I know what you're thinking… “How do I make an upside-down pecan cake from scratch? It looks so fancy, it looks like brownie and pecan pie all at once!”
Well, two of these points are correct. They look great, and they look like brownie and pecan pie all in one, but you can make them. I'll let you in with a little secret, it was made using boxed cake mix so half the work is already done for you!
Moist and not-so-sweet cake base pairs perfectly with a crunchy, nutty pecan pie filling to create a match made in heaven. Not to mention the face!
* 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
* Directions :
Preheaat oven 350 degrees. Prepare a baking tray by spraying it with non-stick spray and setting it aside.
pecan topping
Combine melted butter, brown sugar, corn syrup, and salt in a medium bowl and whisk until brown sugar is slightly dissolved. Adding pecans also stir until mixed . Pour into the bottom of the prepared powder tray and set aside.
CAKE mix
Mix cake mix, eggs, vegetable oil, water, & sour cream in a bowl and blend according to package instructions . Pour mixture into prepared pan, then pour over pecan plate. Make sure to spread it in an even layer.
Baking in 350 degree oven about 40-45 min Remove from the oven and place on the cooling rack for 10 minutes. After 11 min, run a knife round the edges of cake. Then invert the upside-down pecan cake onto a cake plate and let it cool completely. If the pecans stick to the bottom of the pan, just use your fingers to remove it and place it on the cake.Put the peanut cake upside down at room temperature or refrigerate for up to 3 days.
Enjoy !
