🍫 German Chocolate Dump Cake
A rich, gooey chocolate dessert made with a handful of simple ingredients. Everything goes straight into the baking dish—no mixer required!
Ingredients
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1 box German chocolate cake mix
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1 can (20 oz) crushed pineapple, undrained
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1 cup sweetened shredded coconut
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1 cup chopped pecans
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1 cup evaporated milk
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½ cup unsalted butter, melted
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1 cup semisweet or milk chocolate chips
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½ cup caramel sauce, optional
Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Lightly grease a 9 Ă— 13-inch baking dish.
2. Add the Pineapple
Spread the crushed pineapple, including its juice, evenly across the bottom of the baking dish.
3. Add the Coconut and Pecans
Sprinkle the shredded coconut and chopped pecans evenly over the pineapple.
4. Add the Cake Mix
Sprinkle the dry German chocolate cake mix evenly over everything.
Don’t mix the layers.
5. Add the Milk and Butter
Drizzle the evaporated milk evenly over the cake mix.
Then pour the melted butter over the top, trying to cover as much of the dry cake mix as possible.
6. Add Chocolate Chips
Sprinkle the chocolate chips evenly over the surface.
For extra decadence, drizzle caramel sauce over the top.
7. Bake
Bake for approximately 45–50 minutes, until the top is golden brown and the edges are bubbling.
The center should remain slightly gooey—don’t overbake it.
8. Cool and Serve
Let the cake rest for 15–20 minutes before serving.
Serve warm with:
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Vanilla ice cream 🍨
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Whipped cream
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Extra caramel sauce
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Chopped pecans
đź’ˇ Tips for the Best Dump Cake
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Don’t stir the layers. The cake mix, butter, and liquid form the cake-like topping as they bake.
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Use undrained pineapple so there is enough moisture for the cake mix.
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Spread the melted butter as evenly as possible to prevent dry patches.
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Toast the pecans beforehand for an even richer flavor.
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Refrigerate leftovers in a covered container and reheat individual portions gently.
🍰 Quick Version
Layer → pineapple → coconut → pecans → dry cake mix → evaporated milk → melted butter → chocolate chips → bake at 350°F for 45–50 minutes.
The result is a gooey, chocolatey, coconut-pecan dessert with caramelized edges—perfect served warm with vanilla ice cream.
