German Chocolate Dump Cake
A true Southern-style classic that’s rich, gooey, and unbelievably simple! With layers of pineapple, chocolate, coconut, and pecans, this dessert is like a warm hug in every bite. Perfect for gatherings, holidays, or just when you need something sweet and comforting.
Equipment
- 9x13-inch Baking Dish
- Oven
Ingredients
- 1 box yellow cake mix
- 1 can (12 oz) German chocolate frosting
- 1 can (20 oz) crushed pineapple, undrained
- 1 cup chopped pecans
- 1/2 cup butter, sliced
- 1 cup shredded coconut
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Spread the crushed pineapple (juice included) evenly over the bottom of the baking dish.
- Spoon dollops of German chocolate frosting over the pineapple. This will melt into gooey goodness while baking.
- Sprinkle the dry yellow cake mix evenly on top. Then scatter chopped pecans and shredded coconut across the surface.
- Arrange the butter slices evenly over the top — this helps everything bake together into a caramelized crust.
- Bake for 45–50 minutes, until the top is golden brown and the edges are bubbling.
- Let the cake rest for about 15 minutes before serving so it sets nicely. Best enjoyed warm with a scoop of vanilla ice cream!
Notes
Serve warm with vanilla ice cream or whipped cream for extra indulgence. Store leftovers covered in the refrigerator for up to 3 days.