praline pecan upsidedown cake
(2 ratings)
I made this up once because I didn't have any pineapple and wanted to make a quick cake that I didn't have to frost. Our family loved it, and it was even requested to be included in one of our church cookbooks. It's printed in Bread From House To House, 1994.
(2 ratings)
yield
16 serving(s)
prep time
10 Min
cook time
35 Min
Ingredients For praline pecan upsidedown cake
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1/2 cmelted butter
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1 cpacked brown sugar
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1 1/2 cchopped pecans
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1 pkgyellow cake mix, any type
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eggs, water, and oil as indicated on cake mix package
How To Make praline pecan upsidedown cake
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1Spray a 9x13-inch cake pan with cooking spray. Melt the butter in the bottom of the pan in a 350° oven. When butter is melted (but not browned), sprinkle evenly with the pecans and all the brown sugar. Set aside.
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2Keep oven at 350°F. Prepare cake batter according to the package directions. Pour batter carefully over the pecan mixture. Bake 30-35 minutes until cakes tests done. Let cool 15 minutes in pan. Invert cake onto large serving platter. Scrape off any praline mixture from bottom of pan and spread evenly over top of cake. Serve warm.
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