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


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.

About this Recipe

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