Ingredients for Upside Down Chocolate Cream Cheese Cake
- Semi Sweet Chocolate Chips
- ½ cup chopped pecans
- Sweetened Flaked Coconut
- Chocolate Cake Mix
- Eggs
- Oil
- Water
- 8 ounces cream cheese, softened
- 4 tablespoons (½ stick) unsalted butter
- 2 cups powdered sugar
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How to Make Upside Down Chocolate Cream Cheese Cake
- Preheat oven to 350°F (175°C).
- Line the bottom of a 13x9 inch baking pan with wax paper or parchment paper, leaving an overhang on the sides to help with inverting later.
- Lightly grease the wax paper and the sides of the pan.
- Evenly sprinkle 1 cup of semi-sweet chocolate chips, ½ cup chopped pecans, and ½ cup shredded coconut over the bottom of the prepared pan.
- Prepare your favorite boxed chocolate cake mix according to package directions. (Note: You may need to adjust liquid amounts slightly based on your cake mix instructions)
- Carefully pour the cake batter over the chocolate chip, pecan, and coconut mixture in the prepared pan.
- In a medium saucepan over medium-low heat, melt 8 ounces of cream cheese and 4 tablespoons of unsalted butter, stirring frequently until smooth.
- Remove from heat and stir in 2 cups of powdered sugar until completely smooth and creamy.
- Drizzle the cream cheese mixture evenly over the cake batter.
- Bake for 45-55 minutes, or until a wooden pick inserted into the center of the chocolate portion comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes.
- Invert the cake onto a wire rack, carefully lifting the pan to release it.
- Carefully peel away the wax paper or parchment paper from the cake.
- Cool completely on the wire rack before transferring to a serving platter.
- Enjoy your irresistible Upside-Down Chocolate Cream Cheese Cake!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
176g
Fat
71g
Carbs
19g
