Praline Upside Down Chocolate Cake

Praline Upside Down Chocolate Cake
22 min
28 min
Makes 20 servings

Key Ingredients

A package of dark chocolate morsels with a maroon label and a melty chocolate chip cookie.
Morsels and Baking Ingredients

NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

10 oz.


  • 1 ½ cups chopped pecans
  • 3 tablespoons packed brown sugar
  • 3 tablespoons butter, melted
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups granulated sugar
  • ¾ cup (1 ½ sticks) butter, softened
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels, melted and cooled slightly
  • 1 cup lowfat milk
  • ¼ cup NESTLÉ® LA LECHERA® Dulce de Leche
  • ¼ teaspoon coarse salt

Make It

Step 1

Combine pecans, brown sugar and 3 tablespoons melted butter in a small bowl. Spread evenly on bottom of greased 13 x 9-inch baking pan.

Step 2

Combine flour, baking soda and ½ teaspoon salt in a small bowl; set aside.

Step 3

Beat granulated sugar, ¾ cup softened butter and vanilla extract in a large mixer bowl for 2 minutes or until fluffy. Add eggs one at a time, beating well after each addition. Beat in melted chocolate. Beat in flour mixture alternately with milk just until combined. Drop mixture in spoonfuls over pecan layer; carefully spread to edges of pan.

Step 4

Bake at 350° F for 28 to 32 minutes or until wooden pick inserted in center comes out clean.

Step 5

Invert cake onto a serving platter so pecan layer is now on the top. Place dulce de leche in a small, resealable plastic bag; microwave for a few seconds. Knead bag to soften. Cut small corner from bag; squeeze to drizzle over cake. Sprinkle with coarse salt.

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