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If you have a sweet tooth and love that irresistible blend of chocolate, coconut, and pecans, then you are in for a treat with this German Chocolate Dump Cake Recipe. It’s the perfect balance of rich, gooey sweetness and moist cake texture that makes it a breeze to prepare without sacrificing any of the classic flavors you adore. Whether you’re after a quick dessert for family gatherings or a comforting indulgence on a quiet night, this recipe is a definite winner you’ll want to keep close.
Ingredients You’ll Need
This German Chocolate Dump Cake Recipe relies on surprisingly simple ingredients that work together to create a symphony of flavors and textures. Each item plays a key role, making the cake moist, flavorful, and delightfully nutty with just a handful of staples.
- Chocolate cake mix: The base that brings rich chocolate flavor and light, fluffy texture without any fuss.
- Large eggs: They add structure and help bind the cake layers beautifully.
- Water: Essential for hydrating the mix, making the batter smooth and easy to spread.
- Vegetable oil: Keeps the cake moist and tender, locking in deliciousness.
- Sweetened coconut flakes: This is where the classic coconut flavor shines, adding chewy texture and sweetness.
- Chopped pecans: Adds a delightful crunch and nutty aroma that balances the sweetness.
- Sweetened condensed milk: Provides a luscious, caramel-like richness that ties the whole cake together.
How to Make German Chocolate Dump Cake Recipe
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 350°F (175°C). While it heats, grease a baking dish generously to ensure the cake won’t stick and will bake evenly, making cleanup a breeze.
Step 2: Mix the Chocolate Batter
In a large mixing bowl, combine the chocolate cake mix with the eggs, water, and vegetable oil. Stir everything until the batter is smooth and fully blended, creating a silky base that will bake into a moist, tender cake.
Step 3: Layer the Batter
Pour half of your chocolate batter into the prepared baking dish, smoothing it into an even layer. This will be the canvas for the luscious coconut and pecan mixture coming next.
Step 4: Add the Coconut-Pecan Filling
In a separate bowl, stir together the sweetened coconut flakes, chopped pecans, and sweetened condensed milk until you have a gooey, textured filling. Carefully spread this mixture evenly over the first batter layer—this is the magic that transforms the cake from ordinary to extraordinary.
Step 5: Finish with the Remaining Batter and Bake
Gently pour the remaining chocolate batter over the coconut-pecan layer, covering it nicely. Place the dish in the oven and bake for 30 to 35 minutes, or until the top turns a beautiful golden brown and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Step 6: Cool and Serve
Once baked, let the cake cool for about 10 minutes. Serving it warm enhances the gooey textures and makes it perfect with a scoop of vanilla ice cream or a dollop of whipped cream.
How to Serve German Chocolate Dump Cake Recipe
Garnishes
The topping is part of the fun with this cake. Try fresh whipped cream or a scoop of vanilla ice cream to balance the rich flavors with creamy, cool contrast. Toasted pecan halves or a sprinkle of extra coconut flakes on top bring a beautiful finish and added crunch.
Side Dishes
This cake pairs wonderfully with a cup of strong coffee, tea, or even a glass of cold milk. For a richer experience, serve alongside caramel sauce or dark chocolate drizzle to amplify the decadent flavors.
Creative Ways to Present
You can get playful with this dessert! Serve individual portions in pretty ramekins topped with berries or edible flowers for a pop of color. For parties, cut into bite-sized squares and display on a platter with toothpicks for easy sharing.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, cover the German Chocolate Dump Cake Recipe tightly with foil or plastic wrap and store it at room temperature for up to two days. If your kitchen is warm, refrigerate it to keep the nuts and coconut fresh and prevent spoilage.
Freezing
This cake freezes beautifully! Wrap a cooled cake securely in freezer-safe wrap or place in an airtight container. Freeze for up to two months. When ready, thaw overnight in the fridge and warm slightly before serving to enjoy the gooey texture.
Reheating
To bring out the best in your leftovers, microwave individual portions for about 20-30 seconds or warm in the oven at 300°F for 10-15 minutes. This helps revive the moistness and melts any topping to its luscious perfection.
FAQs
Can I use a homemade chocolate cake mix for this recipe?
Yes! While the recipe calls for a boxed cake mix for convenience, a homemade mix will work just as well, and you can customize the flavor and ingredients to your liking.
Is it necessary to use sweetened coconut flakes?
Sweetened coconut flakes add a lovely sweetness and chewy texture, which are essential to the traditional flavor profile, but unsweetened coconut can be used if you want a less sweet dessert.
Can I substitute the pecans with another nut?
Absolutely. Walnuts, almonds, or even hazelnuts will work well if you prefer or need a nut alternative, though the classic German Chocolate Dump Cake Recipe traditionally uses pecans.
Do I have to use sweetened condensed milk?
Sweetened condensed milk is key for that creamy, caramel-like richness that ties the layers together. Using evaporated milk or regular milk won’t provide the same texture or sweetness.
Is this cake gluten-free?
The recipe isn’t naturally gluten-free due to the chocolate cake mix, but you can opt for a gluten-free cake mix alternative to make this dessert suitable for gluten-sensitive diets.
Final Thoughts
This German Chocolate Dump Cake Recipe is a true crowd-pleaser that combines ease, flavor, and nostalgia all on one plate. Its simplicity in preparation paired with layers of classic ingredients makes it a dessert you’ll turn to again and again. I can’t wait for you to try this recipe and watch how quickly it becomes a beloved favorite at your table!
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Print
German Chocolate Dump Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
German Chocolate Dump Cake is a quick and indulgent dessert featuring layers of rich chocolate cake batter and a decadent coconut-pecan mixture baked to golden perfection. This easy-to-make treat combines the flavors of chocolate, coconut, and caramelized pecans in a moist, flavorful cake perfect for any occasion.
Ingredients
Dry Ingredients
- 1 package (15.25 oz) chocolate cake mix
Wet Ingredients
- 4 large eggs
- 1 cup water
- ½ cup vegetable oil
Topping Mixture
- 1 cup sweetened coconut flakes
- 1 cup chopped pecans
- 1 can (14 oz) sweetened condensed milk
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a baking dish to prevent sticking and ensure easy removal of the cake.
- Make the Cake Batter: In a mixing bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Stir everything together until the batter is smooth and well blended. Pour half of this batter evenly into the prepared baking dish to form the base layer.
- Prepare the Coconut-Pecan Layer: In a separate bowl, mix together the sweetened coconut flakes, chopped pecans, and sweetened condensed milk until well combined. Spread this mixture evenly over the first batter layer in the dish.
- Assemble and Bake: Pour the remaining half of the chocolate cake batter evenly over the coconut-pecan mixture to cover it completely. Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool for about 10 minutes. Serve warm, optionally with whipped cream or a scoop of ice cream for extra indulgence.
Notes
- You can substitute chopped walnuts for pecans if preferred.
- For a dairy-free version, use coconut milk instead of sweetened condensed milk and a dairy-free cake mix.
- Make sure to grease the baking dish well to prevent the cake from sticking.
- This cake is best served warm to enjoy the gooey coconut and pecan topping.
- Store leftovers covered in the refrigerator for up to 3 days; reheat before serving.
