German Chocolate Upside Down Cake

Jeannette Price Vaughan
Family Treasures

  • 1 1/2 cup chopped pecans
  • 1 box German Chocolate cake mix
  • 1 stick oleo
  • 1 1/2 cup grated coconut (I use frozen)
  • 1 (8 oz) package cream cheese
  • 1 box confectioner’s sugar

Prepare a 13x9x2 baking pan with Pam®. Sprinkle pecans and coconut evenly over the bottom of the pan. Prepare cake mix according to package directions. Pour over the nuts and coconut. Melt together the cream cheese and oleo, add confectioners sugar and blend well. Spoon this over the cake batter. Bake at 350 degrees about 1 hour. Let cool and turn upside down on cake plate.

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