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German Chocolate Picnic Cake
This convenient German chocolate cake features a quick oat and brown sugar crumble baked right on top. Using a pudding-enhanced cake mix keeps the base incredibly moist while eliminating the need for traditional frosting. The warm, cinnamon-spiced streusel adds a satisfying crunch to every bite. It is an ideal dessert for outdoor gatherings, potlucks, or casual weeknight dinners.
Ingredients
- 1 3 ⁄ 4 cups German chocolate cake mix with pudding in the mix
- 1 ⁄ 2 cup water
- 1 ⁄ 4 cup vegetable oil
- 2 eggs
- 1 ⁄ 2 cup packed brown sugar
- 1 ⁄ 3 cup all-purpose flour
- 1 ⁄ 3 cup quick-cooking or old-fashioned oats
- 3 tablespoons butter or margarine, softened
- 3 ⁄ 4 teaspoon ground cinnamon
- 1 ⁄ 4 teaspoon ground nutmeg
Instructions
- 1Preheat the oven to 350°F, or 325°F if using a dark or nonstick pan. Coat the bottom of an 8-inch or 9-inch square baking dish with a flour-based baking spray.
- 2Combine the cake mix, water, vegetable oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds, then increase to medium speed for 2 minutes, scraping down the sides as needed. Pour the batter into the prepared pan.
- 3Stir the brown sugar, flour, oats, softened butter, cinnamon, and nutmeg together in a separate medium bowl until thoroughly combined. Scatter this oat mixture evenly over the cake batter.
- 4Bake for 32 to 36 minutes, checking for doneness by inserting a toothpick into the center until it comes out clean. Allow the cake to cool for at least 30 minutes.
- 5Leave the baked cake in its pan to cool completely, which makes it easier to transport to outdoor gatherings.
- 6Cut the chocolate cake into even squares just before serving.