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Pecan Upside-Down Cake

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  • 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.
By Betty Crocker Kitchens
Updated Feb 18, 2014
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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™ Super Moist™ Yellow Cake Mix
  • 1 cup sour cream
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla

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

Nutrition Facts are not available for this recipe
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