Chocolate Pecan Upside Down Cake Recipes

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CHOCOLATE-PECAN UPSIDE-DOWN CAKE



Chocolate-Pecan Upside-Down Cake image

The gooey topping is poured into the bundt pan first, and creates a yummy topping for this upside down cake. Plus it is chocolate!

Provided by breezermom

Categories     Dessert

Time 1h25m

Yield 1 10-inch cake

Number Of Ingredients 14

2/3 cup light corn syrup
1/2 cup plus 2 tbsp butter, softened and divided
1/4 cup brown sugar, firmly packed
1/4 cup whipping cream
1 cup pecans, chopped
3 ounces unsweetened chocolate squares
1 1/2 cups sugar
2 large eggs, separated
1 teaspoon vanilla extract
1 3/4 cups cake flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
whipped cream

Steps:

  • Combine the corn syrup, 1/4 cup butter, brown sugar, and whipping cream in a small saucepan. Cook over low heat, stirring constantly, just until mixture comes to a simmer (do not boil). Remove from heat; stir in pecans (mixture will be thin). Pour into a heavily buttered Bundt pan. Set aside.
  • Place chocolate in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until the chocolate melts, stirring occasionally. Set aside.
  • Beat the remainging 1/4 cup plus 2 tbsp butter at medium speed of an electric mixer about 2 minutes or until soft and creamy. Gradually add 1 1/2 cups sugar, beating at medium speed for 5 to 7 minutes. Add the reserved melted chocolate, egg yolks, and vanilla, beating well.
  • Combine flour, baking powder, and salt; add to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.
  • Beat egg whites in a small bowl at high speed until stiff peaks form. Gently fold beaten egg white into the batter. Spoon batter over the pecan mixture in the pan.
  • Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. Loosen cake from the sides of the pan, using a narrow metal spatula. Immediately invert cake onto a serving plate. Serve warm with whipped cream.

Nutrition Facts : Calories 5398.2, Fat 258.4, SaturatedFat 115.2, Cholesterol 782.7, Sodium 2431.5, Carbohydrate 772.3, Fiber 28.7, Sugar 420.8, Protein 63.4

CHOCOLATE PECAN UPSIDE DOWN CAKE



Chocolate Pecan Upside Down Cake image

A dense chocolate cake with a nutty caramel sauce. The directions say to use a 9" springform pan with a can of dried beans in the center...I figure a bundt pan would have the same result. I have not made this yet, so times are an estimate. Although using all butter for the sauce gives great flavor, the use of some margarine helps the caramel stay softer.

Provided by SkinnyMinnie

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 16

3 tablespoons butter
3 tablespoons margarine
1 cup brown sugar, packed
3 tablespoons water
1 1/2 cups pecan halves
1 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
3 large eggs
1 1/4 cups all-purpose flour
3/4 cup cocoa powder, sifted if lumpy
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream

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.

Nutrition Facts : Calories 505.8, Fat 34.1, SaturatedFat 14.9, Cholesterol 105.4, Sodium 291.3, Carbohydrate 49.9, Fiber 3.4, Sugar 35.1, Protein 5.6

PECAN UPSIDE-DOWN CAKE



Pecan Upside-Down Cake image

Bake this delicious upside-down cake made using Betty Crocker™ Super Moist™ yellow cake mix - a wonderful nutty dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 12

Number Of Ingredients 10

2/3 cup packed brown sugar
2/3 cup butter or margarine, melted
1/3 cup light corn syrup
1 1/2 cups broken pecans
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup sour cream
3/4 cup water
1/3 cup vegetable oil
3 eggs
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
  • In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.

Nutrition Facts : Calories 560, Carbohydrate 57 g, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 410 mg

CHOCOLATE UPSIDE-DOWN CAKE



Chocolate Upside-Down Cake image

"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

1-1/4 cups water
1/4 cup butter, cubed
1 cup packed brown sugar
1 cup sweetened shredded coconut
2 cups semisweet chocolate chips
1 cup chopped pecans
2 cups miniature marshmallows
1 package German chocolate cake mix (regular size)

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.

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