Upside Down German Chocolate Cake

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See this Upside Down German Chocolate Cake- a fun twist on the traditional cake mix recipe!

upside down german chocolate cake

More Recipes | Gluten Free | Slow Cooker Meals | Kitchen Deals

Upside Down German Chocolate Cake

I grew up eating a lot of German Chocolate Cake, which is why it’s one of my favorites now, too.  Honestly, for me, the best thing about this cake is the delicious coconut pecan frosting.  I could eat it by the spoon-full!

This recipe is a twist on the traditional cake recipe with the coconut icing.  Instead of the frosting being on top, it’s on the bottom, which is why it’s called Upside Down German Chocolate Cake.  The coconut, pecans and chocolate chips on the bottom leave the cake moist and gooey and delicious!  There’s also a great cream cheese mixture swirled in the cake which adds an extra amount of yumminess!

I made this dessert tonight for our monthly ladies meeting at church and I came home with an empty pan!  If you like the traditional cake recipe, I’m sure you’ll love this recipe!

upside down german chocolate cake

Print your recipe here!

Yield: 12

Upside Down German Chocolate Cake

Upside Down German Chocolate Cake

This is a great way to dress up a German Chocolate Cake mix!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes


  • 1 box German Chocolate Cake Mix
  • 1/3 c. oil
  • 3 eggs
  • 1 1/3 c. water
  • 2/3 c. shredded coconut
  • 2/3 c. chocolate chips
  • 1/2 c. chopped pecans
  • 1/2 c. butter
  • 8 oz. cream cheese, softened
  • 1 lb. powdered sugar, 3 & 3/4 c.


  1. Preheat oven to 350 and spray 9x13 baking pan with baking spray.
  2. Sprinkle the coconut, chocolate chips and pecans on the bottom of your baking pan.
  3. Dump cake mix in a mixer and add the oil, water and eggs. Mix on low until well blended.
  4. Pour cake mix on top of the coconut, chocolate chips and pecans.
  5. Melt the butter and cream cheese in a small sauce pan. Use a whisk to get the cream cheese smooth. This will take several minutes.
  6. Using your mixer blend the cream cheese mix and the powdered sugar together. Mix until smooth.
  7. Pour over the cake mix then use a knife to make swirls.
  8. Bake 40-45 minutes or until the cake no longer jiggles when you shake the pan. The toothpick test will not work because the bottom of the cake is gooey.
  9. Refrigerate leftovers.
  10. Enjoy!

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Please leave a comment if you love this recipe!

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