Ingredients:
– ½ cups roughly chopped pecans
– 1 cup (2 sticks) butter, divided
– ½ cup packed light brown sugar
– ½ cup light corn syrup
– ½ teaspoon salt
– ½ teaspoon ground cinnamon
– 1 package (15 ounces) yellow cake mix
– 3 large eggs
– ¾ cup buttermilk or whole milk
Instructions:
1. Preparation: Preheat the oven to 350°F (175°C). Prepare a 10-12 inch deep dish cast-iron sauté pan (or another oven-safe sauté pan of similar size).
2. Pecan Topping: Place the sauté pan over medium heat. Add chopped pecans, ½ cup of butter, light brown sugar, corn syrup, salt, and ground cinnamon. Stir until the butter melts and the mixture lightly simmers for about 3 to 5 minutes, ensuring the sugar dissolves completely. Turn off the heat.
3. Cake Batter: In a mixing bowl, combine the yellow cake mix, eggs, and buttermilk. Melt the remaining ½ cup of butter and add it to the bowl. Whisk the mixture until it becomes a smooth cake batter.
4. Assembling the Cake: Spoon the cake batter evenly over the pecan mixture in the cast iron skillet.
5. Baking: Place the skillet in the preheated oven and bake for 30 to 40 minutes. The cake should puff up in the center, and when a toothpick inserted comes out clean.
6. Cooling and Serving: Allow the upside-down cake to cool for 5 to 10 minutes in the pan. Carefully flip the cake onto a cake stand or plate. If any pecan mixture remains in the pan, scoop it out and place it back onto the cake.
Enjoy this delicious Pecan Upside Down Cake, showcasing the rich caramelized pecan topping over a moist and flavorful cake base!