Heavenly Pecan Upside Down Cake: A Sweet Symphony of Butter and Pecans

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:

1. Preheat oven to 350 degrees Fahrenheit. Liberally spray a bundt pan with cooking spray, ensuring all crevices are coated.
2. In a medium bowl, whisk together brown sugar, melted butter, corn syrup, and salt. Stir in pecans until well combined.
3. Pour the pecan mixture into the bundt pan, spreading it evenly on the bottom.
4. 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.
5. Pour the cake batter over the pecan mixture, spreading it out evenly.
6. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
7. 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.
8. 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.