Slow Cooked German Chocolate Cake is a fun upside down version of classic German Chocolate Cake. The coconut pecan icing starts on the top but, ends up magically on the bottom when finished. It's topped with a rich chocolate ganache just before serving. Serve it straight from the slow cooker for a decadent treat any time of year.
Easy Upside Down Slow Cooked German Chocolate Cake Recipe
Oh yes, it's true, you can make German chocolate cake in a slow cooker. I should include a disclaimer with this recipe, it is a chocoholics dream. This non-traditional upside down German Chocolate Cake recipe is the result of a happy experiment in my kitchen. I wanted to develop a simple, and original, slow cooker cake. This resulted in a slow cooked delicacy that is fudgy, rich, and completely over the top. The coconut pecan icing melts into the cake and ends up magically on the bottom, creating a very tasty surprise. The finishing touch is a chocolate ganache drizzle on top. Serve it with vanilla ice cream or fresh whipped cream straight from the slow cooker.
How to Make the Best Slow Cooked German Chocolate Cake
- Ingredients you'll need to make homemade Slow Cooked German Chocolate Cake: One box German Chocolate Cake mix, one can German chocolate frosting, all purpose flour, butter, chocolate syrup, buttermilk, large eggs, chopped pecans, semi sweet chocolate chips and heavy cream.
- Kitchen tool you'll need: 6 quart oval slow cooker (or similar), medium bowl, hand mixer or stand mixer, small microwave safe bowl, knife, nut chopper.
- Please note: The reason I refer to this cake an "upside down" is the frosting once swirled into the batter ends up on the bottom of the slow cooker. It's a fabulous surprise!
- If you don't have buttermilk on hand, you can use regular milk.
- To make your own buttermilk, add one tablespoon of white distilled vinegar or lemon juice to each one cup of whole milk. Let stand for 5-10 minutes, then stir and proceed with the recipe.
- How to Cut this Slow Cooked Cake for Serving: Slow cooker cakes aren't necessarily going to be the same shape as a conventionally baked cake. This cake does best cut into wedges, more about that in a moment.
- If you prefer a more traditional icing, leave off the ganache and top it while warm with an additional can of coconut pecan icing.
- You could also use my recipe for homemade icing as seen in this winning recipe for traditional German Chocolate Cake.
- It's best to cut this cake through the middle, from end to end, then into wedges. However, baking a cake in a slow cooker is meant to be fun, so this cake can also be scooped and served without cutting into perfect pieces.
- Serve Slow Cooked German Chocolate Cake warm with vanilla ice cream or fresh whipped cream.
- Store any leftovers in an airtight container chilled in the refrigerator for up to 4 days. Enjoy cold or reheat gently in the microwave in single serving portions.
More Easy Slow Cooker and Crockpot Dessert Recipes to Make
- Fruit filled Slow Cooker Cherry Pineapple Dump Cake.
- Ooey gooey Slow Cooked Mississippi Mud Pudding Cake.
- The family will flip for this Crockpot Peach Cobbler.
- Sweet and Salty Crockpot Candy is a holiday must make!
- Crockpot Caramel Apple Dump Cake is an easy option for busy oven days.
- If you're a lemon fan, you may also like to try this recipe for Crock Pot Lemon Poke Cake from Recipes that Crock.
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Helpful Kitchen Items:
Slow Cooked German Chocolate Cake
Servings: 12 servings
- 1 15.25 oz box German Chocolate cake mix
- ¼ cup all purpose flour
- ½ cup butter melted
- 1 cup buttermilk
- ½ cup chocolate syrup
- 3 large eggs
- 1 teaspoon pure vanilla
- ½ cup pecan pieces
- 1 15 oz can prepared coconut-pecan frosting
- 1 ½ cups semi-sweet chocolate chips divided
- ⅓ cup heavy cream or half and half
- Spritz the inside of a 6 quart oval slow cooker with cooking spray.
- Using an electric mixer, beat together cake mix, flour, butter, buttermilk, chocolate syrup, eggs and vanilla. Beat for 1-2 minutes until fully combined.
- Fold ½ cup chocolate chips and pecan pieces into the cake batter by hand. Spread the batter evenly onto the bottom of the slow cooker.
- Using a teaspoon, dollop the caramel pecan icing over the top. Use a knife to swirl through batter leaving a 1 inch border along the edge.
- Cover the opening of the slow cooker with doubled paper towels first, then place the lid on top. Cook covered for 2 hours on high. (The paper towels will prevent condensation that forms on the lid from dripping into the cake. Don't skip it.)
- After 2 hours, uncover, remove paper towels, and test the center with a toothpick. If you see moist crumbs, it's done. If not, continue to bake in 15 minute increments then retest. Leave uncovered while you prepare the ganache.
- To prepare the ganache: Melt 1 cup chocolate chips and ⅓ cup of heavy cream on 50% power in the microwave, stopping every 20 seconds to stir. Repeat until smooth.
- Drizzle the cake with the chocolate ganache and allow it to rest uncovered for about 20 minutes before serving. [If you prefer a more traditional icing...Leave off the glaze and top with an additional can of coconut pecan icing or homemade German Chocolate Cake icing.
- To cut the cake: Cut through the middle, from end to end, then into wedges. You may also scoop desired size portions into a bowl..
- Serve warm drizzled with vanilla ice cream or fresh whipped cream.
Serving: 1serving | Calories: 504kcal | Carbohydrates: 73g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 508mg | Potassium: 233mg | Fiber: 3g | Sugar: 31g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg