Best 20 Chocolate Upside Down Cake Recipes

CHOCOLATE UPSIDE-DOWN CAKE

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.

GERMAN CHOCOLATE UPSIDE DOWN CAKE

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.

CHOCOLATE FUDGE UPSIDE-DOWN CAKE

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).

CHOCOLATE CHERRY UPSIDE DOWN CAKE

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.

UPSIDE DOWN GERMAN CHOCOLATE CAKE

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.

UPSIDE-DOWN GERMAN CHOCOLATE CAKE

Steps:

• In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted. Spread into a greased 9-in. square baking pan. Sprinkle with pecans and coconut. Drizzle with evaporated milk; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Beat in the chocolate, eggs and vanilla. Combine the dry ingredients; gradually add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour over topping. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before inverting onto a serving plate. Serve with whipped topping if desired.

UPSIDE-DOWN PEAR CHOCOLATE CAKE

Steps:

• Butter a 9-inch round baking pan.
• To make the fruit topping, put the sugar and water in a heavy saucepan (one with a tight-fitting lid) and stir until the sugar dissolves. Bring the mixture to a boil over medium heat, then cover and cook for 2 minutes. (Covering in this way allows the steam to wash down the sides of pan, which will prevent any sugar crystals from forming.) Uncover the saucepan and continue to boil the sugar, gently and slowly swirling the pan as needed to cook the caramel evenly, until it becomes a dark amber color. Occasionally wash down the sides of the pan with a pastry brush dipped in cold water. Carefully pour the caramel into the prepared pan and allow it to harden. The pan will be very hot from the sugar, so take care in moving it if you need to. Fan the pear slices on top of the caramel in a circle around the perimeter, filling in the center with the remaining slices.
• Preheat the oven to 350°F.
• To make the cake, place the butter and chocolate in a small saucepan over low heat and melt, stirring occasionally. Sift the flour, cocoa, baking soda, and salt together in a bowl. Transfer the melted chocolate to a mixing bowl or the bowl of a stand mixer and add the sugar. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat on medium speed for about 3 minutes, until light and fluffy. Add the eggs one at time, scraping down the sides of the bowl after each addition. Stir in the vanilla. Stir in the flour mixture in three additions alternating with the milk in two additions, beginning and ending with the flour and scraping down the sides of the bowl occasionally.
• Pour the batter into the prepared pan and bake in the middle of the oven for 40 to 45 minutes, or until the cake bounces back slightly when touched. Cool on a wire rack for 15 minutes, then invert the cake onto a plate, leaving the pan on top of the cake for 5 minutes before you remove it. Serve the cake warm, topped with a small dollop of Chantilly cream or a scoop of Vanilla Bean Ice Cream.
• Storage: Wrapped in plastic wrap, the cake will keep at room temperature for up to 3 days.

CHOCOLATE-ALMOND UPSIDE-DOWN CAKE

Steps:

• Prepare the topping: Generously butter a 10-inch round nonstick cake pan. Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. Drizzle honey over sugar and sprinkle evenly with almonds.
• Preheat oven to 350 degrees.
• Prepare the cake: Sift flour, cocoa powder, baking soda, and salt together three times to make the cake extra light. Place butter in the bowl of an electric mixer fitted with the whisk attachment and beat until smooth and fluffy. Add sugar and continue mixing. Add eggs, one at a time, beating after each addition. Continue beating until light and fluffy, about 3 minutes. With the mixer running on low speed, add a third of the dry ingredients and mix to combine. Add half the buttermilk and continue mixing. Add another third of the dry ingredients, mix, and add remaining buttermilk and vanilla. Add remaining dry ingredients and mix until smooth. Pour the batter into the pan.
• Bake until set in the center and springy, 45 to 55 minutes. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. Let cool completely. Cut into wedges with a serrated knife.

GERMAN CHOCOLATE UPSIDE DOWN CAKE

Steps:

• In a large heavy saucepan, melt chocolate in water over low heat, stirring until smooth. Cool. , In a large bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add chocolate and vanilla. Beat in sour cream. Combine the flour, baking soda and salt; gradually add to creamed mixture. Beat for 2 minutes (batter will be thick); set aside. , For topping, sprinkle brown sugar and coconut into a greased 13x9-in. baking pan. Melt butter in water; add to pan and mix with sugar and coconut. Sprinkle with marshmallows and nuts. Carefully spoon batter over topping., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares and invert onto serving plates.

