Recipe by ThatJodiGirl
This is an excellent cake, it is absolutely delicious, and tastes great.
Top Review by SonnyHavens
Mom has loved German Chocolate Cake since getting the real deal while living in Germany. She's never had it upside down though so this was a perfect choice for her upcoming birthday. For some reason, the cream cheese mixture mostly disappeared into the cake so I decided to turn it onto a serving platter for presentation. I cooled the uncovered cake overnight, ran a knife around the edges, pushed a small spatula underneath the cake to loosen anything stuck (felt sticky) and turned it upside down onto a parchment-lined bamboo cutting board. It looked fantastic! Everyone gave this cake five stars. It was rich and very moist. What a winner.
- 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)
Directions See How It's Made
- 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.