Go Back

German Chocolate Dump Cake

Sophia
This German Chocolate Dump Cake transforms the iconic flavors of German chocolate cake—coconut, pecans, and a fudgy frosting—into a simple, rustic dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 320 kcal

Ingredients
  

  • 1 box yellow cake mix 15.25 oz
  • 1 can German chocolate frosting 12 oz; adds a distinct chocolate and caramel tone. If you cannot find it, use milk chocolate frosting as a substitute.
  • 1 can crushed pineapple undrained (20 oz); do not drain. The juice hydrates the dry cake mix as it bakes.
  • 1 cup chopped pecans Lightly toasting before adding brings out a deeper nuttiness.
  • 1/2 cup butter sliced
  • 1 cup shredded coconut Sweetened shredded coconut works well; unsweetened can be used for less sugar.

Instructions
 

  • Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • Lightly grease a 9x13 inch baking dish with butter or nonstick spray.
  • Spread the crushed pineapple with its juice evenly across the bottom of the prepared dish.
  • Spoon dollops of German chocolate frosting over the pineapple layer. The dollops do not need to cover the surface completely. They will melt and spread while baking.
  • Sprinkle the dry yellow cake mix evenly over the frosting and pineapple. Use a spoon or your fingers to distribute it gently. Do not stir.
  • Distribute the chopped pecans and shredded coconut evenly over the top of the dry cake mix.
  • Arrange the thin slices of butter in a single layer over the entire top. Try to cover as much surface area as possible. The butter melts and helps brown the topping while keeping the dry spots from staying floury.
  • Bake for 45 to 50 minutes. The top should look golden brown, and the edges should appear bubbly. The center may still jiggle slightly but will set as it cools.
  • Allow the cake to cool for at least 15 minutes before serving. This rest time allows the layers to firm up.

Notes

Helpful tip: rotate the baking dish halfway through the cooking time to ensure even browning. Start checking around the 40-minute mark. Do not stir the layers. Do not drain the pineapple. Cover the entire surface with butter slices. Let the cake rest after baking.