German Chocolate Paradise Cake
A luscious, layered dessert bursting with buttery pecans, sweet pineapple, coconut, and rich chocolate—this German Chocolate Paradise Cake is the easiest “dump and bake” treat you’ll ever fall in love with.
Ingredients
- 1 box yellow cake mix 15.25 oz
- 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
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Spread crushed pineapple with juice evenly across the bottom.
- Add spoonfuls of German chocolate frosting on top—no need to spread.
- Sprinkle dry yellow cake mix evenly to cover the layers.
- Scatter chopped pecans and shredded coconut over the surface. Arrange butter slices evenly across the top.
- Bake 45–50 minutes until golden and bubbly around the edges. Let cool 15 minutes before serving so the layers can set.