I love German Chocolate cake and this up-side down version of it is out of this world. It have everything good in it. Coconut, pecans, chocolate cake, sweetened whipped cream and cream cheese! Need I say anything more. I have made this cake a lot this past year and it has been a hit everywhere I go. It is amazing!! It also would be great to serve for Valentine’s Day.
Ingredients:
- 1/4 cup butter, melted
- 1/2 cup packed brown sugar
- 1 cup pecans
- 1 1/2 cups shredded sweetened coconut, divided
- 1 box German Chocolate cake mix, plus ingredients listed on box
- 1 (8-ounce) package cream cheese, softened
- 8 tablespoons butter, softened
- 1 (16-ounce) box confectioners sugar
- sweetened whipped cream to cover the top and sides of the cake
- chocolate curls/shavings for top
Directions:
Preheat oven to 350 degrees and grease the sides of a 9×13-inch pan.
Melt butter and evenly pour it into pan. Sprinkle with brown sugar, pecans, and half of coconut on bottom of pan.
Make cake batter according to package directions, adding in remaining coconut to the batter. Pour batter into pan.
Using electric mixer, beat together cream cheese and softened butter. Gradually beat in confectioners sugar. Drop cream cheese mixture by spoonfuls onto top of batter. Place in oven and bake for 45 to 50 minutes. Remove cake from pan and let cool for 10 minutes. Turn cake onto serving dish and let it cool completely. This is important that you do this step before it cools all the way down. If let it cool in the pan it will not come out of pan. I am speaking from experience.
When ready to serve or a few hours before serving cover with whipped cream and chocolate curls/shavings. If not serving right away put it in the fridge and store any leftovers in the fridge as well.
