Pecan Pie Upside Down Cake
A delicious twist on the classic pecan pie, this upside-down cake features a buttery pecan topping and moist cake, perfect for entertaining or a cozy dessert night.
Ingredients
- nonstick cooking spray (0 )
- butter (0.5 cup)
- brown sugar (0.5 cup)
- light corn syrup (0.33 cup)
- vanilla paste (1 teaspoon)
- ground cinnamon (0.5 teaspoon)
- salt (0.25 teaspoon)
- pecan halves (1.5 cups)
- butter golden cake mix (1 box (15.5 ounce))
- instant vanilla pudding (1 package (3.5 ounce))
- large eggs (3 )
- milk (1 cup)
- oil (0.5 cup)
- sour cream (0.25 cup)
- vanilla paste (1 teaspoon)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch cake pan with nonstick cooking spray. Line with parchment paper and spray again. Set aside.
- Place butter, brown sugar, corn syrup, vanilla paste, cinnamon, and salt in a saucepan. Bring to a boil, stirring constantly. Add pecans and stir until pecans are coated in mixture. Pour into prepared cake pan and set aside.
- For cake batter, place cake mix, eggs, pudding mix, milk, oil, sour cream, and vanilla in a large bowl. Using an electric mixer, beat for 3 minutes. Pour over pecan mixture.
- Bake in the preheated oven until a skewer inserted in center comes out clean, 40 to 50 minutes.
- Run a butter knife around outside of cake to release from pan. Cool on a wire rack for 10 minutes. Carefully flip cake onto a serving platter and cool completely before slicing.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 426
- fat: 28 g
- sats: 7 g
- carbs: 43 g
- fibre: 1 g
- protein: 3 g
- salt: 0.504 g