If you love the coconut and pecan frosting on a classic German chocolate cake, this german chocolate dump cake is going to make you very happy. A layer of coconut and toasted pecans goes in the bottom of the pan, chocolate cake batter gets poured over the top, and spoonfuls of sweet cream cheese and butter sink in as it bakes. The result is gooey, rich and wildly easy.
In this post I share why this layered method works so well, what each ingredient brings, step-by-step instructions, serving ideas for the holidays, flavor variations and a troubleshooting table so your cake bakes through perfectly. You will also find storage and make-ahead tips. The printable recipe card is at the bottom of the post.
Why This German Chocolate Dump Cake Works
A classic German chocolate cake means three layers, a cooked custard frosting and a good chunk of your afternoon. This version keeps all the flavors and skips the fuss. You do not need a mixer, a cooling rack full of cake rounds or any frosting skills.
- Coconut and pecans on the bottom. They toast in the hot pan and turn into a caramel-like, chewy base that tastes just like the famous frosting.
- Boxed German chocolate cake mix. It gives a reliable, mild chocolate cake with a tender crumb every time.
- A cream cheese and butter swirl. Spooned over the batter, it sinks into gooey pockets that make every bite rich and a little tangy.
- One pan. Everything layers in a single 9×13-inch dish, so it is easy to carry to a potluck or holiday dinner.
- Forgiving method. The uneven, cracked top is part of the charm, so there is no such thing as a messy-looking batch.
This dessert is sometimes called an earthquake cake because the cream cheese layer makes the top crack and buckle as it bakes. Whatever you call it, it is one of the easiest ways to feed a crowd something that tastes homemade.
Ingredients You Will Need
This is a short list of pantry and dairy staples. Let the cream cheese and butter soften on the counter while you prep the pan so the topping mixes up smoothly.
- Sweetened shredded coconut: The heart of the German chocolate flavor. Sweetened coconut stays moist and chewy in the oven.
- Chopped pecans: Toast them for a few minutes first if you have time. It deepens their flavor.
- German chocolate cake mix: One standard box, about 15.25 ounces (432 g). Regular chocolate or devil’s food mix works too.
- Water, vegetable oil and eggs: Use the amounts on your cake mix box. The recipe card lists the most common ones.
- Cream cheese: Full-fat brick cream cheese, softened. Whipped or tub cream cheese is too loose.
- Unsalted butter: Melted and mixed with the cream cheese for a rich, buttery swirl.
- Powdered sugar and vanilla: Sweeten and smooth the cream cheese layer.
- Chocolate chips (optional): A handful on top adds extra melty chocolate.
How to Make German Chocolate Dump Cake
Heat the oven to 350°F (175°C) and set a rack in the center. Grease a 9×13-inch baking pan generously with butter or baking spray, including the corners.
- Layer the base. Scatter the coconut evenly over the bottom of the pan, then sprinkle the chopped pecans over the coconut.
- Make the cake batter. In a large bowl, whisk the cake mix with the water, oil and eggs until smooth, about 1 to 2 minutes by hand.
- Pour the batter. Pour the batter gently over the coconut and pecans and spread it to the edges without disturbing the base too much.
- Mix the cream cheese layer. Stir the softened cream cheese, melted butter and vanilla until smooth, then stir in the powdered sugar until thick and creamy.
- Dollop and swirl. Drop spoonfuls of the cream cheese mixture all over the batter. Drag a knife through it a few times, but do not mix it in completely.
- Add chocolate chips. Sprinkle the chocolate chips over the top if using.
- Bake. Bake for 45 to 55 minutes, until the cake is set around the edges and a toothpick inserted in a cake area, not a cream cheese pocket, comes out with moist crumbs.
- Cool. Let the cake cool for at least 30 minutes before slicing so the gooey layers can set.
The center will still look a little soft and glossy where the cream cheese pools. That is normal. It firms up as it cools and gives you the signature gooey texture.
Tips for the Best Dump Cake Recipe
- Grease the pan well. The coconut and sugar caramelize against the bottom and can stick without a good coat of butter.
- Use softened cream cheese. Cold cream cheese makes a lumpy topping that will not swirl.
- Do not overbake. The cake should be set but still slightly gooey in the cream cheese pockets.
- Test in a cake spot. A toothpick in the cream cheese layer will always look wet, so check where you see plain chocolate cake.
- Use a metal pan if you can. It bakes more evenly than glass, which can leave the center underdone.
- Cut with a warm knife. Dip it in hot water and wipe it dry between cuts for clean squares.
If you like no-fuss desserts, try my caramel apple dump cake for fall gatherings. For more chocolate, my easy chocolate fudge is perfect for holiday gift tins, and you can find dozens more ideas in my collection of easy dessert recipes.
Easy Variations
- Classic chocolate: Swap the German chocolate mix for devil’s food or dark chocolate cake mix for a deeper cocoa flavor.
- Caramel drizzle: Drizzle 1/3 cup caramel sauce over the warm cake right before serving.
- Walnut version: Use chopped walnuts instead of pecans if that is what you have.
- Less sweet: Reduce the powdered sugar in the cream cheese layer to 2 cups. It will be softer but still delicious.
