The first time I made this German Chocolate Dump Cake, I assumed it would be more work than it was.
Three pantry staples, a single bowl for the batter, and a quick sprinkle of coconut and pecans later—dinner guests were asking for the recipe.
This cake tastes like the gooey center of a German chocolate pie, but shows up quicker and with less fuss.
If you want a decadent, weeknight-friendly dessert that still looks like you spent hours baking, this dump cake is your new go-to.
Why You’ll Love This Recipe
- Fast: Ready in about 45 minutes from start to finish.
- Minimal dishes: The batter mixes in one bowl; topping goes straight on top.
- Crowd-pleaser: Classic German chocolate flavors—coconut, pecans, and sweetened condensed milk—without the fuss of a separate frosting.
- Versatile: Serve warm with ice cream or let it cool for easy slicing and packing.
The texture is what sells it: a tender, chocolate cake base with a sticky, caramelized coconut-pecan topping. The sweetened condensed milk seeps into pockets during baking, creating molten ribbons and a glossy surface. Expect a contrast of soft cake crumb and crunchy toasted pecans, with coconut threads adding chew and richness.
"Five stars—made this for book club and everyone went back for seconds. So easy and impossibly good!" — Maria, reader
Key Ingredients
German chocolate cake mix (1 box, 15.25 oz / 432 g).
This boxed mix is the backbone of the recipe and gives you that distinct German chocolate flavor without needing cocoa powder adjustments. I usually reach for a mid-range brand—it balances sweetness and chocolate notes without being bitter.
Sweetened condensed milk (1 cup / 240 ml).
This is the secret to the gooey topping. It caramelizes as it bakes and binds the coconut and pecans into a fudgy layer. Use regular sweetened condensed milk (not evaporated) for the right texture and sweetness level.
Shredded coconut (1 cup / 100 g).
The coconut adds chew and a toasty, tropical brightness that defines German chocolate desserts. I prefer sweetened, medium-shred coconut—it melts into the topping but still retains texture. For a nuttier note, lightly toast before sprinkling.
Chopped pecans (1 cup / 100 g).
Pecans bring crunch and a buttery flavor that cuts the sweetness. Chop to a uniform size so they toast evenly; store-bought pre-chopped pecans are fine if they look fresh.
Full ingredient list:
- 1 box (15.25 oz or 432 g) German chocolate cake mix
- 1 cup (240 ml) water
- 1/2 cup (120 ml) vegetable oil
- 3 large eggs
- 1 cup (240 ml) sweetened condensed milk
- 1 cup (100 g) shredded coconut
- 1 cup (100 g) chopped pecans
Step-by-Step Instructions
Step 1: Preheat and prepare the pan
Preheat your oven to 350°F (175°C).
Grease a 9×13 inch baking dish with butter or non-stick spray so the cake releases cleanly.
Pro Tip: Rub a stick of butter across the corners and sides—it helps the cake brown evenly and prevents sticking.
Step 2: Mix the cake batter
In a bowl, combine the cake mix, water, vegetable oil, and eggs.
Blend the ingredients until smooth, about 2 minutes. Use a hand mixer on medium or whisk vigorously by hand for a slightly denser crumb.
Pro Tip: Scrape the sides of the bowl once while mixing to ensure no dry pockets of mix remain.
Step 3: Pour the batter into the pan
Pour the batter into the prepared 9×13 baking dish evenly. Smooth the top with a spatula, but don’t overwork it.
Pro Tip: Tap the pan once on the counter to settle the batter and release large air bubbles.
Step 4: Combine and add the topping
Mix the sweetened condensed milk, shredded coconut, and chopped pecans in a separate bowl. Spoon the coconut mixture over the cake batter evenly. It’s okay if some batter peeks through—the topping will spread and caramelize as it bakes.
Pro Tip: If the coconut mixture looks dry, a tablespoon of melted butter will help it spread and brown more evenly.
Step 5: Bake and test for doneness
Bake for 30–35 minutes until the edges pull away from the pan and the center is set. The cake should spring back slightly to the touch. Avoid over-baking; the center will continue to set as it cools.
Pro Tip: Insert a toothpick in the center—if it comes out with a few moist crumbs (not raw batter), it’s ready.
Step 6: Cool and serve
Cool the cake in the pan for 15–20 minutes before slicing. Serve warm or with vanilla ice cream for extra indulgence. Garnish with toasted coconut, extra pecans, and a drizzle of chocolate sauce if desired.
Pro Tip: For clean slices, chill the cake for 30 minutes and use a knife dipped in hot water between cuts.
Step 7: Store leftovers
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat portions briefly in the microwave to restore that just-baked gooeyness.
Pro Tip: If serving chilled, let slices sit at room temperature for 10–15 minutes to soften.
Expert Tips for Success
- Use room-temperature eggs. Cold eggs can cool the batter and affect rise; room-temperature eggs emulsify better with oil and water, giving a lighter crumb.
- Measure coconut and pecans by weight when possible. A compacted cup can vary; using a kitchen scale ensures consistent topping ratios and even caramelization.
- Don’t substitute evaporated milk for sweetened condensed milk. Evaporated milk lacks the sugar and thick consistency needed for the gooey topping.
