This German chocolate dump cake starts with a box of devil’s food cake mix and gets its rich, gooey texture from swirled cream cheese, chocolate chips and sweet coconut.
This German chocolate dump cake asks very little of you. You don’t need to own a mixer, a piping bag or any special baking supplies used by professionals or people on reality baking shows. Just layer the ingredients—starting with sweet coconut and pecans—and pop it in the oven. The result is a chocolate cake with a gooey, crackly top and a soft middle full of surprises, including cream cheese and melted chocolate chips.
Dump cake recipes aren’t exactly the most elegant cake you’ll ever meet, but they more than make up for that with ease and flavor. This cake tastes like a fudgy brownie, cheesecake and candy bar, all baked into one messy, magnificent treat.
German Chocolate Dump Cake Ingredients
- Sweetened shredded coconut
- Pecans
- Devil’s food cake mix
- Cream cheese
- Butter
- Vanilla extract
- Confectioners’ sugar
- Semisweet chocolate chips
Directions
Step 1: Prepare the base layer
Preheat the oven to 350°F. Grease a 13×9-inch baking pan. Sprinkle the shredded coconut and 1 cup chopped toasted pecans into the baking pan.
Step 2: Add the cake batter
Prepare the devil’s food cake mix according to the package directions. Pour the batter into the pan.
Editor’s Tip: Use a spatula to spread the batter evenly over the coconut and pecans.
Step 3: Make the cream cheese mixture
In a large mixing bowl, beat the softened cream cheese, melted butter and vanilla until smooth. Beat in the confectioners’ sugar. Stir in the chocolate chips and remaining 1/2 cup pecans.
Step 4: Swirl and bake
Spoon the cream cheese mixture over the cake batter. Cut through the batter with a knife to create a swirl pattern. Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely in the pan on a wire rack.
Editor’s Tip: The easiest way to make the swirl pattern is to drop spoonfuls of the cream cheese mixture over the cake batter. Then, lightly drag a butter knife through the dollops and swirl gently for a marbled effect.
