Pecan Upside Down Cake

Now I do not want to scare you, however, we are going to make this cake all by hand. We will use a box mix for this recipe. Trust me, it is not a difficult recipe and you will be thrilled once you are done.

This dessert actually comes out looking like it was made in a bakery by professionals and you will surprise your family.

When I first saw this recipe, I thought of a version of a German Chocolate cake. Not sure why, though, they are not the same. It also reminded me of pecan pie. I must have been hungry for something that day.

This cake is super moist, not overly sweet and has the greatest pecan pie filling as a topping that I have ever tasted.

Frequently Asked Questions:

            Can I use walnuts instead of pecans?

You could but then the flavor would be completely different. Try it with the pecans you will see that they are what makes the cake perfect.

            How do I store this dessert?

This cake can be kept in the refrigerator, covered if you would like to eat it chilled. I have left mine on the counter for up to three days, as long as it is covered it will still taste as fresh as the first day.

            Can I freeze the cake?

Definitely. However, be warned that the topping may have a difference in texture or may even seep into the cake more as it thaws. This could make for a wet cake.

What do you need to make Pecan Upside Down Cake

            Topping:

                        ½ cup packed dark brown sugar

                        ¼ cup corn syrup

                        ½ cup melted butter, salted

                        1 cup chopped Pecans

                        ¼ tsp salt

            Cake:

                        1 box your choice Vanilla cake mix

                        ½ cup vegetable oil

                        3 large eggs

                        3 tbsp sour cream, I had heaping tbsp

                        ¾ cup water

How to make Pecan Upside Down Cake

FIRST STEP:

Preheat the oven to 350*

Spray a bundt pan thoroughly with non stick spray

In a medium bowl, combine the brown sugar, corn syrup, melted butter, and salt. Stir until the sugar is dissolved

a)

b)

c)

d)

Add the chopped pecans and stir to incorporate

a)

b)

Spoon the topping into the bundt pan in an even layer

SECOND STEP:

In a large bowl, combine the cake mix, eggs, oil and the sour cream, along with the water

a)

b)

c)

d)

Using an electric mixer, beat until well combined

THIRD STEP:

Carefully pour the cake batter over the top of the pecan topping

a)

b)

Bake for 40 to 45 minutes or until a toothpick comes out clean

FOURTH STEP:

Place the cake pan on a cooling rack for ten minutes to cool

Cover with a cake plate and invert the cake onto the plate

Tap the pan a few times to release any pecans that are on the pan

a)

b)

c)

Serve warm with a scoop of ice cream, or serve cold with a dollop of whipped topping

a)

b)

Enjoy!

YUM!

Pecan Upside Down Cake

Pecan Upside Down Cake

Yield: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

  •             Topping:
  •                         ½ cup packed dark brown sugar
  •                         ¼ cup corn syrup
  •                         ½ cup melted butter, salted
  •                         1 cup chopped Pecans
  •                         ¼ tsp salt
  •             Cake:
  •                         1 box your choice Vanilla cake mix
  •                         ½ cup vegetable oil
  •                         3 large eggs
  •                         3 tbsp sour cream, I had heaping tbsp
  •                         ¾ cup water

Instructions

FIRST STEP:

Preheat the oven to 350*

Spray a bundt pan thoroughly with non stick spray

In a medium bowl, combine the brown sugar, corn syrup, melted butter, and salt. Stir until the sugar is dissolved

Add the chopped pecans and stir to incorporate

Spoon the topping into the bundt pan in an even layer

SECOND STEP:

In a large bowl, combine the cake mix, eggs, oil and the sour cream, along with the water

Using an electric mixer, beat until well combined

THIRD STEP:

Carefully pour the cake batter over the top of the pecan topping

Bake for 40 to 45 minutes or until a toothpick comes out clean

FOURTH STEP:

Place the cake pan on a cooling rack for ten minutes to cool

Cover with a cake plate and invert the cake onto the plate

Tap the pan a few times to release any pecans that are on the pan

Serve warm with a scoop of ice cream, or serve cold with a dollop of whipped topping

Enjoy!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 671Total Fat: 40gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 103mgSodium: 679mgCarbohydrates: 75gFiber: 2gSugar: 48gProtein: 6g