Pecan Pie Upside Down Cake
This pecan pie upside-down cake is an easy version of a delicious upside down buttery cake, topped with pecans in caramel sauce. It’s the best part of pecan pie and golden cake all in one.
Ingredients
- nonstick cooking spray
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/3 cup light corn syrup
- 1 teaspoon vanilla paste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Cake Batter
- 1 (15.5 ounce) box butter golden cake mix (such as Duncan Hines®)
- 1 (3.5 ounce) package instant vanilla pudding
- 3 large eggs, at room temperature
- 1 cup milk, at room temperature
- 1/2 cup oil
- 1/4 cup sour cream
- 1 teaspoon vanilla paste
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch cake pan with nonstick cooking spray. Line with parchment paper and spray again. Set aside.
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Place butter, brown sugar, corn syrup, vanilla paste, cinnamon, and salt in a saucepan. Bring to a boil, stirring constantly. Add pecans and stir until pecans are coated in mixture. Pour into prepared cake pan and set aside.
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For cake batter, place cake mix, eggs, pudding mix, milk, oil, sour cream, and vanilla in a large bowl. Using an electric mixer, beat for 3 minutes. Pour over pecan mixture.
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Bake in the preheated oven until a skewer inserted in center comes out clean, 40 to 50 minutes.
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Run a butter knife around outside of cake to release from pan. Cool on a wire rack for 10 minutes. Carefully flip cake onto a serving platter and cool completely before slicing.
