Pecan Upside Down Cake
The Pecan Upside Down Cake is just the ticket! It’s a delightful dessert that combines a fluffy cake with a sweet, nutty topping.
Ingredients
- 1 yellow cake mix
- 1 package instant vanilla pudding mix
- 3 eggs
- 1/2 cup oil
- 1 cup water
- 1 stick butter melted
- Light brown sugar enough to cover the pan bottom
- Pecans enough to layer over the sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix the yellow cake mix, pudding mix, eggs, oil, and water until everything is smooth.
- Spray a bundt or baking pan with baking spray to prevent sticking.
- Pour the melted butter into the bottom of the pan.
- Sprinkle light brown sugar evenly over the melted butter and then layer pecans over the sugar.
- Pour the cake batter evenly over the pecan layer.
- Bake in the oven for 35–45 minutes. If you’re using a bundt pan, aim for 45 minutes.
- Let the cake cool slightly. Then, turn it onto a serving plate carefully.
- For extra flavor, lightly toast the pecans before layering them in the pan.
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
How to Serve Pecan Upside Down Cake
Serve the Pecan Upside Down Cake warm for the best experience. It’s delicious on its own, but adding whipped cream or ice cream takes it to the next level. Perfect for any dessert lovers!
How to Store Pecan Upside Down Cake
If you have leftovers (which is rare!), store the cake in an airtight container at room temperature for a couple of days. You can also refrigerate it for about a week. Just warm it up a little before serving again.
Tips to Make Pecan Upside Down Cake
- Use fresh pecans for a crunchier texture.
- Double-check the cake for doneness by inserting a toothpick; it should come out clean.
- Let the cake cool for a few minutes before flipping it over for easier removal.