Gooey Upside Down German Chocolate Cake!
This post may contain Amazon or other affiliate links. As an Amazon associate, I earn from qualifying purchases.
Gooey Upside Down German Chocolate Cake, AKA earthquake cake, has a coconut pecan frosting on the bottom, and gooey butter filling on top – gooey perfection!
Table of Contents
Gooey Upside Down German Chocolate Cake
Hold on to your seats, I’m about to blow your mind with this Gooey Upside Down German Chocolate Cake. This dessert is gooey, oh so moist, and super simple to throw together.
Not Your Average German Chocolate Cake
We’ve been making this twist on the traditional German Chocolate Cake for 20+ years. It’s a combination of a Gooey Butter cake and German chocolate cake….but upside down!
The coconut pecan frosting is on the bottom, with a gooey butter filling spooned over the top of the cake before it goes in the oven. As the cake bakes, it creates a filling. leaving a moist, gooey, and delicious dessert.
Earthquake Cake – A Twist on German Chocolate Cake!
I always just called it an upside down german chocolate cake because to me that’s basically what it was, and it made sense.
It wasn’t until recently I found out this cake had a different name too – Earthquake Cake. As soon as I heard this I had to look it up because there was no way I went all these years making this cake without knowing this different name.
Well, sure enough as soon as I took to google I realized I had been fooled this whole time! I can’t disagree with the name though. Each bite of this cake is like an earthquake of flavor, and I’m all about it.
traditional German Chocolate Cake recipe
An Easy Upside-Down German Chocolate Cake
This cake may not be pretty, but where it lacks in good looks, it more than makes it up in the yummy department! Trust me, no one will care what it looks like 😉
Gooey Upside Down German Chocolate Cake uses a box cake mix, so it couldn’t be easier to make! But you can certainly use your favorite German Chocolate Cake recipe if you prefer. Either way, it’s absolutely delicious.
How to Make An Earthquake Cake
All you do is sprinkle coconut and pecans on the bottom of a greased pan and pour the cake mix over top. Then beat cream cheese, butter, and powdered sugar to spoon over top and put it in the oven and wait for the magic to happen!
My mom and sister-in-law request this cake for their birthday every year! It’s a great cake to take to potlucks, but be prepared to give out the recipe…..everyone will ask for it!
A German Chocolate Cake Everyone Loves!
My favorite part of blogging is getting to share my favorite recipes with all of you. What’s even better than that is seeing all the reactions, and how much you all love the recipes.
The reviews were so lovely on this recipe I thought I’d share some with you guys!
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. Thanks for this awesome recipe!”
~ Shelby N
Thanks so much for all the love!
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 know someone who likes German Chocolate Cake (and even those who don’t), make them a Gooey Upside Down German Chocolate Cake and watch their eyes roll back as they scarf down a piece….or two!
You may never make a traditional German Chocolate Cake again. You do know, everything tastes better upside down don’t you?
Need something different to take to the next potluck or any gathering? I can’t recommend this upside down cake enough!
If you like German Chocolate Cake as much as I do, you might want to try this German Chocolate Cake Martini, German Chocolate Brownies, German Chocolate Macaroons or how about German Chocolate Brownie Pie!
ENJOY!!
Like This Recipe?
I’d love to hear what you think! Leave a review below and let me know how you liked the recipe!
Gooey Upside Down German Chocolate Cake
An easy delicious twist on the traditional German Chocolate Cake. Gooey Upside Down German Chocolate Cake has a coconut pecan frosting on the bottom, with a gooey butter filling on top. Creating a gooey delicious dessert everyone loves.
Ingredients
- 1 cup sweetened coconut flakes
- 1 cup pecans, chopped
- 1 box German Chocolate Cake mix, *prepared
- eggs, water, and oil as directed on cake mix package
- 4 cups (or 1 pound box) powdered sugar
- 1 (8ounce) cream cheese, softened
- 1/2 cup (1 stick) butter, melted
Instructions
- Preheat oven to 350°. Grease and flour 9×13 cake pan.
- Sprinkle coconut and pecans over bottom of the cake pan.
- Prepare cake mix per package instructions on box (or you can use your favorite German Chocolate Cake recipe)
- Pour cake batter over coconut and pecans.
- Using an electric mixer, beat cream cheese and butter in medium bowl until well blended, slowly add powdered sugar and continue beating until smooth and creamy.
- Spoon cream cheese mixture over cake batter - do NOT mix in.
- Bake on middle rack in oven for 50-55 minutes.
- Cool completely in the pan before serving To serve, cut into serving-size pieces and, using a spatula, remove from the pan and turn upside-down on plates and enjoy!
Notes
- there is no need to invert the whole cake before serving. Leave the cake in the pan; cut into individual pieces and serve with coconut and pecans on bottom, or invert each piece as you plate it.
- store leftover cake on the counter or in refrigerator.
- TIP: Watch my video for making this recipe, it may help with questions others have had.
- I've never had this cake spill over while in the oven, but you can certainly place the cake pan on a baking sheet just in case.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 321Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 23mgSodium: 373mgCarbohydrates: 46gFiber: 2gSugar: 26gProtein: 4g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
Tidymom is a participant in the amazon services llc associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post.
I never can find the recipe. It’s not shown. Just the video how to but no measurement
the full recipe is right in the post
I was planning on trying for this tonight. I just got home and realized that I forgot to pick up cream cheese. I live a half an hour from town and don’t have time to run back. Do you know if there is anything I could use to substitute for the cream cheese?
Made this tonight, just tried it still warm. Taste great!!!!!
