Dollops of decadent cream cheese dancing amid rich Duncan Hines German Chocolate Cake have made this Upside-Down German Chocolate Cake a favorite recipe for more than 50 years.
- 1 1/2 cups flaked coconut
- 1 1/2 cups chopped pecans
- 1 pkg Duncan Hines® Moist Deluxe® German Chocolate Cake Mix
- 1 (8 oz) pkg cream cheese
- 1/2 cup (1 stick) butter or margarine, melted
- 1 lb confectioner's sugar
- Preheat oven to 350ºF. Grease and flour a 13x9-inch pan.
- Spread coconut evenly on bottom of pan. Sprinkle with pecans. Prepare cake mix according to package directions. 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 to 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.
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Bonlin (1 discussion) on Feb 11, 2013 at 03:28 PM
I made this cake 2/10/13 from the recipe on the cake mix box .. the first step was to mix 1 cup packed brown sugar and 1 stick melted butter and put in bottom of pan before the coconut/pecan mixture. It was definitely a hit and I would not omit this step in future use of this recipe. Everyone LOVED it.
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mjcisneros07 (1 discussion) on Nov 27, 2012 at 05:11 PM
I made this cake last night and it was AMAZING!
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Teresa9 (1 discussion) on Nov 23, 2012 at 09:03 AM
I've made this cake numerous times have never had it to bake up over pan.
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dronemus (1 discussion) on Jul 26, 2012 at 04:08 PM
This is a neat idea and sounds good. But it's way too many ingredients for this size pan. It bubbled over everywhere. It also too a lot longer to cook than noted in recipe.
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lucinda.holderman (1 discussion) on May 3, 2012 at 10:27 PM
love this cake the recipe was given to me by a co-worker except i do 1 thing a little different, i don't like turning it upside down soi leave it in the pan and when i take it out of the oven i take the remaining cream cheese mix and frost it. it adds moisture and by putting less spoonfulls into the batter i haven't had it bubble over into my oven.
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Schylla90 (5 discussions) on Feb 28, 2012 at 04:48 PM
Why is the frosting in the German Chocolate cake batter and not a topping? When this was made it over flowed the pan when i didnt even fill it half way. looked so good though!
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Libster (1 discussion) on Jun 19, 2011 at 05:42 PM
The cake is fabulous..best I have had ever had and very easy. I DID use a can of coconut/pecan frosting along with about 1/2 cup coconut and 1/2 cup pecans on the bottom of a greased 13 x 9 inch pan. Prior to serving, invert cake on platter- Produced a perfect cake with a sticky/ gooey frosting on top. Suggestions: Serve warm, and allow it to melt in your mouth.
Comment by: MommaWhy (no discussions) on Nov 29, 2011 at 02:44 PM
Did you use the canned frosting with added coconut and pecans as well as using the cream cheese and butter mixture specified in the recipe?
No Rating
Sondra (1 discussion) on Feb 2, 2011 at 09:17 PM
does anyone know if you can add the coconut pecan frosting on the bottom of pan to make the upside down German Chocolate cake?
Comment by: raegrace (no discussions) on May 23, 2011 at 11:21 AM
I would like to know the same thing
Comment by: agless (109 discussions) on Nov 15, 2011 at 12:56 AM
I'd like to know, too. This is definitely layers, and it looks better, more decadent and tastier than any German Chocolate cake ever. First I'll have to try to figure out the "fudgy" look to the frosting looks more confection-like than any I've ever seen. I suspect sweetened condensed milk and lower density of coconut and pecans. Secondly, it might be possible to make thinner upsidedown cakes and after flipping, stack them together. I don't see how you could get that frosting with cream cheese.
Comment by: agless (109 discussions) on Nov 20, 2011 at 12:17 AM
I've been doing some research and cooked a trial batch (they call it custard filling now) and have that just the caramel shade and consistency I want. I also toasted my coconut and that worked well but have no pecans (or the cake pans I've ordered) right now to go further with it. There is some mistake with the photo, and it would definitely not work as upsidedown topping. For one thing, what is on that cake in the photo has egg yolks and evaporated milk in it so no, I wouldn't want to risk it. I'll try to post back when I get the whole thing the way I want but most of the posts in this discussion were a long time back.
Comment by: belinda_prosser@yahoo.com (1 discussion) on Jan 17, 2012 at 01:39 PM
well all you can do is try it see how it come out
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suzanne1211 (6 discussions) on Oct 7, 2010 at 10:36 AM
Wonderful cake, my friend, Thommy, says this is the best German Chocolate cake ever.
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elizabethhenson (1 discussion) on May 7, 2010 at 08:41 PM
The picture shows a standard German Chocolate Cake-NOT the upside down version, but non-the-less, you should try it, it is still wonderfull!!
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yanceymom (3 discussions) on Jan 27, 2010 at 03:34 PM
It sounds so good,but I was wondering,in the picture it looks like 3 layers,but in details it seems like you only make one.does anyone know?We love german chocolate cake and this looks awesome the way it looks in the photo.want to make it soon.
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t_tre (2 discussions) on Oct 8, 2009 at 07:38 PM
I remember having this as a kid, and I'm so glad to be able to make it now! It is so good!
