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ingredients
+Pecan topping
°1/2 cup butter {melted}
°1/2 cup brown sugar {packed}
°1/4 cup corn syrup
°1/4 teaspoon salt
°1 cup chopped pecans
+cake mix
°1 box vanilla cake mix
°3 large eggs
°1/2 cup vegetable oil
°1 cup water
°3 tablespoons sour cream
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directions:
Preheat oven to 350 degrees Fahrenheit. Spray the soda mold with non-stick spray and set it aside.
topping with pecans
In a medium mixing bowl, whisk together melted butter, brown sugar, corn syrup, and salt until brown sugar is somewhat dissolved. Stir in the pecans until well combined. Set aside after pouring into the bottom of the powder tray.
cake batter
In a large mixing bowl, whisk together the cake mix, eggs, vegetable oil, water, and sour cream according to package directions. Pour the mixture into the skillet and then over the pecan plate. Ensure that it is evenly distributed.
In a 350°F oven, bake for 40-45 minutes. Remove from the oven and cool for 10 minutes on a cooling rack. Run a knife along the edges of the cake after 10 minutes. The upside-down pecan cake should then be inverted onto a cake dish and allowed to cool completely. If the pecans stick to the bottom
Simply use your fingers to take them out of the pan, then place them on the cake.
The upside-down pecan cake can be stored in the refrigerator or at room temperature for up to 3 days.
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