German Chocolate Pecan Coconut Cake

• total time: 3 hours

Ingredients

1 box yellow cake mix (15.25 oz)

1 can (12 oz) German chocolate frosting

1 can (20 oz) crushed pineapple, undrained

1 cup chopped pecans

1/2 cup butter, sliced

1 cup shredded coconut

Directions

Preheat oven to 350°F (175°C).

Lightly grease a 9x13-inch baking dish.

Spread the crushed pineapple evenly in the bottom of the prepared baking dish.

Spoon dollops of German chocolate frosting over the pineapple.

Sprinkle the yellow cake mix evenly over the frosting and pineapple layer.

Distribute the chopped pecans and shredded coconut evenly over the cake mix.

Arrange the butter slices evenly over the top.

Bake for 45-50 minutes, or until the top is golden brown and the cake is bubbly around the edges.

Allow to cool for at least 15 minutes before serving to let it set.

Prep Time: 10 minutes | Cooking Time: 45-50 minutes | Total Time: 55-60 minutes

Kcal: Approximate calories per serving - 335 | Servings: 12

Tips:

If you prefer a richer flavor, toast the chopped pecans in a dry skillet for a few minutes before adding them to the cake.

Serve warm with a scoop of vanilla ice cream for a delicious dessert.

Store leftover cake covered at room temperature for up to 3 days for optimal freshness.