German Chocolate Dump Cake (Print Version)
Layers of German chocolate, toasted pecans, and coconut blended with melted butter for rich flavor.
# Ingredients:
Cake
01 -
1 box German chocolate cake mix
02 -
240 ml whole milk
03 -
113 g unsalted butter, melted
04 -
3 large eggs
05 -
1 teaspoon vanilla extract
Coconut Pecan Layer
06 -
1 can (397 g) sweetened condensed milk
07 -
150 g sweetened shredded coconut
08 -
150 g chopped pecans
09 -
100 g brown sugar
10 -
½ teaspoon ground cinnamon (optional)
Chocolate Layer
11 -
255 g semi-sweet chocolate chips
12 -
85 g milk chocolate chips
Butter Topping
13 -
113 g unsalted butter, sliced into thin pats
Optional Garnishes
14 -
Vanilla ice cream
15 -
Whipped cream
16 -
Chocolate syrup
17 -
Toasted pecans
18 -
Toasted coconut flakes
19 -
Chocolate shavings
# Instructions:
01 -
Preheat oven to 175°C (350°F). Grease a 23×33 cm (9×13 inch) baking dish with butter or nonstick spray.
02 -
In a large bowl, combine cake mix, whole milk, melted butter, eggs, and vanilla extract. Beat until smooth. Pour evenly into prepared baking dish.
03 -
Sprinkle semi-sweet and milk chocolate chips evenly over the batter.
04 -
In a separate bowl, mix sweetened condensed milk, shredded coconut, chopped pecans, brown sugar, and ground cinnamon (if using) until well combined.
05 -
Carefully spoon the coconut pecan mixture evenly over the chocolate chip layer without stirring.
06 -
Distribute thin slices of unsalted butter evenly over the top of the coconut pecan layer to enrich the texture as it bakes.
07 -
Bake in the preheated oven for 45 to 50 minutes until the edges are set, the center is slightly gooey, and the coconut is lightly golden.
08 -
Allow to cool for 15 to 20 minutes to let the filling set but remain gooey. Serve warm in dessert bowls and optionally garnish with vanilla ice cream, whipped cream, chocolate syrup, toasted pecans, toasted coconut flakes, and chocolate shavings.
# Notes:
01 -
Use room-temperature eggs for a smoother batter. Toast pecans before adding for enhanced flavor. Do not overbake; aim for a soft and fudgy center. Store leftovers refrigerated and reheat individual servings for best texture.