is set and your kitchen smells like a chocolatey love letter.
- Let it cool just a bit before diving in—unless you're into tongue blisters. No judgment
Notes
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Nutrition
Calories: 370kcalCarbohydrates: 52gProtein: 3gFat: 18gFiber: 3gSugar: 35g
Tried this recipe?Let us know how it was!