Can I prepare German Chocolate Dump Cake ahead of time?

Yes. German Chocolate Dump Cake works well as a make-ahead dessert. Bake it as directed, allow it to cool completely, then cover and refrigerate. When you are ready to serve, enjoy it chilled for a dense, fudgy texture or gently warm individual portions. For an extra indulgent dessert, serve the warmed cake with vanilla ice cream.

Why is my German Chocolate Dump Cake still gooey in the center?

Some gooeyness is expected because the cream cheese, powdered sugar, butter, and chocolate chips create soft pockets throughout the cake. However, the chocolate cake batter itself should be fully baked. After about 35 to 40 minutes at 350°F, test several cake areas with a toothpick. If you see wet cake batter rather than melted chocolate or creamy filling, continue baking for a few more minutes and check again.

What can I substitute for pecans in this chocolate dump cake?

Walnuts are one of the easiest substitutes because they provide a similar crunchy texture and pair naturally with chocolate and coconut. You can also omit the nuts entirely when necessary. Keep in mind that pecans are an important part of the familiar German chocolate cake flavor, so substitutions will slightly change the finished dessert.

Easy German Chocolate Dump Cake with Gooey Pecan Filling

Name: German Chocolate Dump Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup (85 g) sweetened flaked coconut; 1 1/2 cups (180 g) chopped pecans, divided; 1 box (15.25 oz / 432 g) devil’s food cake mix; Eggs, oil, and water as required on the cake mix package; 8 oz (226 g) cream cheese, softened; 1/2 cup (113 g) butter, melted; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 cups (240 g) powdered sugar; 1/2 cup (90 g) semisweet chocolate chips

Description

German Chocolate Dump Cake is an easy, rich chocolate dessert featuring devil’s food cake, sweet coconut, crunchy pecans, semisweet chocolate chips, and a gooey cream cheese filling. It delivers the classic coconut-pecan flavors of German chocolate cake with simple preparation.

Ingredients

Scale

1 cup (85 g) sweetened flaked coconut
1 1/2 cups (180 g) chopped pecans, divided
1 box (15.25 oz / 432 g) devil’s food cake mix
Eggs, oil, and water as required on the cake mix package
8 oz (226 g) cream cheese, softened
1/2 cup (113 g) butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups (240 g) powdered sugar
1/2 cup (90 g) semisweet chocolate chips

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Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick cooking spray.
Sprinkle the sweetened flaked coconut evenly over the bottom of the prepared pan. Top with 1 cup of the chopped pecans.
Prepare the devil’s food cake mix according to the package directions, using the required eggs, oil, and water. Mix until smooth.
Pour the prepared chocolate cake batter evenly over the coconut and pecan layer.
In a large bowl, beat the softened cream cheese, melted butter, vanilla extract, and salt until smooth and creamy.
Gradually add the powdered sugar and mix until completely incorporated.
Stir the semisweet chocolate chips and remaining 1/2 cup chopped pecans into the cream cheese mixture.
Drop spoonfuls of the cream cheese mixture evenly over the chocolate cake batter.
Use a butter knife to gently swirl the cream cheese mixture into the cake batter, creating a marbled effect without completely mixing the layers together.
Bake for 35 to 40 minutes, or until the cake is set and a toothpick inserted into a cake portion near the center comes out without wet batter.
Remove from the oven and allow the German Chocolate Dump Cake to cool slightly before slicing and serving.

Notes

Allow the cream cheese to soften thoroughly before mixing to create a smoother filling.
Do not over-swirl the cream cheese mixture into the chocolate batter; distinct pockets help create the cake’s gooey texture.
Use good-quality semisweet chocolate chips for the best chocolate flavor.
Walnuts can be substituted for pecans, or the nuts can be omitted if necessary.
Serve the cake slightly warm with vanilla ice cream or whipped cream.
Store cooled leftovers covered in the refrigerator for up to 5 days.
Chilled leftovers develop a denser, fudgier texture and can be served cold or gently reheated.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 36g
Sodium: 370mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 51g
Fiber: 2g
Protein: 6g
Cholesterol: 65mg