This German Chocolate Dump Cake is the kind of dessert I make when I want something indulgent without spending hours in the kitchen. I discovered this method on a rainy Sunday when I wanted the flavor of a layered German chocolate cake but did not have the patience for multiple batters and frostings. The final dish captured everything I love about the classic version: rich chocolate, toasted coconut that adds chew and sweetness, and crunchy toasted pecans that bring a toasty contrast. It bakes up in a single pan which means warm, gooey slices ready to serve in under an hour.

I remember the first time I brought this to a family gathering and watched it disappear. The cream cheese topping swirled into the cake mix created soft pockets of tangy sweetness and the chocolate chips melted into messy, irresistible rivers. It is a dessert that feels like a small celebration every time. Whether you want something for a weeknight treat or a potluck centerpiece, this recipe is wonderfully forgiving and reliably delicious.

Ingredients

• Sweetened shredded coconut, 1 cup. Choose a medium shred and avoid overly fine flakes for best texture. I often buy well known brands found at grocery stores for consistency.
• Toasted pecans, 1 and 1/2 cups chopped, divided. Toasting brings out oils and aroma, so toast raw pecan halves briefly on a baking sheet at 350°F for 8 to 10 minutes and then chop.
• Devil's food cake mix, 1 standard size package. A regular boxed mix provides that deep chocolate base and melts into the layers when baked.
• Cream cheese, 8 ounce block, softened. Full fat gives the best texture and tang for the topping.
• Butter, 1/2 cup melted. Unsalted is preferred so you can control salt in the final dessert.
• Vanilla extract, 2 teaspoons. Pure vanilla enhances the chocolate and rounds the cream cheese mixture.
• Confectioners sugar, 2 cups. This sweetens and stabilizes the cream cheese layer producing a spreadable, almost frosting like texture.
• Semisweet chocolate chips, 1/2 cup. These add molten pockets of chocolate across the top when baked.

Instructions

Prepare and preheatStart by preheating your oven to 350°F (175°C) and grease a 9 by 13 inch baking dish lightly with butter or non stick spray. Ensure the dish is evenly greased so the bottom releases easily after baking and the edges do not stick.Layer the baseEvenly spread 1 cup of sweetened shredded coconut across the bottom of the prepared dish. The coconut will toast through baking and create the signature chew and flavor that balances the chocolate.Add nutsSprinkle 1 cup of the toasted chopped pecans over the coconut. Reserve the remaining 1/2 cup for the top. Distributing nuts now ensures they are embedded within the dessert as it bakes.Cover with cake mixEvenly spoon and spread the dry devil's food cake mix over the pecans. Do not add liquid, the butter and cream cheese topping will hydrate the dry mix while baking, creating a tender crumb under the topping.Make the cream cheese toppingIn a medium bowl beat together the softened 8 ounce cream cheese, 1/2 cup melted butter, 2 teaspoons vanilla extract, and 2 cups confectioners sugar until smooth and silky. A handheld mixer on medium speed works well; scrape the bowl to ensure no lumps remain.Assemble the topDollop spoonfuls of the cream cheese mixture across the surface and gently spread to create an even layer. Perfection is not required as the mixture will ripple and settle into the cake mix while baking, creating attractive pockets of tangy richness.Finish and bakeScatter the 1/2 cup semisweet chocolate chips and the remaining 1/2 cup toasted pecans over the top. Bake in the preheated oven for 40 to 45 minutes, until edges are bubbly and the top is lightly golden. The center may still be slightly soft but will set upon cooling.Cool and serveAllow to cool about 15 minutes before cutting. Serving warm yields the most dramatic gooey texture and is lovely with a scoop of vanilla ice cream.

Storage Tips

Store leftover slices in an airtight container in the refrigerator where they will remain moist and flavorful for about five days. For short term keeping at room temperature, cover with plastic or foil for up to one day only. To freeze, cool completely then wrap individual portions tightly in plastic wrap followed by a layer of foil and place in a sealed freezer safe container. Reheat from frozen in a 350°F oven for 15 to 20 minutes until warmed through, or thaw overnight in the refrigerator and reheat for 8 to 10 minutes to refresh the texture. Look for firmness and bubbling edges as signs it is thoroughly reheated.

Ingredient Substitutions

If you need to adapt ingredients try these swaps with expected outcomes. Use a gluten free devil's food cake mix if you require gluten free, but expect a slightly different crumb. For a lighter top, substitute light cream cheese and reduce confectioners sugar to 1 and 1/2 cups, this reduces sweetness but still gives structure. Replace semisweet chips with dark chocolate chips for a deeper chocolate note. If avoiding tree nuts, swap pecans for toasted oats or pepitas; the texture will change but remain pleasant. For dairy free, try a dairy free cream cheese and vegan butter, keeping in mind the final texture will be looser and may require slightly longer chilling.

Serving Suggestions

Serve warm with a generous scoop of vanilla ice cream or a dollop of softly whipped cream for contrast. For a more grown up pairing, drizzle with a warmed salted caramel sauce and a sprinkle of flaky salt to amplify flavors. Garnish with extra toasted pecans and a few extra shredded coconut flakes toasted for presentation. This dessert is excellent at potlucks, cut into squares and arranged on a platter with small dessert forks for easy serving. It also pairs nicely with brewed coffee or a robust black tea.

Cultural Background

German chocolate cake is a classic American creation, not a traditional German recipe. It was named after an American named Samuel German who developed a sweet baking chocolate for the Baker's Chocolate Company in the 1800s. The layer of coconut and pecans has become a hallmark of that style and this single pan adaptation captures the same flavor profile using convenience ingredients. The combination of toasted nuts and coconut reflects southern influenced baking traditions in the United States where such textures and flavors are celebrated in cakes and pies.

Seasonal Adaptations

Adjust this dessert for seasons easily. In summer serve warm slices topped with fresh berries and a scoop of cold ice cream for contrast. In fall add a pinch of ground cinnamon and a tablespoon of molasses to the cream cheese mixture for deeper spice. For winter holidays decorate the top with toasted coconut tinted lightly with a few drops of red food coloring to create a festive look or add a splash of bourbon to the cream cheese mixture for a cozy, aromatic touch.

Meal Prep Tips

This recipe is perfect for make ahead entertaining. Bake the day before and refrigerate overnight to let flavors meld. Cut into portions and store in meal prep containers for sweet treats during the week. For potluck transport, keep warm in a covered dish and reheat slightly before serving to restore gooey texture. To save time toast pecans and shred coconut ahead and keep them sealed; assemble quickly when ready to bake. Using a good quality boxed cake mix keeps the process streamlined and consistent.

This dessert is approachable enough to make on a weekday yet impressive enough for special occasions. Give it a try and make it your own by adjusting nuts, chocolate intensity, and serving style.