Let me introduce you to the laziest, most delicious shortcut to German chocolate cake heaven I’ve ever stumbled across. This dump cake version has all the coconut-pecan glory of the traditional dessert but requires about a quarter of the effort. And honestly? Sometimes I think I prefer it to the original.
The secret weapon here is cream cheese, which isn’t typically found in German chocolate anything. I was skeptical too at first. But something magical happens in the oven – the cream cheese somehow melts into the coconut, pecans and powdered sugar to create that signature gooey frosting-like layer that makes German chocolate cake so crave-worthy. It’s kitchen alchemy at its finest.
The beauty of dump cakes is right in the name – you literally dump everything in a pan and the oven does the work. My 10-year-old made this by himself last weekend with just a little supervision around the oven part. Nothing builds a kid’s kitchen confidence like a dessert that’s impossible to mess up but still impresses everyone at the table.
We usually serve it warm with vanilla ice cream melting into all the nooks and crannies. Though if I’m being honest, I’ve been known to grab a fork and eat it cold, straight from the fridge the next morning. The texture gets even better overnight – slightly fudgy, with those bits of toasted pecans giving the perfect crunch.
No mixer, no layer-cake anxiety, no frosting skills required – just pure German chocolate cake satisfaction without the fuss. It’s become our go-to dessert for potlucks because it travels well and there’s never any left to bring home.
Step by Step: How to Make Easy German Chocolate Dump Cake
Step 1: Preheat and Prepare Pan
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan with butter or nonstick spray.
Step 2: Layer Coconut and Pecans
Evenly sprinkle the sweetened flaked coconut and 1 cup of chopped pecans on the bottom of the prepared baking pan.
Step 3: Prepare Cake Mix
Prepare devil’s food cake mix according to the package directions in a separate bowl, typically adding eggs, oil, and water. Stir until smooth and fully combined.
Gently pour the cake batter evenly over the coconut and pecans layer.
Step 4: Make Cream Cheese Mixture
In a large bowl, use an electric mixer to blend softened cream cheese, melted butter, vanilla extract, and salt until smooth and creamy.
Gradually beat in powdered sugar until well combined.
Stir in chocolate chips and remaining chopped pecans until evenly distributed.
Step 5: Combine Mixtures
Dollop spoonfuls of the cream cheese mixture evenly over the cake batter.
Using a butter knife, gently swirl the cream cheese mixture into the batter to create a marbled effect. Do not overmix.
Step 6: Bake the Cake
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and allow to cool slightly before serving.
German Chocolate Dump Cake FAQ
Can I use a different cake mix flavor?
Yes, but devil’s food cake mix complements the flavors best.
Can this cake be frozen?
Yes, freeze slices wrapped tightly in plastic wrap and store in an airtight container for up to 2 months.
Why is it called a dump cake?
It refers to the ease of preparation by simply layering or “dumping” ingredients into a pan.
Can I use walnuts instead of pecans?
Yes, walnuts or almonds also work well.
Do I need to refrigerate this cake?
Yes, due to the cream cheese, refrigeration is recommended.
Easy German Chocolate Dump Cake
- Total Time: 50 minutes
- Yield: 12 Servings 1x
Description
This dump cake version has all the coconut-pecan glory of the traditional dessert but requires about a quarter of the effort. And honestly? Sometimes I think I prefer it to the original.
Ingredients
1 cup (85 grams) sweetened flaked coconut
1 1/2 cups (180 grams) chopped pecans, divided
1 box devil’s food cake mix (15.25-ounce / 432 grams), plus ingredients called for on the package (usually eggs, oil, water)
8 ounces (226 grams) cream cheese, softened
1/2 cup (113 grams) butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups (240 grams) powdered sugar
1/2 cup (90 grams) semisweet chocolate chips
Instructions
Step 1: Preheat and Prepare Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan with butter or nonstick spray.
Step 2: Layer Coconut and Pecans
- Evenly sprinkle the sweetened flaked coconut and 1 cup of chopped pecans on the bottom of the prepared baking pan.
Step 3: Prepare Cake Mix
- Prepare devil’s food cake mix according to the package directions in a separate bowl, typically adding eggs, oil, and water. Stir until smooth and fully combined.
- Gently pour the cake batter evenly over the coconut and pecans layer.
Step 4: Make Cream Cheese Mixture
- In a large bowl, use an electric mixer to blend softened cream cheese, melted butter, vanilla extract, and salt until smooth and creamy.
- Gradually beat in powdered sugar until well combined.
- Stir in chocolate chips and remaining chopped pecans until evenly distributed.
Step 5: Combine Mixtures
- Dollop spoonfuls of the cream cheese mixture evenly over the cake batter.
- Using a butter knife, gently swirl the cream cheese mixture into the batter to create a marbled effect. Do not overmix.
Step 6: Bake the Cake
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove from oven and allow to cool slightly before serving.
Notes
Allow cream cheese to soften thoroughly for a smoother mixture.
Use high-quality chocolate chips for the best flavor.
Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: German American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 36g
- Sodium: 370mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
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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