Pecan Upside Down Cake
This cake is soft and fluffy yellow cake topped with a buttery brown sugar pecan topping. It's out of this world delicious.
Servings: 12 Servings
Calories: 436kcal
Equipment
- Large Mixing Bowl
- Medium bowl
- 9x13 metal baking pan
- hand mixer
Ingredients
- ⅔ cup packed brown sugar
- ⅔ cup butter melted
- ⅓ cup light corn syrup
- 1 ½ cup coarsely chopped pecans
- 15.25 ounces yellow cake mix
- 1 cup sour cream
- ¾ cup water
- ⅓ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x13 baking dish with nonstick cooking spray.
- In a medium bowl, mix the brown sugar, butter, and corn syrup until well blended. Stir in the pecans. Spread the mixture over the bottom of the prepared baking dish.
- Into a large mixing bowl, add the remaining ingredients. Beat on low until everything is combined. Then, beat on medium for two minutes.
- Pour the cake batter over the pecan layer and spread evenly.
- Bake for 25 to 30 minutes or until the cake is baked through. Run a butter knife around the edges,
- Carefully place a serving platter over the baking pan and invert the cake. Spoon any pecan mixture that gets stuck back over the cake.
- This cake is best served warm.
Notes
- I like to use baking spray to spray my baking dish. However, you can also grease your pan with butter or shortening instead.
- For this recipe I think that a metal cake pan will work best, this will allow the heat to conduct properly to give you that nice upside down cake caramelized topping.
- Be gentle when you are using a knife to unstick the edges of the cake from the sides of the pan, you don't want to rip your cake.
Nutrition
Serving: 1Serving | Calories: 436kcal | Carbohydrates: 52g | Protein: 4g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 375mg | Potassium: 127mg | Fiber: 2g | Sugar: 36g | Vitamin A: 501IU | Vitamin C: 0.3mg | Calcium: 125mg | Iron: 1mg