Upside-Down German Chocolate Cake

By jannycerv

Ingredients

• 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

Details

Servings 12
Adapted from duncanhines.com

Preparation

Step 1

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.

I made this cake last night and it was AMAZING!

I've made this cake numerous times have never had it to bake up over pan.

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.

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.

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!

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.

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?

does anyone know if you can add the coconut pecan frosting on the bottom of pan to make the upside down German Chocolate cake?

I would like to know the same thing

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.

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.

well all you can do is try it see how it come out

Wonderful cake, my friend, Thommy, says this is the best German Chocolate cake ever.

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!!

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.

I remember having this as a kid, and I'm so glad to be able to make it now! It is so good!