Easy Dump Cake

Easy Dump Cake

Meredith 0

"An EASY, moist, and delicious cake. You just dump all the ingredients in a bowl and mix. PERFECT for 1st-time bakers!"

Ingredients 1 h 20 m {{adjustedServings}} servings 521 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 521 kcal
  • 26%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 66.6g
  • 21%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan.
  2. In a bowl, mix the yellow cake mix, pudding mix, eggs, vegetable oil, sugar, and water. Gently fold in the sour cream and chocolate chips. Pour batter into the prepared Bundt pan.
  3. Bake in the preheated oven for 55 minutes. Cool in pan for 10 minutes before transferring to cooling racks.
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Reviews 192

  1. 234 Ratings

Carol P.

I just made this cake and it is absolutely delicious. I do not own a bundt pan so I used a 9x13 pan and baked it until done using the toothpick method. I also sprinkled sugar in the cake pan after spraying it with Pam. Came out perfectly. Will defintly be making this recipe again.


I've made this recipe at least 10 times for my family, and they absolutely love me for it. It is by far the best and easiest dessert recipe in existence. I recently found a way to enjoy the same great taste in a lower calorie version of the recipe because some of my friends are health nutters and would not try any baked goods of mine unless they were sugar free and or fat free. I used the same yellow cake mix (but you could substitute a whole wheat/low carb version if available. Instead of 1 big box of instant chocolate pudding mix I bought two smaller sugar free/fat free boxes of the same instant chocolate pudding mix. I used 4 egg beaters servings (1 cup egg beaters) instead of eggs. I substituted 2/3 c unsweetened applesauce instead of using oil, and 2/3 cup splenda (not the splenda with sugar) instead of the additional sugar, and 1 8 oz container of fat free sour cream. I did not use chocolate chips because I could not find a sugar free version. I baked it for only 20 minutes (because it was going to burn after that for some reason) but keep checking by sticking a toothpick every few minutes to make sure its not burning. You definitely don't need the whole 55 minutes with this altered recipe. The grand total for caloric content was 220 calories per serving (1/12 of cake) as opposed to the whopping 500+ as noted in this recipe.

Liz Williams Evans

I don't know what went wrong, but my cake created a tunnel all the way around. I followed the recipe to the letter except vanilla instead of chocolate pudding, which shouldn't have made a difference. The oven was preheated to the right temperature, and I know it's accurate, because I bake all the time. If anyone has a suggestion I would sure like to hear it.