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German Chocolate Upside Down Cake

A delicious twist on the classic German Chocolate cake, featuring a gooey caramel topping of coconut and pecans over a moist chocolate cake.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: German
Calories: 280
Ingredients Method Notes

Ingredients
  

Topping
  • 1 cup chopped pecans Toasted pecans add a lovely crunch.
  • 1 cup shredded coconut Sweetened is preferred for its texture and flavor.
  • 1/2 cup unsalted butter At room temperature for easier mixing.
  • 1 cup brown sugar Helps create the caramel topping.
Cake
  • 1 box German chocolate cake mix Look for brands that use real chocolate.
  • 1 cup water Can be replaced with milk for a richer batter.
  • 1/2 cup vegetable oil Keeps the cake moist; melted coconut oil can be used for added flavor.
  • 3 large eggs Use room temperature eggs for easier mixing.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x13 inch baking dish with butter or cooking spray.
  3. Evenly spread the chopped pecans and shredded coconut over the bottom of the greased pan.
  4. In a saucepan, melt the 1/2 cup butter and 1 cup brown sugar over medium heat. Pour this mixture over the coconut and pecans in the pan.
  5. In a large bowl, combine the cake mix, 1 cup water, 1/2 cup vegetable oil, and 3 large eggs. Mix until well blended and smooth.
  6. Carefully pour the cake batter over the topping in the pan.
Baking
  1. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool for 10 minutes before inverting it onto a serving platter.

Notes

Store leftovers covered at room temperature for up to 2 days or in the fridge for up to a week. For a gluten-free version, use gluten-free cake mix.