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German Chocolate Dump Cake

A quick and easy version of German chocolate cake featuring layers of coconut, pecans, devil’s food cake mix, and a creamy cheese frosting that creates a gooey coconut topping similar to traditional German chocolate cake.

Ingredients

Scale
  • 1 cup (85 grams) sweetened flaked coconut
  • 1 1/2 cups (180 grams) chopped pecans, divided
  • 1 box devil's food cake mix (15.25-ounce / 432 grams), plus ingredients called for on the package (eggs, oil, water)
  • 8 ounces (226 grams) cream cheese, softened
  • 1/2 cup (113 grams) butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups (240 grams) powdered sugar
  • 1/2 cup (90 grams) semisweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking pan.
  2. Sprinkle coconut and 1 cup of chopped pecans into the prepared pan.
  3. Prepare devil's food cake mix according to package directions in a separate bowl, typically adding eggs, oil, and water. Stir until smooth and fully combined.
  4. Gently pour the cake batter evenly over the coconut and pecans layer.
  5. In a large bowl, use an electric mixer to blend softened cream cheese, melted butter, vanilla extract, and salt until smooth and creamy.
  6. Gradually beat in powdered sugar until well combined.
  7. Stir in chocolate chips and remaining chopped pecans until evenly distributed.
  8. Dollop spoonfuls of the cream cheese mixture evenly over the cake batter.
  9. Using a butter knife, gently swirl the cream cheese mixture into the batter to create a marbled effect. Do not overmix.
  10. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Notes

The cream cheese mixture combines with the coconut, pecans, and powdered sugar during baking to replicate the gooey coconut frosting found on classic German chocolate cake. Keep ingredients on hand for quick last-minute desserts. Serve warm with whipped topping or vanilla ice cream if desired.

Nutrition

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