Description
A warm, cozy, old-fashioned gingerbread dessert with melty chocolate chips baked right in. This easy dump cake combines the flavors of gingerbread and chocolate in a simple, one-pan recipe that’s perfect for holiday gatherings, weeknight treats, or anytime you crave a soft, spiced chocolate cake.
Ingredients
🛒 Ingredients (for one 9×13-inch pan):
For the Cake:
1 box (15.25 oz) gingerbread cake mix
1/2 cup vegetable oil
3 large eggs
1 cup water
1 cup semisweet chocolate chips
Optional Mix-ins & Variations:
1/2 cup chopped walnuts or pecans
1/2 cup canned pumpkin for a pumpkin dump cake twist
1/2 cup frozen cherries for a chocolate cherry dump cake
For the Topping:
1/2 cup unsalted butter, melted
1/4 cup brown sugar
1/2 teaspoon cinnamon (optional)
Instructions
📝 Instructions:
Step 1: Prepare Oven and Pan
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or nonstick spray.
Step 2: Combine Cake Ingredients
In a large bowl, whisk together the gingerbread cake mix, oil, eggs, and water until smooth. Fold in chocolate chips and any optional mix-ins like nuts or fruit.
Step 3: Assemble the Dump Cake
Pour the batter into the prepared pan. Drizzle melted butter evenly over the top. Sprinkle brown sugar and cinnamon on top if desired.
Step 4: Bake
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out mostly clean. Cake will be moist and slightly gooey near chocolate chips.
Step 5: Cool and Serve
Allow to cool 10–15 minutes before slicing. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Easy Variation: Use a boxed yellow or chocolate cake mix to switch up flavors.
Make Ahead: Batter can be mixed the night before; bake fresh for best texture.
Storage: Store leftovers in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert / Holiday / Quick Cake
- Method: Baked / One-Pan / Dump Cake
- Cuisine: American