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Pecan Upside-Down Cake

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Pecan Upside-Down Cake
  • Prep 15 min
  • Total 45 min
  • Servings 12
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Bake this delicious upside-down cake made using Betty Crocker™ Super Moist™ yellow cake mix – a wonderful nutty dessert.
Updated Feb 18, 2014

Ingredients

Steps

  • 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

560 Calories, 35g Total Fat, 5g Protein, 57g Total Carbohydrate

Nutrition Facts

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