Spread half the cake batter first, then layer the pudding mixture, and top with remaining batter to create distinct layers that won't sink into a homogeneous mass.

Cut cold butter into small cubes and distribute evenly before baking so it melts gradually, creating pockets of richness and preventing a greasy bottom layer.

Whisk the instant pudding and milk just until slightly thickened (about 1-2 minutes), not to full consistency, so it stays pourable and distributes evenly throughout the cake.

Reserve a handful of chocolate chips and toast them briefly in a dry pan before sprinkling on top in the last 2 minutes of baking to intensify chocolate flavor and add textural contrast.

Let the dump cake rest for at least 30 minutes after baking so the pudding layer sets properly, creating that signature gooey-but-structured texture rather than a soupy mess.