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A square of German chocolate dump cake showing the coconut pecan bottom, chocolate cake and gooey cream cheese pockets

German Chocolate Dump Cake

An easy German chocolate dump cake with a coconut pecan base, chocolate cake and gooey pockets of sweet cream cheese, all baked in one 9x13 pan.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling 30 minutes
Total Time 1 hour 35 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Base
  • 1 cup sweetened shredded coconut (85 g)
  • 1 cup chopped pecans (115 g)
Cake
  • 1 box German chocolate cake mix about 15.25 ounces (432 g)
  • 1 cup water or the amount on the box (240 ml)
  • 1/2 cup vegetable oil (120 ml)
  • 3 large eggs
Cream cheese layer
  • 8 ounces cream cheese full-fat block, softened (226 g)
  • 1/2 cup unsalted butter melted (113 g)
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar sifted (360 g)
  • 1/2 cup semisweet chocolate chips optional

Method
 

  1. Heat the oven to 350°F (175°C). Generously grease a 9x13-inch baking pan.
  2. Spread the coconut evenly in the pan and sprinkle the pecans over it.
  3. Whisk the cake mix, water, oil and eggs until smooth. Pour the batter gently over the coconut and pecans.
  4. Stir the softened cream cheese, melted butter and vanilla until smooth, then stir in the powdered sugar.
  5. Drop spoonfuls of the cream cheese mixture over the batter and swirl lightly with a knife. Sprinkle with chocolate chips if using.
  6. Bake for 45 to 55 minutes, until the edges are set and a toothpick in a cake area comes out with moist crumbs.
  7. Cool for at least 30 minutes before slicing. Serve warm or at room temperature.

Notes

Cake mix: Follow the water, oil and egg amounts on your box if they differ.
Storage: Refrigerate covered up to 4 days or freeze squares up to 2 months.
Nutrition is an estimate per serving without the optional chocolate chips.