A delicious twist on a classic that flips into caramelized chocolate perfection
A Family Classic with a Sweet Twist
Some of my favorite desserts growing up weren’t just the ones baked from scratch, but the ones that felt like magic. My grandma’s German Chocolate Upside Down Cake was one of them — rich, gooey, sweet, and flipped from the pan like a showstopper. This dessert combines all the flavors you love in a traditional German chocolate cake but takes it up a notch with an easy upside-down method and a dreamy, caramelized coconut-pecan topping.
Why This German Chocolate Upside Down Cake Will Be Your New Favorite
- Full of flavor: A rich, chocolaty base layered with sweet coconut and toasted pecans.
- Easy to prepare: Minimal prep with a boxed mix shortcut.
- Crowd-pleaser: This German Chocolate Upside Down Cake serves 12 and makes a perfect dessert for family gatherings, holidays, or potlucks.
- Bakes in one pan: No fancy techniques needed — just mix, pour, bake, and flip.
Ingredients for the Best German Chocolate Upside Down Cake
Coconut-Pecan Topping
- ½ cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Chocolate Cake Layer
- 1 box German chocolate cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
Cream Cheese Swirl
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
How to Make German Chocolate Upside Down Cake
Step 1: Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread the melted butter evenly across the bottom.
Step 2: Add the Sweet Layer
Sprinkle the brown sugar over the butter. Next, add the shredded coconut and chopped pecans. These will caramelize during baking and become the decadent topping of your German Chocolate Upside Down Cake.
Step 3: Make the Cake Batter
In a mixing bowl, combine the German chocolate cake mix with water, oil, and eggs. Beat on medium speed until smooth.
Step 4: Layer and Swirl
Pour the cake batter over the coconut-pecan layer. In a separate bowl, mix the cream cheese, butter, powdered sugar, and vanilla until creamy. Drop spoonfuls of this mixture over the cake batter.
Step 5: Bake It Up
Bake for 45–50 minutes or until the center is set and a toothpick comes out clean. Let your German Chocolate Upside Down Cake cool in the pan for 20 minutes.
Step 6: The Flip
Place a serving platter or large board on top of the cake pan. Carefully flip it upside down to release the cake and reveal that gooey, golden topping.
Tips for the Perfect German Chocolate Upside Down Cake
- Grease the pan well to ensure the topping doesn’t stick.
- Let the cake cool slightly before flipping to avoid breaking.
- Serve warm for maximum gooeyness!
Variations You’ll Love
- Extra chocolatey: Add chocolate chips to the batter.
- Nut-free version: Skip the pecans and use more coconut or try sunflower seeds.
- Mini cakes: Use a muffin tin to create individual German Chocolate Upside Down Cakes.
Storage & Freezing Tips
- Store your German Chocolate Upside Down Cake in the fridge for up to 5 days.
- To freeze, wrap slices individually and store for up to 2 months. Reheat gently before serving.
FAQs About German Chocolate Upside Down Cake
Can I use homemade chocolate cake instead of a mix?
Absolutely! Just be sure it’s a moist recipe.
Can I make this cake ahead?
Yes, bake it up to 2 days in advance and store covered in the refrigerator.
Is this the same as traditional German chocolate cake?
Not exactly! This is a simplified, upside-down twist on the classic — with all the same great flavors.
Serve This German Chocolate Upside Down Cake With…
- A scoop of vanilla or coconut ice cream
- Fresh whipped cream
- A drizzle of warm chocolate or caramel sauce