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German Chocolate Dump Cake

A delightful, no-fuss dessert that combines rich chocolate, creamy filling, and crunchy pecans, perfect for cozy family gatherings.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 12 servings
Course: Dessert
Cuisine: German, Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake Base
  • 1 2/3 cups toasted pecans, chopped, divided Reserve 2/3 cup for the cream cheese mixture.
  • 1 cup sweetened flaked coconut
  • 1 package devil's food cake mix (2-layer size)
  • 1 Eggs, oil, and water as specified for the cake mix
For the Cream Cheese Mixture
  • 1 8-ounce package cream cheese, softened
  • 1/2 cup butter, melted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 cup powdered sugar
  • 2/3 cup semisweet chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
  2. Sprinkle 1 cup of chopped pecans and coconut in the bottom of the prepared pan.
  3. Prepare the cake mix according to the package directions.
Cake Assembly
  1. Pour the batter over the coconut and pecans.
  2. In a bowl, beat the cream cheese with an electric mixer until smooth, about 30 seconds.
  3. Slowly blend in the melted butter, vanilla extract, and salt, stirring in the powdered sugar until smooth.
  4. Fold in the chocolate chips and remaining pecans.
  5. Drop spoonfuls of the cream cheese mixture over the cake batter and swirl it gently with a butter knife.
Baking
  1. Bake in the preheated oven for 32 to 38 minutes, or until a toothpick comes out clean.
  2. Allow the cake to cool completely on a wire rack.

Notes

Serve warm or at room temperature, possibly with whipped cream or vanilla ice cream. You can store leftovers in an airtight container in the fridge for up to 3 days. Warm them in the microwave before serving.