Upside-Down German Chocolate Cake
Before I ever tried this cake, here’s what I thought about German Chocolate Cake: Meh. I mean, it was ok…but definitely not a cake I would ever order or make. Then my Dad Churchman brought this to a family get together and I was sold. Because it’s in a 13x9, the cake isn’t overwhelming. The pockets of dense, creamy, coconutty juju are perfect. What this cake lacks in aesthetics, it makes up for in flavor.
Serving Size: 10-12 servings
Upside-Down German Chocolate Cake
Such a fun twist to the normal German Chocolate Cake...for some reason it tastes much better this way!
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Ingredients
- 1 cup coconut
- 1 cup pecans, chopped
- 1 package German Chocolate cake mix
- 1 stick butter
- 1 8-ounce package cream cheese, softened
- 1 pound (16-ounce) powdered sugar
Instructions
- Mix coconut and pecans. Spread into 9x13 inch greased pan.
- Mix cake mix according to package directions. Pour cake batter on top of the coconut/pecans.
- In a saucepan, heat butter and cream cheese until warm enough to stir in the powdered sugar.
- Spoon over top of cake.
- Bake at 350°F for 40-45 minutes. DO NOT CUT until cool.
Notes