This is the most amazing cake I have ever had! You’ll never guess how smooth and creamy it is on the inside. And I can’t believe that I was able to make such a wonderful upside-down cake! It took me 3 tries before I was successful. Good thing for you, you won’t have to go through that. Here are the ingredients and specific instructions to guide you to perfection. Enjoy!
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 ounces) box German chocolate cake mix (with pudding)
1 1⁄4 cups water
1⁄3 cup oil
HOW TO MAKE GERMAN CHOCOLATE UPSIDE-DOWN CAKE
Step 1: Ready the oven and preheat to 375 degrees F.
Step 2: Apply cooking spray into a 13×9-inch pan.
Step 3: Add pecans and coconut and spread evenly on the bottom part of the pan then set it aside.
Step 4: Combine cake mix, water, eggs, and oil in a large mixing bowl. Refer to the packaging on how to prepare the cake mix. Whisk until well-blended.
Step 5: Gently transfer the batter into the prepared pan with the pecans and coconuts.
Step 6: Add the melted margarine, powdered sugar, and cream cheese into the large bowl. Beat for 30 seconds on low speed. When mixed, turn the speed to medium and beat for another 30 seconds until the texture turns smooth and creamy.
Step 7: Transfer the cream cheese over the batter. Use a spatula to spoon the cream cheese. Leave a 1-inch border all over the edges of the pan.
Step 8: Place in the oven and bake for 45-48 minutes or until the color of the cream cheese mixture turns golden brown. Another way to check if it’s done is to touch the cake and if it bounces back, it’s ready!
Step 9: Turn off the oven and remove the pan. Transfer into a wire rack to cool for about 20 minutes.
Step 10: Insert a knife on the side of the cake and move it in a circular motion the scoop the cake then transfer into a serving platter.
Step 11: Let it sit on the serving platter for another 20 minutes.
Step 12: Slice and serve. Enjoy!
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