CHOCOLATE UPSIDE-DOWN CAKE
"This dessert is out of this world," promises Iola Egle, McCook, Nebraska. Coconut, chocolate chips, marshmallows and pecans turn a boxed cake mix into a delectable treat. "All of your guests will agree that it's the best ever," she assures. "Enjoy it with a scoop of vanilla ice cream."
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into a greased 13x9-in. baking pan. Sprinkle with coconut, chocolate chips, pecans and marshmallows., Prepare cake batter according to package directions; carefully pour over marshmallows. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting cake onto a serving plate.
Nutrition Facts : Calories 477 calories, Fat 24g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 330mg sodium, Carbohydrate 66g carbohydrate (47g sugars, Fiber 2g fiber), Protein 5g protein.
GERMAN CHOCOLATE UPSIDE DOWN CAKE
This upside-down version of German chocolate cake is both quicker and easier then the traditional right side-up cake.
Provided by SUNSET1
Categories Desserts Cakes Upside-Down Cake Recipes
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan.
- In a sauce pan, combine 1 1/4 cup water and 1/4 cup butter or margarine. Heat until butter melts, then stir in brown sugar and coconut. Pour into ungreased 9x13 inch pan. Sprinkle marshmallows and nuts over top. set aside.
- For the cake: in a saucepan over low heat, combine chocolate with 1/2 cup water. Heat, stirring, until chocolate is melted. Remove from heat.
- In a large bowl, mix flour, sugar, soda and salt. Add sour cream, 1/2 cup butter or margarine, vanilla and eggs. Add chocolate mixture and beat 3 minutes. Carefully spoon batter over coconut marshmallow mixture in pan.
- Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until toothpick inserted into center comes out clean. Place pan on foil or cookie sheet to guard against spillage.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 40.3 g, Cholesterol 42.7 mg, Fat 14.2 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 7.2 g, Sodium 171.9 mg, Sugar 27.6 g
CHOCOLATE FUDGE UPSIDE-DOWN CAKE
An amazing upside-down cake recipe for those who love chocolate. Serve warm with whipped topping and experience a taste of heaven.
Provided by Alissa Doe-Klinger
Categories Desserts Cakes Cake Mix Cake Recipes Upside-Down Cake
Time 55m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a deep 9x13-inch baking pan. Spread pecans over.
- Combine cake mix, water, oil. and eggs in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared pan.
- Combine frosting mix, milk, and butter in a large, heavy-bottomed saucepan over medium-low heat. Stir until all ingredients are melted. Remove from heat; you do not want to bring this to a boil. Pour over the cake mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- Cut into pieces and flip them over into a bowl to serve; there will be a gooey fudge sauce that has accumulated on the bottom of the pan. If necessary, spoon this back onto the cake after it has been flipped into the bowl (this is the best part).
Nutrition Facts : Calories 761.3 calories, Carbohydrate 79.4 g, Cholesterol 104.4 mg, Fat 68.6 g, Fiber 3.9 g, Protein 6.8 g, SaturatedFat 18.3 g, Sodium 515.2 mg, Sugar 19.9 g
GERMAN CHOCOLATE UPSIDE DOWN CAKE
Got this from the cake mix doctor, and it has quickly become one of my favorites. It has 3 layers that meld together to make the perfect cake.
Provided by Dragonfly AZ
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F Grease and flour 13x9 inch pan. Sprinkle coconut and pecans evenly over the bottom of the pan and set aside.
- In a large mixing bowl, mix cake mix, water, oil and eggs as directed on the box. Carefully pour batter over coconut and pecans in prepared pan.
- Mix melted margarine, cream cheese and powdered sugar in large bowl on low speed for 30 seconds, or until well mixed. Increase mixer speed to medium and beat 30 seconds more, or until smooth.
- Spoon cream cheese over batter, leaving a 1 inch border of batter around the sides of the pan, and smooth with spatula.
- Bake for 43-48 minutes, or until the cream cheese mixture has turned golden brown and the cake springs back when touched lightly.
- Remove from oven and set cool for 20 minutes. Run a sharp knife around the edge of the cake and invert it onto serving platter. Let rest for 20 minutes more, then slice and serve.
