Dessert - Upside down pecan bundt cake recipes

How to cook:

1. Preheat oven to 350°F and line a 9x13-inch pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.
2. Spread pecans, brown sugar and 1 cup of the coconut in the pan. Sprinkle with cinnamon and salt, and drizzle with vanilla extract and melted butter.
3. In a medium bowl, beat together the 2/3 cup butter and 1 cup brown sugar on medium speed with an electric mixer until creamy. Continue mixing on low, and add eggs one at a time, followed by vanilla, mixing until thoroughly combined.
4. Add baking powder and salt, mixing on low until incorporated. Add 1/2 of the flour, followed by milk, and then remaining flour, mixing well after each addition.
5. Pour batter over pecan mixture in prepared pan and bake until a toothpick inserted into the center comes out clean, about 35-40 minutes.
6. Run a knife around the sides of the pan to loosen and let cake cool in pan for 5 minutes. Invert cake onto a platter, using foil overhang as needed. Let cool 15 minutes before serving. Enjoy!

Notes: Peach Upside Down Cake with Buttermilk Recipe, Preheat the oven to 350°F. Grease a high-sided 9-inch round cake pan with butter. Line the bottom of the pan with parchment paper and grease the …

Nutrition:

• Calories: 300 kcal
• Carbohydrate: 32 g
• Protein: 3 g
• Fat: 18 g
• Saturated Fat: 8 g
• Cholesterol: 46 mg
• Sodium: 251 mg
• Fiber: 1 g
• Sugar: 22 g
• Serving Size: 1 serving

How to cook:

1. Preheat oven to 350°F (177°C). line a 12x17-inch jelly roll pan with aluminum foil, making sure it hangs over the sides a bit, then grease with non-stick spray.
2. Mix the pecans, brown sugar and 3/4 cup of the coconut in a small bowl. Sprinkle with cinnamon and salt and stir. Spread the pecan mixture in the lined pan and drizzle with vanilla extract and melted butter.
3. Whisk the flour, baking soda, and salt together in a large bowl. Set aside. Using a handheld or stand mixer, beat the softened butter on high speed until smooth and creamy - about 1 minute. Add the sugars and beat on high speed for 3 full minutes until creamed together fairly well. Add 1 egg at a time, beating well after each addition until both are mixed in. Beat in the vanilla extract and sour cream. Scrape down the sides and up the bottom of the bowl as needed.
4. With the mixer running on low speed, add the dry ingredients to the wet ingredients alternating with the milk. Mix each addition just until incorporated. Make sure not overmix the batter.
5. Spread the cake batter over the pecan mixture. Smooth it out into a thin, even layer. Bake for 20-22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan for about 5-10 minutes. Run a knife around the sides of the pan to loosen and invert the cake onto a platter, using foil overhang as needed. Let cool 10-20 minutes before serving. Enjoy!

Notes: PECAN UPSIDE DOWN BUNDT CAKE RECIPE, Pecan Topping. In a medium bowl, using a hand-held mixer or whisk, combine melted butter, brown sugar, corn syrup, and salt. Continue mixing until …

How to cook:

1. Grease and flour a 12 cup bundt cake...
2. Grease and flour a 12 cup bundt cake pan (You can use a tube pan also). Preheat oven to 325 degrees F
3. In a separate bowl, whisk the flour, cinnamon, salt, and baking powder to combine, set aside for later.
4. Cream the butter with the paddle attachment in your mixer. Gradually add the white sugar and mix for 2 minutes. Add the brown sugar and beat for an additional 2 minutes.
5. Add the eggs one at a time blending after each to incorporate.
6. Add vanilla extract to the l cup of milk. Add the flour mixture alternately with the milk/vanilla mixture to the butter, sugar, egg mixture. Begin and end with the dry ingredients. That will be dry ingredients added 3 times and liquid ingredients twice.
7. Fold in the chopped pecans.
8. Bake at 325 degrees for 55-60 minutes or until a wooden skewer inserted in the center comes out clean or with just a few crumbs attached.
9. This makes approximately 8 cups of batter.
10. Allow to cool in the pan for about 10 minutes before turning out onto a wire rack.
11. In a medium saucepan combine brown sugar, condensed milk, and light corn syrup and heat on medium heat stirring constantly to prevent burning. Try to keep the mixture off the sides of the pan. It can easily burn so watch carefully.
12. Once the mixture is about to boil, reduce to low heat and simmer for 5-6 minutes. Stir often. Remove from heat and stir in butter, vanilla extract, and salt.
13. After it cools a bit, pour into a a heat proof bowl. Keep in mind that it will thicken more as it cools. You can refrigerate to speed up the cooling process.
14. We applied the caramel drip using a disposable piping bag with the tip snipped away. You could also use a ziplock bag with a small bit of the corner snipped away, or simply spoon it over the cake.
15. We sprinkled finely and coarsely chopped pecans over the caramel drip.

Notes: PECAN UPSIDE DOWN BUNDT CAKE RECIPE, Pecan Topping; In a medium bowl, using a hand-held mixer or whisk, combine melted butter, brown sugar, corn syrup, and salt. Continue mixing until …

How to cook:

1. Preheat oven to 350 degrees.
2. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.
3. Pecan Topping:
4. Combine melted butter, brown sugar, corn syrup and salt into a medium bowl and whisk until the brown sugar is slightly dissolved.
5. Add pecans and stir until combined.
6. Pour into the bottom of prepared bundt pan and set aside.
7. Cake Batter:
8. Combine cake mix, eggs, vegetable oil, water and sour cream in a large bowl and mix according to package directions.
9. Pour batter into prepared pan and on top of the pecan topping.
10. Be sure to spread into an even layer.
11. Bake in a 350° oven for 40-45 minutes or until a tooth pick inserted into the center of the cake comes out clean.
12. Remove from oven and place onto a cooling rack for 10 minutes.
13. After 10 minutes run a knife around the edges of the cake.
14. Then invert your Pecan Upside Down Bundt Cake onto a cake plate and cool completely.
15. If pecans stick to the bottom of the pan just use your fingers to remove them and place them onto the cake.
16. Store your Pecan Upside Down Bundt Cake at room temperature or in the refrigerator for up to 3 days.

Notes: Banana Upside Down Bundt Cake Best Recipes, Yogurt-Filled Chocolate Cauldrons. Cute chocolate "cauldrons" hold a cool, creamy orange-flavored yogurt in this recipe. The unfilled cups can be made days in …