This cake is very rich. It's one of our favorites.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom and sides of one 9 x 13 inch baking pan.

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  • Layer coconut and pecans in the bottom of pan.

  • Prepare cake mix according to package instructions and pour over pecans and coconut.

  • Combine cream cheese, butter or margarine, vanilla and confectioners sugar and beat until smooth. Pour over cake mix.

  • Bake at 350 degrees F (175 degrees C) for 30 minutes. Toothpick will not come out clean.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

274.4 calories; 2.2 g protein; 39.8 g carbohydrates; 20.4 mg cholesterol; 222.3 mg sodium. Full Nutrition

Reviews (74)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/04/2006
I love this cake. After making it a few times I baked it about 60 minutes and I would suggest when putting the cream cheese layer on the cake you should keep it at least 1" from the sides of the pan so it doesn't pour over the sides. I also melted the butter and softened the cream cheese. I also like to use Devils Food Cake. I have not seen anyone that didn't like this cake. Read More
(121)

Most helpful critical review

Rating: 3 stars
01/05/2005
I had my husbands family over and had made this cake in the past with a recipe I had. When I could not find it I looked for it on this site. The cake filling would not get done for me. Family still ate it more like a pudding and said it was good. I found my recipe and discovered that the difference was that mine said to melt the butter I wondered how I was supposed to pour over. I will go back to mine - much better version - also no cake cooks in 30 minutes - I think I was going on 60 when I gave up Read More
(62)
83 Ratings
  • 5 star values: 61
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/03/2006
I love this cake. After making it a few times I baked it about 60 minutes and I would suggest when putting the cream cheese layer on the cake you should keep it at least 1" from the sides of the pan so it doesn't pour over the sides. I also melted the butter and softened the cream cheese. I also like to use Devils Food Cake. I have not seen anyone that didn't like this cake. Read More
(121)
Rating: 3 stars
01/04/2005
I had my husbands family over and had made this cake in the past with a recipe I had. When I could not find it I looked for it on this site. The cake filling would not get done for me. Family still ate it more like a pudding and said it was good. I found my recipe and discovered that the difference was that mine said to melt the butter I wondered how I was supposed to pour over. I will go back to mine - much better version - also no cake cooks in 30 minutes - I think I was going on 60 when I gave up Read More
(62)
Rating: 5 stars
04/26/2010
Gramma brought this recipe back from Missouri 35ish years ago. The only difference is that her version said to melt together the butter and cream cheese and stir in the powdered sugar. Works well that way. I also up the baking time from this recipe to close to an hour. Read More
(54)
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Rating: 5 stars
08/01/2011
It seems the uglier it looks the better it tastes! As the recipe states a toothpick will not come out clean as this cake is intended to be gooey. You cannot pour the cream cheese batter over the mix; you will have to drop heaping spoonfuls over the mix. These spoonfuls will sink through the cake as it cooks resulting in a moist cake and gooey coconut bottom. Sometimes they completely submerge into the cake and other times they sink about halfway. You normally do have to cook for more than 30 minutes but not always a whole 45 minutes. The cake is done when either all the cream cheese mix has submerged or it has partially submerged and the remaining mixture has browned. The cake will still wiggle while warm (making some think the cake is not done) but if you let it cool then the wiggle will stop. I have heard some refer to this as an upside-down german chocolate cake. I believe it does better if you don't get a boxed cake mix with pudding in the mix. If your coconut is a little dried out you can add a couple of tablespoons of butter more to the mix and the cocomut will soften. I have made this cake for years and it isn't much to look at but certainly is still a crowd pleaser. Read More
(22)
Rating: 4 stars
09/20/2003
Good cake but needs to cook at least 45-60 minutes not 30. Read More
(21)
Rating: 5 stars
03/03/2009
I have been making this cake for years. I like to experiment with different cake mixes. The last one was made with a strawberry cake mix and chocolate chips instead of pecans. Vary it. Have fun with it. That's what cooking is all about. :) Read More
(15)
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Rating: 4 stars
03/03/2005
The cake is really sweet & rich...very yummy. Like the other user stated the cake wasn't done in 30 min you need to bake it at least 50 min. Also soften cream cheese & melt butter when combining it with sugar so you're able to somewhat pour it on top of cake mix. Read More
(13)
Rating: 5 stars
04/17/2007
Ohmygosh. This is so rich so easy to make and so good. I used a Chocolate Fudge cake mix melted the butter and softened the cream cheese. I still had to blop on the cream cheese mixture rather than pour it on but the results were so yummy. I baked it for 40 minutes which was ample time in my oven. It is very gooey the first day. It tasted even better the second day. Read More
(13)
Rating: 4 stars
07/26/2004
Great cake. It was even better the day after baking when the layers melded together. My cake baked over the side of the pan so next time I will bake it with foil or a baking sheet underneath. I agree with the other reviewers - I baked this about 45-50 minutes and it was just right. Read More
(11)