The first time I made this German Chocolate Dump Cake I thought: why didn’t I try this sooner?
It’s one of those recipes that looks fancy but comes together in minutes with pantry staples.
The layers — coconut, pecans, cake mix, and a tangy cream cheese ribbon — bake into a gooey, crunchy, chocolatey bar that disappears fast.
This is a winner when you need dessert for a crowd, something to bring to potlucks, or a fast weeknight treat that still tastes like you fussed all afternoon.
Why You’ll Love This Recipe
- Ridiculously fast prep with big, bakery-level flavor.
- Minimal tools: one bowl and a 9×13 pan.
- Textural contrast: crisp coconut and pecans meet a soft, almost pudding-like cake interior.
- Foolproof for beginner bakers — no exact creaming or folding required.
- Highly sharable and adapts well to add-ins and swaps.
The texture is what sells this: the bottom layer of shredded coconut and toasted pecans gets slightly caramelized under the cake mix, creating a brittle, nutty crust.
The devil’s food layer bakes into a moist, chocolatey crumb while pockets of cream cheese stay creamy and slightly tangy.
Each bite toggles between crunchy edges and a soft, almost custardy center studded with chocolate chips.
"Absolutely delicious and so easy — my family begged for the recipe. The coconut crunch paired with the cream cheese surprised me in the best way!" — 5★ from reader Jenna R.
Key Ingredients
Devil’s food cake mix: Use a classic boxed devil’s food mix for the deepest chocolate flavor and reliable structure.
Brands can vary; pick one you trust for moistness (Duncan Hines or Betty Crocker are solid choices).
You’re not mixing eggs or oil, so the mix acts mostly as a top layer that browns and absorbs moisture during baking.
Cream cheese (8 ounces, softened): The cream cheese provides richness and a slightly tangy counterpoint to the very sweet layers.
Full-fat block cream cheese gives the best texture and flavor; avoid low-fat or spreadable tubs if you want the silky pockets that set during baking.
Sweetened shredded coconut: The coconut browns and toasts under the cake mix, contributing chew and a caramelized note.
Use sweetened for the classic German chocolate profile; if you prefer less sweetness, you can try unsweetened but increase confectioners’ sugar only slightly in the cream cheese mixture.
Toasted pecans: Freshly toasted pecans give bright nutty flavor and a crunch that contrasts with the soft cake.
Toast in a dry skillet until fragrant for best results, and chop coarsely so you get good nut-to-bite ratio.
Full ingredient list:
- 1 cup sweetened shredded coconut
- 1 1/2 cups chopped toasted pecans (divided)
- 1 package devil’s food cake mix (regular size)
- 8 ounces cream cheese (softened)
- 1/2 cup butter (melted)
- 2 teaspoons vanilla extract
- 2 cups confectioners’ sugar
- 1/2 cup semisweet chocolate chips
Step-by-Step Instructions
Step 1: Preheat and prep the pan
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish thoroughly; use baking spray or rub with butter to prevent sticking.
Pro tip: Line the pan with foil or parchment, leaving an overhang for easy removal and cleaner slicing.
Step 2: Layer the coconut and pecans
Sprinkle the 1 cup of shredded coconut evenly across the bottom of the greased dish.
Scatter 3/4 cup of the chopped toasted pecans over the coconut in an even layer.
Pro tip: If your pecans are large, chop them so every bite has nutty crunch; pre-toasting intensifies flavor and prevents sogginess.
Step 3: Add the cake mix
Sprinkle the entire package of dry devil’s food cake mix evenly over the pecans and coconut.
Do not stir — the dry mix creates the top baking layer that will absorb moisture and transform into cake-like pockets.
Pro tip: Use a fine sieve to dust the cake mix smoothly if you’re worried about clumps; a flat even layer bakes more evenly.
Step 4: Make the cream cheese filling
In a medium bowl, beat the softened cream cheese with the melted butter, 2 teaspoons vanilla extract, and 2 cups confectioners’ sugar until smooth and creamy.
Drop spoonfuls of this cream cheese mixture over the dry cake mix layer, spacing them across the surface so they sink and create ribbons while baking.
Pro tip: If the cream cheese is still cool and lumpy, beat it a few extra moments for a silky texture; small pockets of cream cheese should remain after baking.
Step 5: Top with remaining pecans and chocolate
Sprinkle the remaining 3/4 cup of toasted pecans over the top.
Finish with 1/2 cup semisweet chocolate chips, scattering them so each square will have some chips.
Pro tip: Press chocolate chips lightly into the surface so they don’t all melt into one streak; they should retain little pools of chocolate.
Step 6: Bake and cool
Bake the assembled pan for 45–50 minutes, until the top is golden brown and the cream cheese pockets are set.
Allow the cake to cool completely before slicing so the layers firm up and the slices hold their shape.
Pro tip: A toothpick into the cake layer (not the cream cheese pocket) should come out with a few moist crumbs but not wet batter when done.
Expert Tips for Success
- Let the cream cheese come fully to room temperature before mixing. Cold cream cheese will clump and you’ll wind up with uneven pockets.
- Toast pecans just until fragrant. Over-toasting can make them bitter and dry; 4–6 minutes in a skillet over medium heat, shaking often, is enough.
- Use a consistent, even sprinkle when spreading the dry cake mix — avoid mounds that create dense spots. A sieve helps here.
- Don’t overbake. This isn’t a traditional cake that needs a dry crumb; you want moistness and some gooeyness. Test doneness at 45 minutes.
