Easy German Chocolate Dump Cake Recipe

Introduction

This Easy German Chocolate Dump Cake combines rich chocolate, toasted pecans, and creamy coconut in a simple, no-fuss dessert. With a smooth cream cheese topping and chocolate chips, it’s a perfect sweet treat for any occasion without complicated preparation.

Ingredients

• 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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a greased 9×13-inch baking dish, spread the shredded coconut evenly, then sprinkle 1 cup of the chopped toasted pecans over the coconut.
3. Step 3: Evenly sprinkle the devil’s food cake mix over the coconut and pecan layer.
4. Step 4: In a mixing bowl, beat the softened cream cheese, melted butter, and vanilla extract until smooth and creamy.
5. Step 5: Gradually add the confectioners’ sugar to the cream cheese mixture, mixing well until fully combined.
6. Step 6: Drop spoonfuls of the cream cheese mixture evenly over the cake mix layer in the baking dish.
7. Step 7: Sprinkle the semisweet chocolate chips and the remaining 1/2 cup of chopped pecans evenly on top.
8. Step 8: Bake in the preheated oven for 35 to 40 minutes, or until the cake is set and golden around the edges.
9. Step 9: Allow the cake to cool slightly before serving to let the layers settle.

Tips & Variations

• For a softer pecan crunch, lightly chop the pecans instead of finely chopping them.
• Try adding a teaspoon of cinnamon to the cake mix for extra warmth and depth of flavor.
• Use white chocolate chips instead of semisweet for a sweeter, creamier bite.
• Let the cake cool completely and refrigerate to serve it chilled, which enhances the cream cheese topping texture.

Storage

Store any leftover cake in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 15-20 seconds if you prefer it warm, or enjoy it chilled for a firmer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix flavor?

Yes, while devil’s food cake provides a rich chocolate base, you can experiment with other flavors like chocolate fudge or even spice cake for a unique twist.

Is it possible to make this recipe dairy-free?

You can substitute dairy ingredients with plant-based alternatives, such as vegan cream cheese and nondairy butter. Ensure your cake mix and chocolate chips are also dairy-free.

Easy German Chocolate Dump Cake Recipe

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★★★★★

4.5 from 127 reviews

• Author: Sarah
• Total Time: 50-55 minutes
• Yield: 12 servings 1x

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Description

This Easy German Chocolate Dump Cake is a delightful and effortless dessert that combines the rich flavors of coconut, toasted pecans, and creamy chocolate. With a simple layering method and no need for mixing batters from scratch, it’s perfect for bakers of all levels looking for a quick and crowd-pleasing treat.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 package devil’s food cake mix (regular size)

Toppings and Mix-ins

• 1 cup sweetened shredded coconut
• 1 1/2 cups chopped toasted pecans, divided
• 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

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Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cake.
2. Layer Coconut and Pecans: Spread the sweetened shredded coconut and 1 cup of the chopped toasted pecans evenly in a greased 9×13-inch baking dish, creating the base layer.
3. Add Cake Mix: Sprinkle the devil’s food cake mix evenly over the coconut and pecan layer, ensuring a uniform coverage.
4. Prepare Cream Cheese Mixture: In a bowl, beat together the softened cream cheese, melted butter, and vanilla extract until the mixture is smooth and creamy.
5. Incorporate Sugar: Gradually add the confectioners’ sugar to the cream cheese mixture, continuing to mix well until fully combined.
6. Distribute Cream Cheese Mixture: Drop spoonfuls of this creamy mixture evenly over the cake mix layer in the baking dish.
7. Add Chocolate Chips and Remaining Pecans: Sprinkle the semisweet chocolate chips and the remaining 1/2 cup chopped toasted pecans over the top to finish the layering.
8. Bake: Place the dish in the preheated oven and bake for 35-40 minutes or until the cake is set and golden on top.
9. Cool and Serve: Allow the cake to cool slightly before serving to let the flavors meld and ensure easier slicing.

Notes

• Ensure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
• To toast pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes until fragrant and slightly browned.
• You can substitute the devil’s food cake mix with chocolate cake mix for a slightly different chocolate flavor.
• This cake can be served warm or at room temperature with a scoop of vanilla ice cream for an extra treat.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: German-American

Keywords: German Chocolate Cake, Dump Cake, Easy Dessert, Chocolate Coconut Cake, Cream Cheese Dessert