Pecan Upside Down Cake
This cake combines a soft, moist yellow cake with a sweet, crunchy pecan topping.
- 1 box yellow cake mix
- 1 pack instant vanilla pudding (3.4 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1/2 cup butter 1 stick, melted
- Light brown sugar enough to cover the bottom of the pan
- Pecans enough to cover the bottom of the pan
In a large bowl, combine yellow cake mix, instant vanilla pudding, eggs, oil, and water. Mix until smooth.
Choose a bundt, square, or oblong pan. Spray the pan with baking spray. Pour the melted butter into the bottom of the pan.
Sprinkle light brown sugar evenly over the melted butter, then arrange pecans on top to cover the surface.
Pour the cake batter over the pecans and brown sugar.
Bake at 350°F (175°C) until done.
For a square or oblong pan, bake for 35 to 45 minutes. For a bundt pan, bake for 45 minutes. A toothpick inserted into the center should come out clean. Let the cake cool in the pan before turning it out onto a plate to keep the pecan topping intact.