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Upside-Down Pecan Cake

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  • Prep 20 min
  • Total 1 hr 15 min
  • Servings 8
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Imagine the caramelized, buttery pecan texture from your favorite pecan pie overtop an extra fluffy yellow cake, and you’ll have this Upside-Down Pecan Cake–not to mention the added maple extract in the glaze (for good measure, of course)! With minimal prep thanks to Betty Crocker™ Super Moist™ Yellow Cake Mix, this cake will surely be a hit at your next Thanksgiving or fall gathering. Cozy and delicious with every bite!
By Josh Lehenbauer
Updated Nov 15, 2023
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Ingredients

Topping

  • 1/3 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1 tablespoon water
  • 1 1/2 cups pecan halves

Cake

  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • Water, vegetable oil and eggs as called for on cake mix box

Glaze

  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons milk
  • 1/8 teaspoon maple extract

Steps

  • 1
    Heat oven to 350°F. Spray 10-inch round cake pan with cooking spray; line with cooking parchment paper.
  • 2
    In medium bowl, stir melted butter, brown sugar and water until well blended. Stir in pecans to coat evenly. Pour into pan, and spread pecans in an even layer; set aside.
  • 3
    In a separate large bowl, whisk together the Cake ingredients until smooth. Pour batter evenly over pecan mixture in pan and smooth into an even layer with a spatula. Gently bang the pan on the counter a few times to release any bubbles.
  • 4
    Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake, but leave it in the pan to cool for 5-10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan and parchment paper; place any pecans that may still be in pan or have fallen off to the side on top of cake.
  • 5
    Let cool completely before whisking together all of your Glaze ingredients until smooth and then drizzling overtop the cake.

Frequently Asked Questions

When should I glaze the cake?

Be sure to let you cake cool completely before adding the glaze; otherwise, it’ll just melt right off! And less is more with flavor extracts, especially maple. So 1/8 teaspoon is plenty—trust me!

Nutrition

Nutrition Facts are not available for this recipe
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