GERMAN CHOCOLATE UPSIDE-DOWN CAKE

Steps:

• 1. Line a 13x9" baking pan with parchment paper which has been cut to fit the bottom of the pan.
• 2. Spread the chopped pecans over the bottom of the pan. Then layer the coconut over the pecans.
• 3. Toast the pecans and coconut in the oven briefly while it's preheating. Then remove the pan and let it cool. In a medium mixing bowl, prepare the cake mix according to the directions on the box. Set aside.
• 4. In a microwave safe mixing bowl heat the butter and cream cheese until they're warmed and soft.
• 5. Stir the confectioner's sugar into the cream cheese mixture, until smooth and creamy. Set aside.
• 6. Pour the cake mix batter evenly over the top of the pecans and coconut.
• 7. Spoon the cream cheese mixture in large ribbons down the length of the pan, over the top of the cake batter. Using a knife, gently swirl the mixture into the batter, being careful not to over-mix, or disturb the pecan and coconut layer.
• 8. Bake at 350* for 40-50 minutes. Cake will be sticky when it's done. Let the cake rest for 5 or 10 minutes, then turn it out onto a baking sheet, platter, or covered board. When cake has cooled, carefully peel off the parchment paper. Serve when completely cool.
• 9. NOTES: For added nutrition and fiber, substitute coconut oil for some or all of the vegetable oil. You could also use a large spring form pan, lined with parchment paper. I still have my old Tupperware rectangular cake taker, so I turn the cake out onto that -- works perfectly! *This recipe is easily made gluten free by using a gluten-free chocolate cake mix.

GERMAN CHOCOLATE UPSIDE DOWN CAKE

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.

CHOCOLATE PECAN UPSIDE DOWN CAKE

Steps:

• Preheat the oven to 350ºF.
• Grease a 9-inch springform pan. To prevent leaking use a tight fitting base or set the pan on a sheet of tin foil and firmly press foil up around the sides of the pan.
• Insert and empty 14 oz can filled 3/4 full with dried beans into the center of the springform pan.
• Melt the butter and margaring for the sauce in a medium saucepan over medium heat.
• Add the brown sugar and water, stir and bring to a boil.
• Boil for about 3 min, stirring occasionally, until mixture is smooth and sauce like.
• Coarsely chop 1/2 cup of the pecans and add to the brown sugar sauce.
• Add the remaining pecans and mix well.
• Turn into the prepared pan and press the pecans flat in a singly layer, and cool.
• Beat the cup of butter for the cake with the sugar and vanilla in a large bowl, scraping down the sides occasionally, until light and fluffy.
• Add eggs 1 at a time, beating well after each addition.
• Combine the flour, cocoa, cinnamon, baking powder, baking soda, and salt in a medium bowl.
• Add the flour mixture and the sour cream to the butter mixer, beginning and ending with the flour mixture, beating on low speed until well combined.
• Carefully spoon the batter into the pan, spreading gently over pecan mixture in an even layer.
• Bake for 45-50 min or until tested clean.
• Let stand in pan on a wire rack for 30 minute.
• Run a knife around the inside and outside edges of the cake.
• Remove the can of beans and invert the cake onto a serving platter/plate. Do not remove the pan, let stand inverted for 2 minute.
• Remove pan and replace any pecans that have come off the cake.
• Cool completely, and serve.

GOOEY UPSIDE DOWN GERMAN CHOCOLATE CAKE

Steps:

• 1. Flour and grease a 9x13 pan
• 2. Preheat oven to 350 degrees.
• 3. Sprinkle coconut and pecans in bottom of pan.
• 4. Prepare cake mix per box instructions.
• 5. Pour prepared cake batter over coconut and pecans.
• 6. Mix confectioner's sugar, cream cheese, and butter in a medium bowl until well blended.
• 7. Pour/spoon over cake batter - do NOT mix it.
• 8. Back 50-55 minutes.
• 9. Enjoy!

DOUBLE DUTCH CHOCOLATE FUDGE UPSIDE-DOWN CAKE

Steps:

• 1. Preheat oven to 350.
• 2. In a mixing bowl, stir together the flour, 3/4 cup granulated sugar,2 tbsp of the cocoa powder, the baking powder and the salt. Add the milk,the oil and 1 tsp of the vanilla, and stir until blended. Stir in the nuts, if using. Pour the batter into greased 9x13 inch pan.
• 3. In a small bowl, combine the brown sugar with the 1/4 cup cocoa powder;stir well. Spread this mixture over the batter in the pan. Using a large spoon,drizzle the boiling water over the cake, do not stir. Bake for 40 to 45 minutes, or until the top of the cake is firm. Let the cake cool slightly. Meanwhile, whip the cream with the remaining 1/4 cup granulated sugar and 1/2 tsp vanilla. Cut cake into squares and place them upside down (gooey side up) on dessert plates. Spoon a dollop of whipped cream onto each piece of cake.

