German Chocolate Dump Cake is the ultimate quick and delicious dessert when you want something sweet without spending hours in the kitchen. With just a handful of pantry staples and a boxed cake mix, you can create a crowd-pleasing cake that feels homemade but takes minimal effort. Whether you’re baking for coworkers, a potluck, or a cozy weekend treat, this dump cake delivers rich chocolate flavor with a gooey coconut-pecan topping that makes it completely irresistible. If you’re short on time and craving something indulgent, this recipe is your new best friend.
Why You’ll Love This German Chocolate Dump Cake
You’ll love this recipe for its simplicity and rich flavor. It uses a boxed cake mix as a shortcut but tastes like a scratch-made dessert. The moist chocolate cake is topped with sweet coconut, crunchy toasted pecans, and creamy condensed milk that melts into the batter as it bakes. There’s no need for frosting or fuss—just mix, layer, and bake. It’s perfect for novice bakers, busy weeknights, or last-minute gatherings. Plus, it bakes in a single pan, making cleanup a breeze.
Ingredients
- 1 package German chocolate cake mix (or any chocolate cake mix)
- 3 eggs
- 1 cup water
- A dash of salt (optional)
- 1 cup sweetened flaked coconut
- 1 cup pecans, toasted and chopped
- 3/4 cup sweetened condensed milk
- Non-stick cooking spray
Step-by-Step: How to Make German Chocolate Dump Cake
- Preheat your oven to 350°F (175°C).
- Lightly spray a 9×13 inch baking pan with non-stick cooking spray.
- Pour the dry cake mix directly into the pan, forming a mound in the center.
- Make a small well in the center of the mound and crack in the eggs. Add the water and a pinch of salt if using.
- Using a fork, gently mix everything together right in the pan until the batter is smooth and evenly spread out.
- Sprinkle the flaked coconut evenly over the top of the cake batter.
- Follow with the chopped, toasted pecans, scattering them across the coconut.
- Drizzle the sweetened condensed milk evenly over the entire surface.
- Bake for 43 to 48 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before slicing into squares.
Helpful Tips
- Toast the pecans in a dry skillet for 5-7 minutes to enhance their flavor.
- Use the back of a spoon to gently spread the condensed milk evenly across the top.
- Let the cake cool completely to ensure clean slices and perfect texture.
- Don’t overmix the batter in the pan. Gentle mixing ensures it stays tender.
- Line the pan with parchment if you want easier cleanup.
Substitutions And Variations
- Cake Mix: Use devil’s food or chocolate fudge cake mix if German chocolate isn’t available.
- Nuts: Swap pecans for walnuts or almonds for a different twist.
- Add-ins: Stir in a few chocolate chips or a handful of mini marshmallows before baking.
- Salted Caramel: Drizzle caramel sauce on top after baking for extra indulgence.
- Vegan: Use an egg substitute, dairy-free cake mix, and coconut condensed milk for a vegan version.
Storage Instructions
- Room Temperature: Store covered at room temp for up to 2 days.
- Refrigerator: Keep in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge.
Nutritional Information
(Approximate per serving, based on 12 servings):
- Calories: 350
- Fat: 18g
- Saturated Fat: 7g
- Carbohydrates: 45g
- Sugar: 32g
- Protein: 4g
- Fiber: 2g
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Add a dollop of whipped cream and a cherry for a fun retro touch.
- Pair with coffee or a glass of milk for an afternoon pick-me-up.
- Dress it up with chocolate syrup and toasted coconut for dessert night.
Frequently Asked Questions About German Chocolate Dump Cake
Can I use a different kind of cake mix? Yes, any chocolate cake mix works well in this recipe. Devil’s food or chocolate fudge adds a richer flavor.
Can I make this ahead of time? Absolutely! This cake tastes even better the next day. Just store it covered and serve when ready.
Do I have to toast the pecans? Toasting brings out their flavor, but you can skip it if short on time.
Can I add frosting? This cake is moist and sweet enough on its own, but you can add a light drizzle of chocolate or caramel sauce.
Is sweetened condensed milk the same as evaporated milk? No. Sweetened condensed milk is thicker and much sweeter. Be sure to use the correct one for the best results.
Final Thoughts
Thank you for stopping by and trying out this easy and decadent German Chocolate Dump Cake. It’s one of my go-to recipes when life gets busy, but I still want to bring something homemade and heartfelt to the table. The mix of gooey coconut, crunchy pecans, and rich chocolate cake never fails to satisfy. I hope it brings joy to your kitchen and smiles to those you share it with. Happy baking and thanks for being part of our food-loving community!
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German Chocolate Dump Cake
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
German Chocolate Dump Cake is the ultimate quick and easy dessert made with a chocolate cake mix, coconut, pecans, and sweetened condensed milk. Rich, gooey, and baked in one pan—this no-fuss treat is perfect for any occasion. Try it today!
Ingredients
1 package German chocolate cake mix (or any chocolate variety)
3 large eggs
1 cup water
Dash of salt (optional)
1 cup sweetened flaked coconut
1 cup pecans, toasted and chopped
3/4 cup sweetened condensed milk
Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C).
- Lightly spray a 9×13 inch baking pan with non-stick cooking spray.
- Pour the dry cake mix directly into the pan, forming a mound in the center.
- Make a small well in the center of the mound and crack in the eggs. Add the water and a pinch of salt if using.
- Using a fork, gently mix everything together right in the pan until the batter is smooth and evenly spread out.
- Sprinkle the flaked coconut evenly over the top of the cake batter.
- Follow with the chopped, toasted pecans, scattering them across the coconut.
- Drizzle the sweetened condensed milk evenly over the entire surface.
- Bake for 43 to 48 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before slicing into squares.
Notes
Toasting the pecans adds extra flavor—just heat in a skillet for 5–7 minutes.
Be gentle when mixing in the pan to avoid overworking the batter.
This cake stores well and tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American