Description

This Easy German Chocolate Dump Cake is a deliciously rich and moist dessert that combines classic German chocolate cake flavors with the convenience of a dump cake. Featuring layers of sweetened coconut, toasted pecans, devil’s food cake mix, and a creamy cream cheese topping, this cake bakes up quickly and is perfect for any occasion.

Ingredients

Scale

Dry Ingredients

1 package devil’s food cake mix (regular size)
1 cup sweetened shredded coconut
1 1/2 cups chopped toasted pecans, divided
1/2 cup semisweet chocolate chips

Wet Ingredients & Mix

8 ounces cream cheese, softened
1/2 cup butter, melted
2 teaspoons vanilla extract
2 cups confectioners’ sugar

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the cake evenly.
Layer Coconut and Pecans: Spread the sweetened shredded coconut evenly in the bottom of a greased 9×13-inch baking dish, then sprinkle 1 cup of the chopped toasted pecans over the coconut layer.
Add Cake Mix: Sprinkle the entire package of devil’s food cake mix evenly over the coconut and pecan mixture to create the next layer.
Prepare Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese with the melted butter and vanilla extract until the mixture is smooth and creamy.
Add Sugar: Gradually add the 2 cups of confectioners’ sugar to the cream cheese mixture, continuing to beat until well combined and smooth.
Top Cake Mix: Drop spoonfuls of the cream cheese mixture evenly over the cake mix layer, distributing it as uniformly as possible.
Add Final Toppings: Sprinkle the 1/2 cup of semisweet chocolate chips and the remaining 1/2 cup of chopped toasted pecans over the cream cheese dollops to complete the topping.
Bake the Cake: Place the baking dish in the preheated oven and bake for 35 to 40 minutes, or until the cake is set and the edges are slightly golden.
Cool and Serve: Remove the cake from the oven and let it cool slightly before serving to allow the layers to set and flavors to meld.

Notes

Make sure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
To toast pecans, spread them on a baking sheet and bake in a 350°F oven for 5-7 minutes, stirring occasionally until fragrant.
This cake can be served warm or at room temperature and pairs beautifully with whipped cream or vanilla ice cream.
Store leftovers covered in the refrigerator for up to 3-4 days.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Desserts
Method: Baking
Cuisine: American

Keywords: German chocolate cake, dump cake, easy dessert, coconut, pecans, cream cheese dessert, chocolate cake