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German Chocolate Picnic Cake
Warm, cinnamon-spiced oat streusel bakes right into the top of this incredibly moist German chocolate cake. By starting with a pudding-enhanced cake mix, you'll skip the fuss of traditional frosting without sacrificing any richness. It's a sturdy, travel-friendly dessert that won't melt in the sun or make a mess in transit. You can slice it straight from the pan, making it a reliable favorite for backyard barbecues and casual get-togethers.
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. This ensures a smooth, aerated batter for a lighter crumb. 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, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for at least 30 minutes before slicing into squares.
Notes
- Transport: If you plan to tote this cake to a picnic, bake it in a disposable foil pan so you don't have to carry home a dirty dish.
- Storage: Keep leftover cake tightly covered at room temperature for up to 3 days.
- Make ahead: You can bake this the night before. The streusel topping stays crisp while the cake remains moist.