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!
prep time25 Min
cook time45 Min
(18 ounce) german chocolate cake mix
1 1/3 c
buttermilk or water
(8 ounce) cream cheese, at room temperature
butter, at room temperature
powdered sugar, sifted
pecans, finely chopped
finely chopped pecans or 2 tsps. powdered sugar
How To Make
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.
Pour batter into a greased and floured 9 X 13 inch pan, smoothing the top with a rubber spatula.
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.
Stir in the coconut and pecans.
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.
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.
Cool on wire rack for 20 minutes.
Dust the top of the cake with powdered sugar, if using.
Store cake, covered in the refrigerator for up to one week.
Do not freeze.
To serve, can be cut into individual pieces; Turn upside down on plate.
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