Pecan Upside Down Cake

Indulge in the rich flavors of a pecan upside down cake with caramelized nuts and buttery layers. Perfect for any occasion, this recipe is a must-try for beginners and seasoned bakers alike.

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Prep Time: 15

Cook Time: 40

Resting Time: 10

Total Time: 1 5

Servings: pieces

Calories: 300kcal

Cost: $10

Equipment

Large Mixing Bowl
Electric Mixer
Spatula
9x13 inch Cake Pan
Toothpick or Cake Tester

Ingredients

1 cup g unsalted butter, melted
1 ½ cups g packed brown sugar
2 cups g chopped pecans
1 box yellow cake mix
3 large eggs
½ cup g vegetable oil
1 cup g water
1 teaspoon vanilla extract

Instructions

Melt the butter in a saucepan over low heat and stir in the brown sugar until it dissolves completely.
Pour the mixture evenly into the bottom of a greased cake pan and sprinkle the chopped pecans over the top, pressing them gently into the caramel.
In a large mixing bowl, combine the cake mix, eggs, oil, water, and vanilla extract. Beat for about two minutes until smooth and creamy.
Pour the cake batter over the pecan layer in the pan, spreading it evenly without disturbing the caramel.
Bake in a preheated oven at 350°F for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly before flipping it onto a serving plate.

Notes

For a delightful twist, try adding chocolate or coconut to the batter. Store the cake in an airtight container at room temperature for up to three days. In humid climates, refrigerate to prevent sogginess. Reheat leftovers in the microwave for 10-15 seconds for that fresh-out-of-the-oven taste. Enhance the flavor by toasting your pecans beforehand and don't rush the cooling process to ensure a smooth flip.

Nutrition

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