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.
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.
HOW TO MAKE GERMAN CHOCOLATE UPSIDE DOWN CAKE:
A mixture of butter, brown sugar, coconut, and pecans is spread on the bottom of a 9X13-inch pan.
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.
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!
Never miss a recipe. Follow Spicy Southern Kitchen on Pinterest, Facebook, and Instagram.
Sign up HERE for the Spicy Southern Kitchen Newsletter.
Watch the short video below to see how easy this recipe is!
German Chocolate Upside-Down Cake
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
- Preheat oven to 350 degrees and grease the sides of a 9x13-inch pan.
- Evenly pour melted butter into pan. Sprinkle brown sugar, pecans, and half of coconut on bottom of pan.
- Make cake batter according to package directions, adding remaining coconut to batter.
- Pour batter into pan.
- Using electric mixer, beat together cream cheese and softened butter. Gradually beat in confectioners' sugar.
- Drop cream cheese mixture by spoonfuls onto top of batter.
- Place in oven and bake for 45 to 50 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Sharing this recipe with The Weekend Potluck.
More German Chocolate Desserts
Can this cake be made a couple weeks ahead and frozen in pan, thawed out be as good! Need to make ahead for some clients??
Are we certain on the time table; 45 – 50 minutes? I’ve had mine in the oven for approx 55m and its still a’lil shaky in the middle. Please advise. Thanx
I love this recipe! We call it Earthquake Cake because it looks like cracked earth. It is a favorite of all the guys in the family. I’ve seen it frosted with chocolate frosting, but it doesn’t need it in my opinion. Simple and quick to make too. I leave it in the pan and serve it with whipped or ice cream and coffee.
Would this work in a bundt pan?
I’ve never tried it in a bundt pan Barbara. Let us know how it does if you try it.
Just put a thin layer of the cake mix down first. Flips over perfectly. I use a round pan. Comes out perfect
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.
Maam you have to flip it over. Ince you clip it out of the pan it will have the pecans amd coconut on top. I always add a little fresh just for looks and the love of coconut. I alto out a cookie sheet on a lower rack for the over boiling of the feeling. Ive beeen making this for years its a family fav and my husbands work family he says their eye get big when they see him walk in with the cake taker and jump up for coffee amd plates
Same experience as 1st comment. Cream cheese mixture just bubbled cover all into my oven and browned. Look so oohing like the picture.
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?
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…
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!
Great to know Michelle!!
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
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…
I agree and I have baked quite a bit. This bubbled over and looks like it will go straight into the garbage. I will flip it over and see once it cools but I honestly cannot imagine that this will be edible. I am very disappointed as I was baking it for my mom’s birthday.
this is a long-time family favorite, and i thought we wre the only ones who knew about it! silly me. glad you guys are enjoying it too. 🙂
Looks yummy, can’t wait to try it.