Gooey Upside Down German Chocolate Cake, also known as earthquake cake, features a coconut-pecan layer beneath a rich, gooey butter filling — pure indulgence.
Gooey Upside Down German Chocolate Cake
Get ready for a crowd-pleaser: Gooey Upside Down German Chocolate Cake is moist, gooey, and surprisingly simple to make. It combines the familiar flavors of German chocolate with the irresistible texture of a gooey butter cake.
Not Your Average German Chocolate Cake
This version has been a family favorite for more than 20 years. The toasted coconut and pecans form a sweet, crunchy layer on the bottom of the pan while a cream cheese–based gooey topping bakes into the batter to create a luscious, sticky filling. The result is a more relaxed, homey take on the classic German chocolate cake — and everyone loves it.
Earthquake Cake – A Twist on German Chocolate Cake!
Some people call this dessert “earthquake cake” — a fitting name, since every bite delivers an explosion of textures and flavors. Whether you call it upside-down German chocolate or earthquake cake, it’s decadently delicious and easy to prepare.
An Easy Upside-Down German Chocolate Cake
This cake uses a boxed German chocolate cake mix to keep the recipe quick and accessible, though you can substitute your favorite from-scratch batter if you prefer. It may not win any beauty contests, but its flavor and texture more than make up for that — perfect for potlucks, birthdays, or any casual celebration.
How to Make An Earthquake Cake
The method is straightforward: grease a deep 9×13 pan, sprinkle the bottom with sweetened coconut and chopped pecans, then pour prepared cake batter over that layer. Beat cream cheese and melted butter, gradually add powdered sugar until smooth, and spoon this mixture over the cake batter (do not stir). Bake until set, cool completely, then slice and serve with each piece inverted or plated with the coconut-pecan side down.
This cake is a favorite for birthdays and gatherings — be prepared for requests for the recipe.
A German Chocolate Cake Everyone Loves!
Sharing recipes and hearing feedback is one of the best parts of cooking. This cake has earned many enthusiastic reviews for its texture and flavor. Readers frequently report that it’s simple to make, quick to disappear, and consistently crowd-pleasing.
Featured Review:
“Made this tonight, just tried it still warm. Taste great!!!!!”
– Gerald W
Featured Review:
“Oh my goodness is this cake ever delicious! It’s so simple to make and I always have these ingredients on hand. I have only had one piece so far but I already know it won’t be long before this whole pan is empty! SO GOOD.”
– Shelby N
Featured Review:
“My husband loves German chocolate cake and he couldn’t stop talking about this one. Thanks!”
— Steph
An Irresistible Upside Down German Chocolate Cake
If you’re looking for a simple recipe that impresses, this is it. Even people who aren’t usually fans of traditional German chocolate cake tend to love this gooey, nutty variation. It’s a great option to bring to gatherings — and it’s likely to be requested again.
ENJOY!
Like This Recipe?
If you make this cake, please leave a review and share how it turned out — your feedback helps others decide to try it.
Gooey Upside Down German Chocolate Cake
An easy, delicious twist on traditional German chocolate cake: coconut-pecan frosting on the bottom with a gooey butter filling on top.
Ingredients
- 1 cup sweetened coconut flakes
- 1 cup pecans, chopped
- 1 box German Chocolate Cake mix (prepared according to package directions)
- 4 cups (1 pound) powdered sugar
- 1 (8-ounce) cream cheese, softened
- 1/2 cup (1 stick) butter, melted
Instructions
- Preheat oven to 350° F. Grease and flour a deep 9×13-inch pan.
- Sprinkle coconut and pecans evenly over the bottom of the pan.
- Prepare cake mix according to package directions (or use your preferred German chocolate cake batter).
- Pour cake batter over the coconut and pecans.
- In a medium bowl, beat cream cheese and melted butter until smooth. Gradually add powdered sugar and continue beating until creamy.
- Spoon the cream cheese mixture over the cake batter—do not stir.
- Bake on the middle rack for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely in the pan before serving. To serve, cut into pieces and invert each piece onto plates or leave in the pan and plate with the coconut-pecan side down.
Notes
- There’s no need to invert the entire cake; you can invert individual slices as you plate them.
- Store leftovers at room temperature or in the refrigerator.
- Placing the pan on a baking sheet is optional but can prevent any accidental spillover.
Nutrition Information:
Yield: 12
Calories: 321
Nutrition information is estimated and intended for informational purposes only; actual values may vary.
