Pecan Upside Down Cake

Today you will learn how to make an upside-down pecan cake from scratch. It’s a brownie and pecan pie mixture all in one.

Ingredients:

For the Pecan Topping:

• ½ cup packed light or dark brown sugar
• ¼ cup of corn syrup
• ½ cup melted butter
• 1 cup chopped pecans
• ¼ tsp salt

For the Cake Batter:

• 1 box vanilla cake mix (I used Betty Crocker Super Moist Vanilla)
• ½ cup of vegetable oil
• 3 large eggs
• 3 tbsp sour cream
• 1 cup of water

Instructions:

1. Preheat the oven to 350 degrees
2. Spray a 10-inch skillet generously with non-stick cooking spray, and set aside for later use.

pecan topping

1. In a medium bowl, mix together melted butter, brown sugar, corn syrup, and salt using a hand mixer or whisk. Keep mixing until the brown sugar is completely dissolved.
2. Add the pecans to the brown sugar mixture and mix until completely combined
   Pour the mixture into a prepared bowl and use a spoon to spread it out in one even layer. sit aside.

cake mix

1. In a large bowl, using a hand mixer, combine cake mixture, eggs, vegetable oil, water, and sour cream. Mix together until no lumps remain.
2. Pour the cake mixture over the pecan sauce. Use a spoon to make sure the mixture is evenly spread and covers the entire pecan layer.
3. Bake in a preheated oven for 40-45 minutes, or until a toothpick or cake test stick comes out clean.
4. After the cake is done baking, remove the cake pan from the oven and place it on a cooling rack to cool for 10 minutes. Don’t try to flip the pan before this!
5. Once 10 minutes have passed, place a large platter over the top of the bouquet tray to invert the cake onto the plate. I like to hit the top of the pan a few times before I lift it to make sure those loose pecans separate from the pan.
6. Slice and serve hot with your favorite ice cream, or let the cake cool and serve at room temperature.