Pecan Upside Down Cake
This Pecan Upside Down Cake has all the flavor of pecan pie baked right into a soft and moist cake. It's a great dessert for any time of the year.
Servings 12 Servings
Calories 474kcal
Equipment
- 10 cup bundt pan
- mixing bowls
- Electric mixer
Ingredients
- ½ cup melted butter
- ½ cup brown sugar
- ⅓ cup corn syrup
- 1 ½ cup chopped pecans
- 13.25 ounces white cake mix or yellow
- ½ cup milk
- ⅓ cup oil
- 1 cup sour cream
- 3 eggs
- 1 teaspoon vanilla
Cinnamon Sugar Mixture
- 1 teaspoon cinnamon
- ¼ cup brown sugar
Instructions
- Preheat the oven to 350 degrees. Spray a 10 cup capacity bundt pan with cooking spray containing flour. Set aside.
- In a large bowl, whisk the melted butter, brown sugar and corn syrup.
- Stir in the pecans and pour in the bottom of the bundt pan.
- In a large bowl, beat the cake mix, milk, oil, sour cream, eggs and vanilla.
- In a small bowl, stir together the brown sugar and cinnamon.
- Pour about half of the cake mix over the top of the pecan mixture.
- Sprinkle the brown sugar and cinnamon in a ring.
- Pour the remaining cake mix over the top and bake for 40-45 minutes, or until a skewer comes out clean.
- Remove and let sit in the pan for about 10 minutes, before turning out on a cooling rack.
- Serve while warm.
Notes
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Serving: 1Serving | Calories: 474kcal | Carbohydrates: 50g | Protein: 5g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 313mg | Potassium: 152mg | Fiber: 2g | Sugar: 36g | Vitamin A: 440IU | Vitamin C: 0.3mg | Calcium: 133mg | Iron: 1mg