Easy Chocolate Camping Cake Recipe

My Camping Cake Secret

I want to share my favorite cake recipe. It is perfect for camping trips. But I make it at home all the time. It is that easy and good.

You only need a few boxes from the store. The magic is in the pudding. You cook it first, then stir in the dry cake mix. That’s it. No eggs, oil, or water. I still laugh at how simple it is.

Why This Pudding Trick Works

This matters because it keeps the cake super moist. The cooked pudding does that. It makes the cake feel fancy and rich. You would never guess it started with a box.

Fun fact: Using cook-and-serve pudding is the key. Instant pudding won’t work the same way. The texture would be all wrong. Trust me on this one.

A Sweet Story From the Trail

I first made this for my grandkids years ago. We were in a tiny camper. The oven was so small. I was nervous, but the cake puffed up beautifully.

The smell filled the whole campsite. Our neighbors came over to see what was baking. We shared slices with them. Doesn’t that smell amazing? Food always tastes better outside.

Make It Your Own

This is where you can play. The recipe asks for walnuts. But use your favorite nut. Pecans are wonderful. Or leave them out if you like.

You can use different chips too. Butterscotch chips are a happy change. What is your favorite baking add-in? I would love to hear your ideas.

Why Simple Recipes Matter

This matters because cooking should be joyful. Not stressful. A recipe like this lets you focus on people. Not just the steps.

It builds confidence. If you can make this, you can make anything. Have you ever made a “box mix hack” recipe? What was your favorite one?

Time to Bake Together

Preheat your oven to 350. Make the pudding just like the box says. Then stir in the dry cake mix. It will be very thick. That is okay.

Spread it in a greased pan. Sprinkle on the chips and nuts. Bake for about 30 minutes. The hardest part is waiting for it to cool. Do you prefer your cake warm or cool?

Ingredients:

Ingredient	Amount	Notes
Devil’s Food Chocolate Cake Mix	15.25 ounce
Jell-O Cook & Serve Pudding	6 ounces	not instant; either size box
Chocolate Chips	1 ½ cups
Chopped walnuts (or favorite nut)	1 cup

My Easy Chocolate Camping Cake (No Campfire Needed!)

Hello, my dear. Come sit a spell. Let’s talk about cake. This one is my Easy Chocolate Camping Cake. My grandson gave it that name years ago. He said it was so easy, you could make it while camping. We always just make it at home. Doesn’t that smell amazing? It’s rich, gooey, and full of happy memories. I still laugh at that name. Let me show you how it’s done.

Step 1

First, preheat your oven to 350 degrees. Grease your 9×13 pan well. I use a little butter on a paper towel. Now, make the cook-and-serve pudding. Follow the box directions exactly. Stir it slowly on the stove. It will get thick and glossy. This is the magic start.

Step 2

Pour that warm pudding into a big mixing bowl. Here’s the fun part. Dump in the entire box of dry cake mix. That’s right. Do not add the eggs, oil, or water the cake box says. Just the dry powder. My granddaughter always asks, “That’s it, Grandma?” That’s it. Mix it until no dry spots remain. It will be very thick. (Hard-learned tip: A sturdy spoon is better than a whisk here!).

Step 3

Spread that thick batter into your greased pan. This takes a little patience. Use your spoon to push it to the edges. Now, sprinkle the chocolate chips all over the top. Then add your chopped walnuts. I love the crunch. Do you prefer walnuts or pecans? Share below! Press them in just a tiny bit.

Step 4

Bake it for 30 to 35 minutes. Your kitchen will smell wonderful. Check it with a toothpick near the end. It should come out with just a few moist crumbs. Let the cake cool in the pan. It’s very tender and warm. Cut big squares and serve it right from the pan. Pure comfort on a plate.

Cook Time: 30–35 minutes
Total Time: 45 minutes
Yield: 6 big servings
Category: Dessert, Cake

Three Sweet Twists to Try

This cake is like a good friend. It’s happy to change things up. Here are three fun ways to make it your own. I’ve tried them all. Each one feels like a new recipe.

• Berry Blast: Skip the nuts. Use white chocolate chips. After baking, scatter fresh raspberries on top.
• Cookie Swirl: Mix in a cup of crushed peppermint candies or candy canes. It tastes like a holiday.
• Peanut Butter Dream: Swirl big spoonfuls of peanut butter into the batter before adding chips. Use peanuts on top.

Which one would you try first? Comment below!

Serving It With Style

This cake is grand all on its own. But sometimes, you want to dress it up a little. For a real treat, place a warm square in a bowl. Add a scoop of vanilla ice cream. Watch it melt into the chocolate. A dollop of whipped cream is lovely too. For a pretty plate, dust the top with powdered sugar.

What to drink with it? A cold glass of milk is always perfect. That’s my favorite. For the grown-ups, a small glass of ruby port wine pairs beautifully. It’s sweet and rich. Which would you choose tonight?

Keeping Your Camping Cake Cozy

This cake is best kept at room temperature. Just cover the pan with foil. It stays moist for three days. You can freeze slices for a sweet treat later. Wrap each piece tightly in plastic wrap. Then pop them in a freezer bag. They keep for two months.

I once made a double batch for a big family reunion. It was so handy to have a second cake ready. That is why batch cooking matters. It gives you a gift of time later. You can relax when company comes. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Hiccups

First, the cake might seem too wet when mixing. The pudding makes it very thick. That is perfectly normal. Just keep stirring until it is smooth. I remember when I first made it. I thought I did something wrong!

Second, your toothpick might not come out clean. The chocolate chips melt inside. Try poking a spot without a chip. Getting this right matters for texture. You want a fudgy cake, not a raw one.

Third, the top might brown before the middle is done. If this happens, loosely tent the pan with foil. This stops the top from burning. It lets the center finish cooking. This small step builds your cooking confidence. Which of these problems have you run into before?

Your Camping Cake Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use a gluten-free cake mix. Check your pudding mix label too.

Q: Can I make it ahead? A: Absolutely. Bake it a day before your trip. It travels very well.

Q: What nut can I swap for walnuts? A: Pecans or almonds are lovely. You can even leave nuts out.

Q: Can I halve the recipe? A: Sure. Bake it in an 8×8 pan. Check for doneness a few minutes early.

Q: Any optional tips? A: A little flaky salt on top is magic. Fun fact: Salt makes chocolate taste even more chocolatey! Which tip will you try first?

Bake Memories, Share the Joy

I hope this cake becomes a tradition for you. The best recipes are the ones we share. I love seeing your kitchen adventures. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnaWhitmoreKitchen. I would love to see your creation. It makes my day to see your photos.

Happy cooking!

—Anna Whitmore.