🍫 German Chocolate Dump Cake 🥥✨

A rich, gooey cake layered with coconut, pecans, chocolate, and a cream cheese swirl—perfect for holidays or indulgent gatherings.

Ingredients

Base Layer

• 1 cup sweetened shredded coconut
• 1½ cups pecans, toasted & chopped (115 g for base, 55 g for topping)

Cake Layer

• 1 box devil’s food cake mix
• Wet ingredients per package (typically: 1 cup water, ½ cup oil, 3 large eggs)

Cream Cheese Swirl

• 226 g full-fat cream cheese, softened
• 113 g unsalted butter, melted & slightly cooled
• 2 cups powdered sugar, sifted
• 2 tsp pure vanilla extract
• ½ cup semisweet chocolate chips
• 55 g (½ cup) pecans, chopped

Optional Garnish

• Extra toasted coconut or pecans
• Vanilla ice cream or whipped cream, for serving

Instructions

1. Toast & Prep: Preheat oven to 350°F (175°C). Grease a 13×9-inch pan. Toast pecans in a dry skillet 5–7 minutes until fragrant. Cool and chop.
2. Build Base: Sprinkle coconut and 115 g pecans evenly across pan bottom.
3. Mix Cake Batter: Prepare cake mix as directed. Pour over coconut-pecan layer. Spread evenly—do not stir.
4. Make Swirl: Beat cream cheese and melted butter until smooth. Add powdered sugar and vanilla. Fold in chocolate chips and remaining pecans.
5. Swirl & Bake: Drop dollops of cream cheese mixture over batter. Swirl gently with knife. Bake 35–40 minutes until edges set and center firm. Toothpick should come out with moist crumbs.
6. Cool & Serve: Cool in pan at least 2 hours. Slice and serve at room temperature with ice cream or whipped cream.
7. Storage: Cover and store at room temp up to 2 days, refrigerated up to 5 days, or freeze slices up to 3 months.

Details

• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Cooling Time: 2 hours
• Total Time: ~3 hours
• Yield: 12–15 servings

✨ A decadent dessert with gooey layers of chocolate, coconut, and pecans—guaranteed to impress at any gathering!