- Mocha twist: Replace the water in the batter with cooled brewed coffee to make the chocolate taste richer.
- Half batch: Halve everything and bake in an 8×8-inch pan for 35 to 40 minutes.
For a homemade cake from scratch with the same coconut and pecan flavor, my Southern Italian cream cake is a beautiful layer cake for special occasions.
What to Serve With German Chocolate Dump Cake
This cake is rich, so a little goes a long way. I like to cut it into 15 squares and serve it slightly warm or at room temperature.
- Vanilla ice cream: The cold, creamy contrast with the warm, gooey cake is hard to beat.
- Lightly sweetened whipped cream: Keeps each bite feeling lighter.
- Fresh berries: Raspberries or strawberries add a bright, tart note.
- Hot coffee or cold milk: The classic partners for anything chocolate.
With Thanksgiving on November 26 and Christmas right behind it, this is a smart dessert to keep in your back pocket. It travels well in its pan, feeds a crowd and frees up your oven quickly for the main event.
How to Make It Without a Cake Mix
I love the convenience of a box mix here, but if you prefer to bake from scratch, a simple one-bowl chocolate batter works beautifully. It takes about five extra minutes and gives a slightly deeper chocolate flavor.
- Dry ingredients: Whisk 1 3/4 cups (220 g) all-purpose flour, 1 1/2 cups (300 g) sugar, 1/2 cup (45 g) unsweetened cocoa powder, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder and 1 teaspoon salt.
- Wet ingredients: Add 2 large eggs, 1 cup (240 ml) buttermilk, 1/2 cup (120 ml) vegetable oil and 2 teaspoons vanilla, and whisk until smooth.
- Finish: Stir in 3/4 cup (180 ml) hot water or hot coffee. The batter will be thin, which is exactly right.
- Bake: Pour it over the coconut and pecans, add the cream cheese layer and bake as directed, checking at 45 minutes.
A scratch batter is a little less sweet than most boxed mixes, which balances the sugary cream cheese pockets nicely. Use natural or Dutch-process cocoa, whichever you keep in the pantry.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Raw, wet center | Underbaked or glass pan | Bake 5 to 10 minutes longer and test in a cake area, not a cream cheese pocket. |
| Burnt bottom | Pan too low in the oven or dark pan | Bake on the center rack and check at 40 minutes if using a dark pan. |
| Lumpy cream cheese layer | Cream cheese too cold | Soften it fully and stir with the melted butter before adding sugar. |
| Cake sticks to the pan | Pan not greased well | Grease generously, including corners, before adding the coconut. |
| Too sweet | Full sugar topping with chocolate chips | Skip the chips and use 2 cups powdered sugar in the topping. |
Make Ahead, Storage and Reheating
Because the topping contains cream cheese, cover and refrigerate the cake within two hours of baking. The USDA guidance on leftovers and food safety recommends prompt refrigeration and eating leftovers within three to four days.
You can bake the cake a day ahead and keep it covered in the refrigerator. Let it sit at room temperature for 30 minutes before serving, or warm individual squares in the microwave for 15 to 20 seconds. To freeze, cut into squares, wrap each one tightly and freeze for up to 2 months. Thaw overnight in the fridge. For the best texture, add any ice cream or whipped cream just before serving rather than storing the cake with toppings, which can make the coconut layer soggy.
Frequently Asked Questions
Why is it called a dump cake?
Because the ingredients are simply layered or dumped into one pan with little mixing. There are no layers to stack and no frosting to spread.
Is this the same as a German chocolate earthquake cake?
Yes, it is very similar. The cream cheese topping sinks and makes the top crack as it bakes, which is where the earthquake name comes from.
Can I use a regular chocolate cake mix?
Yes. Devil’s food, dark chocolate or milk chocolate cake mix all work and bake in about the same time.
How do I know when the dump cake is done?
The edges are set and pull slightly from the pan, and a toothpick in a plain cake area comes out with moist crumbs, not wet batter.
Does German chocolate dump cake need to be refrigerated?
Yes. The cream cheese topping should be refrigerated within two hours, and leftovers keep for three to four days.
Ready to bake? Here is the full printable german chocolate dump cake recipe with exact measurements and estimated nutrition.
German Chocolate Dump Cake
Ingredients
Method
- Heat the oven to 350°F (175°C). Generously grease a 9×13-inch baking pan.
- Spread the coconut evenly in the pan and sprinkle the pecans over it.
- Whisk the cake mix, water, oil and eggs until smooth. Pour the batter gently over the coconut and pecans.
- Stir the softened cream cheese, melted butter and vanilla until smooth, then stir in the powdered sugar.
- Drop spoonfuls of the cream cheese mixture over the batter and swirl lightly with a knife. Sprinkle with chocolate chips if using.
- Bake for 45 to 55 minutes, until the edges are set and a toothpick in a cake area comes out with moist crumbs.
- Cool for at least 30 minutes before slicing. Serve warm or at room temperature.
Notes
I hope this gooey, coconut-loaded cake earns a spot at your next potluck or holiday table. If you make it, please leave a comment and a star rating below, and let me know if you added a scoop of ice cream. Happy baking, friends. Chef Amber
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