This German Chocolate Paradise Cake is a luscious, tropical-inspired twist on the classic dump cake. It’s built with simple layers: juicy crushed pineapple, rich German chocolate frosting, buttery cake mix, and a topping of crunchy pecans and shredded coconut. It’s an effortless recipe that delivers maximum flavor with minimal prep.

German Chocolate Paradise Cake

Why I Love This Recipe

I love how easy this cake is to throw together. With just a few pantry staples and almost no prep time, I get a warm, gooey, decadent dessert that feels like a tropical escape. The sweet-tart pineapple pairs perfectly with the nutty frosting and rich cake mix, while the pecans and coconut add texture and depth. It’s the perfect last-minute dessert for potlucks, holidays, or when I just want something indulgent.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
1/2 cup butter, sliced
1 cup shredded coconut

Directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
I spread the crushed pineapple (with the juice) evenly in the bottom of the dish.
I add dollops of the German chocolate frosting over the pineapple layer.
I sprinkle the dry yellow cake mix evenly over the frosting and fruit.
I then top it with chopped pecans and shredded coconut.
I arrange thin slices of butter evenly across the surface.
I bake the cake for 45 to 50 minutes, until the top is golden brown and bubbly around the edges.
I let it cool for at least 15 minutes so it can set before serving.

Servings and timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: 55–60 minutes
Calories: Approximately 335 per serving

Variations

I sometimes use chocolate cake mix instead of yellow for a richer base.
For extra flavor, I toast the coconut and pecans before adding them.
I’ve swapped the pineapple for cherry pie filling for a cherry-coconut version.
A drizzle of sweetened condensed milk over the top before baking makes it even gooier.

Storage/Reheating

I store any leftovers covered at room temperature for up to 3 days. If I want it warm again, I reheat a slice in the microwave for 20–30 seconds. For longer storage, I keep it in the fridge for up to 5 days, but I make sure to let it come to room temperature before serving for the best texture.

FAQs

What kind of frosting should I use?

I use German chocolate frosting, which typically includes coconut and pecans. It brings sweetness and a nutty texture to the cake.

Does the cake mix stay dry?

If I spread the butter slices evenly and use undrained pineapple, the cake mix bakes up beautifully. I make sure there’s enough moisture for it to absorb properly.

Can I make this ahead of time?

Yes, I often make it a day in advance. It holds up well and tastes even better the next day as the flavors meld together.

Can I freeze this cake?

I can freeze leftovers in an airtight container for up to 2 months. I thaw it in the fridge overnight and warm it in the oven or microwave before serving.

What if I don’t have German chocolate frosting?

If I don’t have it on hand, I mix chocolate frosting with some shredded coconut and chopped pecans as a quick substitute.

Conclusion

This German Chocolate Paradise Cake is my go-to dessert when I want something fast, flavorful, and deeply satisfying. With its tropical twist, rich texture, and simple prep, it’s always a crowd-pleaser and a personal favorite. I love how easily it comes together—and how quickly it disappears from the pan.