German Chocolate Upside Down Cake
German Chocolate Cake Upside Down Cake is a fun twist on a classic. It has a crunchy bottom layer, a creamy middle layer, and a fudgy top layer.
Servings: 15 slices
Calories: 416kcal
Equipment
- 9x13 pan
- Electric Mixer
- Mixing Bowls
Ingredients
- 1 cups sweetened coconut flakes
- 3/4 cups pecans chopped
- 15.25 ounces German chocolate cake mix prepared according to box directions
- 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
- Avoid using parchment paper on the bottom for this cake. Just grease the pan well.
- Let the butter and cream cheese come to room temperature before mixing for the smoothest results.
- Cover leftover cake with plastic wrap and store in the fridge.
Nutrition
Serving: 1slice | Calories: 416kcal | Carbohydrates: 50g | Protein: 4g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 35mg | Sodium: 365mg | Potassium: 159mg | Fiber: 2g | Sugar: 37g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 2mg