Pecan Upside cake


+Top of the pecans:
° 1 stick butter {melted}
° 1/2 cup light brown sugar {packed}
° 1/4 cup corn syrup
° 1/4 teaspoon salt
° 1 1/2 cups of chopped pecans
+Cake Mixture:
°1 box yellow cake or butter mix (I use golden pillsbury butter)
° 1 cup sour cream
° 3/4 cup water
° 1/3 cup vegetable oil
° 3 eggs
° 1 teaspoon vanilla

Method :

Preheat oven to 350 degrees F. Sprinkle 12 pan or 13 9 “× pan with cooking spray or butter and flour freely.
In a medium bowl, mix the brown sugar, melted butter and corn syrup. Add the pecans, stirring until coated. Spread evenly to the bottom of the pan.
In a large bowl, whisk the cake mix, sour cream, water, oil, egg and vanilla with the electric mixer at a low speed of 30 seconds. Beat medium speed 2 minutes. Pour the mixture over the pecan mixture into a frying pan.
Bake 45-50 minutes or until toothpaste is inserted in the middle. If using a frying pan 13X19, the cooking time is closer to 25-30 minutes.
Cool for a maximum of 10 minutes, otherwise the cake will become very damp and stick to the pan.
Turn the knife around the edges of the pan to unscrew the cake. Place a heat-resistant serving dish over the frying pan; Flip the painting and flip.
There is a possibility that a large amount of pecans will remain stuck in the pan, just scrape it and spread it on the cake.
Another option is to put the pan on the stove and dissolve the caramel slightly, add one or two tablespoons of water to unscrew the sauce, stir until combined and then spread over the cake.
Enjoy !

Add Comment