PRALINE PECAN UPSIDEDOWN CAKE
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.
Provided by Susan Feliciano
Categories Cakes
Time 45m
Number Of Ingredients 5
Steps:
- 1. Spray 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.
- 2. Keep 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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Mark Rathbone
[email protected]Not a fan. The cake was too sweet and the praline topping was too hard.
James Mulhall
[email protected]The cake was a bit dry, but the praline topping was delicious.
King Editix
[email protected]This cake was easy to make and turned out great! The praline topping was a bit too sweet for my taste, but overall it was a delicious cake.
RAHAF 0_0
[email protected]Yummy! This cake was a hit at my dinner party. Everyone loved the sweet and nutty flavor. The praline topping was especially delicious. I would definitely recommend this recipe.
Naheed Maher
[email protected]This praline pecan upside-down cake was an absolute delight! The cake itself was moist and flavorful, and the praline topping was rich and decadent. The pecans added a nice crunch and texture. I followed the recipe exactly and it turned out perfectly