German Chocolate Paradise Cake (Printer-Friendly)
Layers of chocolate frosting, pineapple, coconut, and pecans create a moist, flavorful dessert bake.
# The Ingredients You'll Need:
→ Base Layer
01 -
1 can (20 oz) crushed pineapple, undrained
→ Chocolate Layer
02 -
1 can (12 oz) German chocolate frosting
→ Dry Mixture
03 -
1 box (15.25 oz) yellow cake mix
→ Nut and Coconut Topping
04 -
1 cup chopped pecans
05 -
1 cup shredded coconut
→ Finishing Touch
06 -
1/2 cup sliced butter (113 g)
# Step-by-Step Instructions:
01 -
Preheat the oven to 350°F (175°C).
02 -
Lightly grease a 9x13-inch (23x33 cm) baking dish.
03 -
Evenly distribute the undrained crushed pineapple in the base of the prepared baking dish.
04 -
Spoon dollops of German chocolate frosting evenly over the pineapple layer.
05 -
Sprinkle the yellow cake mix evenly over the frosting and pineapple layers.
06 -
Scatter chopped pecans and shredded coconut uniformly over the cake mix layer.
07 -
Arrange sliced butter evenly across the top.
08 -
Bake in the preheated oven for 45-50 minutes until the surface is golden and the filling bubbles at the edges.
09 -
Allow to cool for at least 15 minutes before slicing to ensure the dessert sets properly.
# Extra Tips:
01 -
For enhanced flavor, toast pecans in a dry skillet before adding. Serve warm with vanilla ice cream for an elevated dessert. Store covered at room temperature for up to 3 days.