German Chocolate Dump Cake
This easy German Chocolate Dump Cake combines layers of coconut, pecans, and a tangy cream cheese ribbon to create a gooey, crunchy dessert that is perfect for potlucks and gatherings.
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.
Notes
For variations, try substituting walnuts for pecans or using unsweetened shredded coconut with reduced sugar. To store, keep covered in the fridge for up to 4-5 days or freeze for up to 2 months.