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.