Caramel Butter Pecan Upside Down Cake

 So good.   Sometimes I make a homemade butter pecan cake for this instead of buying the cake mix.  You can also just use white or yellow cake mix if you can't find butter pecan.  You can use a 10 inch cast iron skillet for this, if you don't have a bundt pan.

CARAMEL BUTTER PECAN UPSIDE DOWN CAKE

(serves 16)

Caramel Ingredients:

*1/2 cup (1 stick) butter

*1/2 cup light brown sugar

*1/4 cup light corn syrup

*1 cup pecans, chopped

*1/4 teaspoon salt

Cake Ingredients:

*1 (13.25 ounce) box butter pecan cake mix

*3 large eggs, room temperature

*1/2 cup vegetable oil

*1 cup evaporated milk (or whole milk)

*1/2 cup sour cream

Directions:

~Spray the bundt pan liberally with cooking spray.

~In a medium saucepan, melt butter.

~Add in brown sugar and stir for 10 seconds.

~Add in corn syrup, pecans and salt.

~Stir and cook until well mixed and most of the sugar is dissolved (doesn't need to be completely dissolved).

~Pour mixture into bunt pan, spread evenly around it.

~In a large mixing bowl,  mix cake mix, eggs, vegetable oil, and evaporated milk, mix until smooth.

~Fold in sour cream until well incorporated.

~Slowly pour batter evenly in pan.

~Bake 30-40 minutes.

~Remove from oven and allow to cool for 5 minutes (not longer than 10 minutes).

~Take a table knife and gently slide it along the sides of the cake, near the funnel, if needed. 

~Place a large plate on top of pan and carefully turn cake pan upside down.

~Remove any caramel pecan topping left in the pan and place on cake.

~Allow to cool some before cutting.

~This cake is good warm or cooled completely.