Prep time: 15 mins | Cook time: 50 mins | Serves: 18-24
This fabulous dessert is super easy to make, makes its own topping, and no doubt a winner! Made with German chocolate cake mix, cream cheese, coconut, and chopped pecans, this sure will blow your mind.
You can never settle for just a bite. This gooey, moist, extra-special cake has a decadent coconut frosting on the bottom and buttery filling on top. And with a few ingredients, you can throw this together in a heartbeat!
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Ingredients
1 c chopped pecans
1 c coconut
1 pkg German chocolate cake mix*
3 large Eggs
1/3 c vegetable oil
1/2 c butter, room temp.
2- 8 oz package cream cheese, room temperature
3 1/2 c confectioner’s sugar
HOW TO MAKE GERMAN CHOCOLATE UPSIDE-DOWN CAKE
Step 1: Use parchment paper to line a 13 x 9-inch baking pan.
Step 2: On the bottom of the prepared pan, spread the chopped pecans and top with coconut.
Step 3: Heat the pecans and coconut in the oven. Then, transfer into a medium bowl and allow to cool at room temperature.
Step 4: Follow the instruction on the package to prepare the cake mix. Set aside.
Step 5: In a microwavable bowl, add the cream cheese and butter. Heat in the microwave until fully melted.
Step 6: Once melted, remove from the microwave and stir in right away the confectioners’ sugar.
Step 7: Pour the batter on top of the coconut and pecans. Garnish with cream cheese. Swirling carefully to form big ribbons.
Step 8: Bake in the oven for about 40 to 50 minutes at 350 degrees F.
Step 9: Once done, remove from the oven and allow the cake to cool at room temperature for at least 10 minutes.
Step 10: Now, on a platter or baking sheet flip the cake.
Notes:
In place of coconut oil, you can use vegetable oil instead.
Or use a large springform pan lined with parchment paper.
Ingredients
- 1 c chopped pecans
- 1 c coconut
- 1 pkg German chocolate cake mix*
- 3 large Eggs
- 1/3 c vegetable oil
- 1/2 c butter, room temp.
- 2- 8 oz package cream cheese, room temperature
- 3 1/2 c confectioner’s sugar
Instructions
Step 1: Use parchment paper to line a 13 x 9-inch baking pan.
Step 2: On the bottom of the prepared pan, spread the chopped pecans and top with coconut.
Step 3: Heat the pecans and coconut in the oven. Then, transfer into a medium bowl and allow to cool at room temperature.
Step 4: Follow the instruction on the package to prepare the cake mix. Set aside.
Step 5: In a microwavable bowl, add the cream cheese and butter. Heat in the microwave until fully melted.
Step 6: Once melted, remove from the microwave and stir in right away the confectioners’ sugar.
Step 7: Pour the batter on top of the coconut and pecans. Garnish with cream cheese. Swirling carefully to form big ribbons.
Step 8: Bake in the oven for about 40 to 50 minutes at 350 degrees F.
Step 9: Once done, remove from the oven and allow the cake to cool at room temperature for at least 10 minutes.
Step 10: Now, on a platter or baking sheet flip the cake.
Notes
In place of coconut oil, you can use vegetable oil instead. Or use a large springform pan lined with parchment paper.
