Gooey Upside Down German Chocolate Cake Recipes

Steps:

• In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted. Spread into a greased 9-in. square baking pan. Sprinkle with pecans and coconut. Drizzle with evaporated milk; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine the dry ingredients; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour over topping. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve with whipped topping if desired.

Steps:

• Preheat oven to 375°F Grease and flour 13x9 inch pan. Sprinkle coconut and pecans evenly over the bottom of the pan and set aside.
• In a large mixing bowl, mix cake mix, water, oil and eggs as directed on the box. Carefully pour batter over coconut and pecans in prepared pan.
• Mix melted margarine, cream cheese and powdered sugar in large bowl on low speed for 30 seconds, or until well mixed. Increase mixer speed to medium and beat 30 seconds more, or until smooth.
• Spoon cream cheese over batter, leaving a 1 inch border of batter around the sides of the pan, and smooth with spatula.
• Bake for 43-48 minutes, or until the cream cheese mixture has turned golden brown and the cake springs back when touched lightly.
• Remove from oven and set cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto serving platter. Let rest for 20 minutes more, then slice and serve.

Steps:

• Preheat oven to 350°. Grease and flour a 13 x 9 inch pan.
• Spread coconut evenly on bottom of pan. Sprinkle with pecans.
• Prepare cake mix according to directions on box. Pour over coconut and pecans.
• Combine cream cheese and melted butter in a medium mixing bowl. Beat at low speed with electric mixer until creamy. Add sugar; beat until blended and smooth.
• Drop by spoonfuls evenly over cake batter. Bake 45 to 50 minutes or until a toothpick inserted halfway to bottom of cake comes out clean.
• Cool completely in pan. To serve, cut into individual pieces; turn upside down onto plate.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan.
• 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.
• 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.
• 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.
• 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.

Steps:

• Set oven to 350 degrees.
• Grease very well, 12 muffin cups.
• In a small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 Tbsp water; simmer for 1 minute.
• Place 3-4 walnut halves in the bottom of each of prepared muffin cups.
• Evenly divide, and pour the cooked mixture over the walnuts in the muffin cups.
• In a bowl, sift together flour, baking cocoa, baking soda and salt; set aside.
• Cream 1/4 cup butter (or shortening if using).
• Gradually add 3/4 cup sugar, and continue creaming until light and fluffy.
• Beat in egg and vanilla.
• Blend in dry ingredients alternately with the 1/2 cup water (or milk if using), beginning and ending with the dry ingredients.
• Fill the muffin cups 1/2 full with the batter.
• Bake for 20-25 minutes, or until the cupcakes test done.
• Remove from the muffin tins, let cool INVERTED on wire racks.
• In a small saucepan, combine the sweetened condensed milk and the chocolate; cook over very low heat until smooth and thickened, stirring constantly (about 10 minutes).
• Stir in 2 Tbsp butter; keep warm.
• Spread on the sides of cup-cakes.
• ENJOY!

Steps:

• Mix together powdered sugar, softened margarine, and cream cheese and set aside.
• Melt 1/2 stick of butter in 9"x 13" pan. Cover the bottom of pan with coconut and pecans.
• Prepare cake mix according to directions. Pour over butter, coconut and pecan mixture.
• Spoon cream cheese mixture over top of cake.
• Bake 50 minutes at 350°F.

Steps:

• In saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted.
• Spread into a greased 9" square baking pan.
• Sprinkle with pecans and coconut.
• Drizzle with evaporated milk.
• Set aside.
• In a mixing bowl, cream butter and sugar.
• Beat in the chocolate, eggs and vanilla.
• Combine the dry ingredients.
• Add to the buttermilk.
• Pour over topping in pan.
• Bake at 350 for 40-45 minutes or until a toothpick inserted comes out clean.
• Cool for 5 minutes before inverting onto a serving plate.
• Serve with whipped topping if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a deep 9x13-inch baking pan. Spread pecans over.
• Combine cake mix, water, oil. and eggs in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared pan.
• Combine frosting mix, milk, and butter in a large, heavy-bottomed saucepan over medium-low heat. Stir until all ingredients are melted. Remove from heat; you do not want to bring this to a boil. Pour over the cake mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
• Cut into pieces and flip them over into a bowl to serve; there will be a gooey fudge sauce that has accumulated on the bottom of the pan. If necessary, spoon this back onto the cake after it has been flipped into the bowl (this is the best part).