Indulge your senses in the irresistible delight of our Pecan Upside Down Cake. This dessert masterpiece features a luscious layer of buttery brown sugar, pecans, and a moist Butter Recipe Yellow Cake. The symphony of flavors and textures creates a dessert experience that’s both comforting and utterly delectable. Elevate your baking game with this show-stopping treat that’s perfect for any occasion.
In our home, the Pecan Upside Down Cake has become synonymous with celebrations and joy. Picture this: the aroma of caramelized brown sugar and pecans wafting through the kitchen, the anticipation building as the cake bakes to golden perfection. The first time I made this cake for my family, it vanished within minutes. Since then, it’s a request for birthdays, gatherings, or simply to brighten an ordinary day. Each slice is a testament to the simple pleasures of life.
Why This Recipe Shines:
- Caramelized Perfection: The combination of brown sugar, melted butter, and pecans creates a gooey, caramelized layer that crowns the cake, adding a divine sweetness and crunch.
- Effortless Elegance: Using a boxed Butter Recipe Yellow Cake Mix streamlines the process without compromising on the homemade taste, making it a perfect choice for both novice and experienced bakers.
- Moisture Magic: The addition of sour cream, milk, and vegetable oil ensures a moist and tender crumb in every bite.
- Pecan Paradise: With 1 1/2 cups of broken pecans, this cake is a pecan lover’s dream, providing a generous crunch and nutty flavor.
Ingredients:
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1/3 cup light corn syrup
- 1 1/2 cups broken pecans
- Pinch of salt
- 1 box (15.25 oz) Butter Recipe Yellow Cake Mix (or Yellow Cake Mix)
- 1 cup sour cream
- 1/2 cup milk
- 1/3 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla
Directions:
- Preheat oven to 350 degrees Fahrenheit. Liberally spray a bundt pan with cooking spray, ensuring all crevices are coated.
- In a medium bowl, whisk together brown sugar, melted butter, corn syrup, and salt. Stir in pecans until well combined.
- Pour the pecan mixture into the bundt pan, spreading it evenly on the bottom.
- In a large mixing bowl, beat cake mix, sour cream, milk, oil, and eggs on low until just moistened. Turn the mixer to medium and beat for 2 minutes. Stir in vanilla.
- Pour the cake batter over the pecan mixture, spreading it out evenly.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes on a wire rack. Gently run a knife along the edges to loosen it slightly. Place a large serving plate or bowl over the bundt pan and flip it over.
- Serve immediately or allow it to cool to room temperature for easier cutting.
Notes:
- Embrace creativity by adding a scoop of vanilla ice cream or a dollop of whipped cream when serving.
- For an extra layer of flavor, consider adding a touch of cinnamon or nutmeg to the cake batter.
- Store any leftovers in an airtight container to maintain freshness.
