Fudge Nut Upside-Down Cake
A rich, indulgent upside-down cake featuring a fudgy chocolate topping, caramelized pecans, and a moist crumb, perfect for dessert lovers and special occasions.
Ingredients
Instructions
- Melt butter and stir in brown sugar and chopped pecans.
- Pour the mixture into the bottom of a greased 9-inch round cake pan.
- Cream the shortening and white sugar until light and fluffy.
- Add the egg yolk and beat well.
- Sift together cocoa, flour, baking powder, and salt.
- Add alternately with a mixture of milk and vanilla, beginning and ending with the dry ingredients.
- Beat the egg white until stiff peaks form.
- Gently fold the beaten egg white into the batter.
- Pour the batter over the pecan and sugar mixture in the pan.
- Bake at 350°F (175°C) for 30 minutes.
- Turn the cake out onto a cake plate while still hot.
- Serve warm, optionally with whipped cream.
Tips & Substitutions
For a richer flavor, try using dark cocoa powder instead of regular cocoa. If you're out of pecans, walnuts or almonds can be great substitutes. Make sure to fold the egg whites gently to keep the cake light and airy. This cake can be made ahead of time and is a great addition to potlucks or served alongside other American recipes.
Serving Suggestions
This Fudge Nut Upside-Down Cake is delicious served warm, optionally topped with whipped cream or vanilla ice cream for an indulgent dessert. Pair it with a cup of coffee or tea for a delightful afternoon treat. For a more festive touch, consider serving it alongside Jo Brown's Banana Bread for a comforting dessert spread.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Fudge Nut Upside-Down Cake contains roughly 506 calories, with 4g protein, 43g carbohydrates, and 28g fat. It is a good source of calcium (14% of the Daily Value) and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 514mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut in this recipe?
Yes, you can definitely substitute pecans with other nuts like walnuts or almonds. Just keep in mind that different nuts may slightly alter the flavor and texture of the cake, but they will still provide a delicious crunch and richness.
What if I don't have Crisco on hand?
If you don't have Crisco, you can substitute it with an equal amount of unsalted butter or margarine. This will work well in this recipe, giving the cake a similar texture and flavor. Just make sure to cream it thoroughly with the sugar for the best results.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance, then store it in an airtight container. When ready to serve, simply reheat individual slices or serve at room temperature. This makes it a convenient option for gatherings or special occasions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).