Best Gooey German Chocolate Cake Recipes

Gooey Upside Down German Chocolate Cake image

Provided by Deb Adkins

Categories Cakes

Time 1h25m

Number Of Ingredients 6

1 c coconut
1 c pecans, chopped
1 box german chocolate cake (and ingredients needed to prepare it)
1 lb confectioner's sugar (or 4 cups)
1 pkg 8 oz. cream cheese
1 c butter

Steps:

1. Flour and grease a 9x13 pan
2. Preheat oven to 350 degrees.
3. Sprinkle coconut and pecans in bottom of pan.
4. Prepare cake mix per box instructions.
5. Pour prepared cake batter over coconut and pecans.
6. Mix confectioner's sugar, cream cheese, and butter in a medium bowl until well blended.
7. Pour/spoon over cake batter - do NOT mix it.
8. Back 50-55 minutes.
9. Enjoy!

German Chocolate Ooey-Gooey Butter Cake Recipe - (4/5) image

Provided by á-2700

Number Of Ingredients 9

1 (18.25 oz) box German chocolate cake mix
1 cup butter, melted and divided
1 large egg
1 (8 oz) pkg. cream cheese, softened
2 large eggs
1 tsp. vanilla extract
1 (16 oz) box confectioners' sugar
1 cup sweetened flaked coconut
1 cup chopped pecans

Steps:

Preheat oven to 350. Lightly grease a 13x9 baking pan. In a large bowl, combine cake mix, 1/2 cup melted butter, and egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan; set aside. In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in eggs and vanilla. Gradually beat in confectioners' sugar until smooth. Add remaining melted butter, beating at low speed until combined. Stir in coconut and pecans. Pour over cake mix layer, spreading evenly. Bake for 45 mins (the center should remain slightly gooey). Remove from oven; let cool completely before cutting into squares.

Gooey German Chocolate Cake image

Provided by Kathleen L Russo @kaitemom

Categories Cakes

Number Of Ingredients 11

2 box(es) german chocolate cake mixes, baked according to directions on box.
1 large can of evaporated mile
1 1/3 cup(s) granulated sugar
1/2 cup(s) butter or margarine
2 teaspoon(s) pure vanilla extract
3 cup(s) flaked coconut
1 cup(s) chopped pecans or walnuts
1/4 cup(s) corn starch
2 1/2 cup(s) powdered sugar
1 jar(s) hershey chocolate shoppe hot fudge topping (fat free)
GOOEY HOT FUDGE ICING

Steps:

Prepare and bake cake mixes as directed. Pour into 1/2 sheet cake pan that has been greased and floured. Bake according to directions on box.
15 minutes before cake is finished baking, In a large sauce pan combine, milk, sugar, butter, and vanilla. Cook and stir over medium heat until the sugar is dissolved, then add corn starch that has been thinned by the above mixture and stir to completely dissolve, next add the coconut, chopped nuts, and powdered sugar and continue to stir for 5 minutes...lastly add the Hot Fudge topping and stir to completely incorporate without lumps. Turn off heat and wait until cake is fully cooked.
When cake is fully cooked, remove from oven and place pan on cooling rack...poke holes on the entire top of cake with fork, and pour cooked icing over the entire surface of the cake...careful not to burn yourself at this stage...icing will be very thin and will flow into and around the cake...it will look like a syrup at this stage...the coconut and nuts will sit on top of the cake and the cake will look very moist at this stage as well...set aside and let cake and icing cool completely...the icing will solidify and become very gooey. Enjoy.