Description

This Easy German Chocolate Dump Cake is a simple and indulgent dessert that layers sweetened coconut, toasted pecans, and devil’s food cake mix with a rich cream cheese topping. It comes together quickly with minimal prep and baking time, resulting in a moist, flavorful cake topped with chocolate chips and nuts – perfect for any occasion.

Ingredients

Scale

Dry Ingredients

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

Cream Cheese Mixture

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 prepare for baking the dump cake.
Layer Coconut and Pecans: Spread the shredded coconut and 1 cup of chopped toasted pecans evenly in a greased 9×13-inch baking dish, forming the base layer.
Add Cake Mix: Sprinkle the entire package of devil’s food cake mix evenly over the coconut and pecans to create the next layer.
Make Cream Cheese Mixture: In a mixing bowl, beat together the softened cream cheese, melted butter, and vanilla extract until the mixture is smooth and creamy.
Add Sugar: Gradually add the confectioners’ sugar into the cream cheese mixture, beating continuously until well combined and smooth.
Drop Cream Cheese Mixture: Using a spoon, drop dollops of the cream cheese mixture evenly over the cake mix layer, ensuring coverage across the surface.
Add Toppings: Scatter the semisweet chocolate chips and the remaining 1/2 cup of chopped toasted pecans evenly over the top of the cream cheese dollops.
Bake: Place the baking dish in the oven and bake for 35-40 minutes, or until the cake is set and lightly golden around the edges.
Cool and Serve: Remove from the oven and allow the cake to cool slightly before cutting into squares and serving.

Notes

For best results, use room temperature cream cheese to ensure it blends smoothly.
To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes or until fragrant.
This cake is rich, so small portions are ideal for indulgence.
Store leftovers covered in the refrigerator for up to 3 days.
You can substitute walnuts for pecans if preferred.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: German-American

Keywords: German chocolate dump cake, easy cake recipe, dump cake, chocolate cake, dessert, cream cheese cake