This tasty upside down cake has been winterized for your pleasure! That’s right, I’ve taken a classic upside down cake and made it into something that’s more festive to the season with ooey gooey pecan topping! This Pecan Upside Down Cake is super easy to make with most of the ingredients being pantry staples and it’s perfect not only for dessert, but also as a sweet option for breakfast or brunch.

This cake is the perfect mix of a pecan pie and an upside down cake. All of the pecan crunch and goo paired with a simple cake mix. I prefer this to be served warm and straight away with some homemade whipped cream or vanilla ice cream.

To lighten this cake up, I used a brown sugar blend and a light corn syrup for the topping. The cake mix though was pretty standard and was pretty much made ‘as is’. I think the thing I love about this cake the most is that it gives me a way to have an upside down cake in the Fall and Winter months when somehow it just doesn’t seem right to enjoy a pineapple upside down cake!

You can make this cake ahead, but I wouldn’t do so by more than a day. I would also recommend warming it back up before serving.

Pecan Upside Down Cake

Yield: 24

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 40 MinInactive time: 10 MinTotal time: 1 Hour

If you love pineapple upside down cake, you'll love this Fall and Winter inspired twist on the classic cake! Pecan pie and upside down cake merged together into one tasty cake that everyone is sure to love.

Ingredients

Pecan Topping

1/2 C. Melted Butter
1/4 C. Brown Sugar/Stevia Blend
1/4 C. Light Corn Syrup
1/4 Tsp. Salt
1 C. Chopped Pecans

Cake

1 Box Vanilla Cake Mix
1 C. Water
1/2 C. Oil
3 Whole Large Eggs
3 Tbsp. Plain Fat Free Greek Yogurt

Instructions

Preheat the oven to 350 degrees F. and lightly coat the inside of a bundt pan with non-stick baking spray; set aside.
Stir together the 1/2 C. Melted Butter, 1/4 C. Brown Sugar/Stevia Blend, 1/4 C. Light Corn Syrup, and 1/4 Tsp. Salt.
Add in the 1 C. Chopped Pecans.
Transfer the mixture into the bottom of the prepared bundt pan and set aside again.
Beat together the 1 Box Vanilla Cake Mix, 1 C. Water, 1/2 C. Oil, 3 Whole Large Eggs, and 3 Tbsp. Plain Fat Free Greek Yogurt.
Pour the batter into the bundt pan over the pecan topping and place in the oven to bake for 40-45 minutes, or until an inserted toothpick comes out clean.
Once done, remove from the oven and set aside to cool for at least 10 minutes.
At the end of the 10 minutes, put a serving plate over the bundt pan and flip to invert the cake.
Cut and enjoy right away or store in a cool try place for up to 3 days.

Nutrition Facts

Calories

114.15

Fat (grams)

9.29

Sat. Fat (grams)

3.01

Carbs (grams)

9.33

Fiber (grams)

0.06

Net carbs

9.27

Sugar (grams)

5.03

Protein (grams)

1.19

Sodium (milligrams)

103.34

Cholesterol (grams)

33.51

Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher