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 cchopped pecans
1 pkggerman chocolate cake mix*
1/3 cvegetable oil
1/2 cbutter, room temp.
2- 8oz pkgcream cheese, room temp.
3 1/2 cconfectioner's sugar
How to Make German Chocolate Upside-Down Cake
- Line a 13x9" baking pan with parchment paper which has been cut to fit the bottom of the pan.
- Spread the chopped pecans over the bottom of the pan.
Then layer the coconut over the pecans.
- Toast 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.
- In a microwave safe mixing bowl heat the butter and cream cheese until they're warmed and soft.
- Stir the confectioner's sugar into the cream cheese mixture, until smooth and creamy. Set aside.
- Pour the cake mix batter evenly over the top of the pecans and coconut.
- Spoon 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.
- Bake 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.
- NOTES: 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.