Recipe by SUNSET1
"Quicker and easier then the right side up cake."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/4 cups
packed brown sugar
4 (1 ounce) squares
German sweet chocolate
2 1/2 cups
1 1/2 cups
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.
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.
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.
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!!!
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.
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!
perfect and delicious! very easy to put together. I cheated and used a box mix this time, but delicious just the same.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
German Chocolate Upside Down Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 294
** Calories from Fat: 127
We’ll help you get dinner on the table in no time flat.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.
See how to make moist, rich chocolate cake.
This rich, authentic cake is dense with chocolate, coconut, and nuts.