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.
- 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
How to Make German Chocolate Upside-Down Cake
- 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.