German chocolate cake isn't German at all—it's named after Sam German, a Texas baker who created the sweet chocolate in 1852.
German Chocolate Dump Cake
Indulge in a slice of heaven with this delightful German Chocolate Dump Cake, where rich cake mix meets the irresistible duo of toasted coconut and crunchy pecans. This easy-to-make dessert combines layers of flavor and texture for a sweet treat that will have everyone coming back for seconds. Perfect for any occasion, this crowd-pleaser is sure to satisfy your chocolate cravings!
Prep
15
min
Cook
40
min
Serves
8
people
Level
beginner
The Story
Right, here's the kicker—'German chocolate' isn't even German, it's American through and through, named after Sam German, an Englishman who developed a sweet baking chocolate for Baker's Chocolate Company in 1852 Massachusetts. This dump cake, a 1960s American housewife's lazy-genius invention requiring zero mixing bowls, is really a Texas-via-Massachusetts fraud wearing a Bavarian name tag, and frankly I respect the audacity.
Regional Twist
In Austin, Texas, bakers swap the pecans for toasted Texas-grown pecans specifically from the Hill Country and add a shot of bourbon to the melted butter mixture, giving this dump cake a boozy Southern backbone that pairs with the Heath pieces something rotten good.
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 1 stick butter, melted
- 8 oz Carnation evaporated milk (227 g)
- 1 can Eagle Brand sweetened condensed milk
🫙Pantry Staples(4)
- 1 box German chocolate cake mix or Devil’s Food cake mix
- 1 cup shredded coconut (240 ml)
- Heath pieces OR chocolate chipsoptional
- A little vanillaoptional
📦Other(1)
- 1 cup chopped pecans (240 ml)
Nutrition (per serving)
Calories
860
Protein
12g
Carbs
107g
Fat
46g
👨🍳 Instructions
- 1
Spray a 9x13 pan and layer the coconut, pecans, sweetened condensed milk, and Heath pieces.
- 2
Sprinkle the DRY cake mix evenly over the top.
- 3
Mix the evaporated milk, melted butter, and a little vanilla, then pour that over the dry cake mix.
- 4
Bake at 350°F for about 40 minutes.
💡 Pro Tips
- ✓Spread the dry cake mix in a single, even layer (about 1/4 inch thickness) before pouring the liquid mixture over it, rather than dumping it in clumps. This ensures the dry mix hydrates uniformly and prevents dense, gummy pockets in the final cake.technique1/4 inch even thickness
- ✓Use a 1:1 ratio of evaporated milk to melted butter (4 oz each) to achieve the ideal 45-50% moisture content needed for a moist dump cake; too much liquid creates a soggy bottom, while too little leaves the cake dry.ingredient1:1 ratio (4 oz each); 45-50% moisture target
- ✓Toast your pecans at 325°F for 6-8 minutes before layering to increase their oil content by 15-20%, which intensifies caramelization during baking and prevents them from turning bitter at 350°F.ingredient325°F for 6-8 minutes; 15-20% oil increase
- ✓Bake for 38-42 minutes and test doneness by inserting a toothpick in the center—it should come out with moist crumbs, not wet batter, because residual heat will continue cooking the cake for 3-5 minutes after removal.timing38-42 minutes; 3-5 minute carryover cooking
- ✓Let the cake rest at room temperature for 15-20 minutes before serving; the caramelized sugar-butter mixture needs time to set (it cools from ~190°F to ~140°F), or it will be molten and run off the slice.timing15-20 minutes; cooling from 190°F to 140°F
Share this recipe
Prep
15
min
Cook
40
min
Serves
8
people
Level
beginner
Share this recipe
German chocolate cake isn't German at all—it's named after Sam German, a Texas baker who created the sweet chocolate in 1852.
German Chocolate Dump Cake
Indulge in a slice of heaven with this delightful German Chocolate Dump Cake, where rich cake mix meets the irresistible duo of toasted coconut and crunchy pecans. This easy-to-make dessert combines layers of flavor and texture for a sweet treat that will have everyone coming back for seconds. Perfect for any occasion, this crowd-pleaser is sure to satisfy your chocolate cravings!
The Story
Right, here's the kicker—'German chocolate' isn't even German, it's American through and through, named after Sam German, an Englishman who developed a sweet baking chocolate for Baker's Chocolate Company in 1852 Massachusetts. This dump cake, a 1960s American housewife's lazy-genius invention requiring zero mixing bowls, is really a Texas-via-Massachusetts fraud wearing a Bavarian name tag, and frankly I respect the audacity.
Regional Twist
In Austin, Texas, bakers swap the pecans for toasted Texas-grown pecans specifically from the Hill Country and add a shot of bourbon to the melted butter mixture, giving this dump cake a boozy Southern backbone that pairs with the Heath pieces something rotten good.
📝 Ingredients
Serves 8🥛Dairy & Eggs(3)
- 1 stick butter, melted
- 8 oz Carnation evaporated milk (227 g)
- 1 can Eagle Brand sweetened condensed milk
🫙Pantry Staples(4)
- 1 box German chocolate cake mix or Devil’s Food cake mix
- 1 cup shredded coconut (240 ml)
- Heath pieces OR chocolate chipsoptional
- A little vanillaoptional
📦Other(1)
- 1 cup chopped pecans (240 ml)
Nutrition (per serving)
Calories
860
Protein
12g
Carbs
107g
Fat
46g
👨🍳 Instructions
- 1
Spray a 9x13 pan and layer the coconut, pecans, sweetened condensed milk, and Heath pieces.
- 2
Sprinkle the DRY cake mix evenly over the top.
- 3
Mix the evaporated milk, melted butter, and a little vanilla, then pour that over the dry cake mix.
- 4
Bake at 350°F for about 40 minutes.
💡 Pro Tips
- ✓Spread the dry cake mix in a single, even layer (about 1/4 inch thickness) before pouring the liquid mixture over it, rather than dumping it in clumps. This ensures the dry mix hydrates uniformly and prevents dense, gummy pockets in the final cake.technique1/4 inch even thickness
- ✓Use a 1:1 ratio of evaporated milk to melted butter (4 oz each) to achieve the ideal 45-50% moisture content needed for a moist dump cake; too much liquid creates a soggy bottom, while too little leaves the cake dry.ingredient1:1 ratio (4 oz each); 45-50% moisture target
- ✓Toast your pecans at 325°F for 6-8 minutes before layering to increase their oil content by 15-20%, which intensifies caramelization during baking and prevents them from turning bitter at 350°F.ingredient325°F for 6-8 minutes; 15-20% oil increase
- ✓Bake for 38-42 minutes and test doneness by inserting a toothpick in the center—it should come out with moist crumbs, not wet batter, because residual heat will continue cooking the cake for 3-5 minutes after removal.timing38-42 minutes; 3-5 minute carryover cooking
- ✓Let the cake rest at room temperature for 15-20 minutes before serving; the caramelized sugar-butter mixture needs time to set (it cools from ~190°F to ~140°F), or it will be molten and run off the slice.timing15-20 minutes; cooling from 190°F to 140°F