PEAR UPSIDE-DOWN CHOCOLATE CAKE
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 1 (9-inch) cake (6 to 8 servings)
Number Of Ingredients 19
Steps:
- For the pears: Lightly butter a 9-inch round cake pan, line the bottom with parchment paper, and butter the paper. Put the butter, brown sugar, and lemon zest and juice in a large skillet. Cook over medium heat, stirring, until melted. Add the pears, cover, and simmer, turning once, until the pears are soft and juicy, about 4 minutes. Pour the pears and their syrup into a strainer set over a saucepan. Set the syrup and 1 pear quarter aside. Arrange remaining pears in the prepared pan, stem ends toward center, rounded sides down, and 1/4-inch from the side. Chop reserved pear and use just enough to fill center.
- For the cake: Set a rack in the middle of the oven and preheat to 350 degrees F.
- Scald milk in a small saucepan; keep warm. Whisk flour with almonds, baking soda, baking powder, salt, cinnamon, and cloves. Beat butter with an electric mixer at medium speed until smooth, about 2 minutes. Increase speed to medium-high and gradually add granulated sugar; continue beating until mixture is light and fluffy, about 4 minutes, scraping down sides of bowl. Add cocoa powder and vanilla and beat 1 minute. While mixing at medium-low speed, add eggs 1 at a time, beating well after each addition.
- While mixing slowly, add the flour mixture in 4 additions; turn off the mixer and fold in the hot milk with a rubber spatula. Spread the batter over the pears, taking care not to disturb them. Tap the pan lightly on the counter to settle the batter. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Cool cake in the pan on a rack for 20 minutes, then invert the cake onto a serving plate. Cool briefly, carefully peel the parchment paper from the top, and then cool completely.
- To finish the cake: Boil the reserved pear syrup until slightly thick and lightly brush the top of the cake with syrup. Whisk a few tablespoons of cocoa powder with an equal amount of confectioners' sugar, and sift over the cake; serve.
CHERRY-CHOCOLATE UPSIDE-DOWN CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet; stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat. Toss the cherries with the lemon juice and arrange over the caramel; set the skillet aside.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Stir in the chocolate chips. Pour the batter over the cherries and spread evenly.
- Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely.
CHOCOLATE CHERRY UPSIDE DOWN CAKE
This is an old favorite from my recipe box that I have had for 25 years that 's non-dairy and egg free!
Provided by Janice
Categories Desserts Cakes Upside-Down Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Spread pie filling evenly in the bottom of a greased 9x13 inch pan.
- In a large bowl stir together flour, sugar, cocoa, baking soda, and salt.
- In another bowl combine water, oil, vinegar, and vanilla. Add these liquid ingredients to the flour mixture all at once. Stir until just moistened. Pour the batter evenly over the cherry pie filling.
- Bake in a preheated 350 degrees F ( 175 degrees C) oven for 30 to 35 minutes.
- Let cake cool for 10 minutes in pan then invert cake onto a serving dish and continue to cool.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 29.9 g, Fat 5.1 g, Fiber 1.4 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 156.6 mg, Sugar 12.6 g
CHOCOLATE UPSIDE-DOWN CAKE
Make and share this Chocolate Upside-Down Cake recipe from Food.com.
Provided by LAURIE
Categories Dessert
Time 1h
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Melt butter or margarine in a 13x9 pan.
- Add water and sprinkle brown sugar evenly over pan.
- Arrange coconut and nuts in sugar.
- Mix cake as directed on package and pour batter over mixture in pan.
- Bake at 350F 45-50 minutes til toothpick comes clean.
- let stand in pan 5 minutes for topping to set.
- Turn upside down on a large platter or cookie sheet with sides.
- Serve topped with whipping cream if desired.
Nutrition Facts : Calories 373.2, Fat 22.5, SaturatedFat 5.3, Cholesterol 39.7, Sodium 421.7, Carbohydrate 41.9, Fiber 1.8, Sugar 28.6, Protein 4.8
UPSIDE DOWN GERMAN CHOCOLATE CAKE
Make and share this Upside Down German Chocolate Cake recipe from Food.com.
Provided by ThatJodiGirl
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease and flour a 13 x 9 inch pan.
- Spread coconut evenly on bottom of pan. Sprinkle with pecans.
- Prepare cake mix according to directions on box. Pour over coconut and pecans.
- Combine cream cheese and melted butter in a medium mixing bowl. Beat at low speed with electric mixer until creamy. Add sugar; beat until blended and smooth.
- Drop by spoonfuls evenly over cake batter. Bake 45 to 50 minutes or until a toothpick inserted halfway to bottom of cake comes out clean.
- Cool completely in pan. To serve, cut into individual pieces; turn upside down onto plate.
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