German Chocolate Cake with Cheesecake Pockets

Anita Hoffman

By
@scent4U

An easy to make, moist cake with pockets of gooey cream cheese, coconut and pecans baked into batter to give you a deliciously moist surprise bite after bite.
An incredibly tempting cake!
Recipe and photo from the Cake Mix Doctor.


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Comments:

Serves:

16-20

Prep:

25 Min

Cook:

45 Min

Method:

Bake

Ingredients

1 pkg
(18 ounce) german chocolate cake mix
1 1/3 c
buttermilk or water
1/2 c
oil
3
large eggs
1 tsp
vanilla

CHEESECAKE MIXTURE

1 pkg
(8 ounce) cream cheese, at room temperature
1/2 c
butter, at room temperature
3 c
powdered sugar, sifted
1 c
shredded coconut
1/2 c
pecans, finely chopped

GARNISH

1/4 c
finely chopped pecans or 2 tsps. powdered sugar

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American