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German Chocolate Dump Cake
A quick and simple German chocolate dump cake made with layers of coconut, pecans, brown sugar, and chocolate cake mix. It bakes into a gooey bottom layer with a soft, cake-like top—no mixing bowl needed.
Prep Time 5 minutes
Cook Time 35 minutes
Cooling Time 4 hours
Total Time 40 minutes
Servings 12
Ingredients
- 1 1/2 cups salted butter divided
- 1/2 cup packed light brown sugar
- 2 cups sweetened flaked coconut
- 1 cup chopped pecans
- 15.25 ounce box chocolate cake mix*
- 1 1/2 cups whole milk
Instructions
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Preheat the oven to 350. Lightly spray a 13- by 9-inch baking dish with cooking spray.
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Melt 1/2 cup (1 stick) of the butter and pour into the bottom of the prepared baking dish.
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Sprinkle the brown sugar evenly over the butter. Top with the coconut and pecans in an even layer.
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Sprinkle the dry cake mix powder evenly in the dish. Pour the milk over the cake mix.
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Cut the remaining 1 cup of butter into 24 slices (so 12 slices per stick of butter). Arrange them over the top of the cake mix.
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Bake for 35 to 45 minutes; the edges should be bubbly and the top should look fairly set. Place on a wire rack to cool completely before serving.
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Uneaten cake can be stored in the fridge, covered, for up to 3 days.
Recipe Notes
- *I used Duncan Hines Perfectly Moist Devil’s Food cake mix.
- Salted butter is important in this recipe; you really need the salt to cut through all of the sweet ingredients. If you only have unsalted you can mix a 1/2 teaspoon of salt into the melted butter before pouring in the pan.
- This cake is delicious served plain but even better with ice cream or whipped cream.
- Check your cake halfway through baking; if it looks like you’ll wind up with any dry pockets of cake mix you can cut small pats of butter and place them on the pockets. That should help prevent any unincorporated cake mix. (This is only if desired and if you have a little extra butter lying around.)