German Chocolate Dump Cake
This German Chocolate Dump Cake is a rich, gooey dessert layered with coconut, toasted pecans, devil’s food cake mix, cream cheese, and chocolate chips. It’s the perfect shortcut recipe when you want all the indulgent flavors of German chocolate cake without the extra work — ideal for holidays, potlucks, or family gatherings.
Ingredients
- 1 cup sweetened shredded coconut
- 1 ½ cups chopped toasted pecans divided
- 1 package devil's food cake mix regular size
- 8 ounces cream cheese softened
- ½ cup butter melted
- 2 teaspoons vanilla extract
- 2 cups confectioners' sugar
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Sprinkle shredded coconut evenly over the bottom of the dish.
- Add ¾ cup toasted pecans on top.
- Sprinkle dry devil’s food cake mix evenly over the pecans and coconut. Do not stir.
- In a medium bowl, beat cream cheese, melted butter, vanilla, and confectioners’ sugar until smooth and creamy.
- Drop spoonfuls of cream cheese mixture evenly over the cake mix layer.
- Sprinkle remaining ¾ cup pecans and semisweet chocolate chips on top.
- Bake for 45–50 minutes, until the top is golden brown and the cream cheese mixture is set.
- Allow cake to cool before slicing and serving.
Notes
- Use freshly toasted pecans for the best nutty flavor.
- Do not stir layers; the magic of dump cake comes from baking the layers as-is.
- Serve warm with vanilla ice cream or caramel drizzle for extra indulgence.
- Store leftovers covered in the refrigerator for up to 5 days.
- Can be frozen for up to 2 months — thaw overnight in the fridge before reheating.