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German Chocolate Dump Cake: A Lazy Baker’s Dream Come True

My grandmother, bless her heart, was not a baker. She was a phenomenal cook, crafting incredible Southern feasts, but when it came to desserts, her skills were…limited. I remember one Thanksgiving, she attempted a multi-layered chocolate cake that ended up resembling a leaning tower more than a culinary masterpiece. It tasted delicious, though, prompting her to declare, “Next year, we’re having dump cake!” From that moment on, dump cakes, with their simple charm and guaranteed success, became a family favorite. This German Chocolate Dump Cake evokes that same nostalgia – a forgiving, utterly decadent treat that even the most novice baker can pull off.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Servings: 10-12
Yield: 1 cake
Dietary Type: Not specified

Ingredients

2 cups chopped nuts (pecans recommended)
1 ½ cups coconut
1 (18 ounce) package German chocolate cake mix
Water (as called for on cake mix box)
Vegetable oil (as called for on cake mix box)
Egg (as called for on cake mix box)

For the Icing:

½ cup oleo (margarine)
1 (8 ounce) package cream cheese
1 (16 ounce) box powdered sugar

Equipment Needed

9 x 13 inch oblong baking pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Butter knife or cooking spray

Instructions

Begin by preparing your baking pan. Generously butter a 9 x 13 inch oblong pan. You can also use cooking spray as an alternative. This helps prevent the cake from sticking and ensures easy removal.
Next, build your base layer. Pack the chopped nuts evenly into the bottom of the prepared pan. Pecans are a classic choice for this recipe, providing a rich, nutty flavor that complements the chocolate and coconut.
Then, add the coconut layer. Press the coconut firmly on top of the pecan layer. This creates a textural contrast and infuses the cake with a sweet, tropical aroma.
Prepare the cake batter according to the package directions. In a mixing bowl, mix the German chocolate cake mix with the water, vegetable oil, and eggs as specified on the box. Follow the instructions carefully to ensure a properly mixed batter.
Pour the cake batter evenly over the coconut and nuts. Pour the cake batter into the pan on top of the coconut and nut mixture, making sure to distribute it as evenly as possible to ensure uniform baking.
Now, prepare the icing. In a separate mixing bowl, melt ½ cup (1 stick) of margarine. You can do this in the microwave or in a saucepan over low heat. Be careful not to burn the margarine.
Add the cream cheese and powdered sugar to the melted margarine. Add the 8-ounce package of cream cheese and the 16-ounce box of powdered sugar to the melted margarine.
Mix the icing ingredients until smooth and creamy. Use an electric mixer to beat the ingredients together until smooth and creamy. The icing should be thick enough to spread easily but not too stiff.
Spread the icing over the unbaked cake. Pour the icing over the unbaked cake in the pan, spreading it as evenly as possible. This creates a delicious topping that will bake into the cake and add a rich, decadent flavor.
Bake the cake. Bake the cake at 300 degrees Fahrenheit for 1 hour. This low and slow baking method ensures that the cake cooks evenly and stays moist.
Check for doneness. After 1 hour, check the cake for doneness. A toothpick inserted into the center should come out clean or with a few moist crumbs attached. If the cake is not done, continue baking for a few more minutes, checking frequently.
Cool completely before serving. Allow the cake to cool completely before serving. This will allow the icing to set and the cake to firm up, making it easier to cut and serve.

Expert Tips & Tricks

For a richer flavor, toast the pecans and coconut lightly before adding them to the pan. Spread them on a baking sheet and bake at 350°F for 5-7 minutes, watching carefully to prevent burning.
If the icing seems too thick, add a tablespoon of milk or cream until it reaches the desired consistency.
To prevent the nuts from burning during baking, you can sprinkle a thin layer of flour over them before adding the coconut.
If you don’t have cream cheese, you can substitute it with mascarpone cheese for a similar creamy texture.

Serving & Storage Suggestions

Serve the German Chocolate Dump Cake chilled or at room temperature. It’s delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, sprinkle some extra chopped nuts or coconut on top.

To store leftovers, cover the cake tightly with plastic wrap or transfer it to an airtight container. It will last for 3-4 days in the refrigerator. You can also freeze the cake for up to 2 months. Thaw it overnight in the refrigerator before serving. Reheating is not typically necessary, but if you prefer a warm cake, you can heat individual slices in the microwave for a few seconds.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	788.3 kcal	N/A
Calories from Fat	397 g	50%
Total Fat	44.2 g	68%
Saturated Fat	17.5 g	87%
Cholesterol	24.9 mg	8%
Sodium	690.1 mg	28%
Total Carbohydrate	96.7 g	32%
Dietary Fiber	6.3 g	25%
Sugars	72 g	287%
Protein	9.5 g	18%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Use a gluten-free German chocolate cake mix.
Dairy-Free: Substitute the margarine with a plant-based butter alternative and use a dairy-free cream cheese.
Different Nuts: Experiment with different nuts, such as walnuts, almonds, or macadamia nuts.
Spice it Up: Add a teaspoon of cinnamon or nutmeg to the cake batter for a warm, spicy flavor.
Chocolate Chips: Sprinkle chocolate chips over the coconut layer for an extra chocolatey treat.

FAQs (Frequently Asked Questions)

Q: Can I use a different size pan?
A: A 9×13 inch pan is recommended for this recipe, but you can use a slightly smaller or larger pan. Keep in mind that the baking time may need to be adjusted depending on the size of the pan.

Q: Can I make this cake ahead of time?
A: Yes, you can make this cake a day or two in advance. Store it in the refrigerator until ready to serve.

Q: Can I freeze this cake?
A: Yes, you can freeze this cake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw it overnight in the refrigerator before serving.

Q: The icing is too runny. What can I do?
A: If the icing is too runny, add more powdered sugar, a tablespoon at a time, until it reaches the desired consistency.

Q: The cake is browning too quickly. What should I do?
A: If the cake is browning too quickly, tent it loosely with aluminum foil to prevent it from burning.

Final Thoughts

This German Chocolate Dump Cake is a testament to the fact that delicious desserts don’t have to be complicated. It’s a wonderfully simple recipe that delivers big on flavor and satisfaction. So, gather your ingredients, preheat your oven, and get ready to create a truly memorable treat. I encourage you to try this recipe and share your creations with friends and family. And don’t hesitate to experiment with variations to make it your own. Perhaps a coffee liqueur added to the icing? Or a sprinkle of sea salt to balance the sweetness? The possibilities are endless. Enjoy the baking adventure, and happy indulging!

German Chocolate Dump Cake Recipe