Description
A rich and decadent German Chocolate Upside-Down Cake featuring a gooey coconut-pecan topping baked beneath a moist chocolate cake, then inverted for a stunning presentation.
Ingredients
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup evaporated milk
- 1 box German chocolate cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- Melt butter and pour evenly into the bottom of the prepared pan.
- Sprinkle brown sugar over the butter, then evenly layer coconut and pecans. Drizzle evaporated milk over the topping.
- In a large bowl, prepare the cake mix according to package instructions using eggs, oil, and water.
- Carefully pour the cake batter over the topping in the pan.
- Bake for 40–45 minutes, or until a toothpick inserted into the cake comes out clean.
- Let the cake cool for 10 minutes, then invert onto a serving platter. Serve warm or at room temperature.
Notes
- Allow the cake to cool slightly before inverting to prevent sticking.
- Serve with whipped cream or vanilla ice cream for extra indulgence.
- Store leftovers covered at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American