Upside-Down Chocolate Cake Recipe

Name: Upside-Down Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp (45 ml). butter, melted; 1/2 cup (125 ml) light brown sugar, packed; 2 tbsp (30 ml). light corn syrup; 1 20 oz (560 grm). can sliced peaches; marachino cherries; 1/2 cup (125 ml) chopped nuts; 1/2 cup (125 ml) butter or margarine; 1-1/4 cups (300 ml) sugar; 2 eggs; 1 tsp (5 ml). vanilla; 1-1/4 cups (300 ml) unsifted flour; 1/3 cup (80 ml) Hersheys cocoa; 3/4 tsp (4 ml). baking soda; 1/2 tsp (2 ml). salt; 2/3 cup (150 ml) buttermilk or sour milk; whipped cream

Servings: persons

3 tbsp (45 ml). butter, melted
1/2 cup (125 ml) light brown sugar, packed
2 tbsp (30 ml). light corn syrup
1 20 oz (560 grm). can sliced peaches
marachino cherries
1/2 cup (125 ml) chopped nuts
1/2 cup (125 ml) butter or margarine
1-1/4 cups (300 ml) sugar
2 eggs
1 tsp (5 ml). vanilla
1-1/4 cups (300 ml) unsifted flour
1/3 cup (80 ml) Hersheys cocoa
3/4 tsp (4 ml). baking soda
1/2 tsp (2 ml). salt
2/3 cup (150 ml) buttermilk or sour milk
whipped cream

1
Combine 3 tbsp (45 ml).
2
butter, brown sugar and corn syrup and pour into bottom of a 12 cups (2825 ml) bundt pan or 10 inch tube pan.
3
Arrange sliced peaches and cherries in decorative design.
4
Sprinkle with nuts.
5
Cream 1/2 cup (125 ml) butter and sugar until light and fluffy.
6
Add eggs, one at a time beating well after each addition.
7
Add vanilla.
8
Combine flour, cocoa, baking soda and salt: add to creamed mixture alternately with buttermilk.
9
Pour batter evenly over fruit and nuts in pan.
10
Bake at 350 degrees (175 C.) for 40 to 45 minutes for bundt pan, 50 to 55 for tube pan or until cake tester inserted in center comes out clean.
11
Immediately invert onto serving dish, leave pan over cake a few minutes.
12
Good served with whipped cream.

940

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 3 tbsp (45 ml). butter, melted, 1/2 cup (125 ml) light brown sugar, packed, 2 tbsp (30 ml). light corn syrup, 1 20 oz (560 grm). can sliced peaches, and more.

Yes, Upside-Down Chocolate 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.

Upside-Down Chocolate Cake

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