Pecan Upside Down Cake
A moist cake topped with a sweet, sticky pecan layer that melts in your mouth.
Servings: 8 servings
Equipment
- 9-inch round cake pan
- Mixing Bowl
Ingredients
Pecan Topping
- 1/2 cup butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup corn syrup
- 1/4 teaspoon salt
- 1 cup chopped pecans
Cake Batter
- 1 box vanilla cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 3 tablespoons sour cream
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or a deep-dish pie pan.
- Prepare the pecan topping by combining melted butter, brown sugar, corn syrup, and salt in a small bowl. Stir until smooth, then fold in the chopped pecans.
- Pour the pecan mixture into the bottom of your prepared pan. Spread it evenly so every slice gets some sweet, nutty topping.
- Prepare the cake batter: In a large bowl, combine the vanilla cake mix with eggs, oil, water, and sour cream. Beat until smooth and creamy, about 2 minutes.
- Carefully pour the cake batter over the pecan mixture, spreading it gently to cover the nuts completely.
- Bake in the preheated oven for 35-40 minutes, or until the cake springs back when lightly touched and a skewer inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
- Run a knife around the edge for easy release. Place a serving plate upside down over the pan and carefully invert the cake so the pecan layer is on top.
- Let it cool slightly, then slice and enjoy warm or at room temperature.
Notes
For a delightful serving, pair with vanilla ice cream or whipped cream.