Have you ever eaten a German Upside Down Cake? To me, this is one of the best desserts on the planet!
Which may have to do with the fact that it has always been something that my mother had made, a childhood favorite I guess you could say. Honestly I don’t believe that there is any cake out there that could beat this one. Every time we had a church gathering, every one knew what “Winnie was bringing” (Winnie is my mom). My pastor’s wife loved it and I believe that’s why she always made it.
You should head into the kitchen, fire up the oven and get started making your own German Upside Down Cake. The directions below are how you make it:
1 1⁄2 cups coconut
1 1⁄2 cups pecans (chopped)
1 (18 ounce) box German chocolate cake mix
1 1⁄4 cups water (or as called for by cake directions)
1⁄3 cup oil (or as called for by cake directions)
3 large eggs (or as called for by cake directions)
1 (8 ounce) package cream cheese (softened)
1⁄2 cup butter, melted (or margarine)
1 lb confectioners’ sugar (3 1/2 to 4 cups)
- Preheat oven to 350°. Grease and flour a 13 x 9 inch pan.
- Spread coconut evenly on bottom of pan. Sprinkle with pecans.
- Prepare cake mix according to directions on box. Pour over coconut and pecans.
- Combine cream cheese and melted butter in a medium mixing bowl. Beat at low-speed with electric mixer until creamy. Add sugar; beat until blended and smooth.
- Drop by spoonfuls evenly over cake batter. Bake 45 to 50 minutes or until a toothpick inserted halfway to bottom of cake comes out clean.
- Cool completely in pan. To serve, cut into individual pieces; turn upside down onto plate.
Ps. The best way to cook it in a bunt cake pan. That’s how my mom always made it…….