The “Indulgent” German Chocolate Dump Cake
This isn’t a “cake” you slice; it’s a warm, gooey dessert you scoop into bowls, preferably topped with a melting scoop of vanilla bean ice cream.
| Category | Details |
| Prep Time | 5 minutes |
| Cook Time | 40–45 minutes |
| Total Time | 50 minutes |
| Yield | 12 servings |
🍴 Ingredients
- 1 box (15.25 oz) German Chocolate Cake Mix
- 1 can (15 oz) Coconut Pecan Frosting (Yes, the frosting goes inside the cake!)
- 1 can (12 oz) Evaporated milk
- ½ cup Semi-sweet chocolate chips
- ½ cup Chopped pecans (for extra crunch)
- ¾ cup (1.5 sticks) Unsalted butter, cold and thinly sliced
👩🍳 Instructions
1. The Gooey Foundation
- Preheat your oven to 175°C (350°F). Grease a 9×13 inch baking dish.
- In a medium bowl, whisk the coconut pecan frosting and the evaporated milk together. It will look a bit thin—this is your “sauce.” Pour this mixture into the bottom of the baking dish.
2. The Texture Layer
- Sprinkle the chocolate chips and half of the chopped pecans evenly over the frosting mixture.
3. The “Dump”
- Sprinkle the dry cake mix evenly over the top. Do not stir! Use a fork to gently level the powder so it covers the liquid completely.
4. The Butter Grid
- Arrange the thin butter slices across the top of the cake mix until the entire surface is covered. Sprinkle the remaining pecans over the butter.
5. The Bake
- Bake for 40 to 45 minutes. The edges should be bubbly and the center should be set but still have a slight “jiggle.”
- The Rest: Let it sit for 15 minutes before serving. This allows the “sauce” at the bottom to thicken into a warm fudge.
The “Salted” Secret: Because German Chocolate is quite sweet, sprinkle a tiny pinch of Flaky Sea Salt over the top as soon as it comes out of the oven. It cuts through the sugar and makes the coconut flavor pop.