Paula Deen German Chocolate Cake Cheesecake Style

Paula Deen German chocolate cake cheesecake style is a rich, layered dessert with a cream cheese filling, coconut pecan frosting and cake mix, ready in 2 hours 35 minutes. Save this easy German chocolate dessert for potlucks, church suppers or the holiday table, because it's a make-ahead sheet cake that feeds a crowd.

Pour the cream cheese mixture in gently over the first half of the batter, then spoon the rest on top without stirring. Mix the layers together and you lose the creamy stripe that makes this cake worth making.

Paula builds the frosting from scratch on the stove, so you get a thick, caramel-style coconut pecan topping instead of the canned kind. Cook it until it reaches 160°F or coats the back of a metal spoon, then let it cool until it spreads easily.

Paula Deen German Chocolate Cake Cheesecake Style

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

10

servings

Prep time

20

minutes

Cooking time

1

hour 

35

minutes

Calories

640

kcal

Chocolate cake bakes around a creamy cheesecake layer in one 13x9 pan, then gets topped with a thick cooked coconut pecan frosting. Chilling it before slicing keeps the layers neat and the cheesecake center firm.

Ingredients

• 1 (18 1/4 oz) package German chocolate cake mix
  

• 2 (8 oz) packages softened cream cheese
  

• 2 1/2 cups 1 1/2 cups for the cake, 1 cup for the frosting granulated sugar
  

• 4 lightly beaten eggs
  

• 1 cup evaporated milk
  

• 1/2 cup cubed (not margarine) Butter
  

• 3 lightly beaten egg yolks
  

• 1 teaspoon vanilla extract
  

• 2 1/2 cups flaked coconut
  

• 1 1/2 cups chopped pecans
  

Directions

• Make the batter: Prepare the German chocolate cake batter according to the package directions and set it aside. Then grease a 13x9-inch baking dish and heat the oven to 325°F.
• Mix the filling: Beat 2 packages softened cream cheese and 1 1/2 cups of the sugar in a small bowl until smooth. Then add 4 lightly beaten eggs and beat on low speed just until combined.
• Layer the pan: Pour half of the cake batter into the greased baking dish, then gently pour the cream cheese mixture over it. Spoon the remaining batter over the top and spread it to the edge of the pan.
• Bake the cake: Bake at 325°F for 70 to 75 minutes, until a toothpick inserted near the center comes out clean. Then cool the cake on a wire rack for 1 hour.
• Cook the frosting base: Combine the remaining 1 cup sugar, 1 cup evaporated milk, 1/2 cup cubed butter and 3 lightly beaten egg yolks in a heavy saucepan. Cook and stir over medium-low heat until thickened and a thermometer reads 160°F, or until it coats the back of a metal spoon.
• Finish the frosting: Remove the pan from the heat and stir in 1 teaspoon vanilla extract. Then fold in 2 1/2 cups flaked coconut and 1 1/2 cups chopped pecans.
• Frost and chill: Let the frosting cool until it reaches spreading consistency, then spread it over the cooled cake. Refrigerate any leftovers.

Tools for this recipe

• Pyrex 9x13 glass baking dish, ThermoPro instant-read thermometer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Does this cake need to be refrigerated?

Yes, keep it in the fridge, both because of the cream cheese layer and the egg-based frosting. Cover the pan tightly so the cake doesn't pick up other fridge smells.

Can I make German chocolate cheesecake cake ahead of time?

You can bake the cake a day ahead and chill it, since the cheesecake layer slices cleaner when it's cold. Make the frosting the same day and spread it once it cools to a spreadable thickness.

What can I use if I don't have evaporated milk?

Evaporated milk gives the frosting its classic caramel-like richness, so it's worth picking up a can. I haven't tested a swap, and regular milk would likely make the frosting thinner and slower to thicken.

How do I know the cheesecake layer is done?

Insert a toothpick near the center of the pan, and it should come out clean after 70 to 75 minutes. Because the filling sits between two layers of batter, take care not to overbake the edges while you wait.

Why is my coconut pecan frosting too runny?

It most likely didn't cook long enough, so keep stirring over medium-low heat until it reaches 160°F or coats the back of a metal spoon. It also firms up as it cools, so give it time before you spread it.