chocolate upside down cake feat
Print Add to Collection

Chocolate Upside Down Cake

A buttery yellow cake flavored with pecan whiskey and topped with a dark, fudge frosting that is baked right on top. This is a quick, easy cake that is just as delicious as it sounds.
Course Dessert
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8
Author Marye Audet-White


  • 1/2 cup chopped pecans
  • 2 ounces of bittersweet chocolate
  • 1 1/3 cups (1 can ) sweetened condensed milk
  • 1 1/2 cups cake flour
  • 1/4 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 1/3 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla
  • 2 tablespoons pecan whiskey (I used Pie Hole Pecan Whiskey), may be omitted if desired
  • 1/2 cup milk


  • Preheat the oven to 350F.
  • Spray a 9 inch, high sided cake pan with cooking spray.
  • Cover the bottom with a parchment circle and spray again.
  • Sprinkle with the chopped pecans.
  • Set aside.
  • Pour the sweetened condensed milk in a microwave safe bowl.
  • Add the chocolate.
  • Microwave for 30 seconds, stir, and then microwave a few more seconds until the chocolate is melted.
  • Stir the mixture to make it smooth and carefully pour over the pecans in the cake pan.
  • Set aside.
  • Add the butter and sugar to the bowl of a mixer.
  • Beat until light and fluffy.
  • Add the eggs, one at a time.
  • Add the vanilla and pecan whiskey -- beat thoroughly.
  • Mix the flour with the salt and baking powder.
  • Add the flour and milk alternately to the butter mixture beginning and ending with the flour.
  • Spoon the batter over the top of the chocolate.
  • Bake for 35 minutes, or until a toothpick pushed in the center comes out clean.
  • Do not overbake.
  • When cake is done remove from the oven and let stand for a few minutes.
  • Run a knife around the edge of the cake to loosen it from the pan.
  • Place a cake plate over the cake pan and then invert to remove the cake.