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German Chocolate Paradise Cake

  • Author: Chef Sophia
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

Get ready to fall in love with this German Chocolate Paradise Cake, a rich, buttery, and irresistibly gooey dessert that’s as easy as it is indulgent. Layers of sweet pineapple, shredded coconut, crunchy pecans, and a golden cake topping come together beautifully — all crowned with melty German chocolate frosting for the ultimate paradise-inspired treat. Whether you’re serving it for a family gathering, potluck, or just a cozy night in, this dessert is guaranteed to steal the show!

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix
  • 1 can (12 oz) German chocolate frosting
  • 1 can (20 oz) crushed pineapple, undrained
  • 1 cup chopped pecans
  • ½ cup butter, sliced
  • 1 cup shredded coconut

Instructions

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  2. Layer the ingredients:
    Pour the undrained crushed pineapple evenly into the prepared dish.
    Sprinkle the shredded coconut evenly over the pineapple layer.
    Scatter the chopped pecans on top for added crunch.
  3. Add the dry cake mix:
    Sprinkle the yellow cake mix evenly over the layered ingredients — do not stir.
  4. Top with butter:
    Arrange the sliced butter evenly across the top of the dry mix, covering as much surface as possible.
  5. Bake:
    Bake for 40–45 minutes, or until the top turns golden brown and the edges are bubbly.
  6. Add the frosting:
    While the cake is still warm, spoon the German chocolate frosting over the top. Let it melt naturally, creating a luscious, gooey finish.
  7. Cool and serve:
    Allow the cake to cool slightly before serving. Enjoy it warm or at room temperature.

Notes

  1. Butter placement matters: Make sure the butter slices are evenly spaced to help the cake mix bake up evenly and create that signature crisp, buttery top.
  2. Frosting tip: For an extra-smooth layer, warm the frosting slightly before spooning it over the cake.
  3. Nut swap: You can use walnuts instead of pecans for a slightly different flavor and texture.
  4. Make-ahead friendly: This cake keeps beautifully for up to 3 days at room temperature when covered. Reheat gently before serving for that fresh-from-the-oven flavor.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American / Southern

Nutrition

  • Serving Size: 1 square (1/12 of cake)
  • Calories: 410
  • Sugar: 38 g
  • Sodium: 320 mg
  • Fat: 20 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 55 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 25 mg

Keywords: German chocolate cake, dump cake, pineapple dessert, easy cake recipe, coconut pecan cake

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Find it online: https://chefsophia.com/german-chocolate-paradise-cake/