Welcome to my food blog, where we explore delightful recipes that bring joy and satisfaction to your taste buds. Today, I have a treat for all the dessert lovers out there – a scrumptious Pecan Upside Down Cake! This mouthwatering cake is the perfect combination of nutty goodness and moist vanilla cake. It’s a classic dessert that’s both impressive and incredibly easy to make. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is for you!
Why Pecan Upside Down Cake is Great
The Pecan Upside Down Cake is a crowd-pleaser for various reasons. Firstly, it boasts a delightful pecan topping that caramelizes as it bakes, creating a luscious layer of sweetness. The combination of melted butter, brown sugar, and corn syrup forms a rich, gooey glaze that elevates the cake’s flavor to new heights. Secondly, the vanilla cake batter is moist and fluffy, providing the perfect contrast to the sticky pecan topping. The blend of textures and flavors makes each bite a delectable experience.
Kitchen Equipment You’ll Need
Before we dive into the recipe, let’s gather the necessary kitchen equipment:
- 10-inch bundt pan
- Non-stick cooking spray
- Medium bowl
- Hand-held mixer or whisk
- Large bowl
- Spatula
- Toothpick or cake tester stick
- Cooling rack
- Large plate for inverting the cake
Tips and Variations
- To add an extra touch of indulgence, drizzle caramel sauce over the warm cake before serving.
- You can substitute pecans with walnuts or almonds for a different nutty flavor.
- For a gluten-free version, use a gluten-free vanilla cake mix.
- If you’re short on time, use store-bought caramel sauce instead of making the pecan topping from scratch.
Storing Leftovers
If you somehow have any leftovers (which is unlikely because this cake is just that good!), store them in an airtight container at room temperature for up to three days. You can also refrigerate the cake for up to a week, but make sure to bring it back to room temperature before serving to enjoy its full flavor and texture.
Food Pairings
The Pecan Upside Down Cake pairs beautifully with a scoop of creamy vanilla ice cream or a dollop of freshly whipped cream. For a delightful contrast, serve it alongside a hot cup of freshly brewed coffee or a refreshing glass of iced tea. The cake’s nutty sweetness complements the bitterness of coffee, making it a perfect treat for afternoon tea parties or cozy gatherings with friends and family.
Frequently Asked Questions (FAQ)
1. Can I use a different cake mix flavor for this recipe?
Absolutely! While the classic vanilla cake mix adds a wonderful base for the Pecan Upside Down Cake, you can experiment with other flavors. Try using a chocolate cake mix for a delightful chocolate-pecan combination or a lemon cake mix for a citrusy twist.
2. Can I freeze the Pecan Upside Down Cake?
Yes, you can freeze this cake for up to two months. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. Thaw the cake in the refrigerator overnight before serving. For an extra treat, warm individual slices in the microwave for a few seconds before enjoying.
Ingredients
- Pecan Topping:
- ½ cup packed light or dark brown sugar
- ¼ cup of corn syrup
- ½ cup melted butter
- 1 cup chopped pecans
- ¼ tsp salt
- Cake Batter:
- 1 box vanilla cake mix (I used Betty Crocker Super Moist Vanilla)
- ½ cup of vegetable oil
- 3 large eggs
- 3 tbsp sour cream
- 1 cup of water
Instructions
Pecan Topping:
In a medium bowl, combine melted butter, brown sugar, corn syrup, and salt using a hand-held mixer or whisk. Mix until the brown sugar has almost dissolved completely.
Add the chopped pecans to the brown sugar mixture and mix until fully combined.
Pour the pecan mixture into the prepared bundt pan, using a spatula to spread it into one even layer. Set aside.
Cake Batter:
In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, water, and sour cream using a hand-held mixer or whisk. Mix together until no lumps remain.
Pour the cake batter over the top of the pecan topping, using a spatula to ensure it spreads out evenly and completely covers the pecans.
Baking the Cake:
Preheat your oven to 350 degrees Fahrenheit.
Spray the 10-inch bundt pan liberally with non-stick cooking spray.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick or cake tester stick inserted comes out clean.
Once the cake is finished baking, remove the bundt pan from the oven and place it on a cooling rack to cool for 10 minutes. Do not attempt to flip the pan before this!
After 10 minutes, place a large plate over the top of the bundt pan to invert the cake onto the plate. Lightly tap the top of the pan to ensure the pecans release from the pan.
Slice and serve the cake warm with your favorite ice cream, or let it cool and enjoy it at room temperature.
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