I never knew German chocolate cake could be this easy until my sister showed me how to make it as a dump cake. Growing up, we’d only have it on special occasions since my mom insisted on making it completely from scratch – mixing, layering, and carefully spreading that coconut frosting.
But dump cakes? They’re basically impossible to mess up. You just layer everything in a pan and let the oven do its thing. No fancy mixing techniques or multiple bowls to wash. It’s the kind of recipe that makes me wish I’d known about it years ago when I was just learning to bake.
Why You’ll Love This German Chocolate Dump Cake
- Incredibly easy preparation – True to its ‘dump cake’ name, this dessert requires minimal effort – just layer the ingredients and pop it in the oven. No complicated mixing or fancy techniques needed!
- Rich chocolate flavor – The combination of devil’s food cake mix and chocolate chips creates a deep, satisfying chocolate taste that’s perfectly balanced with coconut and pecans.
- Time-saving dessert – You can have this impressive dessert ready in under an hour, making it perfect for last-minute gatherings or when you need a quick sweet treat.
- Classic flavor combination – It delivers all the beloved tastes of traditional German chocolate cake – chocolate, coconut, and pecans – but with much less work and fewer dishes to clean.
What Kind of Chocolate Cake Mix Should I Use?
Devil’s food cake mix is the traditional choice for German chocolate cake recipes, and it works perfectly in this dump cake version. While any chocolate cake mix will technically work, devil’s food offers a deeper, richer chocolate flavor that really captures that classic German chocolate cake taste. Most major brands (like Betty Crocker, Duncan Hines, or Pillsbury) make great devil’s food cake mixes that will work well here. If you can’t find devil’s food specifically, look for a dark chocolate or super moist chocolate cake mix as your next best option. Just avoid chocolate fudge varieties, as they can end up too dense and heavy for this particular recipe.
Options for Substitutions
This cake is pretty forgiving and you’ve got some room to play with substitutions:
- Devil’s food cake mix: Any chocolate cake mix will work here – try dark chocolate or regular chocolate cake mix. Just avoid white or yellow cake mixes as they’ll change the classic German chocolate cake character.
- Pecans: Not a fan of pecans or can’t find them? Walnuts make a great substitute and toast up just as nicely. If nuts are a no-go, you can skip them, though you’ll miss out on that signature crunch.
- Sugared coconut: Regular unsweetened shredded coconut works too – just add an extra 2 tablespoons of powdered sugar to make up for it. If coconut’s not your thing, you can leave it out, but the cake will lose some of its traditional German chocolate cake taste.
- Cream cheese: In a pinch, mascarpone cheese can step in for cream cheese. If using mascarpone, reduce the powdered sugar by ¼ cup since it’s naturally sweeter.
- Semi-sweet chocolate chips: Feel free to use milk chocolate or dark chocolate chips instead. You can even chop up a chocolate bar if you don’t have chips on hand.
Watch Out for These Mistakes While Baking
The biggest mistake when making German chocolate dump cake is not properly toasting the pecans first – raw pecans won’t give you that rich, nutty flavor that makes this cake special, so take the extra 5-7 minutes to toast them in a dry skillet until fragrant. When it comes to the cream cheese mixture, using cold cream cheese will result in lumps, so make sure it’s properly softened at room temperature for at least an hour before mixing. Another common error is rushing to cut into the cake while it’s still hot – giving it at least 30 minutes to cool allows the layers to set properly and prevents the filling from oozing everywhere. For the best texture, avoid overmixing the cake batter once you’ve added the dry ingredients, and remember to check for doneness with a toothpick inserted in the center rather than relying solely on baking time.
What to Serve With German Chocolate Dump Cake?
This rich, decadent cake pairs perfectly with a scoop of vanilla ice cream, which helps balance out all those sweet, chocolatey flavors. If you’re serving it warm (which I totally recommend!), the ice cream gets all melty and creates an amazing sauce-like situation. For a lighter option, try serving it with some fresh whipped cream or even a dollop of crème fraîche to cut through the sweetness. You can also add a few fresh berries on the side – strawberries or raspberries work great and add a nice pop of color to the plate.
Storage Instructions
Keep Fresh: This German chocolate dump cake stays good in the fridge for up to 5 days when covered tightly with plastic wrap or stored in an airtight container. The cream cheese topping actually helps keep the cake nice and moist! Just remember to let it sit at room temperature for about 15 minutes before serving for the best texture.
Freeze: Want to save some for later? Cut the cake into portions and wrap each piece individually in plastic wrap, then place in a freezer bag. It’ll keep well for up to 3 months in the freezer. The coconut and pecans hold up surprisingly well during freezing!
Thaw & Enjoy: When you’re ready to enjoy your frozen cake, move it to the fridge overnight to thaw. The cream cheese frosting might look a bit different after freezing, but give it a gentle stir with a fork, and it’ll be just as tasty as day one. You can also let it sit at room temperature for 30 minutes after thawing for the best flavor.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-40 minutes |
| Total Time | 40-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 3500-4000
- Protein: 30-40 g
- Fat: 250-280 g
- Carbohydrates: 400-450 g
Ingredients
- 1 cup sugared shredded coconut
- 1 1/2 cups toasted pecans, chopped (keep some aside)
- 1 box of devil’s food cake mix (standard size)
- 2 teaspoons vanilla essence
- 2 cups powdered sugar
- 1/2 cup semi-sweet chocolate chips
- 8 ounces softened cream cheese
- 1/2 cup butter, melted
Step 1: Preheat and Prepare Ingredients
Begin by preheating your oven according to the instructions provided on the devil’s food cake mix package.
This ensures that your oven is at the right temperature when you’re ready to bake.
Step 2: Combine Coconut and Pecans
In a large mixing bowl, combine the sweetened shredded coconut with 1 cup of chopped toasted pecans.
Stir the two ingredients together until they are evenly mixed.
Step 3: Mix Cake Batter
In a separate bowl, combine the devil’s food cake mix with vanilla extract, confectioners’ sugar, semisweet chocolate chips, cream cheese, and melted butter.
Mix thoroughly until all ingredients are well combined and the batter is smooth.
Step 4: Assemble the Cake
Pour the prepared cake batter over the coconut and pecan mixture in the first bowl.
Use a spatula to spread the batter evenly, ensuring it completely covers the coconut and pecans.
Step 5: Add Final Touches
Sprinkle the remaining 1/2 cup of chopped toasted pecans evenly over the top of the batter.
This adds a crunchy texture to your cake once it is baked.
Step 6: Bake and Cool
Bake the cake in your preheated oven for the duration specified on the cake mix package, or until a toothpick inserted in the center of the cake comes out clean.
Once baked, allow the cake to cool in the pan before serving.
This cooling time helps the cake to set properly, making it easier to cut and serve.