Serves 18
53 min
Simple German Chocolate Dump Cake
Recipe GLPRca499d65bdc8ec
A decadent German chocolate cake made the easy way. Sweetened coconut and pecans form the base, topped with prepared devil's food cake batter, then swirled with a rich cream cheese frosting studded with chocolate chips. Baked until golden and served as an elegant yet simple dessert.
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Ingredients
1 cup sweetened flaked coconut
1 1/2 cups chopped pecans, divided
1 box devil's food cake mix
Ingredients required for cake mix (eggs, oil, water as directed on package)
8 ounces softened cream cheese
1/2 cup melted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups powdered sugar
1/2 cup semisweet chocolate chips
Directions
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan generously with butter or nonstick cooking spray.
Distribute the sweetened flaked coconut evenly over the bottom of the prepared pan, then sprinkle 1 cup of the chopped pecans in a uniform layer on top.
In a separate bowl, prepare the devil's food cake mix according to the package directions. Combine the dry mix with eggs, oil, and water (or ingredients as specified), stirring until the batter is smooth and free of lumps.
Pour the cake batter slowly and evenly over the coconut and pecan layer in the baking pan.
In a large mixing bowl, beat the softened cream cheese, melted butter, vanilla extract, and salt together with an electric mixer until the mixture is smooth and creamy.
Gradually add the powdered sugar to the cream cheese mixture, beating on medium speed until fully incorporated and the frosting is light and fluffy.
Fold in the chocolate chips and the remaining 1/2 cup of chopped pecans, stirring gently until distributed throughout the frosting.
Drop spoonfuls of the cream cheese frosting mixture randomly over the surface of the cake batter.
Using a butter knife or skewer, gently drag it through the frosting and batter to create a marbled, swirled pattern. Avoid overmixing so the layers remain distinct.
Bake in the preheated 350°F oven for 35 to 40 minutes, until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Remove the cake from the oven and let it cool for 15 to 20 minutes before slicing and serving.
