Well the moratorium on desserts sure didn’t last long, did it? I just cannot live without my sweets.
I might as well embrace my future as a female sumo wrestler and enjoy my cake. Sigh.
I love German Chocolate Cake but the premade frosting in the containers is way too sweet for me. When I found this recipe I knew that I would never go back to premade frosting again!
This is so much better.
Upside Down German Chocolate Cake
Ingredients
- 1 German Chocolate Cake Mix
- 1 cup coconut
- 1-2 cups pecan cookie pieces
- 1 cup (2 sticks) butter, melted
- 1 lb powdered sugar
- 8 oz cream cheese, softened
Instructions
- Spread 1 cup of coconut in bottom of greased 13×9 baking dish.
- Spread 1-2 cups of pecan cookies pieces over top of coconut.
- Prepare cake mix according to package directions.
- Pour cake mix over top of pecan pieces.
- Mix melted butter, softened cream cheese and powdered sugar together.
- Pour cream cheese mixture over top of cake mix.
- Take a knife and swirl cake mix and cream cheese mixture together.
- Bake at 350 for 1 hour.
Spread 1 cup of coconut in bottom of greased 13×9 baking dish.
Spread 1-2 cups of pecan cookie pieces over top of the coconut. If you like a lot of crunchy pecans, use 2 cups.
Prepare cake mix according to package directions.
Pour cake mix over top of pecan pieces.
Mix melted butter, softened cream cheese and powdered sugar together.
Pour cream cheese mixture over top of cake mix.
Take a knife and swirl cake mix and cream cheese mixture together.
Bake at 350 for 1 hour.
Check out all that yumminess. Ahhhh….but what would make it even better?
For extra yumminess, serve with a scoop of vanilla ice cream.