MAMA BEAR COOKBOOK SERIES
  • HOME
  • ABOUT US
    • Mama Bear Blog
    • Publishing Our First Few Books
    • From Publisher to Shelf
    • w/ My Grandsons
    • Kids Together
    • Family Memories
    • Remembering Grandparents
  • COOKING W/ BABY BEARS
  • CAST IRON CHEFS
    • Cast Iron Chef Bloopers
    • Cast Iron Chef Jaymin >
      • Memories w/ Jaymin
      • Nani & Jaymin
      • Cooking w/ Rudy
    • Cast Iron Chef Romen >
      • Memories w/ Romen
      • Nani & Romen
    • Cast Iron Chef Trent >
      • Memories w/ Trent (Tiggah)
      • Trent w/ Mom
    • Cast Iron Chef Christina >
      • Memories w/ Christina
      • Christina w/ Mom
    • Cast Iron Chef Lauren >
      • Memories w/ Lauren
      • Lauren w/ Mom
    • Cast Iron Chef Marcy >
      • Memories w/ Marcy
      • Marcy w/ Nani
    • Cast Iron Chefs Colorado Bears >
      • Memories w/ Olivia
      • Nani & Olivia
    • Cast Iron Chefs Belize Bears >
      • Memories w/ Rivera Family
      • Chocolate Cheesecake
  • COOKBOOK SERIES
    • Trent's Belizean BBQ >
      • Sneak Peek
    • Belizean Jungle Sunrise (Christina) >
      • Sneak Peek
    • Belizean Cupcake Queen (Lauren) >
      • Sneak Peek
    • Belizean Roadside Bakery
    • Grandma's Candy Jar
    • Grandpa's Rainforest Chicken
    • Marcy's Book of Beverages

German Chocolate Upside-Down Cake

Picture
GERMAN CHOCOLATE UPSIDE-DOWN CAKE
1 pkg German Chocolate Cake Mix

Coconut-Nut Layer

1 c. flaked coconut                                         
1 c. pecans, chopped

Cream Cheese Layer
1 (8 oz.) pkg cream cheese, softened
1 (16 oz.) pkg powdered sugar
1 stick butter
Instructions
  • Preheat oven to 350 degrees. 
  • Combine coconut and pecans; spread evenly on bottom of a greased 9x13x2 inch pan. 
  • Mix cake mix according to directions on package; pour over coconut-pecan mixture. 
  • Put butter and cream cheese into a saucepan; heat until mixture is warm enough to stir in confectioners sugar.
  • Spoon mixture over top of cake batter.  (As cake bakes, the cream cheese mixture will settle to bottom with coconut and pecans, making a delicious “frosting”). 
  • Bake for 50-60 minutes, or until done. 
  • Serve from pan, do not cut until cake is cooled.
Note:  I'm not a big fan of boxed cakes.  One way to make this cake (even better), is to use Lauren's Chocolate Cake recipe, instead of the box cake.
Picture
Picture
Picture

Cooking w/ Baby Bears

Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture
Picture
We didn't put nuts in this batch, because their so expensive here in Belize.  A Kirkland bag (similar to the one you can get at Costco), goes for  $45.00 USD.  So we just made it without, still amazing.
The love of a family, is one of life's greatest blessings.