UPSIDE DOWN PECAN BUNDT CAKE RECIPES

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PECAN UPSIDE-DOWN CAKE RECIPE - BETTYCROCKER.COM



Pecan Upside-Down Cake Recipe - BettyCrocker.com image

Bake this delicious upside-down cake made using Betty Crocker™ Super Moist™ yellow cake mix – a wonderful nutty dessert.

Provided by Betty Crocker Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 10

2/3 cup packed brown sugar
2/3 cup butter or margarine, melted
1/3 cup light corn syrup
1 1/2 cups broken pecans
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup sour cream
3/4 cup water
1/3 cup vegetable oil
3 eggs
1 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.
  • In large bowl, beat cake mix, sour cream, water, oil, eggs and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over. Remove pan; spoon any topping in pan onto cake. Serve warm or at room temperature.

Nutrition Facts : Calories 560 , CarbohydrateContent 57 g, FatContent 6 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 410 mg

CHOCOLATE-PECAN UPSIDE-DOWN CAKE RECIPE - FOOD.COM



Chocolate-Pecan Upside-Down Cake Recipe - Food.com image

The gooey topping is poured into the bundt pan first, and creates a yummy topping for this upside down cake. Plus it is chocolate!

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

Yield 1 10-inch cake

Number Of Ingredients 14

2/3 cup light corn syrup
1/2 cup plus 2 tbsp butter, softened and divided
1/4 cup brown sugar, firmly packed
1/4 cup whipping cream
1 cup pecans, chopped
3 ounces unsweetened chocolate squares
1 1/2 cups sugar
2 large eggs, separated
1 teaspoon vanilla extract
1 3/4 cups cake flour, sifted
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
whipped cream

Steps:

  • Combine the corn syrup, 1/4 cup butter, brown sugar, and whipping cream in a small saucepan. Cook over low heat, stirring constantly, just until mixture comes to a simmer (do not boil). Remove from heat; stir in pecans (mixture will be thin). Pour into a heavily buttered Bundt pan. Set aside.
  • Place chocolate in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until the chocolate melts, stirring occasionally. Set aside.
  • Beat the remainging 1/4 cup plus 2 tbsp butter at medium speed of an electric mixer about 2 minutes or until soft and creamy. Gradually add 1 1/2 cups sugar, beating at medium speed for 5 to 7 minutes. Add the reserved melted chocolate, egg yolks, and vanilla, beating well.
  • Combine flour, baking powder, and salt; add to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.
  • Beat egg whites in a small bowl at high speed until stiff peaks form. Gently fold beaten egg white into the batter. Spoon batter over the pecan mixture in the pan.
  • Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. Loosen cake from the sides of the pan, using a narrow metal spatula. Immediately invert cake onto a serving plate. Serve warm with whipped cream.

Nutrition Facts : Calories 5398.2, FatContent 258.4, SaturatedFatContent 115.2, CholesterolContent 782.7, SodiumContent 2431.5, CarbohydrateContent 772.3, FiberContent 28.7, SugarContent 420.8, ProteinContent 63.4

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