Serves: 5
Total Calories: 1,367
Combine coconut and pecans; spread evenly on bottom of a greased 9x13-inch pan. Mix cake mix according to directions on package; pour over coconut-pecan mixture. Put butter and cream cheese into a saucepan; heat until mixture is warm enough to stir in confectioners' sugar. Spoon mixture over top of cake batter. (As cake bakes, the cream cheese mixture will settle to bottom with coconut and pecans, making a delicious “Frosting.” Bake at 350° for 50–60 minutes, or until done. Serve from pan, do not cut until cake is cooled.
This German Chocolate Upside-Down Cake recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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