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Upside Down German Chocolate Cake



One 13x9 cake


This delicious cake recipe was adapted from a Duncan Hines recipe. Everyone who tries it asks for the recipe, even though it has less sugar and butter than the original. Let us know how it works for you.

1½ cups flaked coconut
1½ cups chopped pecans
1 pkg. Duncan Hines moist deluxe German chocolate cake mix (eggs, water, and oil as directed on package)
8 ounces whipped cream cheese
½ cup butter, melted
2 cups confectioners sugar
4 tbsp. of strong cold coffee (optional)


Preheat oven 350 degrees. Grease and flour 13x9 cake pan.

Spread coconut evenly over bottom of pan.

Sprinkle with pecans and then pour over melted butter.

Prepare cake mix with the appropriate measurements of water, oil, and eggs, following the package directions.

Pour over coconut and pecans.

Combine cream cheese, confectioners sugar and coffee.

Beat at low speed with electric mixer until blended and smooth.

Drop by small spoonfuls evenly over cake batter.

Take a knife’s edge and run it over the spoonfuls mixture to spread it more evenly from one end to the other.

Bake 45-50 minutes or until toothpick inserted halfway to bottom of cake comes out clean. Cool the cake in the pan on a rack. then turn upside down onto a large plate.


Prepare for applause. Enjoy.

Recipe provided by Leyla Mason, Co-Founder, Center for Carolina Living.

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