Hurricane Cake

Ingredients

Cake

• 1 cup chopped pecans
• 1 cup chopped coconut
• 1 (18.25 ounce) box German chocolate cake mix*

Topping

• 1 stick butter (room temperature)
• 1 (8 ounce) package cream cheese (room temperature)
• 1 box confectioners' sugar
• 1 teaspoon vanilla extract

Instructions

1. Combine chopped nuts and coconut in the bottom of a greased and floured** 13 x 9-inch cake pan.
2. Mix the cake mix, as directed on cake mix box. Pour over the mixture of nuts and coconut.
3. Mix the topping and drop by teaspoon on top of prepared cake in pan.
4. Bake for about 45 minutes.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!