German Chocolate Cake with Cheesecake Pockets

★★★★★ 1 Review
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By Anita Hoffman
from Holland, PA

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!

serves 16-20
prep time 25 Min
cook time 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
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How To Make

  • 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.

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