Gooey Upside Down German Chocolate Cake Recipes

GERMAN CHOCOLATE UPSIDE DOWN CAKE

Steps:

• 1. Mix coconut and pecans. Put in bottom of greased 13x9 inch pan. Prepare cake mix as directed, pour over coconuts and pecans. Cream together margarine and cream cheese, add powdered sugar. Spoon over top of cake mix. Bake 35 to 40 minutes at 350 degrees. Let cool 10 minutes. Place serving platter over pan, invert so cake is upside down on platter. Do not cut until cake is cold.

GERMAN CHOCOLATE UPSIDE-DOWN CAKE

Steps:

• 1. Line a 13x9" baking pan with parchment paper which has been cut to fit the bottom of the pan.
• 2. Spread the chopped pecans over the bottom of the pan. Then layer the coconut over the pecans.
• 3. Toast the pecans and coconut in the oven briefly while it's preheating. Then remove the pan and let it cool. In a medium mixing bowl, prepare the cake mix according to the directions on the box. Set aside.
• 4. In a microwave safe mixing bowl heat the butter and cream cheese until they're warmed and soft.
• 5. Stir the confectioner's sugar into the cream cheese mixture, until smooth and creamy. Set aside.
• 6. Pour the cake mix batter evenly over the top of the pecans and coconut.
• 7. Spoon the cream cheese mixture in large ribbons down the length of the pan, over the top of the cake batter. Using a knife, gently swirl the mixture into the batter, being careful not to over-mix, or disturb the pecan and coconut layer.
• 8. Bake at 350* for 40-50 minutes. Cake will be sticky when it's done. Let the cake rest for 5 or 10 minutes, then turn it out onto a baking sheet, platter, or covered board. When cake has cooled, carefully peel off the parchment paper. Serve when completely cool.
• 9. NOTES: For added nutrition and fiber, substitute coconut oil for some or all of the vegetable oil. You could also use a large spring form pan, lined with parchment paper. I still have my old Tupperware rectangular cake taker, so I turn the cake out onto that -- works perfectly! *This recipe is easily made gluten free by using a gluten-free chocolate cake mix.

UPSIDE DOWN GERMAN CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 13 x 9 inch pan.
• Spread coconut evenly on bottom of pan. Sprinkle with pecans.
• Prepare cake mix according to directions on box. Pour over coconut and pecans.
• Combine cream cheese and melted butter in a medium mixing bowl. Beat at low speed with electric mixer until creamy. Add sugar; beat until blended and smooth.
• Drop by spoonfuls evenly over cake batter. Bake 45 to 50 minutes or until a toothpick inserted halfway to bottom of cake comes out clean.
• Cool completely in pan. To serve, cut into individual pieces; turn upside down onto plate.

UPSIDE-DOWN GERMAN CHOCOLATE CAKE

Steps:

• In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted. Spread into a greased 9-in. square baking pan. Sprinkle with pecans and coconut. Drizzle with evaporated milk; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine the dry ingredients; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour over topping. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve with whipped topping if desired.

UPSIDE-DOWN GERMAN CHOCOLATE CAKE

Steps:

• 1. preheat oven 350.Grease and flour 13x9 cake pan.Spread coconut evenly over bottom of pan. Sprinkle with Pecans. Prepare cake mix as directed on pkg. Pour over coconut and pecans.Combine cream cheese and melted butter in medium mixing bowl. Beat at low speed with electric mixer until creamy.Add sugar;beat until blended and smooth.Drop by spoonfuls evenly over cake batter.Bake 45-50 minutes or until toothpick inserted halfway to bottom of cake comes out clean.Cool completely in pan.To serve cut into individual pieces;turn upside down onto plate.

GOOEY UPSIDE DOWN GERMAN CHOCOLATE CAKE

Steps:

• 1. Flour and grease a 9x13 pan
• 2. Preheat oven to 350 degrees.
• 3. Sprinkle coconut and pecans in bottom of pan.
• 4. Prepare cake mix per box instructions.
• 5. Pour prepared cake batter over coconut and pecans.
• 6. Mix confectioner's sugar, cream cheese, and butter in a medium bowl until well blended.
• 7. Pour/spoon over cake batter - do NOT mix it.
• 8. Back 50-55 minutes.
• 9. Enjoy!