Upside Down German Chocolate Cake
Indulge in the decadent layers of an Upside Down German Chocolate Cake—a delightful twist on the classic dessert! This masterpiece begins with a buttery, caramelized base made of sweetened coconut and crunchy pecans, perfectly balanced by a rich and moist German chocolate cake. The crowning glory? Swirls of creamy, tangy cream cheese filling baked right into the cake for an irresistibly marbled effect. With its gooey, nutty topping and velvety texture, this show-stopping dessert is ideal for special occasions or a sweet weeknight treat. Easy to prepare in just under an hour, this crowd-pleasing cake is sure to be a star on your dessert table. Perfect for German chocolate cake enthusiasts and fans of indulgent, layered desserts, this recipe will satisfy every sweet tooth!
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Ingredients
- 2 cups Shredded sweetened coconut
- 1 cup Chopped pecans
- 1 cup Butter
- 1 cup Brown sugar
- 1 box German chocolate cake mix
- 3 large Eggs
- 1 cup Water
- 0.5 cup Vegetable oil
- 8 oz Cream cheese
- 2 cups Powdered sugar
- 1 tsp Vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Step 2
Sprinkle the shredded coconut evenly across the bottom of the prepared pan. Follow with a layer of chopped pecans.
Step 3
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar until fully dissolved. Pour this mixture over the coconut and pecans in the pan. Set aside.
Step 4
Prepare the German chocolate cake mix according to the box instructions by combining the mix, eggs, water, and vegetable oil. Mix until smooth, then pour the batter over the coconut-pecan layer.
Step 5
In a separate medium bowl, beat the cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, continuing to mix until fully combined.
Step 6
Dollop spoonfuls of the cream cheese mixture over the cake batter. Use a knife to swirl the cream cheese mixture lightly into the batter for a marbled effect, if desired.
Step 7
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the cake portion comes out clean.
Step 8
Allow the cake to cool in the pan for about 15 minutes, then run a knife around the edges to loosen. Carefully invert the cake onto a serving platter so the coconut-pecan layer is now on top.
Step 9
Serve warm or at room temperature. Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | 2215.4 grams (2215.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9344 |
| Total Fat 631.50g | 810% |
| Saturated Fat 298.00g | 1490% |
| Polyunsaturated Fat 76.20g | |
| Cholesterol 1314mg | 438% |
| Sodium 5802mg | 252% |
| Total Carbohydrate 912.30g | 332% |
| Dietary Fiber 55.80g | 199% |
| Total Sugars 610.20g | |
| Protein 85.00g | 170% |
| Vitamin D 159IU | 794% |
| Calcium 1563mg | 120% |
| Iron 24mg | 134% |
| Potassium 2921mg | 62% |
Source of Calories