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Upside Down German Chocolate Cake

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“This is an excellent cake, it is absolutely delicious, and tastes great.”
1hr 5mins

Ingredients Nutrition

  • 354.88 ml coconut
  • 354.88 ml pecans (chopped)
  • 510.29 g box German chocolate cake mix
  • 295.73 ml water (or as called for by cake directions)
  • 78.78 ml oil (or as called for by cake directions)
  • 3 large eggs (or as called for by cake directions)
  • 226.79 g package cream cheese (softened)
  • 118.29 ml butter, melted (or margarine)
  • 453.59 g confectioners' sugar (3 1/2 to 4 cups)


  1. Preheat oven to 350°. Grease and flour a 13 x 9 inch pan.
  2. Spread coconut evenly on bottom of pan. Sprinkle with pecans.
  3. Prepare cake mix according to directions on box. Pour over coconut and pecans.
  4. Combine cream cheese and melted butter in a medium mixing bowl. Beat at low speed with electric mixer until creamy. Add sugar; beat until blended and smooth.
  5. Drop by spoonfuls evenly over cake batter. Bake 45 to 50 minutes or until a toothpick inserted halfway to bottom of cake comes out clean.
  6. Cool completely in pan. To serve, cut into individual pieces; turn upside down onto plate.

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