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German Chocolate Paradise Cake

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Rich chocolate, pineapple, coconut, and pecans come together in a golden, indulgent dessert bake.

Ingredients

Scale
  • 1 can (20 oz or 567 g) crushed pineapple, undrained
  • 1 can (340 g) German chocolate frosting
  • 1 box (432 g) yellow cake mix
  • 1 cup (120 g) chopped pecans
  • 1 cup (80 g) shredded coconut
  • 1/2 cup (113 g) butter, sliced

Instructions

  1. Preheat the oven to 175°C (350°F).
  2. Lightly grease a 23×33 cm (9×13-inch) baking dish.
  3. Evenly distribute the undrained crushed pineapple in the base of the prepared baking dish.
  4. Spoon dollops of German chocolate frosting over the pineapple layer.
  5. Sprinkle yellow cake mix evenly over the frosting and pineapple layers.
  6. Scatter chopped pecans and shredded coconut evenly over the cake mix.
  7. Arrange butter slices in an even layer across the top.
  8. Transfer dish to oven and bake for 45-50 minutes, until the surface is golden and the filling is bubbling at the edges.
  9. Allow to cool for at least 15 minutes before serving to help the structure set.

Notes

For enhanced flavor, toast pecans in a dry skillet before adding. Serve warm with vanilla ice cream for a premium dessert option. Store covered at room temperature for up to 3 days.

Nutrition

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