This spring, I was cleaning out the pantry—one of those post-retirement rituals I do when the weather’s too moody to garden. I found half-used bags of chocolate chips, a dusty cake mix, and a forgotten can of sweetened condensed milk tucked behind a tin of lentils.
At first, I thought about cookies. Then I remembered a little recipe card I’d scribbled on years ago after a potluck at a church picnic. It read: “Dump Cake – no stirring! Gooey! Sweet!” That was all the instruction.
I’ve always loved the kind of recipes that feel like they were meant to be handed down—not fussy, not fancy, but full of heart and sugar. This one brings together everything my grandkids adore: melted chocolate, buttery crumble, and a texture somewhere between cookie dough and pudding.
When I baked this for the first time in years, the scent filled my little kitchen and pulled my husband away from his crossword puzzle. We both stood at the oven like two kids waiting for cookies. And when it came out—golden, bubbling, and with that unmistakable smell of chocolate chip cookie dough—it was pure, cozy joy.
That’s when I knew this one had to be shared.
Short Description
This Chocolate Chip Cookie Dough Dump Cake is an easy, no-mixer dessert that blends the nostalgic taste of cookie dough with the simplicity of a dump cake. Gooey, buttery, chocolatey—and done in under an hour.
Key Ingredients
- 1 can (14 oz) sweetened condensed milk
- ½ cup butter, melted
- ½ cup milk
- 1 bag (12 oz) semi-sweet chocolate chips
- 1 box (15.25 oz) yellow or vanilla cake mix
- ½ cup brown sugar (optional, for extra cookie flavor)
- 1 tsp vanilla extract (optional)
Tools Needed
- 9×13-inch baking dish
- Measuring cups
- Mixing bowls (for butter and milk)
- Small saucepan or microwave-safe bowl (to melt butter)
- Oven mitts
- Spoon or spatula (for smoothing, if needed)
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
Step 2: Start with the Base
Pour the sweetened condensed milk and regular milk into the greased dish. Add the vanilla extract here if using. Swirl gently to combine, but don’t stir too much.
Step 3: Add the Cake Mix
Sprinkle the dry cake mix evenly over the milk mixture. Resist the urge to stir—it’s meant to stay layered.
Step 4: Add Chocolate and Butter
Scatter the chocolate chips evenly across the surface. Slowly drizzle the melted butter over the top, aiming to coat as much of the dry cake mix as possible.
Step 5: Optional Sweet Touch
If you love a cookie-like crust, sprinkle brown sugar evenly across the top. It caramelizes beautifully.
Step 6: Bake
Place in the oven and bake uncovered for 35–45 minutes. You’re looking for a golden, bubbling top with a slightly firm center. The edges should be lightly crisped.
Step 7: Cool and Serve
Let cool for at least 10 minutes before scooping. The inside will be soft and gooey—just like warm cookie dough.
Why You’ll Love This Recipe
– No mixer, no bowls—just layer and bake
– Rich, chocolatey cookie dough flavor in every bite
– Great for last-minute desserts or potlucks
– Kid-approved and adult-adored
– Customizable and pantry-friendly
– A warm, gooey center with a golden top
Mistakes to Avoid & Solutions
1. Stirring the Layers
Why it matters: Stirring disrupts the texture and causes the cake to bake unevenly.
Solution: Simply layer as instructed and let the oven do the magic.
2. Uneven Butter Drizzle
Why it matters: Dry patches in the cake mix can remain if butter isn’t distributed well.
Solution: Use a spoon or small cup to slowly drizzle the butter across the top.
3. Overbaking
Why it matters: Overbaking will make the cake dry instead of gooey.
Solution: Start checking at 35 minutes. The center should look just set—not firm.
4. Using Cold Butter
Why it matters: Cold butter won’t distribute evenly and may create greasy pools.
Solution: Always melt butter fully before drizzling.
5. Rushing the Cool Time
Why it matters: The filling needs time to settle so it’s not too runny.
Solution: Wait 10–15 minutes before serving to let it thicken.
