Gooey Upside Down German Chocolate Cake, AKA earthquake cake, has a coconut pecan frosting on the bottom, and gooey butter filling on top – gooey perfection!
An easy delicious twist on the traditional German Chocolate Cake. Gooey Upside Down German Chocolate Cake has a coconut pecan frosting on the bottom, with a gooey butter filling on top. Creating a gooey delicious dessert everyone loves.
- 1 cup sweetened coconut flakes
- 1 cup pecans, chopped
- 1 box German Chocolate Cake mix, *prepared
- eggs, water, and oil as directed on cake mix package
- 4 cups (or 1 pound box) powdered sugar
- 1 (8ounce) cream cheese, softened
- 1/2 cup (1 stick) butter, melted
- Preheat oven to 350°. Grease and flour 9×13 cake pan.
- Sprinkle coconut and pecans over bottom of the cake pan.
- Prepare cake mix per package instructions on box (or you can use your favorite German Chocolate Cake recipe)
- Pour cake batter over coconut and pecans.
- Using an electric mixer, beat cream cheese and butter in medium bowl until well blended, slowly add powdered sugar and continue beating until smooth and creamy.
- Spoon cream cheese mixture over cake batter – do NOT mix in.
- Bake on middle rack in oven for 50-55 minutes.
- Cool completely in the pan before serving To serve, cut into serving-size pieces and, using a spatula, remove from the pan and turn upside-down on plates and enjoy!
feel free to double up the coconut and pecans for even more deliciousness!
there is no need to invert the whole cake before serving. Leave the cake in the pan; cut into individual pieces and serve with coconut and pecans on bottom, or invert each piece as you plate it.
store left over cake on the counter or in refrigerator.