German Chocolate Upside-Down Cake

Need something different to take to the next pot luck or church social?

German Chocolate Upside Down Cake is a very quick and easy cake to make using a box of German Chocolate cake mix.

German Chocolate Upside Down Cake

 

I try a lot of German Chocolate recipes and find the combination of chocolate, pecans, and coconut to be irresistible.  This isn’t the prettiest cake, but when you take into account that it is totally fuss-free, I can overlook that fact.

German Chocolate Upside Down Cake

 

A mixture of butter, brown sugar, coconut, and pecans is spread on the bottom of a 9X13-inch pan.

German Chocolate Upside Down Cake

 

Next comes the cake batter which is a box of cake mix prepared just like the back of the box says to, with a little coconut added. I don’t think it’s possible for a German Chocolate Cake to have too much coconut.

Before the cake is placed in the oven to bake, dollops of cream cheese are dropped all over the top. As the cake bakes, the cream cheese sinks down into the cake, making it rich and gooey throughout.

German Chocolate Upside Down Cake

 

Just look at all that gooey cream cheese! Doesn’t it about make your eyes pop out of your head?

Get all the taste of a fancy German Chocolate Cake without all the fuss!

German Chocolate Upside Down Cake

 

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German Chocolate Upside Down Cake
Print
German Chocolate Upside-Down Cake
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hrs 5 mins
 

German Chocolate Upside Down Cake is a very quick and easy cake to make using a box of German Chocolate cake mix.  

Course: Dessert
Cuisine: Southern
Servings: 15
Calories: 448 kcal
Author: Christin Mahrlig
Ingredients
  • 1/4 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1 cup pecans
  • 1 1/2 cups shredded sweetened coconut, divided
  • 1 box German Chocolate cake mix, plus ingredients listed on box
  • 1 (8-ounce) package cream cheese, softened
  • 8 tablespoons butter, softened
  • 1 (16-ounce) box confectioners' sugar
  • whipped cream for serving, optional
Instructions
  1. Preheat oven to 350 degrees and grease the sides of a 9x13-inch pan.
  2. Evenly pour melted butter into pan. Sprinkle brown sugar, pecans, and half of coconut on bottom of pan.
  3. Make cake batter according to package directions, adding remaining coconut to batter.
  4. Pour batter into pan.
  5. Using electric mixer, beat together cream cheese and softened butter. Gradually beat in confectioners' sugar.
  6. Drop cream cheese mixture by spoonfuls onto top of batter.
  7. Place in oven and bake for 45 to 50 minutes.
Recipe Notes

Store leftovers in the refrigerator.

Nutrition Facts
German Chocolate Upside-Down Cake
Amount Per Serving
Calories 448
* Percent Daily Values are based on a 2000 calorie diet.

Sharing this recipe with The Weekend Potluck.

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24 thoughts on “German Chocolate Upside-Down Cake

  1. I made this recipe twice, both times for a church function, and it got raves both times, many ask for recipe.
    I’m making it again tomorrow for special cousins that love German Chocolate cake.

  2. Same experience as 1st comment. Cream cheese mixture just bubbled cover all into my oven and browned. Look so oohing like the picture.

  3. Followed the receipt directions to a T, and the cream cheese mix bubbled over the sides, browned on top, and didn’t even come close to melting and oozing down into the cake. Did anyone modify the directions from the recipe to make it work better?

    1. This recipe was a complete disaster..followed to the T ….it doesn’t tell you to flip out onto a platter…other recipes do…it stuck & I was so embarrased I pitched it regardless of taste…back to the drawing board…need another dessert by tomorrow night…store bound…

      1. I put parchment paper in the bottom of the pan and let it cool completely. Put a pan over the top of the cake turned upside down. Slowly pulled parchment off. Turned out great!

    2. MAYBE YOU SHOULD TRY SPRAYING THE BOTTON, THEN PUTTING A REALLY THIN LAYER OF CAKE BATTER. NEXT LAYER THE COCONUT,PECANS, AND OTHE INGREDIENTS. LAYER MORE CAKE BATTER, THEN CREAM CHEESE, FINALLY ADD ANOTHER THIN LAYER OF CAKE BATTER BEFORE PUTTING INTO STOUE. THIS SHOUL PREUENT BUBBLING OUER AND STICKING AT THE BOTTOM. THAT’S WHAT I’M GOING TO TRY. THANKS FOR THE WARNING

    3. Hi Lyndsey and Keisha, I just made this recipe and I’m happy to say…It looks like it’s working wonderful after a few adaptions.
      1. I sprayed my pan and place parchment paper on the bottom and sides (thank you Michelle s)
      2. I cut the ingredients in half for the cream cheese mixture. 4T butter, 4oz Cream cheese, 8oz confectioners sugar.
      3. I layered the topping first, then 1/2 cake batter, cream cheese mixture spread out, then the rest of the cake batter.
      Cooked like a dream for 50 min. I then placed a pan over the top, flipped it over, and wah lah…

  4. My god, Christin, this looks awesome. My husband will go crazy over this! He loves german chocolate cake, and had requested for the last couple birthdays. But since the real cake takes a bit of time, I never made one for him. Haha Now his bday is coming up, I think I know what I’m going to make for him! 🙂

    1. I never take my cake out of the glass baking pan. I always serve it out of the baking pan. Never have to worry about it messing up.

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