German Chocolate Upside Down Cake

German Chocolate Upside Down Cake

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"This upside-down version of German chocolate cake is both quicker and easier then the traditional right side-up cake."
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servings 294 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 40.3g
  • 13%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  1. 35 Ratings

Most helpful positive review

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.

Most helpful critical review

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 t...

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.

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 othe...

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 ...

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 fee...

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 ...

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 ...

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.

love the cake. the one change Imade was to bake it in small round ramekins. To serve I add a dollop of whip cream and a spoon

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