This Pecan Upside Down Cake combines a soft, moist yellow cake with a sweet, crunchy pecan topping.

It’s a perfect dessert for any occasion, offering a delightful blend of flavors in every bite!

Ingredients

1 box yellow cake mix
1 pack instant vanilla pudding (3.4 oz)
3 large eggs
1/2 cup vegetable oil
1 cup water
1 stick (1/2 cup) butter, melted
Light brown sugar (enough to cover the bottom of the pan)
Pecans (enough to cover the bottom of the pan)

Instructions

Step 1: In a large bowl, combine yellow cake mix, instant vanilla pudding, eggs, oil, and water. Mix until smooth.

Step 2: Choose a bundt, square, or oblong pan. Spray the pan with baking spray. Pour the melted butter into the bottom of the pan.

Step 3: Sprinkle light brown sugar evenly over the melted butter, then arrange pecans on top to cover the surface.

Step 4: Pour the cake batter over the pecans and brown sugar.

Step 5: Bake at 350°F (175°C) until done. For a bundt pan, bake for 45 minutes. For a square or oblong pan, bake for 35 to 45 minutes. A toothpick inserted into the center should come out clean.

Step 6: Let the cake cool in the pan before turning it out onto a plate to keep the pecan topping intact.

Frequently Asked Questions (FAQs)

1. Can I use a different type of nut instead of pecans?

Yes, you can substitute pecans with walnuts or almonds for a different flavor.

2. How do I prevent the cake from sticking to the pan?

Make sure to generously spray your pan with baking spray, and let the cake cool before removing it.

3. Can I use dark brown sugar instead of light brown?

Yes, dark brown sugar will add a richer, deeper flavor to the cake.

4. Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. Store it covered at room temperature.

5. What’s the best way to serve this cake?

Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra indulgence.