German Chocolate Upside Down Cake
I try a lot of German Chocolate recipes and find the combination of chocolate, pecans, and coconut to be irresistible.  This isn’t the prettiest cake, but when you take into account that it is totally fuss-free, I can overlook that fact.

This fabulous chocolate upside-down cake is very easy to prepare with a German chocolate cake mix.  Cream cheese, coconut, and chopped pecans make it an extra-special dessert, and it makes its own topping!

Apparently, my oldest son likes German Chocolate cakes too.  I’m pretty sure he ate half the cake.  9×13 pan gone in 24 hours.  Come to think of it, I’ve been noticing our food disappearing very quickly.  Like the huge watermelon I cut late one evening.  It was gone by lunch the next day!  My son said he only had 1 bowl of it, but I think he refilled that bowl 10 times.

There were 16 previous reviews. All but a few were 5-star reviews and comments. From the few negative reviews, the people said the cake spilled out over the sides of the pan. Most people — including me — didn’t have the problem, but if you are using a pan that is slightly smaller or more shallow, place a large baking pan on the lower rack of the oven just in case.

 

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

 

 

Directions

1 Preheat oven to 375°F Grease and flour 13×9 inch pan. Sprinkle coconut and pecans evenly over the bottom of the pan and set aside.
2 In a large mixing bowl, mix cake mix, water, oil and eggs as directed on the box. Carefully pour batter over coconut and pecans in prepared pan.
3 Mix melted margarine, cream cheese, and powdered sugar in large bowl on low speed for 30 seconds, or until well mixed. Increase mixer speed to medium and beat 30 seconds more, or until smooth.
4 Spoon cream cheese over batter, leaving a 1-inch border of batter around the sides of the pan, and smooth with a spatula.
5 Bake for 43-48 minutes, or until the cream cheese mixture has turned golden brown and the cake springs back when touched lightly.
6 Remove from oven and let cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto a serving platter. Let rest for 20 minutes more, then slice and serve.

 

 

source:tomatohero.com

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