German Chocolate Dump Cake
A quick and simple German Chocolate Dump Cake made with layers of coconut, pecans, and chocolate cake mix, baking into a gooey dessert.
Equipment
- Baking Dish
Ingredients
- 1.5 cups salted butter divided
- 0.5 cups light brown sugar packed
- 2 cups sweetened flaked coconut
- 1 cups chopped pecans
- 15.25 ounce chocolate cake mix I used Duncan Hines Perfectly Moist Devil’s Food cake mix
- 1.5 cups whole milk
Instructions
- Preheat the oven to 350. Lightly spray a 13- by 9-inch baking dish with cooking spray.
- Melt ½ cup (1 stick) of the butter and pour into the bottom of the prepared baking dish.
- Sprinkle the brown sugar evenly over the butter. Top with the coconut and pecans in an even layer.
- Sprinkle the dry cake mix powder evenly in the dish. Pour the milk over the cake mix.
- 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.
- 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.
- Uneaten cake can be stored in the fridge, covered, for up to 3 days.
Notes
Salted butter is important in this recipe; if using unsalted, mix in ½ teaspoon of salt with the melted butter. This cake is delicious served plain but even better with ice cream or whipped cream. Check your cake halfway through baking for any dry pockets of cake mix.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 60mgIron: 2mg
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