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Slow Cooked German Chocolate Cake

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.

Slow Cooked German Chocolate Cake

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 upside down German Chocolate Cake: (Scroll down for full printable recipe.)

  • Prepare Slow Cooker – Spritz the inside of a 6 quart oval slow cooker with cooking spray.
  • Cake Batter – Beat together cake mix, flour, butter, buttermilk, chocolate syrup, eggs and vanilla. Beat for 1-2 minutes until fully combined.
  • Mix-ins – Fold chocolate chips and pecans into the cake batter by hand.
  • Transfer to Crockpot – Spread the batter evenly onto the bottom of the slow cooker.
  • Coconut Pecan Icing – 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.
  • Lock the Lid in Place – 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.
  • Check – 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.
  • Chocolate Ganache – To prepare the ganache: Melt 1 cup chocolate chips and 1/3 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. [
  • Serve – 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.
Slow Cooked German Chocolate Cake

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!
  • The paper towels will prevent condensation that forms on the lid from dripping into the cake. Don’t skip it.
  • 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.
Slow Cooked German Chocolate Cake

More Easy Slow Cooker and Crockpot Dessert Recipes to Make

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Slow Cooked German Chocolate Cake

Prep Time10 minutes
Cook Time2 hours
Stand time20 minutes
Total Time2 hours 30 minutes
Course: Cake, Dessert
Cuisine: American, Southern
Keyword: coconut-pecan-icing-and-german-chocolate-cake, german-chocolate-cake, slow-cooked-german-chocolate-cake
Servings: 12 servings
Calories: 504kcal
Author: Melissa Sperka

Ingredients

  • 1 15.25 oz box German Chocolate cake mix
  • 1/4 cup all purpose flour
  • 1/2 cup butter melted
  • 1 cup buttermilk
  • 1/2 cup chocolate syrup
  • 3 large eggs
  • 1 tsp pure vanilla
  • 1/2 cup pecan pieces
  • 1 15 oz can prepared coconut-pecan frosting
  • 1 1/2 cups semi-sweet chocolate chips divided
  • 1/3 cup heavy cream or half and half

Instructions

  • 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 1/2 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.
  • Ganache: Melt 1 cup chocolate chips and 1/3 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.

Nutrition

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
Tried this recipe?Mention @melissassk or tag #melissassk!

9 Comments

    1. Until a toothpick inserted into the center comes back clean. I can’t imagine this cake taking that long to bake perhaps check your oven.

  1. My cake did not seem done in the middle after 2 hours. It was wiggly. Is there someway to check for doneness? Or does it firm up when it cools?

    1. Slow cooking this cake does give it a sponge-like texture. You can test the center with a toothpick just as you would any cake for doneness. And yes, leaving it to rest uncovered should give it time to “set.”

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