You won’t score any presentation points for making a chocolate dump cake. But what it lacks in showiness, it makes up in easy prep time – and, most important, gooey chocolatey flavor!
I have a handwritten version of this recipe from my mother, even though I don’t ever recall her making it. I wish I did. This would have been my birthday cake request, hands down!
The recipe involves only a few extra steps than when you’re making a regular boxed cake mix. Before you pour the batter into the pan, you melt butter with water and add in a little brown sugar. This goes into the bottom of a greased baking pan – along with nuts, coconut, chocolate chips and mini-marshmallows. OK: This cake won’t score any health points, either – which is one reason I don’t make it very often.
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After the butter and the mixin’s are on the bottom of the baking dish, it’s time to add the chocolate cake batter. That’s it. Well, almost. There’s still a little trick or two after you’ve baked it.
The first time I made this cake, I really wasn’t expecting much. I mean, it was way too easy and had “dump” in the title! But the cake has quickly become a favorite of my crew. Are you ready for the next reason it’s called “dump”? Once you’ve let the cake cool for 10-20 minutes, you put a serving platter on top and then flip the entire cake over so that the chocolate chip-butter-coconut combination becomes a crust on top of the cake.
Yeah – your mouth is watering now, huh?
If you still haven’t planned a treat for your next party, this cake is perfect to put together and then impressing guests (with the taste, that is).
Prep Time: 15 minutes + baking time
Number of servings: 12-plus
- 1 1/4 cup water
- 1/4 cup butter or margarine
- 1 cup brown sugar
- 1 cup coconut
- 2 cups chocolate chips
- 1 cup nuts (pecan or walnut)
- 2 cups mini-marshmallows
- 1 box chocolate cake mix
- Preheat the oven to 325 degrees F.
- Grease a 9″ by 13″ baking pan.
- Prepare the chocolate cake batter according to the package directions.
- In a small saucepan, heat together the water and butter until the butter has completely melted. Remove the pan from the heat.
- Add the brown sugar into the butter mixture.
- Pour the sugar-butter mixture into the baking pan.
- Sprinkle the remaining ingredients (except the cake batter) onto the bottom of the baking pan.
- Now pour the cake batter over the sprinkled ingredients.
- Bake the cake for 55 to 60 minutes.
- Allow the cake to cool for at least 10 minutes, but not more than 30.
- Place a serving dish or cooking pan over the top of the baking pan. Carefully flip the entire cake over.
- Remove the baking pan. Serve warm, cold or at room temperature. Note: The marshmallows melt into the cake.
This article was originally published in 2010 and has been updated.