This pecan pie upside-down cake is an easy version of a delicious upside down buttery cake, topped with pecans in caramel sauce. It's the best part of pecan pie and golden cake all in one.
Ingredients
- nonstick cooking spray
- 0.5 cups butter
- 0.5 cups brown sugar
- 0.33 cups light corn syrup
- 1 teaspoon vanilla paste
- 0.5 teaspoons cinnamon
- 0.25 teaspoons salt
- 1.5 cups pecan halves
Instructions
-
1
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.
-
2
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.
-
3
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.
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4
Bake in the preheated oven until a skewer inserted in center comes out clean, 40 to 50 minutes.
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5
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 Facts
Per serving
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