Upside-Down Butterscotch Cake Recipe

Name: Upside-Down Butterscotch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Topping; 1/3 cup butter, melted; 1 cup graham cracker crumbs; 1 cup butterscotch chips; 1/2 cup flaked coconut; 1/2 cup chopped pecans; Cake; 1/2 cup shortening; 1 1/2 cups sugar; 1 teaspoon vanilla; 3 eggs; 2 cups sifted all-purpose flour; 1 teaspoon salt; 2 1/2 teaspoons baking powder; 1 cup milk

Servings: persons

Topping
1/3 cup butter, melted
1 cup graham cracker crumbs
1 cup butterscotch chips
1/2 cup flaked coconut
1/2 cup chopped pecans
Cake
1/2 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla
3 eggs
2 cups sifted all-purpose flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1 cup milk

1
Topping: Combine the melted butter, graham cracker crumbs, butterscotch chips, coconut, and pecans.
2
Spread over bottom of a buttered 13x9-inch baking pan.
3
Cake: Cream shortening with granulated sugar until light.
4
Add vanilla and mix well.
5
Beat in eggs, one at a time, beating well after each addition.
6
Into another bowl, sift together the flour, salt, and baking powder.
7
Add sifted ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour.
8
Beat well after each addition.
9
Beat for about 1 minute longer then pour over the topping.
10
Bake in a preheated 350 degree oven for 30 minutes, or until the cake bounces back when touched lightly with finger.
11
Cool for 5 minute in the pan; invert carefully onto serving plate, spooning any topping left in the pan over the cake; cut into squares.

1394

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Topping, 1/3 cup butter, melted, 1 cup graham cracker crumbs, 1 cup butterscotch chips, and more.

Yes, Upside-Down Butterscotch Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Upside-Down Butterscotch Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions