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
Scale
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.
