Super moist and low-calorie German Chocolate sheet cake with a coconut, pecan and honey crumble as the topping.
Preheat oven to 350 degrees.
Add cake mix into a bowl. Add and sift in confectioners' sugar before adding the other ingredients (i.e. eggs, oil, water, and vanilla).
Mix all of the ingredients together until combined and it makes a creamy cake batter.
Next make the coconut, pecan and honey crumble. Place coconut and pecans into a bowl. Stir in the honey until coconut and pecans are sticky and combined.
Spread out and cover a parchment lined and buttered or lightly oiled 18x13 or large sheet pan with the crumble mixture.
Pour and using a spatula, spread the German chocolate batter over top, covering the crumble mixture.
Bake for 25 minutes or until a toothpick comes out with minimal crumbs.
Allow the cake to cool for 15 to 20 minutes before cutting into squares that are then flipped upside-down.
Whenever possible, use organic ingredients.