Pecan Upside Down Cake
A classic Southern dessert, Pecan Upside Down Cake features a moist, buttery cake topped with caramelized pecans. This visually stunning treat is perfect for family gatherings and special occasions. The magic happens when you invert the cake, revealing the beautiful pecan topping.
Ingredients
- 1 box yellow cake mix
- 1 package instant vanilla pudding mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1/2 cup 1 stick butter, melted
- 1 cup light brown sugar
- 1 1/2 cups pecan halves
Instructions
- Preheat to 350°F (175°C).
- In a large bowl, combine the cake mix, pudding mix, eggs, oil, and water. Beat with an electric mixer until smooth, about 2-3 minutes. Set aside.
- Spray a bundt or square pan with baking spray. Pour melted butter into the pan, ensuring an even layer.
- Sprinkle brown sugar over the butter, then arrange pecan halves on top.
- Pour the batter over the pecans and spread evenly.
- Bake for 45 minutes (35 minutes for a square pan) until a toothpick comes out clean. Cool in the pan for 10-15 minutes.
- Invert the cake onto a serving plate. Let it cool completely before serving.
Notes
Substitute pecans with walnuts or almonds, or add a teaspoon of cinnamon to the batter for a spiced twist.
Nutrition
Serving: 150gCalories: 350kcal
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