This easy German chocolate dump cake brings together classic flavors—gooey coconut, toasted pecans, and rich chocolate—without the fuss. No mixing bowls required: just layer, bake, and enjoy.
Rather than a traditional frosting, this version bakes coconut and pecans with butter and brown sugar to form a caramel-like layer beneath a tender chocolate top. It’s essentially an upside-down German chocolate cake and one of the simplest desserts you can make.
Why you’ll love this recipe:
- Comes together without a mixer or special equipment
- Tried-and-true method that delivers consistent results for beginner and experienced bakers alike
- Uses basic, easy-to-find ingredients
How to make your cake
- Melt part of the butter and pour it into a 13- by 9-inch baking dish, then sprinkle with brown sugar.
- Top evenly with sweetened flaked coconut and chopped pecans.
- Sprinkle the dry cake mix over the coconut and nuts, then pour the milk across the mix.
- Cut the remaining butter into small pats and arrange them over the top so the mix has distributed butter while baking.
Bake until the edges are bubbly and the top looks set, about 35 to 45 minutes. Cool before serving and enjoy with ice cream if you like.
Why this method works
Dump cakes work because the dry cake mix stays on top and absorbs moisture slowly. As the cake bakes, milk and butter melt downward into the mix, hydrating it just enough to form a soft, cake-like topping. Meanwhile, the butter, brown sugar, coconut, and pecans beneath melt together, creating a sticky, caramel-like layer that contrasts perfectly with the chocolate topping.
How to serve your cake
Allow the cake to cool to at least room temperature; it will be difficult to slice while warm because it won’t hold together as well. You can also chill it overnight if you want to prepare it ahead of time.
Serve plain or with a scoop of vanilla or chocolate ice cream, or a generous dollop of whipped cream for extra richness.
Can I use a different cake mix?
Yes. The recipe works with most 15.25-ounce cake mixes. I used Devil’s Food cake mix for a deep chocolate flavor, but any chocolate mix will work. If you prefer a non-chocolate version, substitute a white or yellow cake mix.
Recipe notes and tips
- I used Duncan Hines Perfectly Moist Devil’s Food cake mix.
- Salted butter is recommended to balance the sweetness; if you only have unsalted butter, stir 1/2 teaspoon of salt into the melted butter before using.
- If you notice dry pockets of cake mix while baking, add small extra pats of butter to those spots to help incorporate the mix. This is optional and only necessary if you see unincorporated dry mix.
- This cake is excellent served warm with ice cream or chilled and sliced the next day.
How to store your cake
Cover and refrigerate leftovers for up to 3 days. For longer storage, freeze tightly wrapped portions or place pieces in an airtight container for up to 2 months. Freezing individual portions makes it easy to thaw only what you need.
A few more recipes you might enjoy
Coconut Poke Cake
Coconut Raspberry Cake
Triple Chocolate Cheesecake
Easy Chocolate Fudge
Did you make this easy German chocolate dump cake? Leave a comment and rating below, and tag @theitsybitsykitchen on Instagram if you share a photo so I can see!
A quick and simple German chocolate dump cake made from layers of coconut, pecans, brown sugar, and chocolate cake mix that bakes into a gooey bottom layer and a soft, cake-like top—no mixing bowl needed.
Dessert
American
- 1 1/2 cups salted butter divided
- 1/2 cup packed light brown sugar
- 2 cups sweetened flaked coconut
- 1 cup chopped pecans
- 15.25 ounce box chocolate cake mix*
- 1 1/2 cups whole milk
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Preheat oven to 350°F. Lightly spray a 13- by 9-inch baking dish with cooking spray.
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Melt 1/2 cup (1 stick) of the butter and pour it into the prepared baking dish.
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Sprinkle the brown sugar evenly over the butter, then add the coconut and pecans in an even layer.
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Evenly sprinkle the dry cake mix over the coconut and nuts, then pour the milk over the cake mix.
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Cut the remaining 1 cup of butter into 24 slices and arrange them over the top of the cake mix.
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Bake 35 to 45 minutes, until the edges are bubbly and the top is fairly set. Cool completely on a wire rack before serving.
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Store uneaten cake covered in the refrigerator for up to 3 days.
- *I used Duncan Hines Perfectly Moist Devil’s Food cake mix.
- Salted butter is recommended to balance the sweetness; if using unsalted butter, mix 1/2 teaspoon salt into the melted butter before pouring into the pan.
- Serve plain or with ice cream or whipped cream for an extra treat.
- Check the cake halfway through baking; if you see dry pockets of cake mix, add small pats of butter to help incorporate the mix. This step is optional.