Instructions
1. Prep:
Preheat your oven to 350°F (175°C). Grease the bottom and sides of a 9×13-inch baking dish.
2. Make the Cake Batter:
In a large bowl, combine the chocolate cake mix, water, vegetable oil, eggs, and 1 teaspoon of vanilla extract. Beat with a hand mixer or whisk until the batter is smooth and well-combined, about 2 minutes.
3. Layer the Base:
Pour the cake batter into the prepared baking dish and spread it into an even layer.
4. Create the Topping:
In a medium saucepan over low heat, combine the sweetened condensed milk, butter, and 1 teaspoon of vanilla extract. Heat, stirring constantly, until the butter is fully melted and the mixture is smooth. Remove from heat and stir in the shredded coconut and chopped pecans.
5. Assemble the “Dump”:
Pour the warm coconut-pecan topping evenly over the cake batter.
6. Bake:
Bake for 40-45 minutes, or until the top is deep golden brown and a toothpick inserted into the center of the cake layer comes out clean or with a few moist crumbs.
7. Cool and Serve:
Allow the cake to cool in the pan for at least 15-20 minutes before serving. It’s delicious warm, at room temperature, or even cold!
🌟 Chef’s Tips & Variations
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Don’t Overmix: Once you add the topping, do not stir! The magic of a dump cake is the layers.
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Extra Chocolate: For a richer treat, sprinkle ½ cup of semi-sweet chocolate chips over the cake batter before adding the coconut-pecan topping.
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Nut Swap: Walnuts or almonds make a great substitute for the pecans.
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Texture Tip: For an extra-toasty flavor, you can toast the pecans and coconut in a dry skillet for a few minutes before adding them to the topping mixture.
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Storage: Cover and store any leftovers at room temperature for up to 2 days or in the refrigerator for up to 4 days.
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