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.
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.
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.
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
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.
After 2 hours the middle was still liquid consistency. How much longer would you recommend cooking ?
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.
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?
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.”
I have never done a cake in the slow-cooker before. This looks like fun! I’m definitely planning on giving this a go 🙂
It’s a fun way to make a cake for sure.
Cool thanks
Hi Krista, yes it is, thank you!
This looks so easy! And delicious!