I’ve been craving German chocolate cake. So when I found your recipe, I had to make it . We loved it. I don’t like things too sweet, so I only used 2 cups of powdered sugar. I’ll definitely make the cake again.
Could I use a regular cake mix or flour & sugar?
I’m not sure I understand the qustion Sarah
How do I adjust for smaller cake mix size?
Saw on another blog someone cut ingredients in half snd made 8×8 cake.
I am thinking of making this recipe for a weekend celebration, and was wondering if I could make the cream cheese mixture ahead of time and put it in the fridge until I make the rest of the cake a day or so later? I could set it out for a bit beforehand to let it soften if needed. I don’t want to mess up the consistency, though!
I’ve never done it, but I would think if it’s room temp when you add it, it should be ok. Keep me posted if you do it!!
I made the cream cheese mixture about a day and a half in advance and set it out a couple of hours prior to mixing up the cake batter and it turned out great! My oven tends to be hot, so I only baked it for 35 minutes (per the cake box instructions) and the sides looked done so I took it out and let cool. The center was nice and gooey. My crowd favors underdone rather than overdone, so it went over SUPER well with everyone. Several people said they normally don’t like German Chocolate Cake but raved about how great this was. A few said it tasted like a Pecan Pie/German Chocolate cake combo with the pecans on the bottom. Thanks so much for the recipe!
yay!! glad everyone enjoyed it!! thanks for the update too!!
I made this cake this weekend and every place that I put the cream cheese it made a big hole in the cake. Taste great but not pretty at all. What did I do wrong?
Could you use a bundt pan for the cake?
I’ve never tried that!! be sure to let us know how it turns out if you try it!
The recipe I’ve been using for years for Upside Down German Chocolate Cake calls for melting the butter and cream cheese together, mixing with an electric mixer, and then mixing in 3 or 4 cups of powdered sugar (I usually just scoop out 3 rounded cups of powdered sugar). That mixture is then poured over the prepared cake mix in the pan. I use a medium non-coated stainless steel saucepan to melt them, and then mix the powdered sugar right in the pan with the same beaters I used for the cake mix. I have also found that using more pecans and coconut on the bottom of the baking pan than the one cup each, doesn’t work well because their density prevents the butter-cream-cheese-powdered sugar mixture from going all the way to the bottom when baking.
Mine called for melted butter too and my recipe was from at least 18 years ago.
This recipe calls for melted butter as well.
Very good!
Where does the 1 egg come into recipe?
1 egg?? the only place you use egg(s) are Prepare cake mix per package instructions on box
This was super delicious!
My husband loves German chocolate cake and he couldn’t stop talking about this one. Thanks!
So delicious, ooey, and gooey – I cant get enough of this cake!
Oh, my..this look so gooey & delicious!! German chocolate cake one of the best & now, it looks even better!
Can you use a bundt pan
I’ve never made it in a bundt pan, but if you try it, be sure to let us know how it turns out!
This cake is awesome I’ve only ever known it as german chocolate upside down cake thank you for the recipe I had lost mine
This cake is heaven on a plate and it’s sooooo easy to make!
I was eager to make this cake, made exactly by recipe, realized oven was smoking because the 13 x 9 pan had run over. Has anyone had the same the same problem? I”ve been cooking over 60 yrs.
I’m so sorry. I’m stumped. I’ve made this cake more times than I can count and it has never run over.
Mine ran over the pan and all in the oven. I filled the exact recipe. Any suggestions
Mine ran over too. This is my time trying to make it.
It will only run over if you get the gooey part on the edge
My recipe would say when spooning on the gooey part stay 1/2-1”away from edge of pan
Joyce, I’m glad you posted this question! I just had the same thing happen to me!! I quickly put a cookie sheet under the cake pan to catch all that was oozing over the sides. I triple -checked my recipe’s instructions and I did just as it said. My thoughts for next time is….a DEEP 9×13 such as a lasagna pan AND, maybe not ALL of the powdered sugar/cream cheese mixture?? I am crossing my fingers that it will taste better than it looks in the pan right now!
Hi just made it waiting for it to cool
50 minutes is way too long to bake this cake.
Mine ran over in the oven and part of the cream
cheese mixture was crunchy and part of it was
chewy like caramel. The cake had big sunken holes
and looked like a hot mess. In spite of this, it still
tasted yummy. I’m going to make it again
and not cook it so long.
If I make this recipe on a Tuesday to take to a wedding rehearsal dinner on Friday night, how should I store it? Freeze it, keep it in the fridge or do I have to make it the day of
covered and on the counter would be fine if it’s not too hot, otherwise, I would cover and keep it in the fridge. enjoy!!
I’ve been making this cake for almost 20 years.
Pour the cream cheese mixture over the cake mixture one inch from the edge of the pan. Love this cake.
Can you make this ahead and freeze?
You can freeze this for up to 2 months. Just wrap tightly to prevent freezer burn. Thaw in the refrigerator overnight.
loved this how easy to do made as a birthday cake
I made this cake and every place that I put the cream cheese it made a big hole in the cake. Taste great but What did I do wrong?
did you beat the cream cheese with butter, and powdered sugar? If you look at my photos, the butter and sweetened cream cheese mixture does sink into the cake a bit.
This came out awesome.. used cake mix, didn’t overflow or leave Big holes. Took 25 minutes to bake.
Love that it’s not overly sweet like traditional frosted German chocolate cake.
When I first made this cake we all fell in love with it! It’s so good and goey 🙌🏼 the cake is moist , I used less powder sugar topped with a light coat of chocolate frosting and sprinkled roasted coconut and chopped pecans on top 😍