Geman Chocolate Upside Down Cake

Indulge in the decadence of a German Chocolate Upside Down Cake, a show-stopping dessert that reinvents the classic German chocolate cake with a gooey, nutty twist. This recipe combines layers of sweetened shredded coconut and crunchy chopped pecans with a rich and buttery glaze, all topped with moist chocolate cake swirled with a luscious cream cheese mixture. The magic happens as it bakes, creating an irresistible caramelized layer on the bottom that flips into a stunning topping when served. Perfect for holidays, birthdays, or any special occasion, this easy-to-follow recipe comes together in just 20 minutes of prep time and yields 12 servings of pure delight. Whether served warm or at room temperature, this cake promises to be the highlight of your dessert table. Keywords: German Chocolate Upside Down Cake, pecan coconut dessert, easy chocolate cake recipe, cream cheese swirl cake, upside-down cake recipe.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 1.5 cups Sweetened shredded coconut
• 1.5 cups Chopped pecans
• 0.75 cups Unsalted butter
• 8 ounces Cream cheese
• 2 cups Powdered sugar
• 1 box German chocolate cake mix
• 3 large Eggs
• 0.5 cups Vegetable oil
• 1 cups Water

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray.

Step 2

Sprinkle the shredded coconut evenly over the bottom of the prepared baking dish.

Step 3

Layer the chopped pecans evenly on top of the coconut.

Step 4

In a small saucepan, melt the butter over low heat. Once melted, pour it evenly over the coconut and pecan layers in the dish.

Step 5

In a medium mixing bowl, beat the cream cheese until smooth using a hand or stand mixer.

Step 6

Gradually add in the powdered sugar, mixing until fully incorporated and creamy. Set aside.

Step 7

In a large mixing bowl, prepare the German chocolate cake batter according to the package instructions by combining the cake mix, eggs, vegetable oil, and water.

Step 8

Pour the cake batter over the coconut-pecan-butter layer in the baking dish, spreading evenly with a spatula.

Step 9

Spoon the cream cheese mixture evenly over the cake batter in dollops. Gently swirl the cream cheese mixture into the batter using a knife or skewer, being careful not to disturb the coconut-pecan layer underneath.

Step 10

Bake the cake for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the cake moist and gooey.

Step 11

Remove the cake from the oven and let it cool in the pan for at least 20 minutes.

Step 12

Cut into squares and carefully invert each slice onto serving plates so the coconut-pecan layer is on top. Serve warm or at room temperature.

Nutrition Facts

Serving size	1849 grams (1849.0g)

Amount per serving	% Daily Value*
Calories	7306

Total Fat 479.60g	615%
Saturated Fat 173.00g	865%
Polyunsaturated Fat 70.60g
Cholesterol 973mg	324%
Sodium 4730mg	206%
Total Carbohydrate 755.60g	275%
Dietary Fiber 36.80g	131%
Total Sugars 516.40g
Protein 76.70g	153%

Vitamin D 123IU	615%
Calcium 1407mg	108%
Iron 23mg	125%
Potassium 2103mg	45%

*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.

Source of Calories

Fat: 56.5%

Protein: 4.0%

Carbs: 39.5%