German Chocolate Paradise Cake (Print Version)

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

# Ingredients:

→ Base Layer

01 - 1 can (20 oz or 567 g) crushed pineapple, undrained

→ Chocolate Layer

02 - 1 can (340 g) German chocolate frosting

→ Dry Mixture

03 - 1 box (432 g) yellow cake mix

→ Nut and Coconut Topping

04 - 1 cup (120 g) chopped pecans

05 - 1 cup (80 g) shredded coconut

→ Finishing Touch

06 - 1/2 cup (113 g) butter, sliced

# Instructions:

01 - Preheat the oven to 175°C (350°F).

02 - Lightly grease a 23x33 cm (9x13-inch) baking dish.

03 - Evenly distribute the undrained crushed pineapple in the base of the prepared baking dish.

04 - Spoon dollops of German chocolate frosting over the pineapple layer.

05 - Sprinkle yellow cake mix evenly over the frosting and pineapple layers.

06 - Scatter chopped pecans and shredded coconut evenly over the cake mix.

07 - Arrange butter slices in an even layer across the top.

08 - Transfer dish to oven and bake for 45-50 minutes, until the surface is golden and the filling is bubbling at the edges.

09 - Allow to cool for at least 15 minutes before serving to help the structure set.

# Notes:

01 - 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.

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