German Chocolate Dump Cake

Introduction

If you love the flavors of German chocolate cake but want something effortless, this German Chocolate Dump Cake is the perfect solution. It combines sweet coconut, toasted pecans, rich chocolate cake mix, and creamy cream cheese for a dessert that practically makes itself. With minimal prep time and maximum flavor, it’s ideal for busy bakers who still want a show-stopping treat.

My recipe story

My first experience with German chocolate cake was at a family reunion when I was young. The combination of coconut, pecans, and chocolate instantly became one of my favorites. Years later, when I discovered dump cakes, I realized I could capture that nostalgic flavor in a simplified form. This recipe was born out of a desire to enjoy those same flavors without the effort of making a layered cake. It has since become a staple at potlucks, holidays, and casual get-togethers in my home. Every time I make it, the warm, sweet aroma fills the kitchen and brings back fond memories of family gatherings.

Ingredient breakdown

One of the best things about this German Chocolate Dump Cake is how simple the ingredient list is, yet how complex the flavors become once baked. You’ll only need a few pantry staples and some fresh add-ins to create a dessert that tastes like it took hours to prepare.

The base begins with a box of devil’s food cake mix, which gives the cake its rich, fudgy texture without any extra fuss. The shredded coconut and toasted pecans add texture and nutty sweetness that balance the chocolate perfectly. Cream cheese adds a luscious creaminess, making every bite irresistibly gooey. These few ingredients work together harmoniously, giving you all the indulgent flavors of traditional German chocolate cake without the extra steps.

Equipment you’ll need

• 9×13-inch baking dish
• Mixing bowl
• Hand mixer or stand mixer
• Spatula
• Measuring cups and spoons
• Knife and cutting board for pecans

Step-by-step directions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. Preparing the pan ahead of time ensures your cake won’t stick and makes serving much easier.
2. Sprinkle the shredded coconut evenly across the bottom of the prepared baking dish. This creates a sweet, chewy layer that adds wonderful flavor and texture once baked.
3. Scatter 1 cup of the chopped toasted pecans over the coconut. Reserve the remaining ½ cup for garnish later. This nutty layer complements the coconut and balances the richness of the chocolate.
4. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This step ensures no lumps remain, giving the cake its gooey, creamy consistency.
5. Sprinkle the dry devil’s food cake mix evenly over the coconut and pecans. No need to prepare it with eggs or oil—the magic happens in the oven when everything bakes together.
6. Dollop the softened cream cheese over the cake mix in spoonfuls. As it bakes, the cream cheese melts into the cake, creating pockets of creamy richness in every slice.
7. Bake the cake uncovered for about 35–40 minutes, or until the top is set and slightly crisp. The inside will still be gooey, which is exactly what makes this dessert irresistible.
8. Remove from the oven and allow it to cool slightly before serving. Sprinkle with the reserved toasted pecans for a crunchy finish. Enjoy warm with a scoop of vanilla ice cream or whipped cream.

Variations & substitutions

While this recipe is delicious as-is, there are plenty of ways to make it your own. Try swapping the devil’s food cake mix for German chocolate cake mix for a slightly sweeter, lighter chocolate flavor. If you’re not a fan of pecans, walnuts or almonds make a great substitute. For a tropical twist, mix in some chopped dried pineapple or mango with the coconut. You can also add chocolate chips, caramel drizzle, or even a layer of sweetened condensed milk for extra richness.

Storage, freezing & make-ahead

Store any leftover German Chocolate Dump Cake in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese, it’s best kept chilled. To serve, simply reheat individual portions in the microwave for about 20–30 seconds. For longer storage, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before reheating. If you’re making it ahead for a party, bake it the night before and store it covered in the fridge, then warm it in the oven at 300°F (150°C) for 10–15 minutes before serving.

Serving ideas & pairings

This cake is divine on its own, but it pairs beautifully with a variety of accompaniments. Serve it warm with a scoop of vanilla or butter pecan ice cream for an extra indulgent treat. A dollop of fresh whipped cream or a drizzle of caramel sauce also enhances its flavors. For a festive touch, sprinkle shaved chocolate or dust with powdered sugar before serving. Pair it with coffee, espresso, or even a dessert wine like port for an elegant finish to any meal.

FAQ

Can I use a different cake mix flavor?
Yes, while devil’s food is traditional for its richness, you can use German chocolate or even yellow cake mix for a different twist.

Do I need to add eggs and oil to the cake mix?
No, in dump cakes the dry cake mix is sprinkled directly over the ingredients. The moisture from the cream cheese and coconut helps it bake together.

Can I make this cake nut-free?
Absolutely. Simply omit the pecans or replace them with additional coconut or chocolate chips.

How do I know when the cake is done?
The top should be set and slightly crisp, while the inside remains gooey. If it looks too underdone, add 5–10 more minutes to the bake time.

Can I prepare this recipe in advance?
Yes, you can assemble the layers ahead of time, cover, and refrigerate for up to 12 hours before baking.

Final thoughts

This German Chocolate Dump Cake is proof that you don’t need hours in the kitchen to make a decadent, crowd-pleasing dessert. With just a handful of ingredients and minimal prep, you can whip up a dessert that tastes like a bakery-quality treat. Whether you’re making it for a holiday, potluck, or simply to satisfy a chocolate craving, this cake is sure to impress. Try it once, and it just might become your go-to dessert for any occasion.

German Chocolate Dump Cake

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• Author: Sarah White
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

 A rich, gooey chocolate cake layered with coconut, pecans, and cream cheese. Easy to make, decadent, and perfect for gatherings.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish. 
2. Spread the shredded coconut evenly across the bottom of the dish. 
3. Sprinkle 1 cup of toasted pecans over the coconut, reserving 1/2 cup for garnish. 
4. Evenly sprinkle the dry devil’s food cake mix over the coconut and pecans. 
5. Drop spoonfuls of softened cream cheese across the top of the cake mix. 
6. Bake uncovered for 35–40 minutes, until the top is set and edges are crisp. 
7. Let cool slightly, sprinkle with reserved pecans, and serve warm.

Notes

Best enjoyed warm with vanilla ice cream or whipped cream. Store leftovers covered in the refrigerator for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American