Name: German Chocolate Dump Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 box German chocolate cake mix (Any brand will work); 1 can evaporated milk (12–14 oz) (Non-dairy evaporated milk can be used if needed); 1 cup shredded coconut (Sweetened or unsweetened based on preference)

235

1.30k

Jump to Recipe Print Recipe

I’ve made this German Chocolate dump cake more times than I can count when I needed a fast, crowd-pleasing dessert with minimal fuss. It’s essentially a make-it-and-forget-it cake: cake mix, a can of evaporated milk to moisten, a shower of shredded coconut, then into the oven. Perfect for potlucks, last-minute company, or when you want the flavors of German chocolate cake without the long frosting process. If you want a more detailed, visual walkthrough of a similar dump-cake method, see this complete dump cake walkthrough for extra tips and photos.

Why you’ll love this dish

This version of German Chocolate dump cake takes the classic coconut-and-chocolate vibe and puts it on autopilot. No mixing bowls, no beating, and almost no hands-on time — yet it still delivers a tender crumb and toasted coconut notes. It’s budget-friendly, easy to scale up or down, and kid-approved. Make it for a weeknight dessert, bring it to a picnic, or use it as an effortless holiday sweet when you don’t have time for a layered cake.

“I brought this to a family dinner and everyone thought I’d slaved all afternoon. Two ingredients and coconut — foolproof and delicious.” — a happy potluck attendee

How this recipe comes together

Step-by-step overview:

Preheat the oven and prepare a 9×13-inch pan.
Spread the dry German chocolate cake mix evenly in the pan.
Scatter shredded coconut on top so every bite gets that classic texture.
Pour the evaporated milk slowly and evenly over the dry mix to moisten it.
Bake until the top is set and the edges are bubbling; let it cool slightly before serving.

This sets expectations: you won’t get tall, layered cake slices like from a boxed mix with eggs and oil. Instead, expect a moist, slightly dense sheet cake with pockets where the milk has soaked into the cake mix, and toasted coconut flavor on top.

What you’ll need

1 box German chocolate cake mix (any brand will work)
1 can (12–14 oz) evaporated milk (swap for non-dairy evaporated milk if needed)
1 cup shredded coconut (sweetened or unsweetened based on preference)

Notes and substitution ideas:

If you love the classic coconut-pecan topping, you can pair this simple dump cake with a richer German chocolate coconut-pecan frosting spooned over warm slices.
Use sweetened coconut for a more dessert-forward flavor; unsweetened keeps it less sugary.
Non-dairy evaporated milks (made from soy or coconut) work if you need a dairy-free dessert.

Step-by-step instructions

Delicious slice of German Chocolate Dump Cake with chocolate frosting and nuts

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Evenly pour the dry German chocolate cake mix into the prepared pan and smooth it into a single layer.
Sprinkle the shredded coconut evenly over the cake mix.
Pour the evaporated milk slowly and evenly over the coconut and cake mix. Try to coat all areas so there are no very dry spots.
Bake on the middle rack for 35–45 minutes, until the top is set and edges are bubbling. The center should be firm to the touch.
Remove from oven and let rest 10–15 minutes before cutting. Serve warm or at room temperature.

Quick safety tip: because this cake uses evaporated milk, it’s still a dairy-containing product when using regular milk — refrigerate any leftovers promptly.

Best ways to enjoy it

Serve warm slices with a scoop of vanilla ice cream for contrast. Whipped cream and a sprinkle of toasted coconut or chopped pecans add texture and visual appeal. For a brunch twist, top warm squares with warm berry compote and a dollop of mascarpone. This cake also pairs nicely with strong coffee or a milky latte to balance the sweet coconut notes.

Storage and reheating tips

Refrigeration: Store leftovers in an airtight container for up to 4 days. Because of the evaporated milk, keep it refrigerated.
Reheating: Warm single slices in the microwave for 20–30 seconds or in a 325°F (160°C) oven for 8–10 minutes. Cover loosely to avoid over-browning.
Freezing: Wrap cooled slices tightly in plastic wrap and then foil, or freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator and warm before serving.
Always cool the cake to near room temperature before freezing to reduce ice crystals.

Pro chef tips

Distribute the cake mix evenly: shake or tap the pan lightly after spreading the dry mix so the evaporated milk reaches more pockets.
Toast the coconut: if you like a deeper flavor, briefly toast the shredded coconut in a skillet until golden and then use that on top.
Texture control: use less evaporated milk (12 oz) for a slightly firmer cake; use 14 oz for extra-moist results.
For more texture and crunch, sprinkle chopped pecans over the coconut before baking. Also see another coconut-pecan spin if you want a richer topping idea.

Creative twists

Pecan crunch: add 3/4 cup chopped pecans on top before baking for classic German chocolate flavor.
Chocolate chips: scatter 1/2 cup semisweet chips across the dry mix for pockets of melty chocolate.
Coconut glaze: whisk powdered sugar with a little evaporated milk to make a thin glaze and drizzle over cooled squares.
Cupcake version: bake in greased muffin tin for 15–18 minutes for single-serve treats.

Common questions

Q: How long does prep and bake take?
A: Prep is about 5–10 minutes. Bake time is 35–45 minutes. Allow 10–15 minutes cooling before serving.

Q: Can I use sweetened condensed milk instead of evaporated milk?
A: Sweetened condensed milk is much thicker and much sweeter; it will change both texture and sweetness. If you prefer extra sweetness and a caramel-like texture, you can experiment with it, but reduce added sweet toppings.

Q: Is this gluten-free or vegan?
A: Not as written. Use a gluten-free German chocolate cake mix to make it gluten-free. For vegan, use a vegan cake mix and a non-dairy evaporated milk substitute; confirm your mix contains no dairy or egg ingredients.

Q: My top browned too quickly — what went wrong?
A: Your oven might run hot or your pan was too near the top heating element. Tent loosely with foil halfway through baking next time.

Conclusion

If you want a dessert that looks like you took time but didn’t, this German Chocolate dump cake is a reliable choice for busy cooks and last-minute hosts. For another simple take with step-by-step photos, check out Simple German Chocolate Dump Cake – Honest Cooking. If you’d like a slightly different assembly (upside-down style), this version at German Chocolate Upside-Down Cake – Spicy Southern Kitchen is a fun twist. For an alternate blog take on the same concept with a few different tips, see German Chocolate Dump Cake – The Itsy-Bitsy Kitchen.