Posts Tagged ‘Pecans’

I will never claim to be a fan of shredded coconut.  There is just something about the texture that doesn’t appeal to me, but I am willing to make a huge exception for this cake.  This recipe was passed on to me by a former co-worker who just raved about it.  She and I have similar taste in food (which means we LOVE it) so I had to make it.

Wow, was this ever tasty!  I had to divide it up and share the love so I wouldn’t eat the whole thing.  In face, I wish I had big ol’ piece of it right now.

German Chocolate Upside Down Cake 1

1 cup chopped pecans

1 cup shredded coconut

1 box German chocolate cake mix with ingredients needed for your mix

1 8oz cream cheese, softened

2 sticks of butter, softened

2 cups powdered sugar


Preheat your oven to 350 degrees and spray a 13×9 inch baking dish with non-stick spray.  I like to toast the pecans in the preheating oven to bring out the oil and flavor of the nuts.

Prepare the cake batter according to package directions.  Spread the pecans and shredded coconut in the bottom of the prepared pan then pour the cake batter over that.



Beat the butter, cream cheese and powdered sugar together until smooth.  Dollop the butter mixture over the cake batter, covering as much of the cake top as possible.



Bake for 50 minutes and devour!

German Chocolate Upside Down Cake 2

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I still seem to be in the throes of cooking with apples so bear with me for one more week.  This recipe is from the same issue of Southern Living magazine as the Apple Cream Cheese Bundt Cake from last week, so it’s not my fault.  The recipes in that issue were just too good to pass up!  Here is the link to the original recipe on the MyRecipes website.

The only thing I changed was the type of apple used.  I used Jonathan because that is what I had and the recipe called for Granny Smith.  The Jonathans worked great and retained their crunchiness just as well.

1 cup chopped pecans, toasted

2 cups firmly packed dark brown sugar

1 cup butter, melted

2 large eggs, lightly beaten

2 tsp. vanilla extract

2 cups all purpose flour

2 tsp. baking powder

1/2 tsp. salt

3 cups peeled and diced apples


Preheat oven to 350 degrees. Prepare a 13×9” baking dish. Stir together the brown sugar, butter, eggs, and vanilla.


Sift in the flour, baking powder and salt.  I just put a fine strainer right over the bowl with the butter mixture and sifted all of my dry ingredients directly in.


Stir in the apples and pecans.  Pour the batter into the prepared baking dish and spread in an even layer.


Bake for 35-45 minutes or until a wooden pick inserted in center comes out clean.  Cool completely (1 hour or more) before cutting into bars.


Please join me and other great cooks over at Miz Helen’s Country Cottage for Full Plate Thursday.  I am so honored to have been spotlighted this week for the apple cream cheese bundt cake.  Thanks, Miz Helen!

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