German Chocolate Sheet Cake
This 7-ingredient German Chocolate Sheet Cake is so simple to make in under an hour. It's the easiest crowd-pleasing dessert to transport to any potluck or gathering. If you love chocolate and coconut, this cake is for you!
Servings: 18 servings
Calories: 309kcal
Ingredients
- 13.25 ounce box German chocolate cake mix
- 3.4 ounce instant coconut cream pudding mix
- 1 cup milk
- 1/2 cup vegetable or canola oil
- 4 large eggs
- 1/3 cup sour cream
- 2 15.5 ounce cans coconut pecan frosting divided
Instructions
- Preheat the oven to 350°F. Lightly grease a 15 x 10-inch sheet pan with nonstick cooking spray or butter.
- In a large bowl, whisk together the cake mix, pudding mix, milk, oil, eggs, and sour cream.
- Fold in 1 can of the coconut pecan frosting until smooth and well combined.
- Pour the batter into the prepared sheet pan and spread into an even layer.
- Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely.
- Scoop or spoon the remaining can of coconut pecan frosting evenly over the top of the cooled cake, and spread in an even layer with an offset spatula.
- Slice and serve directly from the pan. If desired, serve with whipped cream, ice cream, and toasted chopped pecans.
Notes
Storage:
Store any leftover German Chocolate Sheet Cake in an airtight container at room temperature for up to 4 days. You can freeze slices of the cake too for up to 2 months.
If you want to make this cake ahead of time, go for it! The flavors get better with time.
Tips:
- Frosting, as well as pudding mix, keep the cake layer rich and moist. That's my secret with this German Chocolate Sheet Cake. Both ingredients really add rich flavor and the best texture to the cake batter.
- Don't over-bake the cake. Use the toothpick test to make sure it's ready to be removed from the oven to cool completely.
- Cool the cake before frosting. If the cake is warm, then the frosting will melt and become messy.
- You can swap the coconut pudding mix for vanilla or chocolate if you desire. We just love the extra coconut flavor it adds to the coconut cake mix base.
- For even more delicious flavor and texture, top the cake with shredded coconut and toasted and chopped pecans. It's worth it, I guarantee it!
Nutrition
Calories: 309kcal | Carbohydrates: 36g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 285mg | Potassium: 168mg | Fiber: 1g | Sugar: 24g | Vitamin A: 103IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg
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