German Chocolate Upside-Down Cake
I make my cake from scratch, 'cause that's how I roll, but I've given the directions for a cake mix. Either way this is a fabulous no-fail dessert.
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- 1 c
- chopped pecans
- 1 c
- 1 pkg
- german chocolate cake mix*
- 3 large
- 1/3 c
- vegetable oil
- 1/2 c
- butter, room temp.
- 2- 8oz pkg
- cream cheese, room temp.
- 3 1/2 c
- confectioner's sugar
1Line a 13x9" baking pan with parchment paper which has been cut to fit the bottom of the pan.
2Spread the chopped pecans over the bottom of the pan.
Then layer the coconut over the pecans.
3Toast the pecans and coconut in the oven briefly while it's preheating. Then remove the pan and let it cool.
In a medium mixing bowl, prepare the cake mix according to the directions on the box. Set aside.
4In a microwave safe mixing bowl heat the butter and cream cheese until they're warmed and soft.
5Stir the confectioner's sugar into the cream cheese mixture, until smooth and creamy. Set aside.
6Pour the cake mix batter evenly over the top of the pecans and coconut.
7Spoon the cream cheese mixture in large ribbons down the length of the pan, over the top of the cake batter.
Using a knife, gently swirl the mixture into the batter, being careful not to over-mix, or disturb the pecan and coconut layer.
8Bake at 350* for 40-50 minutes. Cake will be sticky when it's done.
Let the cake rest for 5 or 10 minutes, then turn it out onto a baking sheet, platter, or covered board.
When cake has cooled, carefully peel off the parchment paper.
Serve when completely cool.
9NOTES: For added nutrition and fiber, substitute coconut oil for some or all of the vegetable oil.
You could also use a large spring form pan, lined with parchment paper.
I still have my old Tupperware rectangular cake taker, so I turn the cake out onto that -- works perfectly!
*This recipe is easily made gluten free by using a gluten-free chocolate cake mix.