medtran49
Forum GOD!
Adapted from https://www.allrecipes.com/german-chocolate-dump-cake-recipe-11940637 . I reversed the order of making the cream cheese mixture and the cake to save needing to clean the beaters in between. Also, the cream cheese didn't have the browned butter/caramelized flavor of a traditional German chocolate cake, as it only used powdered sugar, so I added some light brown sugar.
It was pretty good, not too sweet, but a nicely satisfying dessert. Craig is even eating on it beyond the first piece, which is a rare thing for him.
INGREDIENTS
1-2/3 cups toasted pecans, chopped, divided
1 cup sweetened flaked coconut
1 (2-layer size) package devil's food cake mix, mine called for 3 eggs, 1/2 cup each oil and water
Eggs, oil, and water as specified for the cake mix
1 (8 ounce) package cream cheese, softened
1/2 cup butter, melted
2 tsp vanilla extract
1/4 tsp salt
1/2 cup light brown sugar
1/2 cup powdered sugar
2/3 cup semisweet chocolate chips
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Evenly distribute 1 cup of the pecans and coconut in the baking pan.
Beat cream cheese with an electric mixer in a bowl until smooth, about 30 seconds. Beat in melted butter, vanilla and salt. Beat in brown sugar and then powdered sugar until smooth. Stir in chocolate chips and remaining 2/3 cup pecans by hand. Set aside.
Using same beaters, mix cake mix per package directions. Evenly distribute batter over coconut and pecans in the pan. Gently smooth with a spatula to form an even layer.
Drop spoonfuls of the cream cheese mixture over the cake batter. Gently swirl the cream cheese mixture and cake batter together using a butter knife or thin spatula, trying to not mix in too much with the cake batter.
Place pan in the preheated oven and bake until a toothpick inserted in the center comes out mostly clean, 32 to 38 minutes.
Cool completely on a wire rack and serve.
Cover cake and refrigerate any leftovers. Allow to come back to room temperature before serving.