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This German Chocolate Paradise Cake brings together rich chocolate, sweet pineapple, toasty coconut, and crunchy pecans in a golden dessert that feels like a celebration in every bite. It’s a smooth and indulgent bake that’s perfect for sharing with friends or family when you want something special but easy to throw together.
I first made this cake for a family gathering and was amazed at how it disappeared within minutes. Now it’s my go-to when I want to impress without too much fuss.
Ingredients
- Crushed pineapple in its juice: this keeps the cake moist and adds natural sweetness choose a good quality brand without added sugar if possible
- German chocolate frosting: gives the recipe its signature rich chocolate and caramel flavor use a classic brand for best results
- Yellow cake mix: makes baking fast and foolproof select one with real butter or eggs for a better texture
- Chopped pecans: provide a crunchy contrast and nutty aroma toast them lightly for extra depth
- Shredded coconut: adds sweetness and texture opt for unsweetened if you want to keep it less sugary
- Butter slices: melt over the top to create a golden, luscious finish use unsalted for better control over salt
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 175 degrees Celsius or 350 degrees Fahrenheit to ensure even baking throughout the dish. Prepare your pan by lightly greasing a 23 by 33 centimeter baking dish so the cake doesn’t stick.
- Layer the Pineapple:
- Open the can of crushed pineapple and evenly spread it, including all the juice, across the bottom of your prepared baking dish. This juicy base will keep the cake moist and add a fresh fruitiness.
- Add German Chocolate Frosting:
- Using a spoon, place small dollops of the chocolate frosting on top of the pineapple. Don’t spread it around just yet, as the uneven layering helps create pockets of rich chocolate in the final cake.
- Sprinkle Cake Mix:
- Evenly scatter the yellow cake mix over the pineapple and chocolate frosting layers. Make sure the cake mix covers everything so it can absorb moisture and bake into a tender crumb.
- Top with Pecans and Coconut:
- Distribute the chopped pecans and shredded coconut evenly over the cake mix. These provide delightful texture and flavor with every bite.
- Arrange Butter Slices:
- Place the sliced butter evenly over the top of all the layers. As the cake bakes, the butter melts and creates a rich, caramelized crust.
- Bake the Cake:
- Transfer the dish to the oven and bake for 45 to 50 minutes until the surface is golden and the filling bubbles at the edges. You’ll know it’s done when the edges pull slightly from the pan.
- Cool Before Serving:
- Allow the cake to cool for at least 15 minutes. This lets the layers set up, making it easier to cut and enhancing all the flavors.
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My favorite ingredient is the pecans toasted slightly for that warm nutty flavor that really pops against the sweet coconut and chocolate. I often think about baking this cake during holidays when the kitchen is full of happy chatter and the smell of toasted nuts fills the air.
Storage Tips
Store the cake covered at room temperature for up to three days. If you want to keep it longer, wrap it well and freeze for up to two months. Thaw overnight in the fridge before serving.
Ingredient Substitutions
If you do not have German chocolate frosting, replace it with a thick chocolate caramel spread for similar richness. Use walnuts instead of pecans if preferred, and sweetened shredded coconut can be swapped with unsweetened if you like less sugar.
Serving Suggestions
Serve the cake warm with a scoop of vanilla ice cream or whipped cream for a classic pairing. Fresh fruit on the side like strawberries or sliced bananas adds a nice fresh contrast.
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Cultural Context
German chocolate cake originates from a classic American recipe inspired by a chocolate brand from Texas named after an American named Samuel German. This cake version adapts that heritage by layering pineapple and coconut, which have long been popular tropical flavors in American desserts.
Frequently Asked Questions
- → Can I toast the pecans before baking?
Yes, toasting pecans in a dry skillet before adding brings out their nutty flavor and adds extra crunch to the topping.
- → Is it necessary to use undrained crushed pineapple?
Undrained crushed pineapple helps keep the base moist and infuses the dessert with natural sweetness and juiciness.
- → What size baking dish should I use?
A 23x33 cm (9x13 inch) baking dish works best to ensure even cooking and enough depth for the layers.
- → Can I substitute the yellow cake mix?
You can use other yellow or vanilla cake mixes, but be mindful of differing ingredient blends that may alter texture or flavor.
- → How do I know when the dessert is done baking?
Look for a golden top with bubbling filling around the edges. Baking typically takes 45-50 minutes at 175°C (350°F).