German Chocolate Gooey Cake (Vintage Recipe)
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This German Chocolate Gooey Cake is a classic community-style recipe that feels straight out of a church cookbook. Made with a boxed German chocolate cake mix, coconut, pecans, and a rich cream cheese layer, this dessert bakes into a soft, gooey cake with a slightly crisp bottom and an indulgent center.
Unlike traditional German chocolate cake with frosting, this version creates its own luscious filling as it bakes, making it one of those recipes people request again and again.
Gooey German Chocolate Cake
I love recipes. One of my favorite pastimes is to flip through old cook books to look at vintage recipes. In all my flipping, I can’t recall ever seeing this recipe.
I’ve seen many recipes for classic German chocolate cake, but not a recipe like this one where the typical German chocolate cake ingredients get baked right into the cake batter.
The recipe originated from a collection of recipes from our local hospital. I am so glad I found it; it’s gooey and delicious.
Why You’ll Love This Recipe
- Uses simple, pantry-friendly ingredients
- Made with a cake mix shortcut
- Rich, gooey center with coconut and pecans
- Perfect for potlucks, holidays, and gatherings
- A true vintage dessert recipe
Ingredients Needed for Gooey German Chocolate Cake
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 box German chocolate cake mix (including the ingredients to make the cake – water, oil and eggs)
- 1 stick butter (or margarine)
- 1 (8-ounce) package cream cheese
- 1 (16-ounce) box powdered sugar
How to Make German Chocolate Gooey Cake
Step by Step Instructions
- Preheat oven to 350°F.
- Mix coconut and chopped pecans together and spread evenly in the bottom of a 9×13-inch baking pan.
- Prepare the German chocolate cake mix according to package instructions.
- Pour half of the cake batter over the coconut and pecans.
- In a saucepan, melt butter and cream cheese together. Remove from heat and blend in powdered sugar until smooth.
- Pour the cream cheese mixture evenly over the cake batter layer.
- Top with the remaining cake batter.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool slightly before slicing and serving.
Storage Instructions
Store leftovers covered in the refrigerator for up to 4 days. This cake also freezes well for up to 2 months.
Should This German Chocolate Cream Cheese Cake Be Served Upside Down?
No, this cake is not served upside down.
While some coconut-pecan desserts are inverted after baking, similar vintage recipes like German Chocolate Gooey Cake are served right-side up. The coconut and pecans remain on the bottom, forming a rich, slightly chewy layer beneath the cake and cream cheese filling.
Flipping the cake would cause the soft center to collapse and lose its layered texture.
Recipe Tips and Variations
- 1 box of powdered sugar (16 oz) = 3 1/2 cups
- Butter Swap: Use Margarine instead of butter.
- Extra Gooey: Slightly underbake for a softer center.
- Nut-Free Option: Omit pecans and use extra coconut if desired.
- Serving Idea: Serve warm with vanilla ice cream or whipped cream.
Recipe FAQs
Is this the same as traditional German chocolate cake?
No. Traditional German chocolate cake uses layers and frosting. This is a gooey-style baked dessert with a built-in cream cheese layer.
Why is my cake gooey in the middle?
That’s intentional. This recipe bakes into a soft, rich center similar to a gooey butter cake.
Can I make this ahead of time?
Yes. This cake tastes even better the next day after the layers settle.
Do I need to grease the pan?
No. The coconut and pecans create a natural barrier that prevents sticking.
Can I use a different cake mix?
German chocolate cake mix works best, but chocolate or devil’s food cake mix can be used in a pinch.
Old Fashioned German Chocolate Icing
Check out our Granny’s recipe for Old Fashioned German Chocolate Icing if you’re looking for a traditional recipe. It’s to die for!
If you’re looking for something non-traditional, try these German Chocolate Brownies.
Recipes using Cake Mix
- Chocolate Crinkle Cookies with Cake Mix
- Yellow Cake Mix Gooey Bars
- Cake Mix Pumpkin Bars
- Chocolate Cake Mix Gooey Bars
- Pumpkin Crunch
- Apple Cider Donut Muffins
- Cake Mix Applesauce Cake
German Chocolate Gooey Layer Cake
Ingredients
- 1 cup shredded coconut
- 1 cup chopped pecans
- 15.25 ounces German chocolate cake mix 1 box
- 1 cup water see cake mix for exact ingredients
- 1/3 cup oil see cake mix for exact ingredients
- 3 eggs see cake mix for exact ingredients
- 1/2 cup margarine or butter – 1 stick
- 8 ounces cream cheese
- 16 ounces powdered sugar 1 box
Instructions
- Preheat oven to 350°F.
- Mix coconut and chopped pecans together and spread evenly in the bottom of a 9×13-inch baking pan.
- Prepare the German chocolate cake mix according to package instructions.
- Pour half of the cake batter over the coconut and pecans.
- In a saucepan, melt margarine and cream cheese together. Remove from heat and blend in powdered sugar until smooth.
- Pour the cream cheese mixture evenly over the cake batter layer.
- Top with the remaining cake batter.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool slightly before slicing and serving.
Notes
- 16 oz powdered sugar = 3 1/2 cups
- Butter Swap: Butter can be used instead of margarine for richer flavor.
- Extra Gooey: Slightly underbake for a softer center.
- Nut-Free Option: Omit pecans and use extra coconut if desired.
- Serving Idea: Serve warm with vanilla ice cream or whipped cream.
- The nutritional information is auto-calculated and can vary depending on the products used.
Nutrition
