Upside Down German Chocolate Cake
This upside down German chocolate cake is my favorite semi-homemade dessert to serve a crowd. The coconut and pecan layer turns caramelized and gooey in the oven. It looks impressive but comes together fast.
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German Chocolate Cake without the Fuss
If you’ve ever wanted homemade German chocolate cake without the fuss, this is the recipe for you! It’s rich, gooey, and full of that classic flavor, yet it starts with a box mix and tastes like something you spent all afternoon baking.
I first found this gem in a neighborhood recipe book filled with handwritten notes and shared favorites from over 30 years ago. I trust recipes that are simple, nostalgic, and tested by time. It’s a vintage treasure, much like my pineapple upside-down cake.
As it bakes, the pecans and coconut caramelize into a gooey, golden layer that tastes like the frosting baked right into the cake. The cream cheese and powdered sugar swirl through the batter, leaving little pockets of sweet, creamy flavor in every bite.
No one ever guesses it starts with a mix, and that’s part of the fun. It’s quick, impressive, and the kind of dessert that makes everyone ask for seconds and the recipe.
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Key Ingredients and Substitutions
- Pecans: Provide a rich, nutty crunch at the bottom of the cake. You can substitute with chopped walnuts if preferred.
- Sweetened coconut: Adds texture and a sweet, chewy contrast to the cake. Unsweetened shredded coconut works too but will be less sweet.
- German chocolate cake mix: Keeps the recipe easy and consistent. You can use any brand or even a homemade German chocolate cake batter if desired.
- Oil, water, eggs: These are added according to the cake mix instructions. For a richer cake, replace the water with milk.
- Butter: Softened butter adds flavor and creaminess to the top layer.
- Cream cheese: Gives the cake its signature tang and richness. Full-fat cream cheese is best for texture, but you can use reduced-fat in a pinch.
- Powdered sugar: Sweetens the cream cheese layer and helps it bake into a gooey, frosting-like finish.
How to Make Upside Down German Chocolate Cake
Preparation
Preheat the oven to 350˚F. Grease and flour a 9×13-inch baking pan. Soften the butter and cream cheese. Measure out all ingredients.
Step 1 – Layer the Coconut and Pecans
In a small bowl, stir together the chopped pecans and sweetened coconut. Evenly spread this mixture over the bottom of the prepared pan.
Step 2 – Add the Cake Batter
Prepare the German chocolate cake mix according to the package directions using the required oil, water, and eggs. Pour the batter over the coconut-pecan layer and spread it evenly.
Step 3 – Make the Cream Cheese Topping
In a medium bowl, beat the softened butter, cream cheese, and powdered sugar until light and fluffy. Drop spoonfuls of the mixture evenly over the cake batter—it will spread while baking.
Step 4 – Bake the Cake
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. The top will be golden and the layers should be set.
Step 5 – Cool and Serve
Let the cake cool in the pan so the caramelized coconut-pecan layer sets properly. Slice and serve directly from the pan.
Lynette’s Tip
Use a small cookie scoop to evenly portion the cream cheese mixture over the cake batter. This helps it bake into every slice without sinking or clumping.
More Chocolate Cake Recipes You’ll Enjoy
Upside Down German Chocolate Cake
Ingredients
- 1 Cup pecans chopped
- 1 Cup sweetened coconut
- 1 German chocolate cake mix
- Oil, Water & Eggs per box mix instructions
- 1 Cup butter softened
- 8 oz cream cheese softened
- 3 ½ Cups powdered sugar
Instructions
- Grease and flour a 9×13-inch baking pan, making sure to coat it well so the cake releases easily after baking. Preheat your oven to 350˚F.
- In a small bowl, mix together the chopped pecans and shredded coconut, then spread the mixture evenly over the bottom of the prepared pan.
- Prepare the cake mix according to the directions on the box, then pour the batter over the pecan and coconut layer, spreading it out evenly.
- In a separate bowl, beat together the butter, cream cheese, and powdered sugar until light and fluffy. Spoon this mixture evenly over the top of the cake batter in small sections—it will spread as it bakes.
- Bake for 40–45 minutes, or until the cake tests done in the center. Let it cool before serving so the layers can set.
Notes
Variations:
- Try a Different Cake Mix: You can use a Devil’s Food or chocolate fudge cake mix if you don’t have German chocolate. The flavor will be a bit deeper and more intense.
- Swap the Nuts: I’ve made this using chopped walnuts or almonds instead of pecans, and it still turns out delicious. Just use what you have on hand.
Nutrition
Recipe FAQs
Yes, this cake has a rich and gooey center thanks to the cream cheese and butter mixture. As it bakes, that layer melts into the chocolate cake, creating a soft and indulgent texture.
The coconut and pecans start on the bottom of the pan, but when you flip and serve, they end up on top – like a surprise caramelized topping built right into the cake.
No flipping is needed! While the name says “upside down,” the cake stays in the pan. The layers naturally reverse as it bakes, with the pecan-coconut mixture forming a buttery topping at the base.
This cake skips a traditional frosting. The cream cheese mixture bakes right into the batter, creating a rich swirl throughout the cake without needing any extra topping afterward.
Yes ok
This is also known as an Earthquake cake. Never heard it framed this way. Nevertheless still delish.
Thanks for sharing. I had no idea it had another name.