German Chocolate Upside Down Cake
User Reviews
5
German Chocolate Upside Down Cake
Description
This cake is assembled in a greased 9x13 pan starting with an even layer of coconut flakes and pecans which toast during baking. The German chocolate cake batter is poured over this layer, forming the body of the cake. Large spoonfuls of a smooth cream cheese mixture, combined with softened butter, powdered sugar, vanilla, and chocolate chips, are dropped on top, providing a rich and slightly melty topping as it bakes.
The baking process produces a moist chocolate cake balanced by the crunchy toasted coconut and nuts beneath. The cream cheese mixture melts in parts to add pockets of richness and interest on the surface. A toothpick test ensures the cake is cooked through with some cream cheese mixture acceptable on the tester. Serving it warm enhances the textures and flavors, and optional whipped cream or powdered sugar additions can add lightness or sweetness contrast.
For best results, avoid parchment on the pan bottom to allow proper toasting, and bring butter and cream cheese to room temperature for smooth mixing. Leftover cake keeps covered in the refrigerator to preserve texture and flavor.
Ingredients
- 1 cups sweetened coconut flakes
- 3/4 cups pecans chopped
- 15.25 ounces chocolate cake mix prepared according to box directions, German style
- 8 ounces cream cheese softened
- 1/2 cups butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 and grease a 9x13 pan. Sprinkle coconut flakes and pecans over bottom of pan.
- Pour prepared cake mix over the coconut and pecans.
- Mix cream cheese and butter together until smooth. Add powdered sugar, vanilla, and chocolate chips. Drop the cream cheese mixture in large spoonfuls onto the top of the cake mixture.
- Bake for 45-55 minutes. Serve warm. The cake should pass the toothpick test - a toothpick should come out clean when inserted into the middle of only the cake layer. It is okay if some cream cheese mixture comes out on the toothpick.
- Top with whipped cream or powdered sugar (optional)
Notes
- Do not use parchment paper on the bottom of the pan; grease it well to allow proper toasting of nuts and coconut.
- Bring butter and cream cheese to room temperature before mixing to achieve a smooth topping mixture.
- Cover leftover cake with plastic wrap and store in the refrigerator for freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15slices
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 416kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 35mg | 12% |
| Sodium | 365mg | 15% |
| Potassium | 159mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 419IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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