German Chocolate Skillet Cake


  • 3/4 cup packed brown sugar
  • 1 cup milk
  • 1 package (7 ounces) flaked coconut
  • 1 cup coarsely chopped pecans
  • 3 tablespoons butter or margarine
  • 1 package (18.25 ounces) German chocolate or chocolate cake mix (plus ingredients to make cake)
  •  Vanilla ice cream (optional)


  1. Preheat oven to 350°F. Combine brown sugar and milk in large bowl. Add coconut and pecans; mix well. Melt butter in Executive (12-in.) Skillet (do not use stainless cookware) over medium heat, tilting pan to coat bottom evenly. Drop coconut mixture in spoonfuls over bottom of Skillet; pat into an even layer, forming a smooth surface.

  2. Prepare cake mix according to package directions in Classic Batter Bowl. Gently pour batter evenly over coconut layer in skillet, spreading to edge. Bake 25-30 minutes or until wooden pick inserted in center comes out clean. Remove from oven using Oven Mitts.

  3. Loosen edges of cake from skillet. Carefully invert onto large, heat-proof serving plate. Use Classic Scraper to remove any topping that might remain in bottom of skillet; spread over top of cake. Cool completely. Serve with vanilla ice cream, if desired.


  • 16  servings

Nutrients per serving:

Calories 370, Total Fat 21 g, Saturated Fat 8 g, Cholesterol 55 mg, Carbohydrate 41 g, Protein 5 g, Sodium 300 mg, Fiber 1 g

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