If you love German chocolate cake, pecans, coconut, and creamy cheesecake, this German Chocolate Pecan Cream Cheese Dump Cake brings all those flavors together in one incredibly easy dessert.

Unlike a traditional layer cake, this recipe requires very little mixing and no complicated decorating. A rich chocolate cake mix creates the base, while a sweet cream cheese mixture adds a luscious cheesecake-like layer. Toasted pecans and sweetened coconut provide plenty of texture, and a buttery topping helps create deliciously gooey edges.

It’s the perfect dessert for potlucks, holidays, Sunday dinners, birthdays, or whenever you need an impressive chocolate dessert without spending hours in the kitchen.

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Ingredients

🍫 For the Cake

• 1 box (15.25 oz) German chocolate cake mix
• 1 cup evaporated milk
• ½ cup unsalted butter, melted
• 1 large egg

🧀 For the Cream Cheese Layer

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 large egg
• ½ cup evaporated milk

🥥 For the Topping

• 1 cup sweetened shredded coconut
• 1 cup chopped pecans
• ½ cup semi-sweet chocolate chips
• ½ cup caramel sauce

✨ Optional

• Extra toasted pecans
• Extra coconut
• Chocolate drizzle
• Caramel drizzle
• Whipped cream

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Preparation

Step 1: Prepare the Pan

Preheat the oven to 350°F (175°C).

Grease a 9×13-inch baking dish generously with butter or nonstick spray.

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Step 2: Make the Chocolate Cake Layer

In a large bowl, combine:

• German chocolate cake mix
• 1 cup evaporated milk
• Melted butter
• 1 egg

Mix until a thick batter forms.

Spread the batter evenly into the prepared baking dish.

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Step 3: Prepare the Cream Cheese Mixture

Beat the softened cream cheese until smooth.

Add:

• Powdered sugar
• Vanilla
• Egg
• ½ cup evaporated milk

Beat until creamy and smooth.

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Step 4: Add the Cream Cheese Layer

Pour the cream cheese mixture evenly over the chocolate cake batter.

Don’t worry if some of the layers blend slightly.

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Step 5: Add Coconut and Pecans

Sprinkle evenly with:

• Shredded coconut
• Chopped pecans
• Chocolate chips

Drizzle the caramel sauce over the top.

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Step 6: Bake

Bake for approximately 45–55 minutes.

The edges should be set and golden while the center remains slightly soft and gooey.

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Step 7: Cool

Allow the cake to cool for at least 30–45 minutes before serving.

This gives the cream cheese layer time to firm up.

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Step 8: Garnish and Serve

Drizzle with additional caramel and chocolate if desired.

Top individual slices with whipped cream and toasted pecans.

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Variation

1. German Chocolate Caramel Cake

Add extra caramel sauce between the layers for an even richer dessert.

2. Chocolate Pecan Turtle Dump Cake

Add extra pecans and caramel, then finish with melted chocolate.

3. Coconut Pecan Cheesecake Cake

Increase the cream cheese layer and reduce the chocolate chips for a stronger cheesecake flavor.

4. Dark Chocolate Version

Use a dark chocolate cake mix instead of German chocolate.

5. Almond Coconut Cake

Replace half of the pecans with sliced almonds.

6. Chocolate Coconut Macaroon Cake

Add extra shredded coconut and drizzle the finished cake with melted chocolate.

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COOKING Note

Don’t overbake this dump cake. The center should still look slightly soft when it comes out of the oven. It will continue to set as it cools.

For the best flavor, toast the pecans before adding them. Toasting brings out their natural buttery flavor and gives the dessert an extra layer of richness.

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Serving Suggestions

Serve this cake:

• Warm with vanilla ice cream
• With whipped cream
• Drizzled with caramel
• With a cup of coffee
• Alongside cold milk
• At Thanksgiving
• For Christmas gatherings
• At potlucks and family reunions

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Tips

• Soften the cream cheese before mixing.
• Don’t overmix the cake batter.
• Toast the pecans for better flavor.
• Let the cake cool before cutting.
• Refrigerate leftovers because of the cream cheese layer.
• Store covered in the refrigerator for up to 4 days.
• Reheat individual portions for 15–20 seconds if you prefer the cake warm.
• For clean slices, chill the cake completely before cutting.

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Prep Time

15 minutes

Cooking Time

50 minutes

Cooling Time

45 minutes

Total Time

1 hour 50 minutes

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Nutritional Information (Approximate per serving)

• Calories: 520
• Protein: 7g
• Sodium: 390mg
• Carbohydrates: 63g
• Sugar: 43g
• Fat: 28g
• Saturated Fat: 13g
• Fiber: 2g
• Cholesterol: 75mg

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FAQs

Can I make this dump cake ahead of time?

Yes! It can be made a day ahead and refrigerated. In fact, chilling it makes the layers easier to slice.

Can I use a regular chocolate cake mix?

Absolutely. German chocolate cake mix gives the dessert a classic flavor, but regular chocolate or devil’s food cake mix works well too.

Do I need to refrigerate the cake?

Yes. Because it contains cream cheese, store leftovers covered in the refrigerator.

Can I freeze it?

Yes. Wrap portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

Can I leave out the coconut?

Yes. If you don’t like coconut, simply omit it and increase the pecans or chocolate chips.

Can I use walnuts instead of pecans?

Definitely. Walnuts make an excellent substitute.

How do I know when it’s done?

The edges should be set and lightly golden, while the center should remain slightly soft. Avoid baking until completely firm.

Can I serve it warm?

Yes! It’s especially delicious warm with a scoop of vanilla ice cream and caramel sauce.

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Conclusion

This German Chocolate Pecan Cream Cheese Dump Cake is everything you want in an easy Southern-inspired dessert: rich chocolate, creamy cheesecake, sweet coconut, crunchy pecans, and gooey caramel in every bite.

With minimal preparation and maximum flavor, it’s the perfect recipe for holidays, potlucks, Sunday dinners, and chocolate cravings. Serve it warm with vanilla ice cream, and watch it disappear! 🍫🥥🌰

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