+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


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 of the pan, simply remove them with your fingers and arrange them on the cake.

For up to 3 days, keep the upside-down pecan cake at room temperature or in the refrigerator.

Have fun!



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