Mom’s Recipes will always live on! That is part of the reason I started this blog! The other reason? I can keep up with them all now!

Mom’s Gooey German Chocolate Cake

Debbie

Be the first to rate this recipe

Calories

For the Cake:
1 box German chocolate cake mix plus ingredients listed on box: usually oil, eggs, and water
1 stick ½ cup unsalted butter, melted
1 cup evaporated milk
For the Filling:
1 package 14 oz caramels, unwrapped
½ cup evaporated milk
1 cup chopped pecans
1 cup shredded sweetened coconut
For the Topping:
1½ cups semi-sweet chocolate chips

Get Recipe Ingredients

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Make the Cake Batter: In a large bowl, mix the German chocolate cake mix with the melted butter and 1 cup evaporated milk until well combined. The batter will be thick.
Melt the Caramel: In a saucepan over low heat, stir the caramels and ½ cup evaporated milk until smooth and fully melted. Remove from heat.
Layer the Cake:
Spread half of the cake batter into the prepared pan and bake for 10 minutes.
Remove from oven and immediately pour the caramel mixture over the hot cake base.
Sprinkle pecans and coconut evenly over the caramel.
Sprinkle the chocolate chips on top.
Drop spoonfuls of the remaining cake batter over the top. It won’t cover everything—just spread it out gently.
Finish Baking: Bake for 25–30 minutes, until the cake is set and the edges look slightly crisp. Let cool before serving—it’s even better the next day!

Tips
Line your pan with parchment if you want easier lifting and slicing.

You can also use dark chocolate chips for a richer topping.

For extra gooeyness, warm slices slightly before serving.

Tried this recipe?Let us know how it was!