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Upside-Down Caramel Pecan Cake

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This Upside-Down Caramel Pecan Cake is a rich, buttery dessert featuring a gooey caramel pecan topping baked right into a soft, moist yellow cake. It’s a simple yet impressive treat perfect for holidays or special occasions.

Ingredients

  • 1 cup chopped pecans
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, melted (for topping)
  • 1 box yellow cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1/2 cup unsalted butter, softened (for cake batter)
  • 1/2 cup packed light brown sugar (for cake batter)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. Pour 1/2 cup melted butter into the bottom of the dish, then sprinkle 1/2 cup brown sugar evenly over the butter. Top with chopped pecans in an even layer. Set aside.
  3. In a large bowl, beat cake mix, water, oil, eggs, softened butter, and 1/2 cup brown sugar until well blended.
  4. Carefully pour the batter over the pecan layer in the pan.
  5. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let the cake cool in the pan for 5 minutes, then invert onto a serving platter while still warm.
  7. Serve warm or at room temperature. Optional: top with whipped cream or vanilla ice cream.

Notes

  • Make sure to invert the cake while it’s still warm so the caramel doesn’t stick to the pan.
  • You can toast the pecans for extra flavor before adding them to the pan.
  • This cake stores well covered at room temperature for up to 3 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/upside-down-caramel-pecan-cake/