Croissant Chocolate Hazelnut Dump Cake
Transform those buttery croissants into a rich, chocolatey dessert that’s as indulgent as it is easy to make. With hazelnuts, pie filling, and a whole lot of butter, this dump cake is a sweet symphony of flavors you won’t want to miss.
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 6 large croissants dramatically torn into pieces (because why not?)
- 1 21-ounce can chocolate pie filling (no judgment here—store-bought is fine)
- 1/2 cup melted butter the good stuff, because you’re worth it
- 1/2 cup chopped hazelnuts for that fancy crunch
- 1/4 cup granulated sugar sweetness overload, anyone?
Instructions
- Preheat your oven to 350°F (or whatever that is in Celsius—I’m too busy baking to check).
- Take your beautifully torn croissants and scatter them in a greased baking dish. Think of it as organized chaos.
- Pour that luscious chocolate pie filling over the croissants. No need to be delicate here—dump it like you mean it!
- Drizzle the melted butter over everything. Yes, all of it. Butter makes everything better.
- Sprinkle the chopped hazelnuts and granulated sugar on top. This is your cake’s moment to shine.
- Bake for 25-30 minutes or until the top is golden brown and your kitchen smells like heaven.
- Let it cool slightly before serving—unless you like living dangerously. In that case, dig in!
Notes
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Nutrition
Calories: 390kcalCarbohydrates: 48gProtein: 6gFat: 22gFiber: 3gSugar: 36g
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