German Chocolate Upside Down Cake
Are you looking for a unique dish to bring to your next potluck or church social? Try our German Chocolate Upside Down Cake. This cake is simple to make using a box of German Chocolate cake mix.
While it may not be the most visually appealing dessert, it makes up for it with its irresistible combination of chocolate, pecans, and coconut. This fuss-free cake is perfect for those who love a rich, gooey treat.
Here’s how to make the German Chocolate Upside Down Cake:
First, spread a mixture of butter, brown sugar, coconut, and pecans at the bottom of a 9X13-inch pan. Then prepare the cake batter as per the instructions on the box, adding a bit of coconut. Before baking the cake, drop dollops of cream cheese all over the top. As the cake bakes, the cream cheese sinks into the cake, making it deliciously rich and gooey.
Enjoy all the flavors of a fancy German Chocolate Cake without the fuss!
Here’s the full recipe for the German Chocolate Upside Down Cake:
Ingredients:
– 1 cup sweetened flaked coconut
– 1 cup pecans, finely chopped
– 3 1/2 cups powdered sugar
– 1 cup margarine, melted
– 8 ounces cream cheese, softened
– 1 (18 ounce) box German chocolate cake mix (with pudding)
– 1 1/4 cups water
– 1/3 cup oil
– 3 eggs
Instructions:
1. Preheat oven to 375°F. Grease and flour a 13×9 inch pan. Sprinkle coconut and pecans evenly at the bottom of the pan.
2. In a large mixing bowl, prepare the cake mix with water, oil, and eggs as directed on the box. Pour the batter over the coconut and pecans in the pan.
3. Mix melted margarine, cream cheese, and powdered sugar in a large bowl on low speed for 30 seconds, then increase speed to medium and beat for another 30 seconds.
4. Spoon the cream cheese mixture over the batter, leaving a 1-inch border of batter around the sides of the pan.
5. Bake for 43-48 minutes, until the cream cheese mixture turns golden brown and the cake springs back when lightly touched.
6. Remove the cake from the oven and let it cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto a serving platter. Let it rest for another 20 minutes before slicing and serving.
