Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix (Devil’s Food or Dark Chocolate work best)
- 1/2 cup Unsalted Butter, melted (or 1 can of Peppermint Frosting for a no-bake hack version)
- 1 cup Peppermint Bark Chips or crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with non-stick cooking spray or a thin layer of butter. This ensures your dump cake releases easily and the edges get slightly crisp. If you are opting for the no-bake hack, line a square pan with parchment paper instead.
- Pour the dry chocolate cake mix directly into the prepared baking pan. Spread it out evenly with a spatula. Drizzle the melted butter evenly over the top of the dry mix. Use a fork to gently toss the mixture until a crumbly texture forms. Do not overmix into a smooth batter; the “dump” style relies on those buttery pockets for a bakery-style crumb. Sprinkle half of the peppermint chips or crushed candy canes over the top.
- Place the pan in the center rack of the oven. Bake for 30 to 35 minutes. You will know it is done when the edges look set and the center is no longer liquid, though it will remain soft and fudgy. The peppermint chips will melt slightly into the chocolate, creating a marbled effect.
- Remove the cake from the oven and let it cool for at least 15 minutes. As it cools, the structure will set. Sprinkle the remaining peppermint chips over the warm cake so they stick to the surface. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for the full bakery experience.
- Cook Time: 40 minutes