Serving and Pairing Suggestions
Serve warm in bowls with a scoop of vanilla ice cream
Drizzle with caramel or chocolate sauce for extra indulgence
Great for potlucks, dessert buffets, or cozy weeknights
Pair with coffee, cold milk, or a dessert wine like port
For brunch, serve it alongside fruit and yogurt for a sweet twist
Storage and Reheating Tips
Refrigerate in an airtight container for up to 4 days
Reheat individual portions in the microwave for 20–30 seconds
Warm in oven at 300°F (150°C) for 10–12 minutes to refresh the crust
Freeze tightly wrapped portions for up to 2 months. Thaw overnight in fridge and warm before serving
Avoid storing uncovered—it dries out quickly
FAQs
1. Can I use a different cake mix flavor?
Yes! Try chocolate, spice, or butter pecan cake mix for a unique twist.
2. Can I make this dairy-free?
You can substitute with non-dairy sweetened condensed milk, plant-based milk, and vegan butter. Texture may vary slightly.
3. Do I need to use brown sugar on top?
It’s optional, but adds a cookie crust flavor. Skip it if you prefer less sweetness.
4. Can I prepare this ahead of time?
Yes, assemble and refrigerate for up to 6 hours before baking. Add an extra 5 minutes to the baking time if baking from cold.
5. How gooey is the center supposed to be?
It should be soft and custardy—not runny, but not dry. Think soft cookie dough texture.
Tips & Tricks
Use parchment paper for easier cleanup
Add a pinch of sea salt on top before baking for balance
Mix milk chocolate and dark chocolate chips for contrast
Serve in ramekins for individual portions
Let the melted butter cool slightly before drizzling to prevent sinking
Recipe Variations
1. Peanut Butter Chip Version
Swap out half the chocolate chips for peanut butter chips
Add ¼ cup chopped roasted peanuts on top
The combo gives a salty-sweet balance with rich depth
2. S’mores Dump Cake
Use chocolate cake mix
Add 1 cup crushed graham crackers over cake mix
Sprinkle mini marshmallows during the last 5 minutes of baking
It tastes like a campfire dessert with almost no effort
3. Caramel Pecan Version
Replace chocolate chips with chopped pecans and caramel bits
Drizzle with ¼ cup caramel sauce before baking
Warm, nutty, buttery and perfect for fall gatherings
4. Berry Chocolate Twist
Add 1 cup frozen raspberries or cherries before chocolate chips
The fruit adds tanginess to balance the sweetness
Final Thoughts
Making this cake feels like discovering a handwritten recipe in the back of an old cookbook—charming, simple, and always just right. I’ve made elegant soufflés and layered tortes in my years, but few things compare to the honest joy of this dump cake. It doesn’t ask much: just a few pantry staples, a warm oven, and maybe a quiet evening with loved ones.
Sometimes, the best recipes don’t come from perfection—they come from instinct and improvisation. This one is for the spontaneous bakers, the sweet tooths, the memory-makers. And for anyone who needs a little something warm, gooey, and utterly comforting.
No fuss, no frills—just a spoonful of joy.
Chocolate Chip Cookie Dough Dump Cake
Print ThisIngredients
- 1 can (14 oz) sweetened condensed milk
- ½ cup butter, melted
- ½ cup milk
- 1 bag (12 oz) semi-sweet chocolate chips
- 1 box (15.25 oz) yellow or vanilla cake mix
- ½ cup brown sugar (optional, for extra cookie flavor)
- 1 tsp vanilla extract (optional)
Instructions
Step 1: Preheat the Oven
Preheat to 350°F (175°C) and grease a 9×13-inch baking dish.
Step 2: Pour the Milks
Add sweetened condensed milk, regular milk, and vanilla (if using) to the dish. Gently swirl to combine.
Step 3: Layer the Cake Mix
Evenly sprinkle the dry cake mix over the milk mixture. Do not stir.
Step 4: Add Chocolate & Butter
Top with chocolate chips, then drizzle melted butter evenly over the surface.
Step 5: Sprinkle Brown Sugar
Optional: Add brown sugar on top for a caramelized cookie-like finish.
Step 6: Bake
Bake uncovered for 35–45 minutes, until golden, bubbly, and set in the center.
Step 7: Cool & Serve
Cool for 10 minutes before scooping. Expect a gooey, warm cookie dough texture.
