Chocolate Pecan Upside Down Cake

READY IN: 1hr 5mins




  • 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.