Rocky Road Dump Cake
Published by St. Martin's Griffin
Editor's Note: If you've ever dreamed of eating rocky road in the form of a cake, then this is the recipe for you! Chocolate, marshmallows, and pecans come together to create this truly unique cake recipe that will be a hit at your next potluck or neighborhood block party. Don't be surprised if you're only left with the crumbs after serving up this rich chocolate cake recipe. This recipe for Rocky Road Dump Cake is decadent as can be while also being easy (and fairly inexpensive!) to make. True to its name, this rocky road cake is the epitome of the classic dump cake and can be served while it's still warm.
A Rocky Road Dump Cake trumps rocky road ice cream any day of the week. Of course, you can always serve this with a scoop of vanilla ice cream on top.
Makes1 (9 x 13-inch) cake
Total TimeUnder 2 Hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get Together
Taste and TextureChocolatey, Sweet
Type of DishCake, Chocolate Cake, Dessert
- Nonstick cooking spray
- 1 (15.25-to 18-ounce) box chocolate cake mix
- 1 (3.9-ounce) package chocolate instant pudding mix
- 1 3/4 cups whole milk
- 1 cup semisweet chocolate chips
- 1 1/2 cups mini marshmallows
- 1 cup chopped pecans
Preheat the oven to 350 degrees F. Spray a 9 x 13-inch pan with nonstick cooking spray.
In a large bowl, stir together the cake mix, pudding mix, and milk until smooth. Spoon the batter into the prepared pan and spread evenly. Sprinkle evenly with the chocolate chips, then sprinkle evenly with the marshmallows. Sprinkle the top evenly with the pecans.
Bake for 25 to 30 minutes or until the edges of the cake begin to pull away from the sides of the pan.
Serve warm or at room temperature.
Copyright 2016 Kathy Moore and Roxanne Wyss