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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pecan Upsidedown Cake Recipe

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This recipe for Pecan Upsidedown Cake is from Venturino Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup melted butter
½ cup packed brown sugar
¼ cup dark corn syrup
1½ cups pecan halves
1 package of butter pecan cake mix (18.4 oz)
1 cup sour cream
⅓ cup unsweetened applesauce
2 eggs
2 egg whites
1 tsp. vanilla extract
Directions:
Directions:
In a small bowl, combine:
-butter
-brown sugar
-corn syrup
-pecans

Spread evenly into a 13 x 9 inch baking pan that is coated with cooking spray and set aside

In a large bowl, combine the remaining ingredients
Beat with a mixer on low speed for 30 seconds
Then, beat on medium for 2 minutes
Transfer to prepared pan

Bake at 350º for 30-35 minutes or until toothpick inserted in center comes out clean

Cool for 5 mins before inverting it onto a serving platter

Serve warm or at room temperature
Number Of Servings:
Number Of Servings:
20
Preparation Time:
Preparation Time:
20 mins
Personal Notes:
Personal Notes:
This recipe came from the "Taste of Home" magazine. Mom tore it out and put it in our cookbook, so she must have liked it or wanted to try it!

 

 

 

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