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Chocolate Upside-Down Cake

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Total Time
Prep: 15 min. Bake: 55 min. + cooling

By Taste Of Home Editorial Team

Recipe by Iola Egle

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

"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."

Test Kitchen Approved

Chocolate Upside-Down Cake

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Yield: 15 servings
Prep: 15 min
Cook: 55 min
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Ingredients

  • 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)
Text Ingredients

Directions

  1. 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.
  2. 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

1 piece: 477 calories, 24g fat (8g saturated fat), 42mg cholesterol, 330mg sodium, 66g carbohydrate (47g sugars, 2g fiber), 5g protein.
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