german chocolate cake with cheesecake pockets

Name: German Chocolate Cake with Cheesecake Pockets
Prep time: 25 min
Cook time: 45 min
Yield: 16
Cuisine: American
Ingredients: 1 package(s) (18 ounce) german chocolate cake mix; 1 1/3 cup(s) buttermilk or water; 1/2 cup(s) oil; 3 - large eggs; 1 teaspoon(s) vanilla; ## CHEESECAKE MIXTURE; 1 package(s) (8 ounce) cream cheese, at room temperature; 1/2 cup(s) butter, at room temperature; 3 cup(s) powdered sugar, sifted; 1 cup(s) shredded coconut; 1/2 cup(s) pecans, finely chopped; ## GARNISH; 1/4 cup(s) finely chopped pecans or 2 tsps. powdered sugar

(1 RATING)

66 Pinches 9 Photos

Anita Hoffman

Holland, PA

Updated on Jun 11, 2014

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!

Rate

prep time 25 Min

cook time 45 Min

method Bake

yield 16-20 serving(s)

Ingredients

1 package (18 ounce) german chocolate cake mix
1 1/3 cups buttermilk or water
1/2 cup oil
3 - large eggs
1 teaspoon vanilla
CHEESECAKE MIXTURE
1 package (8 ounce) cream cheese, at room temperature
1/2 cup butter, at room temperature
3 cups powdered sugar, sifted
1 cup shredded coconut
1/2 cup pecans, finely chopped
GARNISH
1/4 cup finely chopped pecans or 2 tsps. powdered sugar

How To Make german chocolate cake with cheesecake pockets

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.

Step 2

Pour batter into a greased and floured 9 X 13 inch pan, smoothing the top with a rubber spatula.
Step 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.
Step 4

Stir in the coconut and pecans.
Step 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.
Step 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.
Step 7

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

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

To serve, can be cut into individual pieces; Turn upside down on plate.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes