german chocolate upside-down cake

Name: German Chocolate Upside-Down Cake
Prep time: 15 min
Cook time: 50 min
Yield: 18
Cuisine: American
Ingredients: 1 cup(s) chopped pecans; 1 cup(s) coconut; 1 package(s) German chocolate cake mix*; 3 large eggs; 1/3 cup(s) vegetable oil; 1/2 cup(s) butter, room temp; 2 package(s) cream cheese, room temp (8 oz each); 3 1/2 cup(s) confectioners' sugar

(4 RATINGS)

1.37K Pinches 16 Photos

Tam D

The Dalles, OR

Updated on Jan 24, 2022

Oh, this is an ooey-gooey delight, with a rich, chocolate POW! And it's ridiculously easy to make. I make my cake from scratch, 'cause that's how I roll, but I've given the directions for a cake mix. Either way, this is a fabulous no-fail dessert.

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Slices of German Chocolate Upside-Down Cake.

Blue Ribbon Recipe

German chocolate cake is a chocolate cake with a gooey coconut pecan frosting and filling. This recipe has all the flavors of a German Chocolate Cake, just baked in a 9x13 dish. On top, coconut and pecans form a crust. The cake part is filled with typical German chocolate flavor. Swirled through the batter, is a cream cheese mixture that creates ribbons in the cake. One baked, these have the texture of cookie bars or brownies. They're ooey and gooey, yet crunchy and airy.

— The Test Kitchen

prep time 15 Min

cook time 50 Min

method Bake

yield 18-24 serving(s)

Ingredients

1 cup chopped pecans
1 cup coconut
1 package German chocolate cake mix*
3 large eggs
1/3 cup vegetable oil
1/2 cup butter, room temp
2 packages cream cheese, room temp (8 oz each)
3 1/2 cups confectioners' sugar

How To Make german chocolate upside-down cake

Step 1

Line a 13x9" baking pan with parchment paper that has been cut to fit the bottom of the pan. Spread the chopped pecans over the bottom of the pan. Then layer the coconut over the pecans.

Step 2

Toast the pecans and coconut in the oven briefly while it's preheating.
Step 3

Then remove the pan and let it cool.
Step 4

In a medium mixing bowl, combine and mix the chocolate cake mix, vegetable oil, and 3 eggs. Set aside.
Step 5

In a microwave-safe mixing bowl, heat the butter and cream cheese until they're warmed and soft.
Step 6

Stir the confectioners' sugar into the cream cheese mixture, until smooth and creamy. Set aside.
Step 7

Pour the cake mix batter evenly over the top of the pecans and coconut.
Step 8

Spoon the cream cheese mixture in large ribbons down the length of the pan, over the top of the cake batter. Using a knife, gently swirl the mixture into the batter, being careful not to over-mix, or disturb the pecan and coconut layer.
Step 9

Bake at 350 degrees for 40-50 minutes. Cake will be sticky when it's done.
Step 10

Let the cake rest for 5 or 10 minutes. Then turn it out onto a baking sheet, platter, or covered board.
Step 11

When the cake has cooled, carefully peel off the parchment paper.
Step 12

Serve when completely cool.
Step 13

NOTES: For added nutrition and fiber, substitute coconut oil for some or all of the vegetable oil. You could also use a large springform pan, lined with parchment paper. I still have my old Tupperware rectangular cake taker, so I turn the cake out onto that -- works perfectly! *This recipe is easily made gluten-free by using a gluten-free chocolate cake mix.
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