German Chocolate Upside Down Cake

Rating: 4.67 stars
39 Ratings
  • 5 star values: 29
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This upside-down version of German chocolate cake is both quicker and easier then the traditional right side-up cake.

By SUNSET1

Gallery
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Recipe Summary

Servings:
24
Yield:
1 - 9x13 inch cake
Nutrition Info
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan.

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  • In a sauce pan, combine 1 1/4 cup water and 1/4 cup butter or margarine. Heat until butter melts, then stir in brown sugar and coconut. Pour into ungreased 9x13 inch pan. Sprinkle marshmallows and nuts over top. set aside.

  • For the cake: in a saucepan over low heat, combine chocolate with 1/2 cup water. Heat, stirring, until chocolate is melted. Remove from heat.

  • In a large bowl, mix flour, sugar, soda and salt. Add sour cream, 1/2 cup butter or margarine, vanilla and eggs. Add chocolate mixture and beat 3 minutes. Carefully spoon batter over coconut marshmallow mixture in pan.

  • Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until toothpick inserted into center comes out clean. Place pan on foil or cookie sheet to guard against spillage.

Nutrition Facts

Per Serving:
294 calories; protein 3.6g 7% DV; carbohydrates 40.3g 13% DV; fat 14.2g 22% DV; cholesterol 42.7mg 14% DV; sodium 171.9mg 7% DV. Full Nutrition
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Reviews (36)

Read More Reviews

Most helpful positive review

GLRLONGORIA
Rating: 5 stars
07/28/2005
This is a favorite of my family since I first made it a year ago. The only change I made is pecans instead of walnuts. This is a very delicious cake Thank You. Read More
Helpful
(46)

Most helpful critical review

BRANDTCM
Rating: 3 stars
03/22/2005
If you're picky about presentation this is not the cake for you. The appearance of this cake was disappointing to say the least; I ended up having quite a bit leftover because nobody wanted to touch it. However it did taste fairly good. I was also unsure when to "un-mold" the cake from the pan ended up letting it cool 10 minutes before turning it out onto a baking sheet. Read More
Helpful
(12)
39 Ratings
  • 5 star values: 29
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
GLRLONGORIA
Rating: 5 stars
07/28/2005
This is a favorite of my family since I first made it a year ago. The only change I made is pecans instead of walnuts. This is a very delicious cake Thank You. Read More
Helpful
(46)
Stacey Walker
Rating: 5 stars
03/16/2006
This cake is wonderful. I have to agree the presentation isn't great but if you don't try it because of that you are missing out on a wonderful cake. It is very rich and tasty. I saw that others complained it needed more chocolate I don't believe that it does. German chocolate cake isn't supposed to be heavy on the chocolate it was just right. Thank you for the great recipe. Read More
Helpful
(40)
FRENAEW
Rating: 5 stars
12/08/2006
This cake is really good. I was a little scared when making it. It looked like something was not right! But it is great! When turning it upside down some of the icing does stick to the pan. Cut as you eat... do not precut in squares for gatherings. It tears up pretty bad...but it's good cake!!! Read More
Helpful
(40)
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LIZ2GO
Rating: 5 stars
08/15/2004
This is a very easy recipe which I think is just as good if not better than "traditional" versions. I think it would very useful for potlucks and also when you simply have a lot mouths to feed! I didn't have German chocolate so I subtituted semi-sweet and increased the sugar to 2 cups. This is a keeper. Read More
Helpful
(24)
Mariam
Rating: 5 stars
07/30/2011
A trick to have it come out of the baking dish without sticking is to line the dish with parchemint paper. This way it comes out effortlessly without sticking! I topped half of the sauce with pecan and left out the other half without pecans. At the family dinner I got mixed reviews. Some could NOT stop eating it and kept going back for more. Others thought the cake was not rich enough or was lacking flavour. They said it just doesn't satisfy the sweet craving. I only tasted it a whole week later (stored in the fridge) after warming each slice a bit in the microwave. I loved it! I thought it just hits the spot! It was still moist and delicious! So here you go some were addicted to it and for some it was too light. You be the judge! Read More
Helpful
(24)
Michelle Wille
Rating: 5 stars
07/13/2003
perfect and delicious! very easy to put together. I cheated and used a box mix this time, but delicious just the same. Read More
Helpful
(17)
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RueBarbe
Rating: 4 stars
04/20/2003
The cake itself was light & tender. I would make it again by itself. The topping was pretty good too similar but not the same as actual frosting. Everyone liked it. I was also skeptical about all of the liquid but I didn't have any spillage! Read More
Helpful
(14)
SEW AND SEW
Rating: 5 stars
04/20/2003
Oh this is so good! I like the idea that when the cake is done so is the frosting. I didn't know if it would work with all the water in the bottom of the pan but it did. Read More
Helpful
(14)
BRANDTCM
Rating: 3 stars
03/21/2005
If you're picky about presentation this is not the cake for you. The appearance of this cake was disappointing to say the least; I ended up having quite a bit leftover because nobody wanted to touch it. However it did taste fairly good. I was also unsure when to "un-mold" the cake from the pan ended up letting it cool 10 minutes before turning it out onto a baking sheet. Read More
Helpful
(12)
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