
A gooey, easy to make dessert that captures the classic coconut and pecan topping of German chocolate cake with minimal prep and maximum comfort.

This German Chocolate Dump Cake is the kind of dessert I make when I want something indulgent without spending hours in the kitchen. I discovered this method on a rainy Sunday when I wanted the flavor of a layered German chocolate cake but did not have the patience for multiple batters and frostings. The final dish captured everything I love about the classic version: rich chocolate, toasted coconut that adds chew and sweetness, and crunchy toasted pecans that bring a toasty contrast. It bakes up in a single pan which means warm, gooey slices ready to serve in under an hour.
I remember the first time I brought this to a family gathering and watched it disappear. The cream cheese topping swirled into the cake mix created soft pockets of tangy sweetness and the chocolate chips melted into messy, irresistible rivers. It is a dessert that feels like a small celebration every time. Whether you want something for a weeknight treat or a potluck centerpiece, this recipe is wonderfully forgiving and reliably delicious.
In my kitchen this became a go to when guests pop in unexpectedly. My sister asked for the recipe after one visit and my nephew insists on a warm scoop with vanilla ice cream. The simplicity does not take away from the show stopping presentation which always brings compliments.
My favorite part of this dessert is how every bite offers contrasting textures, the toasted pecans give a snappy counterpoint to the gooey chocolate and the slightly tangy sweet cream cheese layer. It has been present at many celebrations in my family from casual barbecues to birthday potlucks, always receiving comments about how homemade and decadent it tastes despite the simple method.
Store leftover slices in an airtight container in the refrigerator where they will remain moist and flavorful for about five days. For short term keeping at room temperature, cover with plastic or foil for up to one day only. To freeze, cool completely then wrap individual portions tightly in plastic wrap followed by a layer of foil and place in a sealed freezer safe container. Reheat from frozen in a 350°F oven for 15 to 20 minutes until warmed through, or thaw overnight in the refrigerator and reheat for 8 to 10 minutes to refresh the texture. Look for firmness and bubbling edges as signs it is thoroughly reheated.
If you need to adapt ingredients try these swaps with expected outcomes. Use a gluten free devil's food cake mix if you require gluten free, but expect a slightly different crumb. For a lighter top, substitute light cream cheese and reduce confectioners sugar to 1 and 1/2 cups, this reduces sweetness but still gives structure. Replace semisweet chips with dark chocolate chips for a deeper chocolate note. If avoiding tree nuts, swap pecans for toasted oats or pepitas; the texture will change but remain pleasant. For dairy free, try a dairy free cream cheese and vegan butter, keeping in mind the final texture will be looser and may require slightly longer chilling.
Serve warm with a generous scoop of vanilla ice cream or a dollop of softly whipped cream for contrast. For a more grown up pairing, drizzle with a warmed salted caramel sauce and a sprinkle of flaky salt to amplify flavors. Garnish with extra toasted pecans and a few extra shredded coconut flakes toasted for presentation. This dessert is excellent at potlucks, cut into squares and arranged on a platter with small dessert forks for easy serving. It also pairs nicely with brewed coffee or a robust black tea.
German chocolate cake is a classic American creation, not a traditional German recipe. It was named after an American named Samuel German who developed a sweet baking chocolate for the Baker's Chocolate Company in the 1800s. The layer of coconut and pecans has become a hallmark of that style and this single pan adaptation captures the same flavor profile using convenience ingredients. The combination of toasted nuts and coconut reflects southern influenced baking traditions in the United States where such textures and flavors are celebrated in cakes and pies.
Adjust this dessert for seasons easily. In summer serve warm slices topped with fresh berries and a scoop of cold ice cream for contrast. In fall add a pinch of ground cinnamon and a tablespoon of molasses to the cream cheese mixture for deeper spice. For winter holidays decorate the top with toasted coconut tinted lightly with a few drops of red food coloring to create a festive look or add a splash of bourbon to the cream cheese mixture for a cozy, aromatic touch.
This recipe is perfect for make ahead entertaining. Bake the day before and refrigerate overnight to let flavors meld. Cut into portions and store in meal prep containers for sweet treats during the week. For potluck transport, keep warm in a covered dish and reheat slightly before serving to restore gooey texture. To save time toast pecans and shred coconut ahead and keep them sealed; assemble quickly when ready to bake. Using a good quality boxed cake mix keeps the process streamlined and consistent.
This dessert is approachable enough to make on a weekday yet impressive enough for special occasions. Give it a try and make it your own by adjusting nuts, chocolate intensity, and serving style.
Ensure cream cheese is completely softened to avoid lumps in the topping and to achieve a silky spread.
Toast pecans briefly to enhance flavor and aroma, then cool before chopping to keep them crisp.
If the top browns too quickly cover loosely with foil during the last 10 minutes of baking.
This nourishing german chocolate dump cake recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes, if you use a certified gluten free devil's food cake mix this version can be gluten free. Keep in mind cross contamination risks if your kitchen is not gluten free.
Yes, warm is best with a scoop of vanilla ice cream. You can also chill and serve at room temperature for firmer slices.
This German Chocolate Dump Cake recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 350°F (175°C) and grease a 9 by 13 inch baking dish to prevent sticking and promote even browning.
Spread 1 cup sweetened shredded coconut in the bottom of the prepared dish and sprinkle 1 cup toasted chopped pecans over it.
Evenly spread the dry devil's food cake mix over the pecans without adding any liquid, letting the layers hydrate during baking.
Beat softened cream cheese with melted butter, vanilla extract, and confectioners sugar until smooth and creamy.
Dollop and spread the cream cheese mixture over the cake mix then sprinkle semisweet chocolate chips and remaining pecans on top.
Bake for 40 to 45 minutes until edges are bubbly and top is lightly golden. Cool about 15 minutes before slicing and serving.
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This recipe looks amazing! Can't wait to try it.
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