Description
A classic Southern dessert featuring a rich buttery pecan topping caramelized under a moist yellow cake, creating a delightful pecan upside down cake perfect for holidays and special occasions.
Ingredients
Scale
For the Pecan Topping:
- 1/2 cup unsalted butter (melted)
- 3/4 cup light brown sugar (packed)
- 1/4 cup light corn syrup or maple syrup
- 1 1/2 cups chopped pecans
- 1/2 teaspoon cinnamon
- Pinch of salt
For the Cake Batter:
- 1 box yellow cake mix (15.25 ounces)
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
- Make the Pecan Topping: In a medium bowl, combine melted butter, light brown sugar, light corn syrup or maple syrup, chopped pecans, cinnamon, and a pinch of salt. Stir until all ingredients are well mixed. Pour this mixture evenly into the bottom of the prepared pan.
- Prepare the Cake Batter: In a large bowl, mix the yellow cake mix, eggs, water, vegetable oil, and vanilla extract. Beat the mixture until it is smooth and fully combined to ensure an even texture.
- Assemble the Cake: Carefully pour the cake batter over the pecan mixture in the pan, spreading it evenly with a spatula to cover the topping completely.
- Bake the Cake: Place the pan in the oven and bake for 35 to 40 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean.
- Cool and Invert: Let the cake rest for 5 minutes in the pan after baking. Run a knife around the edges to loosen it. Place a large serving tray or baking sheet over the pan and carefully flip the cake onto the tray. Allow the pan to stay inverted for a few minutes so the pecan topping releases fully.
- Serve: Gently lift the pan off and serve the cake warm or at room temperature. It pairs beautifully with vanilla ice cream or whipped cream.
Notes
- You can use butter pecan or spice cake mix instead of yellow cake mix for a richer flavor variation.
- This cake is especially delicious when served warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Store the cake covered at room temperature for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 33 g
- Sodium: 330 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
