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Pecan Upside-Down Cake

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0 Comments
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 12

Bake this delicious upside-down cake made using Betty Crocker® SuperMoist® yellow cake mix – a wonderful nutty dessert.

Ingredients

2/3
cup packed brown sugar
2/3
cup butter or margarine, melted
1/3
cup light corn syrup
1 1/2
cups broken pecans
1
box Betty Crocker™ SuperMoist™ yellow cake mix
1
cup sour cream
3/4
cup water
1/3
cup vegetable oil
3
eggs
1
teaspoon vanilla

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Directions

  • 1 Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
  • 2 In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
  • 3 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
,
% Daily Value
Total Fat
35g
35%
(Saturated Fat
12g,
12%
),
Sodium
410mg
410%;
Total Carbohydrate
57g
57%
(Dietary Fiber
1g
1%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 1/2 Starch; 2 1/2 Other Carbohydrate; 6 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

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