German Chocolate Cake with Cheesecake Pockets

Anita Hoffman


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.

★★★★★ 1 vote
25 Min
45 Min


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


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


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

How to Make German Chocolate Cake with Cheesecake Pockets


  • 1Beat 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.
  • 2Pour batter into a greased and floured 9 X 13 inch pan, smoothing the top with a rubber spatula.
  • 3Beat 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.
  • 4Stir in the coconut and pecans.
  • 5Drop 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.
  • 6Place 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.
  • 7Cool on wire rack for 20 minutes.
    Dust the top of the cake with powdered sugar, if using.
  • 8Store cake, covered in the refrigerator for up to one week.
    Do not freeze.
  • 9To serve, can be cut into individual pieces; Turn upside down on plate.

Printable Recipe Card

About German Chocolate Cake with Cheesecake Pockets

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