Have you ever wanted something super amazing but didn’t feel like putting the effort in? Like, you want to eat fancy steakhouse food but you really only feel like ordering a pizza?
Yeah, happens to me all the dang time. As soon as I decide to make a recipe that is complicated and time cosuming, life magically fills up with 18 billion other things.
There is this quote I just love for situations like this. Did you ever watch the show Deadwood? Its an old HBO Series set in the 1870’s in Deadwood, South Dakota. There is this character, Al Swearengen (who was a real person, by the way). In one episode he says “Announcing your plans is the best way to hear God laugh.” Isn’t that just the best? I feel like it pretty much sums up… life!
I have been planning on making a german chocolate cake for a few weeks now, but sometimes life just gets in the way. Sure, I suppose I could have woken up early one morning and baked a cake – but who wants to do that when your children already wake up at 6am sharp? Instead I decided to create a cheater cake – all the best parts of a german chocolate cake, but with half the work. And without resorting to a box of cake mix. YES! Now we are talking!
German Chocolate Upside Down Cake
The end result is a gorgeous upside down cake with amazing flavor and texture, topped with a fantastic gooey pecan and coconut layer. Add a dollop of lightly sweetened whip cream and you’ve got one heck of a dessert. It’s perfect for potlucks and parties, and you can make it in a fraction of the time!
Yield: 16 Servings
German Chocolate Upside Down Cake
This German Chocolate Upside Down Cake has amazing flavor and texture, topped with a fantastic gooey pecan and coconut layer. Add a dollop of lightly sweetened whip cream and you’ve got one heck of a dessert.
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Ingredients
**Cake
- 2 cups granulated sugar
- 1 3/4 cup all purpose flour
- 3/4 cup unsweetened baking cocoa
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup veggie oil
- 2 teaspoon pure vanilla extract
- 1 cup boiling water
**Topping
- 1/4 cup melted butter
- 1/2 cup brown sugar
- 1 cup chopped pecans
- 1 1/2 cups shredded unsweetened coconut
**Filling
- 8 ounces cream cheese, room temperature
- 1/2 cup butter (one stick)
- 16 ounces powdered sugar
Instructions
- Preheat oven to 350 F.
- Grease 9x13 cake pan, and line the bottom with a piece of parchment paper that perfectly fits the bottom.
- Pour the melted butter into the pan and spread over the bottom.
- Sprinkle on the brown sugar, pecans and coconut.
- Set aside.
- In a medium bowl whisk the sugar, flour, cocoa, baking powder, baking soda, and salt.
- Add the eggs, milk, oil and vanilla and beat on medium speed for 2 minutes.
- Mix in the boiling water.
- Pour the cake batter over the brown sugar/pecan mixture.
- In a medium bowl, beat together the cream cheese and butter until smooth and cream.y
- Slowly add the powdered sugar in and continue mixing until smooth.
- Dollop the cream cheese mixture over the chocolate batter.
- Place the 9x13 cake pan on top of a rimmed baking sheet (sometimes the cream cheese mixture boils out!) and bake for 45-50 minutes.
- Allow to cool for 10 minutes, and then invert onto a serving tray or baking sheet
- Allow to cool completely and then slice into pieces.
- Serve with whipped cream and enjoy!
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 584Total Fat: 31gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 62mgSodium: 432mgCarbohydrates: 74gFiber: 2gSugar: 60gProtein: 5g
Nutrition information is an estimate and is provided for informational purposes only. For the most accurate information, please calculate using your specific brands and exact measurements.
Looking for other easy yet epic desserts? Try these!
Pumpkin Maple Gingerbread Cake with Whipped Earl Grey Frosting
Easy Apple Roses
Lynn Davis
Sunday 16th of June 2019
I just made this cake today 6-16-19. THIS IS THE BEST CAKE I HAVE EVER EATEN!!! thank you so much for this recipe! I will keep it in my "keeper' stack....wow, just wow!!
pumpkinpie
Friday 2nd of June 2017
Thanks for this incredible cake recipe. I only used 4 ounces of powdered sugar but that means we can eat bigger slices, right?
Jenni
Saturday 3rd of June 2017
haha oh, definitely! :)
Megan @ MegUnprocessed
Friday 12th of August 2016
Gorgeous presentation!
Dan George
Thursday 11th of August 2016
This is a recipe for me, not a baker but I love cakes from scratch!
Ahu @ Ahueats
Friday 26th of February 2016
I'm the same way as well! Some days I'm a tasmanian devil of energies but some days I just want to order in. This cake looks DELICIOUS and I think it's begging for a scoop of vanilla ice cream!