German Chocolate Upside Down Cake
Indulge in the decadent charm of a *German Chocolate Upside Down Cake*, a delightful twist on the classic dessert that’s sure to captivate both your taste buds and your guests. This show-stopping treat combines layers of rich, gooey goodness, starting with a buttery caramel-like base of sweetened coconut and toasted pecans that gently caramelizes as it bakes. A tender, fluffy German chocolate cake layered over the top features swirls of creamy, tangy cream cheese for a marbled effect that enhances every bite. And the best part? When flipped out of the pan, the coconut-pecan layer transforms into a visually stunning, nutty topping that perfectly balances the cake’s sweetness. With a prep time of just 20 minutes and its irresistible flavor profile, this dessert is a perfect centerpiece for special occasions or everyday indulgence. Try this easy, jaw-dropping cake recipe to satisfy all your cravings for coconut, chocolate, and caramel perfection!
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Recipe Information
Ingredients
- 1 cup Sweetened flaked coconut
- 1 cup Chopped pecans
- 0.75 cup Unsalted butter
- 1.5 cups Packed light brown sugar
- 1 box German chocolate cake mix
- 1.25 cups Water
- 0.5 cup Vegetable oil
- 3 Large eggs
- 8 ounces Cream cheese
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
Sprinkle the sweetened flaked coconut evenly over the bottom of the prepared baking dish. Top with an even layer of chopped pecans.
In a saucepan, melt the unsalted butter over medium heat. Stir in the packed light brown sugar until dissolved, and pour this mixture evenly over the coconut and pecans.
Prepare the German chocolate cake mix according to the package instructions, combining the cake mix with water, vegetable oil, and eggs. Mix until smooth and well-combined.
Pour the cake batter over the coconut-pecan layer in the baking dish, spreading it evenly.
In a separate mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Using a spoon, dollop the cream cheese mixture over the cake batter. Lightly swirl it into the batter with a knife to create a marbled effect.
Place the dish in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool slightly in the pan, about 15 minutes.
Run a knife along the edges of the cake to loosen it. Invert the cake onto a large serving platter or tray. Carefully remove the baking dish to reveal the coconut-pecan topping.
Let the cake cool completely before slicing and serving. Enjoy!
Nutrition Facts
Calories |
8019 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 431.5 g | 553% | |
| Saturated Fat | 161.7 g | 808% | |
| Polyunsaturated Fat | 70.6 g | ||
| Cholesterol | 973 mg | 324% | |
| Sodium | 4552 mg | 198% | |
| Total Carbohydrate | 1058.1 g | 385% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 825.1 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1557 mg | 120% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2235 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
