German Chocolate Cream Cheese Cake
This indulgent layered cake is a crowd favorite! It starts with moist German chocolate cake, is filled with a velvety cream cheese layer, and finished with whipped topping, grated chocolate, and chopped pecans. It’s perfect for birthdays, potlucks, or any celebration that calls for something sweet and unforgettable.
Ingredients
- 3 large eggs
- 1 (3 oz) box instant vanilla pudding
- 1/3–1/2 cup oil (depending on cake mix brand)
- 1 box German Chocolate cake mix
- 1 1/4 cup water (adjust based on cake mix instructions)
- 1 (8 oz) cream cheese, softened
- 1 scant cup granulated sugar
- 1 scant cup confectioners’ sugar
- 1 (12 oz) tub frozen whipped topping (or 9 oz if 12 oz not available)
- 1 giant Hershey bar, grated
- 1 cup chopped pecans (or your preferred nuts)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans or use nonstick spray like Baker’s Joy.
- In a large bowl, combine cake mix, instant pudding, eggs, oil, and water (follow your specific cake mix’s instructions).
- Beat until smooth and pour evenly into the prepared pans. Bake for 35 minutes or until a toothpick comes out clean.
- Remove cakes from oven and let cool completely.
- In a stand mixer (important for best texture), beat cream cheese and granulated sugar for a full 20 minutes until fluffy.
- Add confectioners’ sugar and beat just until smooth.
- Spread cream cheese mixture over one cake layer. Top with second cake layer.
- Frost entire cake with whipped topping, then sprinkle with grated Hershey bar and chopped pecans.
- Chill until ready to serve. Slice and enjoy!
