Laurie Lundy Cake

Laurie Lundy Cake

5 Reviews 2 Pics
Laurie Lundy
Recipe by  Laurie Lundy

“This is a very simple upside down german chocolate cake.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 9 x 13 inch cake

ADVERTISEMENT

Directions

  1. Mix cake as directed on box.
  2. Spread nuts and then coconut on the bottom of a greased 9 x 13 inch pan. Pour cake batter over coconut.
  3. Combine cream cheese and butter or margarine in a saucepan. Heat over low heat until melted. Stir in confectioners' sugar, and spoon over batter.
  4. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Share It

Reviews (5)

Rate This Recipe
Michele
9

Michele

I used pecans instead of walnuts.

pdevilmama
1

pdevilmama

yummy hot, yummy cold. great topped with ice cream or when drinking coffee. being from Alabama, I did use pecans.

rrusch
0

rrusch

Easy recipe to make! Big hit at dinner party!

More Reviews

Similar Recipes

Gooey Butter Cake III
(301)

Gooey Butter Cake III

Cream of Coconut Cake
(118)

Cream of Coconut Cake

Hurricane Cake
(102)

Hurricane Cake

Chocolate Earthquake Cake I
(82)

Chocolate Earthquake Cake I

Chocolate Earthquake Cake II
(62)

Chocolate Earthquake Cake II

Earthquake Cake II
(53)

Earthquake Cake II

Nutrition

Amount Per Serving (18 total)

  • Calories
  • 347 cal
  • 17%
  • Fat
  • 15.9 g
  • 24%
  • Carbs
  • 49.6 g
  • 16%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 296 mg
  • 12%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Hurricane Cake

>

next recipe:

Neiman Marcus Cake I