Description
This German Chocolate Dump Cake is a simple and indulgent dessert that combines the rich flavors of chocolate cake with a gooey coconut and pecan filling. Perfect for entertaining or a comforting treat, this recipe requires minimal effort with layers of chocolate batter and a luscious coconut-pecan mixture baked to perfection.
Ingredients
Scale
Cake Batter
- 1 package (15.25 oz) chocolate cake mix
- 4 large eggs
- 1 cup water
- ½ cup vegetable oil
Filling
- 1 cup sweetened coconut flakes
- 1 cup chopped pecans
- 1 can (14 oz) sweetened condensed milk
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a baking dish thoroughly to prevent sticking.
- Prepare Cake Batter: In a large mixing bowl, combine the chocolate cake mix, 4 large eggs, 1 cup water, and ½ cup vegetable oil. Mix until the batter is smooth and well combined. Pour half of this batter evenly into the prepared baking dish.
- Prepare Filling Mixture: In a separate bowl, mix together 1 cup sweetened coconut flakes, 1 cup chopped pecans, and 1 can (14 oz) sweetened condensed milk until the mixture is evenly blended. Spread this coconut-pecan mixture over the first layer of chocolate cake batter in the dish.
- Top with Remaining Batter: Pour the remaining half of the chocolate cake batter on top of the coconut-pecan layer, spreading it evenly as best as possible.
- Bake: Place the dish in the preheated oven and bake for 30 to 35 minutes, or until the cake is golden brown on top and a toothpick inserted near the center comes out mostly clean with some moist crumbs.
- Cool and Serve: Allow the cake to cool for 10 minutes before serving. This cake is delicious served warm, optionally topped with whipped cream or vanilla ice cream for extra indulgence.
Notes
- Use a 9×13 inch baking dish for even baking.
- Do not overbake to maintain gooey center texture.
- For a nut-free version, omit pecans and increase coconut flakes.
- Letting the cake cool slightly helps the filling set properly.
