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.

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 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.

That's it — enjoy your meal!

Upside-Down Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions