This German chocolate dump cake tastes like the real thing, but batter, filling, and topping elements are all baked together. It has the pecan and coconut flavors you expect, and the cream cheese swirl carries the frosting flavor. It’s nicely moist, and you get crunchy bits—really enjoyable.
Prep Time:
15 mins
Cook Time:
35 mins
Cool Time:
1 hr
Total Time:
1 hr 50 mins
Servings:
12
Ingredients
Original recipe (1X) yields 12 servings
- 1 2/3 cups toasted pecans, chopped, divided
- 1 cup sweetened flaked coconut
- 1 (2-layer size) package devil’s food cake mix
- eggs, oil, and water as specified for the cake mix
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, melted
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2/3 cup semisweet chocolate chips
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Sprinkle 1 cup pecans and coconut in the prepared pan.
- Prepare cake mix according to package directions. Pour batter over coconut and pecans in the pan.
- Beat cream cheese with an electric mixer in a bowl until smooth, about 30 seconds. Beat in melted butter, vanilla and salt. Beat in powdered sugar until smooth. Stir in chocolate chips and remaining 2/3 cup pecans.
- Drop spoonfuls of the cream cheese mixture over the cake batter. Swirl the cream cheese mixture and cake batter together using a butter knife or thin spatula.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 32 to 38 minutes.
- Cool completely on a wire rack.