German Chocolate Ooey-Gooey Butter Cake

(Paula Deen recipe - serves 10-12


1 box German chocolate cake mix
1 c. butter, melted and divided
3 large eggs, divided
1 (8-ounce) package cream cheese, softened
1 tsp. vanilla extract
1 (16-ounce) box powdered sugar
1 c. sweetened flaked coconut
1 c. chopped pecans


Preheat oven to 350 degrees. Spray a 13x9 inch baking pan with nonstick cooking spray.
In a large bowl, combine cake mix, 1/2 c. melted butter, and 1 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 remaining 2 eggs and vanilla. Gradually beat in powdered sugar until smooth. Add remaining 1/2 c. melted butter, beating at low speed until combined. Stir in coconut and pecans. Pour evenly over cake mix layer. Bake for 45 minutes, or until center is slightly set. Let cool completely before cutting into squares.