- Give it plenty of cooling time. Cooling firms the cream cheese insert and helps the cake slice cleanly. If you’re impatient, chill it briefly in the fridge for 30–45 minutes before cutting.
- For cleaner slices, chill the pan and use a sharp knife wiped between cuts. A serrated knife works well for cutting through the crunchy top without tearing.
- If your kitchen is very warm, set the cream cheese bowl over a larger bowl of ice while whisking to prevent it from getting too loose.
- Substitute quality chocolate chips if you can — higher cocoa content semisweet chips give a sophisticated balance to all the sweetness.
- If the top is browning too quickly, tent loosely with foil after 30 minutes to allow interior to cook without burning the surface.
- Use a light hand when dotting the cream cheese mixture; evenly spaced spoonfuls yield the best distribution of creamy pockets.
Storage & Freezing
Fridge: Store leftover German Chocolate Dump Cake covered in the refrigerator for up to 4–5 days.
A tight lid or plastic wrap prevents it from absorbing fridge odors and keeps the cream cheese ribbons stable.
For serving after refrigeration, let slices sit at room temperature for 20–30 minutes to soften slightly.
You can also warm individual portions for 10–15 seconds in the microwave to revive that fresh-baked feel.
Freezer: To freeze, cut the cooled cake into individual squares and wrap each piece tightly in plastic wrap, then place into a freezer bag or airtight container.
Frozen squares keep well for up to 2 months without significant texture loss.
Thawing & reheating: Thaw overnight in the refrigerator or for a few hours at room temperature.
To reheat from frozen, unwrap and place on a baking sheet in a 325°F oven for 10–15 minutes, or microwave covered on medium in 20–30 second bursts until just warmed through.
Pro tip: Avoid overheating — the cream cheese pockets can separate or become oily if reheated too aggressively.
Variations & Substitutions
Walnut swap: Replace pecans with chopped walnuts for a slightly earthier, less buttery flavor if that’s what you prefer.
Toasted almonds also make a great crunchy alternative.
Less sweet option: Use unsweetened shredded coconut and reduce confectioners’ sugar to 1 1/2 cups for a less cloying finish.
You’ll still get coconut chew and texture without extra sweetness.
Coconut cream twist: Fold a few tablespoons of coconut cream into the cream cheese mixture for amplified coconut flavor and an even silkier filling.
This pairs especially well with a few extra toasted coconut flakes on top for presentation.
Mini dump cakes: Make individual servings in a muffin tin (lined with foil) and reduce bake time to about 20–25 minutes.
These are great for portion control or a grab-and-go dessert.
Frequently Asked Questions
Q: Can I make this ahead for a party?
A: Yes. Bake it a day ahead and refrigerate covered. Bring to room temperature or warm briefly before serving. This actually improves slicing and the flavor melds well overnight.
Q: Do I need to toast the pecans first?
A: Toasting is highly recommended for maximum flavor. Untoasted nuts are fine, but toasting concentrates their oils and adds depth that plays well with the chocolate and coconut.
Q: Can I use a different cake mix flavor?
A: You can, but devil’s food is traditional because it provides a deep chocolate backbone. Chocolate fudge or dark chocolate mixes also work; vanilla will yield a different, much milder result.
Q: Is there a gluten-free version?
A: Yes, use a certified gluten-free devil’s food cake mix and ensure all other ingredients (like chocolate chips) are labeled gluten-free. Texture may vary slightly.
Q: My cream cheese sank completely — how do I avoid that?
A: Use room-temperature cream cheese but don’t over-thin the filling. Drop medium dollops rather than spreading, and space them evenly. Slight sinking is normal — you want pockets, not a full layer.
Final Thoughts
This German Chocolate Dump Cake is one of those recipes I reach for when I want maximum impact with minimal effort.
It’s forgiving, adaptable, and reliably loved by kids and adults alike — the kind of dessert that gets requested again and again.
Please leave a star rating in the recipe card below if you try this, and don’t forget to pin it to Pinterest for later.
For another simple version to compare techniques, check out this Simple German Chocolate Dump Cake, or try the slightly different approach at German Chocolate Dump Cake – Let’s Dish Recipes.
German Chocolate Dump Cake
Ingredients
Base Ingredients
- 1 cup sweetened shredded coconut Use sweetened for the classic German chocolate flavor.
- 1 1/2 cups chopped toasted pecans Divide into layers.
- 1 package devil's food cake mix Regular size, any trusted brand.
- 8 ounces cream cheese Softened, full-fat block for best texture.
- 1/2 cup butter Melted.
- 2 teaspoons vanilla extract
- 2 cups confectioners' sugar Adjust for sweetness preference.
- 1/2 cup semisweet chocolate chips Use quality chocolate chips for best results.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Sprinkle shredded coconut evenly across the bottom of the greased dish.
- Scatter 3/4 cup of chopped toasted pecans over the coconut.
Assembly
- Sprinkle the entire package of dry devil's food cake mix evenly over the pecans and coconut without stirring.
- In a medium bowl, beat the softened cream cheese with melted butter, vanilla extract, and confectioners' sugar until smooth.
- Drop spoonfuls of the cream cheese mixture over the cake mix layer.
- Sprinkle the remaining pecans and chocolate chips on top, pressing lightly.
Baking
- Bake for 45–50 minutes until golden brown, allowing to cool completely before slicing.
