This effortless German chocolate dump cake delivers the beloved trio of gooey coconut, crunchy pecans, and rich chocolate with almost no prep—no mixing bowls required.
Rather than a traditional frosting, this version bakes sweetened coconut and pecans with butter and brown sugar to form a caramel-like layer beneath a tender chocolate topping.
Think of it as an upside-down German chocolate cake that’s extremely easy to make—perfect for busy weeknights or casual gatherings.
Why you’ll love this recipe:
- Comes together without a mixer or special equipment
- A reliable, beginner-friendly method with consistent results
- Uses common pantry ingredients available in most grocery stores
How to make your cake
- Melt a portion of the butter in a 13- by 9-inch baking dish, then sprinkle brown sugar over it.
- Layer sweetened flaked coconut and chopped pecans evenly on top.
- Sprinkle dry chocolate cake mix over the coconut and pecans, then pour milk across the surface.
- Cut the remaining butter into small pats and arrange them evenly over the top.
Bake until the edges are bubbling and the top looks set—about 35 minutes. Let cool before serving, and enjoy with vanilla ice cream if you like.
Why this method works
With dump cakes, the dry cake mix sits on top so it can absorb moisture gradually. As the cake bakes, the milk and butter melt down through the mix, hydrating it enough to form a soft, cake-like topping.
At the same time, the butter, brown sugar, coconut, and pecans combine into a sticky, caramelized layer on the bottom that contrasts beautifully with the chocolatey top.
How to serve your cake
Allow the cake to cool at least to room temperature—chilled longer if preferred—because it’s easier to slice and serve once it firms up. Warm slices tend to fall apart.
This cake is excellent reheated slightly or served cold, and it’s particularly wonderful with a scoop of vanilla or chocolate ice cream or a generous spoonful of whipped cream.
Can I use a different cake mix?
Yes. This recipe works with any roughly 15.25-ounce chocolate cake mix; I used Devil’s Food. If you need a non-chocolate option, a white or yellow cake mix will also work and still yield a delicious, gooey bottom layer.
Recipe notes and tips
- I used Duncan Hines Perfectly Moist Devil’s Food cake mix.
- Salted butter is recommended—the salt balances the sweetness. If you only have unsalted butter, stir in 1/2 teaspoon salt to the melted butter before pouring it into the pan.
- Check the cake halfway through baking. If you see any dry pockets of cake mix, add a few small pats of butter over those spots to help incorporate the dry mix.
How to store your cake
Cover and refrigerate leftover cake for up to 3 days. To freeze, wrap tightly or store portions in airtight containers for up to 2 months. Freezing single portions makes it easy to defrost only what you’ll eat.
A few more recipes you might enjoy
Coconut Poke Cake
Coconut Raspberry Cake
Triple Chocolate Cheesecake
Easy Chocolate Fudge
Did you make this German chocolate dump cake? Leave a comment and rating below and share a photo on Instagram—tag @theitsybitsykitchen so I can see!
A quick, no-mixer German chocolate dump cake layered with coconut, pecans, brown sugar, and chocolate cake mix. It bakes into a gooey bottom layer with a soft, cake-like top.
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- x 9-inch baking dish with cooking spray.
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Melt 1/2 cup (1 stick) of butter and pour it into the prepared dish.
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Sprinkle brown sugar 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 nuts and coconut, then pour the milk over the mix.
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Cut the remaining 1 cup of butter into 24 slices and place them across the top of the cake mix.
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Bake 35 to 45 minutes, until the edges are bubbly and the top is set. Cool completely on a wire rack before serving.
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Store uneaten cake covered in the fridge for up to 3 days.
- *I used Duncan Hines Perfectly Moist Devil’s Food cake mix.
- Salted butter adds balance to the sweetness. If using unsalted butter, stir 1/2 teaspoon salt into the melted butter before adding it to the pan.
- Serve plain or with ice cream or whipped cream for extra indulgence.
- Halfway through baking, check for dry pockets of cake mix; add small pats of butter to any dry spots if needed to help incorporate the mix.