German Chocolate Dump Cake

• Prep Time: 10 minutes

• Cook Time: 40-45 minutes

• Cooling Time: 30 minutes (minimum)

• Total Time: 1 hour 20 minutes

• Course: Dessert

• Cuisine: American

• Yield: 12 servings

• Intensity Level: Easy/Beginner-Friendly

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Ingredients

• For the Filling Layer:

  • 1 (12 oz) can evaporated milk

  • 1 cup granulated sugar

  • 3 large egg yolks, lightly beaten

  • ½ cup (1 stick) unsalted butter

  • 1 teaspoon vanilla extract

  • 1 (7 oz) bag sweetened flaked coconut (about 2 ⅔ cups)

  • 1 cup chopped pecans

• For the Cake Layer:

  • 1 (15.25 oz) box Devil’s Food chocolate cake mix (do not prepare the box instructions—use the dry mix only)

  • ½ cup (1 stick) unsalted butter, melted

Equipment Needed

• 9×13 inch baking dish

• Medium saucepan

• Whisk

• Measuring cups and spoons

• Mixing bowls

• Spatula

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Step-by-Step Instructions

Step 1: Prepare the Coconut-Pecan Filling

This step creates the signature German Chocolate flavor that forms the heart of the cake.

1. In a medium saucepan over medium heat, combine the evaporated milk, granulated sugar, egg yolks, and ½ cup of butter.

2. Cook, stirring constantly with a whisk, until the butter has melted and the mixture thickens substantially. This should take about 10-12 minutes. You’ll know it’s ready when it coats the back of a spoon and leaves a clear path when you run your finger through it.

3. Remove the saucepan from the heat. Stir in the vanilla extract, followed by the sweetened flaked coconut and chopped pecans. Stir until everything is well combined. Set this mixture aside to cool slightly while you prepare the pan.

Step 2: Assemble the “Dump” Layers

This is where the magic of simplicity happens. No mixer, no complicated techniques.

1. Preheat your oven to 350°F (175°C).

2. Lightly grease your 9×13 inch baking dish with butter or non-stick spray.

3. First Dump: Pour the slightly cooled coconut-pecan filling into the prepared baking dish. Use a spatula to spread it into an even layer across the bottom.

4. Second Dump: Evenly sprinkle the entire box of dry Devil’s Food cake mix over the coconut-pecan layer. Do not stir! Simply shake the dish gently to distribute the powder evenly.

5. Third “Dump”: Slowly and evenly drizzle the ½ cup of melted butter over the top of the dry cake mix. Try to cover as much surface area as possible. The butter will create steam as it bakes, helping to “cook” the cake mix into a tender, crumbly topping.

Step 3: Bake to Perfection

1. Carefully place the baking dish in the preheated oven.

2. Bake for 40-45 minutes, or until the top is set and looks dry and crumbly. The edges will be bubbly, and the incredible aroma of chocolate, coconut, and toasting pecans will fill your kitchen.

3. Remove the cake from the oven and place it on a wire cooling rack.

Step 4: The Crucial Resting Period

This is the hardest part, but it is essential for the perfect texture and to avoid burning your mouth!

1. Allow the cake to cool for at least 30 minutes before serving. As it cools, the gooey filling will set up slightly, making it easier to slice and serve.

2. This cake is best served warm, not piping hot. The flavors have time to meld, and the texture is at its peak—warm, gooey, and comforting.

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Chef’s Notes & Tips for Success

• Don’t Stir! The cardinal rule of dump cakes is to resist the urge to mix the layers. The distinct layers are what create the wonderful texture contrast.

• Butter Distribution: For an even more tender topping, you can use a fork to gently poke at the dry spots after drizzling the butter, just to help the moisture distribute. Alternatively, some bakers prefer to slice the second stick of butter very thinly and arrange the pats evenly over the cake mix. Both methods work perfectly.

• Nut Variations: Not a fan of pecans? You can substitute with walnuts or even leave them out entirely for a nut-free version.

• Serving Suggestion: While this cake is sublime on its own, a scoop of high-quality vanilla ice cream or a dollop of freshly whipped cream takes it to a whole new level of decadence.

• Storage: Store any leftovers covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. You can reheat individual servings in the microwave for 15-20 seconds to bring back that warm, gooey texture.

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Nutrition Information

(Please note: The following is an estimate based on the ingredients used. Actual values may vary.)

• Serving Size: 1 slice (1/12 of the cake)

• Calories: ~585

• Total Fat: 34g

• Saturated Fat: 17g

• Cholesterol: 95mg

• Sodium: 420mg

• Total Carbohydrates: 68g

• Dietary Fiber: 3g

• Sugars: 52g

• Protein: 6g

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The Story Behind the Name

Despite its name, this cake has no direct origins in Germany. It’s an American invention named after Sam German, who developed a type of dark baking chocolate for the Baker’s Chocolate Company in the 19th century. The original “German’s Chocolate Cake” became a national sensation after a recipe was published in a newspaper in 1957. This “Dump Cake” version is a wonderfully simplified, homespun tribute to those classic flavors, making it accessible to bakers of every skill level.

So, the next time a chocolate craving strikes and time is not on your side, remember this recipe. Dump, bake, and delight in the effortless perfection of this unforgettable dessert.