German Chocolate Upside-Down Cake Recipe

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German Chocolate Upside-Down Cake Recipe

If you’re a fan of indulgent desserts that are as fun to make as they are to eat, this German Chocolate Upside-Down Cake is about to become your new favorite! Layers of toasted pecans and coconut meet swirls of creamy, sweetened cream cheese in a moist chocolate cake that’s perfect for any occasion.

Ingredients You’ll Need

  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1 package German chocolate cake mix*
  • 3 large eggs
  • 1/3 cup vegetable oil (or substitute with coconut oil for added flavor and nutrition)
  • 1/2 cup butter (room temperature)
  • 2 packages cream cheese (8 oz each, room temperature)
  • 3 1/2 cups confectioners’ sugar

How to Make German Chocolate Upside-Down Cake

Step 1: Prepare the Pan

  • Line a 13×9″ baking pan with parchment paper, ensuring it fits snugly in the bottom.
  • Spread chopped pecans evenly over the base of the pan, followed by a layer of shredded coconut.

Step 2: Toast the Nuts and Coconut

  • Place the pan in the oven while it preheats to 350°F. Toast the pecans and coconut briefly until lightly golden and aromatic. Remove and let cool.

Step 3: Make the Cake Batter

  • In a medium bowl, mix the German chocolate cake mix, vegetable oil, and eggs. Stir until smooth and set aside.

Step 4: Prepare the Cream Cheese Mixture

  • In a microwave-safe bowl, warm the butter and cream cheese until softened.
  • Gradually mix in confectioners’ sugar until the mixture becomes smooth and creamy.

Step 5: Assemble the Cake

  1. Pour the cake batter over the cooled pecan and coconut mixture, spreading it evenly.
  2. Spoon the cream cheese mixture in large ribbons across the top of the batter.
  3. Using a knife, gently swirl the cream cheese mixture into the cake batter without over-mixing. Be careful not to disturb the nut and coconut layer.

Step 6: Bake

  • Bake in a preheated 350°F oven for 40–50 minutes. The cake will be sticky when done, but a toothpick inserted into the cake portion should come out clean.

Step 7: Cool and Flip

  1. Allow the cake to rest for 5–10 minutes after baking.
  2. Turn it out onto a serving platter, baking sheet, or cake board.
  3. Gently peel off the parchment paper once the cake has cooled completely.

Step 8: Serve and Enjoy

  • Slice and serve this rich, moist cake once it’s completely cooled. Each bite will deliver a delightful combination of toasted coconut, pecans, and creamy chocolate!

Tips for the Perfect Cake

  • For Extra Nutrition: Substitute coconut oil for vegetable oil to boost flavor and add a touch of healthiness.
  • Use Gluten-Free Cake Mix: If needed, opt for a gluten-free chocolate cake mix to accommodate dietary needs.
  • Springform Pan Option: A large springform pan lined with parchment paper works just as well and allows for easy removal.
  • Storage Tip: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

FAQs

Q: Can I make this cake ahead of time?
A: Absolutely! This cake can be baked the day before and stored in an airtight container. The flavors will deepen overnight, making it even better the next day!

Q: Can I freeze this cake?
A: Yes, this cake freezes beautifully. Wrap it tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Q: What if I don’t have parchment paper?
A: Grease and flour your baking pan generously, or use a non-stick baking spray with flour to ensure the cake releases easily.