Oh my word! The other day I finally decided to whip up a dark chocolate and almond dump cake. It had been a good long while since we have had any cake in the house & by golly, it was time!
I added a few extra toppings to what was calling me at the time & wham…. here we have Dark Chocolate and Almond Dump Cake. It was then I realized that I had never shared this recipe with you. If you have never made a dump cake before then you are in for a treat.
I mean just 3 simple ingredients & whatever toppings & mix in’s you choose & you are rockin’ & rollin’. After just a few bites I decided that I was really liking the sheer ease in which this cake came together & I knew I had to snap a few pics to share here.
I was happily satisfied with how I was able to knock out my chocolate cake craving too. So it’s my mission this summer to scale things back, break down recipes & simplify things.
I plan on giving you the easiest & most simple versions of my favorite summer recipes – from here until labor day!! Are you ready??!
Commonly Asked Questions
StorageThis is my go-to when I’ve got a chocolate craving. All you chocolate lovers out there need a quick fix on hand and this is it! Refrigerator To store the Dump Cake in the refrigerator, cover the cake with plastic wrap or store it in an airtight container. The cake will stay fresh in the refrigerator for up to 5 days. Freezer You can freeze the Dump Cake for up to 3 months. Allow the cake to cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil. Store the wrapped cake in an airtight container or freezer-safe plastic bag.
Do I need to prepare the cake mix and pudding mix before adding them to the recipe?No, you will use the dry cake mix and pudding mix directly from the boxes. Do not prepare them according to the package instructions before adding them to the recipe.
More Easy Dump Cake Recipes
Pumpkin Dump Cake
Peanut Butter Apple Dump Cake
4-Ingredient Chocolate Dump Cake
Dark Chocolate & Almond Dump Cake
- 1 box milk chocolate cake mix
- 1 box instant chocolate pudding
- 1-3/4 cup 2% milk
- 1 cup semi-sweet chocolate chips
- 1/2 of a 10 oz bag of dark chocolate morsels
- 1/4 cup slivered almonds
- Preheat oven to 350 degrees
- Lightly spray a 9x13 baking pan with cooking spray -set aside
- Combine milk & pudding mix in a large bowl & whisk together until completely incorporated
- Add in dry cake mix & use a large spatula to mix in - batter will be thick like frosting
- Fold in semi-sweet chocolate chips
- Pour batter into prepared pan & top with your dark chocolate chips & almonds
- Bake 25-30 minutes or until edges start to pull away from sides of the pan & the center springs back when touched
- Cool completely before cutting
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.