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German Chocolate Dump Cake


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

Description

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


Ingredients

Scale
  • 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

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