Make this rich, moist pecan upside down cake featuring a deeply caramelized, gooey pecan topping, perfect for holiday gatherings.
Author:Simon Carrington
Prep Time:15 min
Cook Time:45 min
Total Time:60 min
Yield:12 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter
1 cup packed light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups pecan halves
1 box (15.25 ounces) yellow cake mix
Ingredients required by cake mix box (usually eggs, water, oil)
Instructions
Preheat your oven to 350 degrees Fahrenheit. Grease and flour a 10-cup bundt pan well.
In a small saucepan over medium heat, melt the butter. Stir in the brown sugar, vanilla extract, and salt until the sugar dissolves and the mixture is smooth. This takes about 3 minutes.
Pour the hot butter-sugar mixture evenly into the bottom of the prepared bundt pan.
Arrange the pecan halves over the caramel mixture in a decorative pattern.
Prepare the yellow cake mix according to the package directions, using the ingredients listed on the box. Do not overmix the batter.
Gently spoon the cake batter over the pecans and caramel layer in the pan. Do not stir the layers.
Bake for 40 to 45 minutes, or until a wooden pick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 10 minutes.
Place a serving plate upside down over the bundt pan. Carefully invert the pan and plate together. Lift the pan off the cake. If any pecans stick, gently place them back onto the top of the cake.
Let the cake cool slightly before slicing and serving.
Notes
For a richer flavor, substitute the cake mix with your favorite from-scratch yellow cake recipe.
If you do not have a bundt pan, you can use a 9×13 inch baking dish, but reduce the baking time slightly.
For an extra gooey topping, slightly increase the butter in the topping mixture by one tablespoon.