german chocolate cake with cheesecake pockets

How To Make german chocolate cake with cheesecake pockets

• 1

  Beat the cake mix, buttermilk, oil, eggs and vanilla with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat about 1 1/2 minutes longer.
• 2

  Pour batter into a greased and floured 9 X 13 inch pan, smoothing the top with a rubber spatula.
• 3

  Beat the softened cream cheese and butter with an electric mixer on low speed for 30-45 seconds. Add powdered sugar and beat on low speed until mixture comes together, then increase the speed to medium and beat until fluffy, about 30 seconds.
• 4

  Stir in the coconut and pecans.
• 5

  Drop the cheesecake mixture by tablespoonfuls on top of the German chocolate batter, nearly covering the top. If using, sprinkle 1/4 cup pecans over the top for garnish.
• 6

  Place the pan in the oven and bake the cake until the top feels firm but the cheesecake pockets jiggle a little when you gently shake it. Bake at 350 degrees for 44-48 minutes.
• 7

  Cool on wire rack for 20 minutes. Dust the top of the cake with powdered sugar, if using.
• 8

  Store cake, covered in the refrigerator for up to one week. Do not freeze.
• 9

  To serve, can be cut into individual pieces; Turn upside down on plate.
• Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
• Printable Recipe Card