German Chocolate Dump Cake

Name: German Chocolate Dump Cake
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: German
Ingredients: 1 box yellow cake mix (15.25 oz); 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

Warm, gooey, and irresistibly simple, this German Chocolate Dump Cake combines the rich flavors of German chocolate frosting, sweet pineapple, toasted coconut, and crunchy pecans in one easy-to-make pan. The texture is a delightful mix of gooey, caramelized fruit and frosting underneath a tender, cake-like topping made from yellow cake mix and dotted with melted butter. The aroma while baking is nutty and coconut-forward with a sweet pineapple lift that fills the kitchen and invites everyone to gather. This recipe is ideal for busy weeknights, potlucks, family gatherings, or any time you want a comforting dessert without fuss. It bakes in a single 9×13-inch dish and requires minimal prep, making it a perfect last-minute dessert that still feels special.

Ingredients

1 box yellow cake mix (15.25 oz), dry cake mix provides the base topping that bakes into a soft, crumbly cake layer.
1 can (12 oz) German chocolate frosting, adds rich, coconut-chocolate sweetness and gooey pockets when heated.
1 can (20 oz) crushed pineapple, undrained, provides moisture, bright sweetness, and fruit texture beneath the cake layer.
1 cup chopped pecans, for crunchy, nutty texture and toasty flavor on top.
1/2 cup butter, sliced, melts over the cake mix to create a golden, tender crust.
1 cup shredded coconut, adds chewy coconut flavor and a classic German chocolate profile.

Step-by-Step Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Lightly greasing ensures easy serving later.
Spread crushed pineapple evenly in the bottom of the dish. Use the pineapple with its juice to keep the dessert moist.
Spoon dollops of German chocolate frosting over the pineapple. Distribute the frosting in small spoonfuls so it melts into pockets.
Sprinkle the yellow cake mix evenly over the frosting and pineapple. Try to cover the surface as uniformly as possible for even baking.
Distribute chopped pecans and shredded coconut over the top. Scatter them so every slice will have some crunch and coconut.
Arrange butter slices evenly over the surface. Space the slices so the butter melts across the whole pan as it bakes.
Bake for 45-50 minutes or until the top is golden brown and bubbly. If the edges brown faster, tent loosely with foil for the last 5 minutes.
Allow to cool for at least 15 minutes before serving. Cooling helps the filling set slightly so you can slice clean portions.

Recipe Details

Prep Time: 10 minutes
Cook Time: 45 to 50 minutes
Total Time: 55 to 60 minutes
Servings: about 12
Calories: approximately 420 kcal per serving

Tips, Storage & Variations

Tips
- Use the undrained pineapple as directed to ensure the cake is moist and gooey.
- Arrange butter slices evenly and try to cover the surface so the cake mix browns uniformly.
- If you prefer more coconut flavor, scatter a little extra shredded coconut on top before baking.
Storage
- Store leftovers covered at room temperature for up to 1 day, or refrigerate in an airtight container for up to 4 days.
- To reheat, warm individual portions in a microwave for 15 to 30 seconds until just heated through.
Freezing
- Allow the baked cake to cool completely, then wrap tightly in plastic wrap and foil or place in a freezer-safe container. Freeze for up to 2 months.
- Thaw overnight in the refrigerator and warm briefly before serving to revive the gooey texture.
Flavor Variations Using Existing Ingredients Only
- Extra coconut: increase the shredded coconut on top for a more pronounced coconut chew.
- Extra pecan crunch: add an additional 1/4 to 1/2 cup chopped pecans on top for more texture.
- Richer topping: use slightly larger butter slices across the surface for a more buttery crust.

FAQ

How do I know when the dump cake is done?
Bake until the top is golden brown and the pan is bubbling around the edges, about 45 to 50 minutes.
Can I use fresh pineapple instead of canned?
This recipe calls for Canned crushed pineapple undrained, which provides the needed juice and sweetness.
Do I need to refrigerate this cake?
You can keep it at room temperature for a day, but refrigerate any leftovers to keep them fresh up to 4 days.
Can I make this in a smaller pan?
A 9×13-inch pan is recommended to maintain the intended thickness and baking time.
Will the cake be very sweet?
Yes, the combination of cake mix and German chocolate frosting creates a rich, sweet dessert balanced by the pineapple and pecans.
Can I toast the pecans or coconut first?
Toasting enhances flavor, but if you do, allow them to cool before adding to the top so they do not melt the butter.

Conclusion

This German Chocolate Dump Cake is a comforting, crowd-pleasing dessert that comes together with pantry-staple ingredients and minimal effort. The contrast of sweet pineapple, rich German chocolate frosting, chewy coconut, and crunchy pecans makes every bite satisfying. Try the recipe for your next gathering and share how it turned out with friends and family. For a similar take and extra ideas, see the Simple German Chocolate Dump Cake at Honest Cooking and the German Chocolate Dump Cake Recipe on Taste of Home.