German Chocolate Upside Down Cake

As parents we pass on some of our traits to our kids. Well mine have inherited my sweet tooth, and luckily the fitness bug also. My youngest daughter has given me several Weight Watchers recipes to try. Last week we made a marble pound cake. A big thumbs down on that one. It was kind of gummy and didn’t rise to the occasion, literally and figuratively. Not to worry, she has a whole database full of sweet treats.

Next up, Upside Down German Chocolate Cake. I really didn’t want to like this cake, and not because I’d be tempted to over indulge. Truthfully, I really don’t know why, but it is really good. And it’s five points. I don’t follow Weight Watchers and I’m not familiar with the whole points thing, but she says that’s not too bad. This is one of those recipe makeovers that uses unsweetened applesauce in place of oil. I’ve never had luck with those before, maybe that’s why I wasn’t immediately drawn to it. The only thing missing was something on top of the cake. All the gooey coconut pecan stuff is on the bottom. It’s an upside down cake, baked in a 9×13 pan. The directions didn’t say to flip it, which would have been tricky with that kind of pan anyway. So to me, the top was a tad dry. One more thing; the ingredients call for “light butter”. Come on now, light butter? I don’t know if baby girl noticed this but I used regular butter. Even though it tastes pretty good it’s the kind of cake I can have lots of restraint with. Bake one and tell me what you think.

Weight Watcher’s Upside Down German Chocolate Cake

  • 1 spray cooking spray
  • 2 TBS light butter
  • ¾ cup water
  • 2/3 cup unpacked brown sugar
  • ¾ cup packaged shredded coconut
  • ½ cup chopped pecans
  • 5 large egg whites
  • 1 cup buttermilk
  • ½ cup fat-free sour cream
  • 1/3 cup unsweetened applesauce
  • 1 box, 18 ½ oz German chocolate cake mix

Preheat oven to 350ºF. Coat a 9- x 13-inch nonstick baking pan with cooking spray.
In a small saucepan over low heat, melt butter with water. Stir in brown sugar until smooth; pour evenly into baking pan. Sprinkle coconut and pecans evenly over melted sugar mixture. In a large bowl, using an electric mixer set on high speed, beat egg whites for 30 seconds. Beat in buttermilk, sour cream and applesauce. Add cake mix and beat on low speed until moistened, about 30 seconds. Beat for an additional 2 minutes; pour into pan. Bake for 40 minutes. Cool in pan on a rack. Cut into 16 pieces and serve.


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