UPSIDE DOWN CHOCOLATE CHERRY CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray 8 or 9 in square pan with Pam.
• Line bottom of pan with pitted cherry halves.
• Cover cherry halves with 1/2 of the coconut and the 1 c of white chocolate chips.
• Prepare cake mix as directed, in a bowl place cake mix, add 2 eggs, !/3 c water and 1/3 c oil. Mix well. Add in rest of coconut.
• Pour cake mix over cherry mixture in pan.
• Place in oven for 30 - 40 minutes.
• When done, place on cake plate, by going around edges with knife and then place pan upside down on cake plate, serve with ice cream while warm if desired or with whipped cream.

CHOCOLATE PBJ BANANA UPSIDE DOWN DUMP CAKE

Steps:

• 1. Preheat the oven to 350 degrees.
• 2. Mix cake as directed on the box. Set aside.
• 3. Spray a 9x13 pan with butter cooking spray.
• 4. In a small bowl cream the butter and brown sugar. Spread the mixture on the bottom of the baking dish.
• 5. Slice the bananas long way and cut in half and arrange in bottom of pan. Put peanut butter by the teaspoons on the bottom of the pan. Arrange the jelly in open areas. Toss in chocolate morsels. Pour cake batter over the ingredients.
• 6. Bake for 45 mins or until knife inserted comes out clean.
• 7. Let the cake cool about 10 minutes and loosen the sides and invert onto a platter.
• 8. If you want a more moist and gooey Dump Cake mix 6 tbsp butter, 1/2 c brown sugar and 1/4 tsp vanilla extract and heat in microwave for 45 seconds and pour over cake.
• 9. Cut into squares and serve.

GERMAN CHOCOLATE UPSIDE DOWN CAKE

Steps:

• 1. Mix coconut and pecans. Put in bottom of greased 13x9 inch pan. Prepare cake mix as directed, pour over coconuts and pecans. Cream together margarine and cream cheese, add powdered sugar. Spoon over top of cake mix. Bake 35 to 40 minutes at 350 degrees. Let cool 10 minutes. Place serving platter over pan, invert so cake is upside down on platter. Do not cut until cake is cold.

CHOCOLATE ALMOND UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350°F. Take a greased 9 inch cake pan. To this pan add melted butter, brown sugar, honey, and mix well. Spread sliced almonds and gently press into the sugar mixture.
• In a large mixing bowl whisk together melted butter, milk, eggs until well combined. Add the cake mix and whisk gently until the cake mix gets incorporated with the liquid ingredients. Then whisk on medium speed for about 2 minutes. Transfer the cake batter to pan pan - thereby covering all the almonds.
• Bake in a preheated oven for 45-55 minutes or until a cake tester comes out clean. Remove the pan from oven, run a knife through the edges to loosen the cake slightly and then immediately flip over a serving platter. Gently tap the pan and platter together on the kitchen working surface couple of times, and carefully remove the cake pan. Let the cake cool for about 30 minutes even before you slice. Chocolate Almond Upside Down Cake is now ready. Serve along with scoop of ice cream if desired and enjoy.

UPSIDE DOWN CHOCOLATE PUDDING CAKE

Steps:

• Mix bisquik, 1/2 c sugar, 3 T unsweetened cocoa, milk and vanilla.
• Spoon batter evenly into greased crockpot.
• Mix remaining sugar, 1/3 c cocoa and hot tap water and pour over the batter in the crockpot.
• Do not stir.
• Cook on HIGH 2-2 1/2 hours or until batter no longer looks shiny on top.
• DO NOT OVERCOOK.
• The batter rises to the top like a cake and there is a rich chocolate pudding underneath.
• Serve with ice cream or whipped cream.

UPSIDE DOWN CHOCOLATE PUDDING CAKE

Steps:

• 1. Mix the Bisquick, 1/2 cup of the sugar, 3 tablespoons of the cocoa, milk and vanilla extract. Spoon batter evenly into a greased crock pot.
• 2. Mix remaining ingredients. Pour over batter in crock pot.
• 3. Cook on HIGH for 2 to 2 1/2 hours, or until batter is set. Be careful not to overcook.
• 4. Serve hot with ice cream whipped topping.