German Chocolate Cream Cheese Cake Recipe


  • 1 box Duncan Hines German Chocolate Cake Mix
  • 4 eggs
  • 1 cup milk
  • 1/4 c oil
  • 5 TBSP butter, room temperature
  • Filling:
  • 2–8oz blocks cream cheese, room temperature
  • 4 eggs
  • 1 1/2 cups sugar
  • Frosting:
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1 stick butter, cubed
  • 3 egg yolks
  • 1 tsp vanilla
  • 1 1/2 cups coconut
  • 1 cup chopped pecans


Cake: Preheat oven to 325 degrees. Spray 9 x13 pan with nonstick spray.

Mix all the cake ingredients until well blended.

Pour 1/2 the batter in the pan and pour other half into a bowl to add in a moment.

Cream Cheese Filling:

In clean mixing bowl, combine the cream cheese, Sugar and eggs; beat until blended.

Carefully spoon mixture over batter and spread to the edges.

Now carefully pour remaining half of batter over cream cheese layer; spread to the edges of the pan.

Bake on 325 degrees for 1 hour or until cake tester tests clean.

Let cool on rack while you make the frosting.


In saucepan add the sugar, butter,egg yolks; whisk until smooth.

Add the butter and constantly whisk over medium low heat until mixture thickens; be careful not to scorch. It may take about 10-12 minutes.

When thickened, remove from heat and add vanilla, coconut and pecans; stir until combined.

Let cool about 10-15 minutes and then spread on cooled cake.

Step 15

Cut and enjoy!