Simple German Chocolate Dump Cake

When you’re craving dessert, but you don’t have a lot of time to spare, nothing beats a dump cake. And this German Chocolate Dump Cake may just be my favorite dump cake ever!

German-Chocolate-DumpWB

If you’re a fan of traditional German chocolate cake, think of this as a quicker, easier version of the classic. But just because it’s quick and easy, doesn’t mean it isn’t delicious!
This cake, filled with coconut, cream cheese and chopped pecans, is as decadent as any German chocolate cake I’ve ever had. And like most dump cakes, it’s so simple, my kids can make it.

You may be wondering about the cream cheese–not a traditional ingredient in German chocolate cake. But trust me, it works!

German-Chocolate-Dump-Cake-

Somehow during the baking process, the cream cheese combines with the coconut, pecans and powdered sugar to replicate the gooey coconut frosting you’d find on a classic German chocolate cake. I don’t know how it happens, but it does!

We like to serve this cake warm with a scoop of vanilla ice cream on top. But it’s equally wonderful sliced and served at room temperature. In fact, I may have been caught eating it straight from the pan, not even bothering with a plate or proper utensils.

Simple German Chocolate Dump Cake
 
Author:
Recipe Type: Dessert
Serves: Serves 16
Ingredients
  • 1 cup sweetened flaked coconut
  • 1½ cups chopped pecans, divided
  • 1 box devil's food cake mix plus ingredients for making cake
  • 8 ounces cream cheese, softened
  • ½ cup butter, melted
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 2 cups powdered sugar
  • ½ cup semisweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x13 inch baking pan.
  2. Sprinkle coconut and 1 cup of chopped pecans into the prepared pan.
  3. Prepare cake mix according to package direction. Pour over coconut and pecans.
  4. In a large bowl, using an electric mixer, but the cream cheese, butter, vanilla and salt until smooth. Beat in the powdered sugar. Stir in the chocolate chips and the remaining pecans.
  5. Using a spoon, dollop the cream cheese mixture over the cake batter. Gently swirl the cream cheese mixture into the batter with a knife.
  6. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

 

Danelle MC

Danelle MC

Danelle combines her love of cooking and photography at her food blog, Let's Dish. A friend once described her culinary creations as “uptown foodie meets real life,” which sums up her cooking philosophy perfectly. When she's not cooking or baking , you'll often find her behind the lens of her camera photographing the beautiful Colorado outdoors, or visiting her local farmers' market. She has been sharing recipes at Let's Dish since 2009.

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1 Comment
  1. This is an awesome dump cake recipe. You would never guess there was cream cheese added. Big flavor for so little effort. Thanks for sharing

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