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Easy German Chocolate Cake

By: Dawn Glenn

"There's no need to frost this yummy chocolate cake from Dawn Glenn of Johnson City, Tennessee. After baking, just turn the cake upside down onto a pretty platter - the coconut and pecan topping is already in place."

Rate/Review | Read Reviews (7)

Prep Time:
15 Min

Cook Time:
55 Min

Ready In:
1 Hr 10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 1/3 cups flaked coconut
1 cup chopped pecans
1 (18.25 ounce) package German chocolate cake mix
1 (8 ounce) package cream cheese, softened
1/2 cup butter or margarine, softened
1 egg
4 cups confectioners' sugar

Directions

Sprinkle the coconut and pecans into a greased and floured 13-in. x 9-in. x 2-in. baking pan. Prepare cake mix according to package directions. Pour batter into prepared pan.
In a mixing bowl, beat cream cheese and butter until smooth. Add egg and sugar; beat until smooth. Drop by tablespoonfuls over the batter. Carefully spread to within 1 in. of edges. Bake at 325 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a serving plate.