The dump cake, reminiscent of a German chocolate cake, is truly a wonder. This one pairs moist chocolate cake with sweetened coconut and milk chocolate chip topping. Bake this cake in the slow cooker for a cake that is particularly light and fluffy. Chopped pecans top it off and give it a delightful crunch.
Although baking a traditional German chocolate cake takes multiple steps and lots of time, the recipe that follows offers a simplified version in which you make the entire dish in just a mixing bowl and the slow cooker. Place two paper towels between the lid and the slow cooker before cooking to help eliminate condensation while the cake is baking. The ease of this recipe allows you to spend more time with the people you're serving and keeps cleanup simple.
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Slow cooker coconut and chocolate dump cake
6 to 8
15 minutes
1 hr 45 minutes
2 hours
One 15-ounce package super-moist chocolate cake mix
1/2 cup salted butter, melted
1 cup water
3 large eggs
1 teaspoon vanilla extract
Pinch of salt
2 cups sweetened coconut flakes or shreds
1 cup milk chocolate chips
1/2 cup chopped pecans
Add the cake mix, melted butter, water, eggs, 1 cup coconut, vanilla and salt to a mixing bowl.
Whisk well with an electric mixer or by hand. Avoid overmixing.
Lightly spray the inside of the slow cooker with nonstick cooking spray.
Pour the batter into the slow cooker.
Evenly sprinkle the top of the batter with the remaining coconut, chocolate chips and pecans. Do not stir.
Cover and cook on high for 90 minutes or until an inserted toothpick comes out clean.
Turn on warm setting for an additional 15 minutes.
Scoop the cake out of the slow cooker with a large serving spoon into individual bowls. Serve each piece alongside a scoop of vanilla bean ice cream.
