An amazing upside-down cake recipe for those who love chocolate. Serve warm with whipped topping and experience a taste of heaven.


Recipe Summary

20 mins
35 mins
55 mins
1 9x13-inch cake


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a deep 9x13-inch baking pan. Spread pecans over.

  • Combine cake mix, water, oil. and eggs in a large bowl; beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared pan.

  • Combine frosting mix, milk, and butter in a large, heavy-bottomed saucepan over medium-low heat. Stir until all ingredients are melted. Remove from heat; you do not want to bring this to a boil. Pour over the cake mixture.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.

  • Cut into pieces and flip them over into a bowl to serve; there will be a gooey fudge sauce that has accumulated on the bottom of the pan. If necessary, spoon this back onto the cake after it has been flipped into the bowl (this is the best part).

Cook's Notes:

You can use any chocolate cake mix of your choice, just make sure to adjust ingredients and baking time according to package instructions.

Recipe is just as great without the pecans! But for the nut lovers, I highly recommend them.

Nutrition Facts

761 calories; protein 6.8g; carbohydrates 79.4g; fat 68.6g; cholesterol 104.4mg; sodium 515.2mg. Full Nutrition