- If you like a deeper chocolate base, fold in 2–3 tablespoons of Dutch-process cocoa to the cake mix, but reduce added sugar in smaller baked goods only if you know the mix is very sweet.
- Keep an eye on oven hotspots. Rotate the pan halfway through baking if your oven runs hot on one side, especially if the topping is browning too fast.
- For extra shine on the topping, brush a thin layer of warmed apricot jam over the coconut-pecan surface right after baking—this is optional but makes slices look bakery-fresh.
- Use a light-colored 9×13 pan for even baking. Dark pans absorb more heat and can over-brown the edges before the center sets.
- If the top browns too quickly but the center isn’t set, tent loosely with foil for the final 10–15 minutes of baking.
Storage & Freezing
Fridge: Let the cake cool completely to room temperature before covering. Wrap the baking dish tightly with plastic wrap or transfer slices to an airtight container. Stored this way, the cake keeps well for 3–4 days. Reheat individual portions in the microwave for 20–30 seconds to regain gooeyness.
Freezer: To freeze, cut into serving-sized squares and flash-freeze them on a baking sheet for 1–2 hours. Transfer frozen squares into a freezer-safe bag or airtight container with parchment between layers. Properly stored, they last up to 3 months.
Thawing & reheating: Thaw overnight in the fridge, then warm at 300°F (150°C) for 10–12 minutes to refresh the crust and topping. For single portions, microwave on medium power in 15–20 second bursts until warm. Top with fresh ice cream after reheating for best texture.
Variations & Substitutions
Chocolate-drizzle deluxe: After baking, drizzle warm chocolate ganache across the top for an extra chocolate punch. Use semi-sweet chocolate for balance.
Paleo / dairy-free swap: Replace sweetened condensed milk with a thick coconut condensed milk alternative (made by simmering canned full-fat coconut milk with maple syrup until reduced). Use dairy-free chocolate cake mix or a homemade paleo chocolate mix.
Tropical twist: Add 1/2 cup chopped dried pineapple or mango to the coconut-pecan mix. The fruit adds bright acidity that complements the sweet topping.
Nut-free version: Replace pecans with sunflower seeds or toasted oats for crunch. Increase coconut by 1/4 cup to maintain texture.
Frequently Asked Questions
Q: Can I use a different cake mix, like devil’s food or chocolate fudge?
A: Yes. Devil’s food or chocolate fudge mixes will work and yield a richer chocolate base. Keep in mind different mixes vary in sweetness and fat content, so watch baking time and doneness. The classic German chocolate mix gives the traditional flavor profile, but substitution is fine for taste preferences.
Q: Why does the topping sink into the cake sometimes?
A: A small amount of sinking is normal—the sweetened condensed milk seeps into the batter and binds the coconut and pecans as it bakes. If the topping sinks excessively, your batter might be too thin or you may have spread the topping too early. Try slightly less water (reduce by 1–2 tablespoons) if you consistently get sinking.
Q: How can I prevent the topping from burning while the cake finishes baking?
A: Tent the pan loosely with aluminum foil if the coconut or pecans brown too quickly. You can also finish the cake on a lower rack or reduce oven temperature by 10–15°F for a more gradual bake.
Q: Is this cake safe to make ahead for parties?
A: Absolutely. Bake and cool the cake the day before. Store tightly wrapped at room temperature for a few hours, then refrigerate. Rewarm slices in the oven or microwave before serving and add fresh ice cream for that just-baked experience.
Q: Can I make this in a smaller pan?
A: You can, but adjust baking time. For an 8×8 or 9-inch round pan, check for doneness at 22–28 minutes. The cake will be thicker and may require a few extra minutes; start checking early to avoid over-baking.
Final Thoughts
This German Chocolate Dump Cake is proof that memorable desserts don’t need to be complicated.
It delivers classic flavors—coconut, pecan, and chocolate—in a format that’s fast, forgiving, and addictive.
Please leave a star rating in the recipe card below and pin this to your dessert board for later.
Conclusion
For another simple take with clear photos, see Simple German Chocolate Dump Cake, which offers a slightly different approach.
If you want more variations and tips from a recipe blog, check out German Chocolate Dump Cake – Let’s Dish Recipes.
German Chocolate Dump Cake
Ingredients
Cake Base
- 1 box German chocolate cake mix (15.25 oz / 432 g) The backbone of the recipe providing distinct German chocolate flavor.
- 1 cup water Used to mix with the cake mix.
- 1/2 cup vegetable oil Adds moisture to the cake.
- 3 large eggs Ensure they are room temperature for better emulsion.
Topping
- 1 cup sweetened condensed milk Binds the toppings and caramelizes during baking.
- 1 cup shredded coconut Adds chew and tropical brightness.
- 1 cup chopped pecans Provides crunch and richness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a bowl, combine the cake mix, water, vegetable oil, and eggs. Blend until smooth, about 2 minutes.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- In a separate bowl, mix the sweetened condensed milk, shredded coconut, and chopped pecans. Spoon this mixture over the cake batter.
Baking
- Bake for 30–35 minutes until the edges pull away from the pan and the center is set.
- Cool the cake in the pan for 15–20 minutes before slicing.
- Serve warm or with vanilla ice cream for extra indulgence.
