If you’re a fan of indulgent desserts, this German Chocolate Cheesecake Cake is a must-try!

With layers of rich cake, creamy cheesecake, and a coconut-pecan frosting, it’s the ultimate treat.

Ingredients

For the cheesecake center:

16 oz cream cheese, softened
1/2 cup granulated sugar
1/2 tsp vanilla extract
2 large eggs
1/4 cup sour cream

For the cake:

1 box (15.25 oz) white cake mix
Ingredients required by the cake mix (usually eggs, oil, water)
1 cup sweetened shredded coconut
1/2 cup chopped pecans

For the frosting:

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter
1 tsp vanilla extract
1 1/2 cups sweetened shredded coconut
1 cup chopped pecans

Instructions

Step 1: Preheat oven to 325°F (160°C) and prepare a 9-inch round cake pan.

Step 2: Beat cream cheese until smooth. Add sugar and vanilla, followed by eggs and sour cream. Set aside.

Step 3: Prepare cake mix as directed, then fold in coconut and pecans.

Step 4: Pour half the cake batter into the pan, spoon cheesecake mixture over it, then top with remaining batter.

Step 5: Bake for 55-60 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: In a saucepan, cook evaporated milk, sugar, egg yolks, and butter until thickened.
Stir in vanilla, coconut, and pecans.

Step 7: Once cake is cool, frost with the coconut-pecan frosting.
Serve and enjoy!

Frequently Asked Questions (FAQs)

1. Can I make this cake ahead of time?

Yes, you can bake and assemble the cake a day in advance. Store it in the refrigerator.

2. Can I use a different type of cake mix?

Absolutely, any flavor of cake mix can work, though it will change the overall taste.

3. How do I store leftovers?

Keep the cake refrigerated in an airtight container for up to 4 days.

4. Can I freeze this cake?

Yes, freeze the unfrosted cake layers for up to 2 months. Thaw before frosting.

5. Can I substitute the pecans?

You can use walnuts or omit them entirely if you prefer.