German Chocolate Ooey Gooey Butter Cake


So life has been…busy.  And I have been MAJORLY slacking with Desserted Planet!  Sigh.  Between now having two kids and starting an awesome meal planning side business (more on that later but for now you can check out what I’ve been up to at!) I have just let this little blog go which was not my intention at all so I’m slowly but surely starting to get back into dessert blogging mode!  I won’t be posting every week but hopefully more than once every six months, haha!  And to kick things off, I’ve got a FABULOUS ooey gooey butter cake recipe to share with you all!


As I’ve said before, I’m only slightly obsessed with ooey gooey butter cake (see examples of obsession here, here, here, here, here and here).  I can still remember the first time I ever had it probably 10 or 15 years ago!  One taste and I was hooked forever.


With this ooey gooey cake I was wanting to capture the essence of a german chocolate cake and think I managed to do just that!  We ate it with a scoop of vanilla custard on the side and it was divine!  Simple, delicious and totally not good for you but so worth it!


5.0 from 1 reviews
German Chocolate Ooey Gooey Butter Cake
For the Cake:
  • 1 (18¼ oz) pkg. German Chocolate Cake Mix
  • 1 Egg
  • 8 T. Butter, melted
  • 1 T. Pure Vanilla Extract
For the Filling:
  • 1 (8 oz) pkg. Cream Cheese, softened
  • 2 Eggs
  • 8 T. Butter, melted
  • 1 T. Pure Vanilla Extract vanilla
  • 1 (16 oz) Box Powdered Sugar
  • 1 c. Pecans, toasted and chopped
  • 1 c. Sweetened Flaked Coconut
  1. Preheat oven to 350 degrees. Lightly grease a 9x13 pan.
For the Cake:
  1. In the bowl of an electric mixer, beat the cake mix, butter, vanilla and egg until well combined. Pat evenly into the bottom of the pan and set aside.
For the Filling:
  1. Still using the electric mixer, beat cream cheese until smooth. Beat in eggs. Dump in powdered sugar and beat well. Reduce speed of mixer and slowly pour in melted butter until combined. Beat in vanilla, pecans and coconut.
  2. Pour into pan and bake for 40-45 minutes until center is firm. Let cool completely and cut into squares.
Makes 18-24 bars.


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