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Pecan Upside Down Cake

This cake combines a soft, moist yellow cake with a sweet, crunchy pecan topping.

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
  • 1/2 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

Instructions
 

  • 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.