Pecan Upside Down Cake

Name: Pecan Upside Down Cake
Yield: 6-8 servings
Cuisine: American
Ingredients: 1 cup slightly beaten toasted and salted mammoth pecan halves; 1/2 cup packed light or dark brown sugar; 1/4 cup corn syrup; 1 stick melted butter; 1 box yellow cake mix; 1/2 cup vegetable oil; 3 large eggs; 3 tbsp sour cream; 1 cup water; 1 tablespoon ground cinnamon (optional I like the taste in mine); 1/4 tsp salt

USA

USA

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Ingredients

6-8 servings

1 cupslightly beaten toasted and salted mammoth pecan halves
1/2 cuppacked light or dark brown sugar
1/4 cupcorn syrup
1 stickmelted butter
For the cake
1 boxyellow cake mix
1/2 cupvegetable oil
3large eggs
3 tbspsour cream
1 cupwater
1 tablespoonground cinnamon (optional I like the taste in mine)
1/4 tspsalt

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Steps

1
2

Spray your bundt pan or cake pan with cooking spray
3

In a medium bowl combine melted butter, brown sugar, corn syrup, and salt. Continue mixing until the brown sugar has almost dissolved completely.
4

Add pecans to the brown sugar mixture and mix until fully combined. Pour the mixture into the prepared dish and spread it out as best as you can. You want the whole thing coated.
5

In a large bowl, using a hand-held mixer or whisk, combine cake mix, eggs, vegetable oil, water, and sour cream. Mix together until no lumps remain.
6

Pour cake batter over top of the pecan topping. Use a spatula to make sure the batter is spread out evenly and completely covers the pecan topping.
7

Bake in preheated oven (350) for 45-50 minutes, or until a toothpick or cake tester stick inserted comes out clean.