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German Chocolate Dump Cake

If you’re a fan of the delectable combination of chocolate and coconut, you might want to try this effortless camping recipe for German Chocolate Dump Cake made in a Dutch oven. You can even whip it up in the comfort of your own home!

chocolate cake with coconut and pecans in a Dutch oven

One of the most enjoyable aspects of camping is undoubtedly the meals, with desserts being a particular highlight.

We have put together a new easy dump cake for you to make this weekend. It is sure to satisfy your sweet tooth!

Another great combination of chocolate and pecans can be found in our Turtle Dump Cake.

German Chocolate Dump Cake Recipe

Have you ever tried making a dump cake? It’s a simple and enjoyable process where you dump all the ingredients into your pot or dish and bake. It’s incredibly easy to make!

If you’re a fan of German Chocolate, you’ll love this dump cake. It’s incredibly easy to make and almost foolproof, although be careful not to burn it.

Fun fact: Contrary to what its name suggests, German Chocolate Cake is not actually from Germany. It was named after Sam German from the United States. Mr. German is credited with creating a dark baking chocolate for Baker’s Chocolate Company.

Camping German Chocolate Cake Ingredients

This recipe goes together quickly with the following simple ingredients:

  • Pecans
  • Coconut Pecan Frosting
  • German Chocolate Cake Mix
  • Soda pop*
  • Shredded coconut

*Any soda will do, although we prefer a dark carbonated beverage.

German Chocolate Cake Ingredients

Dutch Oven Dump Cake Directions

Get everything prepped up before assembly as it goes together quickly!

  1. Prepare charcoal for the Dutch oven.
  2. Line the Dutch oven.
  3. Layer the ingredients in the following order: pecans, frosting, cake mix, soda, pecans, and coconut.
  4. Cover and bake.
Gooey German Chocolate Cake in a plate

Dutch Oven Tip
To ensure better cooking results, it’s recommended to prepare a surplus of charcoal briquettes. This way, you can use them to replace any disintegrating coals or to increase the heat level as needed.

Prepare and light 25+ charcoal briquettes, which will provide the heat for the cast iron Dutch oven. A charcoal chimney will quickly ensure even heating.

Line the pot with a Dutch oven liner. Purchase them or make your own. Liners make cleaning much easier!

Using about a cup worth, create a layer of whole pecans at the bottom of the oven.

Spread the entire container of pecan coconut frosting over the whole nuts.

Layer with the cake mix, using your hands or a spoon to spread evenly.

Slowly pour soda over the cake mix. My video shows a cup and a half, leaving me with dry cake mix spots. Two cups (16 oz) is a better amount.

Place more pecans on top and the desired amount of shredded coconut.

Cover the pot and space out 17 pieces of coal on the lid.

Create a small circle with eight briquettes and place the oven over them.

Bake for 25-40 minutes. I use my nose as a test. Once I’ve passed the 25-minute mark and smell chocolate (without lifting the lid), I call it done.

serving of German Chocolate Dump Cake on a plate

Look at all that rich gooeyness! If that looks good, make sure to try out our Cherry Chocolate Lava Cake, Classic Dump Cake, Strawberry Cheesecake Cobbler, or Dutch Oven Brownies.

Yield: 12 servings

German Chocolate Dump Cake

Best German Chocolate Dump Cake Recipe

This effortless camping recipe for German Chocolate Dump Cake, cooked in a Dutch oven, will surely please those who adore chocolate and coconut. It can also be prepared in the comfort of your own home.


  • 1½ cups of whole pecans
  • 1 container of Coconut Pecan frosting
  • 1 box of German Chocolate cake mix
  • 16 oz of carbonated soda*
  • ½ cup of shredded coconut


  1. Light and prepare 25+ pieces of charcoal to heat your Dutch oven.
  2. Line the Dutch oven.
  3. Put a cup of whole pecans in the bottom of the lined pot.
  4. Spread the entire container of coconut pecan frosting over the whole nuts.
  5. Dump the cake mix frosting and smooth it out.
  6. Slowly pour 16 oz of the carbonated liquid on top, covering the cake mix.
  7. Sprinkle the remaining pecans over the cake.
  8. Shake the shredded coconut on top.
  9. Put the lid on the Dutch oven.
  10. Place eight pieces of charcoal in a small circle. Place the cast-iron oven over the circle.
  11. Spread out 17 pieces of charcoal on top of the lid of the Dutch oven.
  12. Bake the cake for 25-40 minutes, rotating the lid and the pot a ¼-turn in opposite directions every 15 minutes.
  13. Serve warm. Optional: top with whipped topping or vanilla ice cream.


*Any soda, including diet, decaffeinated, or even sparkling water, will do. The key is carbination.

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Nutrition Information:



Amount Per Serving: Calories: 204

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