Upside Down German Chocolate Cake
Comment on this recipe
I always have fresh pecans from the orchards in Alabama ready for this dessert. It's a holiday favorite for us.
1 cup flaked, sweetened coconut
1 cup chopped pecans
1 package (18.25 ounces) German chocolate cake mix
8 ounces cream cheese, room temperature
2 cups confectioners' sugar
Preheat oven to 350 degrees. Grease and flour a 9x13x2-inch baking pan.
Sprinkle coconut and pecans evenly over the bottom of the prepared pan. Prepare cake mix, following the package directions. Pour the cake batter over the coconut and pecans.
Beat together cream cheese, butter and confectioners' sugar; drop by spoonfuls over the top of cake batter. Put the cake in the oven with a large baking pan under it just in case the mixture spills over a bit.
Bake 45-50 minutes. A toothpick should come out clean when inserted into the center of the cake portion.
Cool the cake in the pan on a rack. To serve, cut into individual serving-size pieces and, using a spatula or cake server, remove from the pan and turn upside-down on dessert plates.
Linda Gist-Fossett, Davenport