Dump cakes have this wonderful way of making life simpler in the kitchen. You layer a few ingredients, don’t stir a thing, and the oven does all the heavy lifting. This German Chocolate Dump Cake version has become one of my absolute favorites over the years—especially when I want that signature coconut-pecan richness without spending the afternoon frosting layers.
I remember the first time I tried a pineapple-infused dump cake like this. It was during a rainy weekend in Casablanca when friends dropped by unexpectedly. I had a box of cake mix, some frosting in the pantry, and a can of pineapple staring at me from the shelf. Threw it together, and by the time the aroma filled the house, everyone was hovering around the oven door. The combination of tropical moisture from the pineapple with the classic German chocolate topping turned out better than expected—moist in the middle, caramelized and crunchy on top. Since then, it’s been my reliable go-to for casual gatherings, family treats, or just satisfying a sudden sweet craving.
If you’re after something decadent yet ridiculously straightforward, stick around. This recipe uses everyday items and delivers big flavor every single time.
Why This German Chocolate Dump Cake Stands Out from the Rest
Traditional German chocolate cake involves baking multiple layers and carefully spreading that famous coconut-pecan frosting. While delicious, it’s time-intensive. This dump-style approach flips the script: the pineapple provides natural juiciness that soaks into the cake mix, creating a tender, almost pudding-like center. Meanwhile, the canned German chocolate frosting (loaded with coconut and pecans) melts down during baking to form a bubbly, golden topping that gets wonderfully sticky and toasty.
The result? A dessert that’s rich, balanced, and impossible to mess up. The pineapple adds a subtle brightness that cuts through the sweetness, making each bite feel lighter than it looks. I’ve baked this for birthdays, potlucks, and lazy Sundays—always disappears fast.
Take a look at how those layers come together after baking: the edges bubble up beautifully, and the pecans toast to perfection.
And here’s a closer view of a generous slice—see the moist interior peeking through with that irresistible caramelized crust?
What You’ll Need: Simple Ingredients for German Chocolate Dump Cake
Most of these are probably already in your kitchen:
- 1 box (15.25 oz) yellow cake mix (classic choice for lightness, but devil’s food works for deeper chocolate)
- 1 can (12 oz) coconut-pecan German chocolate frosting
- 1 can (20 oz) crushed pineapple in juice, undrained (don’t skip the juice—it’s the secret to moisture!)
- 1 cup chopped pecans
- Optional extras: ½–1 cup shredded sweetened coconut for more texture, or ½ cup sliced butter on top for extra richness
I usually keep it basic, but tossing in extra coconut brings even more of that classic frosting feel.
Step-by-Step Guide to Baking German Chocolate Dump Cake
This process takes about 10 minutes of hands-on time—then the oven takes over.
- Preheat Your Oven Set it to 350°F (175°C). Grab a 9×13-inch baking dish and grease it generously with butter or cooking spray. This helps everything release easily later.
- Create the Juicy Base Pour the entire can of crushed pineapple—juice included—directly into the pan. Spread it out in an even layer across the bottom. This bottom layer steams upward, keeping the whole cake tender.
- Add the Frosting Layer Open the can of German chocolate frosting and spoon generous dollops all over the pineapple. No need for perfection here; it spreads and melts beautifully as it heats.
- Sprinkle the Dry Mix Evenly pour the entire box of dry yellow cake mix over the top. Smooth it lightly if needed, but resist the temptation to mix anything together—the layering is what makes the magic.
- Top with Pecans (and Optional Coconut) Scatter the chopped pecans across the surface. If using extra shredded coconut, sprinkle that on too. The nuts toast up nicely, adding crunch and aroma.
- Bake Until Golden Slide the pan into the oven and bake for 45–55 minutes. The top should turn a lovely golden brown, with bubbly edges and a set center. A toothpick inserted near the middle should come out with moist crumbs (not wet batter).
- Rest and Serve Let the cake cool in the pan for 20–30 minutes. It firms up slightly, making it easier to cut clean slices.
The finished cake straight from the oven—golden, bubbly, and smelling incredible!
Secrets to Achieving That Perfect Gooey Texture
The key lies in the undrained pineapple—it provides just enough liquid to hydrate the dry cake mix without making it soggy. If your frosting seems too firm from the fridge, let it sit at room temperature for easier spooning. For an even richer finish, some folks add thin pats of butter on top before baking; it melts in and creates an extra luscious crust.
Watch your bake time closely—ovens differ, so check early to avoid drying out the edges.
A Little Background on German Chocolate Cake and Its Dump Cake Evolution
The original German chocolate cake isn’t from Germany at all. It gets its name from Samuel German, an American who developed a sweet dark baking chocolate back in 1852 for Baker’s Chocolate. The famous coconut-pecan frosting version gained popularity in the 1950s, with early recipes appearing in Texas newspapers around 1956–1957. Over time, home cooks created shortcuts like dump cakes to capture those same flavors with far less effort. The pineapple twist adds a Southern-inspired moisture that many variations embrace today—turning a classic into something even more approachable and forgiving.
Estimated Nutritional Breakdown
Per serving (assuming 12–15 portions):
- Calories: 320–420
- Total Fat: 18–24g (including saturated from frosting and pecans)
- Carbohydrates: 45–55g
- Sugars: 35–40g
- Protein: 4–5g
These numbers vary by exact brands and portion size—it’s definitely an indulgent treat best enjoyed occasionally!
Creative Ways to Serve and Style Your German Chocolate Dump Cake
Serve it warm with a scoop of vanilla ice cream—the contrast of hot gooey cake and cold cream is heavenly. Chilled slices hold their shape better for picnics or packed lunches. Garnish with extra toasted pecans, a drizzle of chocolate syrup, or fresh whipped cream.
For presentation, transfer squares to a wooden board or cake stand—it looks rustic and inviting.
Drink Pairings That Elevate the Experience
A strong black coffee or espresso balances the sweetness perfectly. For something special, pair with a glass of tawny port or amaretto. Non-alcoholic? Try iced chai tea or cold almond milk.
Fun Variations to Try Next Time
- Deeper Chocolate: Use devil’s food cake mix instead of yellow.
- Coconut Overload: Mix in 1 cup shredded coconut with the pecans.
- Nut Alternatives: Swap pecans for walnuts or almonds if preferred.
- Butter Boost: Layer thin butter slices on top for richer caramelization.
- Spice It Up: Add a pinch of cinnamon to the dry mix for warmth.
I’ve played with most of these—the pineapple base keeps it moist no matter what.
How to Store and Reheat for Maximum Enjoyment
Cover leftovers tightly and keep at room temperature for up to 3 days (flavors often improve overnight). Refrigerate for 5–7 days. To reheat, microwave individual pieces for 15–20 seconds to soften the gooey center.
Frequently Asked Questions
Does the pineapple flavor dominate? Not really—it mostly adds moisture and a gentle tang that complements the chocolate and coconut.
Can I make it gluten-free? Absolutely—swap in a gluten-free yellow cake mix and check your frosting label.
What if I don’t have German chocolate frosting? Any coconut-pecan style works; it’s essentially the same product.
Why might the cake turn out dry? Usually from overbaking or draining the pineapple—always keep that juice!
Final Thoughts on This Easy German Chocolate Dump Cake
This recipe proves that great desserts don’t need to be complicated. With minimal prep and maximum payoff, it’s perfect for busy days or when you just want something comforting and shareable. Give it a try soon—you’ll see why it keeps finding its way back into my rotation.
Enjoy every bite!