This dump cake has everything people love about German chocolate cake, the coconut, the pecans, the caramel-like filling, with none of the layers or frosting. You scatter coconut and pecans in a pan, pour the batter and a sweet cream cheese mixture on top, and the oven does the rest.
Why You’ll Love It
- All the flavor, no layers.
- Five minutes of work.
- Gooey and rich, perfect warm.
What You Need
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 box (15.25 oz) German chocolate cake mix (plus the eggs, oil and water on the box)
- 8 oz cream cheese (softened)
- 1/2 cup butter (melted)
- 2 cups powdered sugar
- 1 tsp vanilla extract
How to Make German Chocolate Dump Cake
- Heat the oven to 350°F and grease a 9×13 pan.
- Scatter the coconut and pecans over the bottom of the pan.
- Mix the cake mix with the eggs, oil and water as the box says. Pour the batter over the coconut and pecans.
- Beat the cream cheese, melted butter, powdered sugar and vanilla until smooth.
- Drop spoonfuls of the cream cheese mixture over the batter.
- Bake for 40 to 45 minutes, until the edges are set. The middle will be soft and gooey. Cool 20 minutes.
Tips
- The center stays soft on purpose. Don’t bake it dry.
- Use a metal or glass 9×13. A smaller pan will overflow.
- Toast the pecans first for more flavor.
Serving and Storing
Serve warm, scooped like a cobbler, with ice cream. Keep covered in the fridge for 4 days.
Frequently Asked Questions
Can I use regular chocolate cake mix?
Yes. It will taste a little darker.
Can I leave out the nuts?
Yes. Use extra coconut.
Why is it called a dump cake?
Because the ingredients are dumped into the pan in layers rather than mixed and stacked.
German Chocolate Dump Cake
A rich, gooey dump cake with coconut, pecans, German chocolate cake mix and sweetened condensed milk. Five minutes to put together.
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Ingredients
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 box (15.25 oz) German chocolate cake mix plus the eggs, oil and water on the box
- 8 oz cream cheese softened
- 1/2 cup butter melted
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Heat the oven to 350°F and grease a 9x13 pan.
- Scatter the coconut and pecans over the bottom of the pan.
- Mix the cake mix with the eggs, oil and water as the box says. Pour the batter over the coconut and pecans.
- Beat the cream cheese, melted butter, powdered sugar and vanilla until smooth.
- Drop spoonfuls of the cream cheese mixture over the batter.
- Bake for 40 to 45 minutes, until the edges are set. The middle will be soft and gooey. Cool 20 minutes.
