German Chocolate Dump Cake
A quick and easy dessert that features the classic flavors of German chocolate cake with a gooey coconut-pecan topping, all made in one bowl.
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.
Notes
For clean slices, chill the cake for 30 minutes and use a knife dipped in hot water between cuts. Store leftovers in an airtight container in the fridge for 3–4 days.