- 1 cup sweetened shredded coconut
- 1-1/2 cups chopped toasted pecans, divided
- 1 package devil's food cake mix (regular size)
- 8 ounces cream cheese, softened
- 1/2 cup butter, melted
- 2 teaspoons vanilla extract
- 2 cups confectioners' sugar
- 1/2 cup semisweet chocolate chips
- Preheat oven to 350°. Grease a 13x9-in. baking pan.
- Sprinkle coconut and 1 cup pecans into baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan.
- In a large bowl, beat cream cheese, butter and vanilla until smooth; beat in confectioners' sugar. Stir in chocolate chips and remaining pecans. Spoon over batter. Cut through batter with a knife to swirl. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Yield: 15 servings.
Originally published as German Chocolate Dump Cake in Holiday 13x9 2016, p84
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