Pecan upside down bundt cake

Pecan Upside Down Bundt Cake

I found this on facebook, want to try it:

PECAN UPSIDE DOWN BUNDT CAKE

RECIPE

Ingredients

Pecan Topping

1/2 cup butter {melted}

1/2 cup brown sugar {packed}

1/4 cup corn syrup

1/4 tsp salt

1 cup chopped pecans

Cake Batter

1 box vanilla cake mix

3 large eggs

1/2 cup vegetable oil

1 cup water

3 tbsp sour cream

Instructions

Preheat oven to 350 degrees. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.

Pecan Topping

Combine melted butter, brown sugar, corn syrup and salt into a medium bowl and whisk until the brown sugar is slightly dissolved. Add pecans and stir until combined. Pour into the bottom of prepared bundt pan and set aside.

Cake Batter

Combine cake mix, eggs, vegetable oil, water and sour cream in a large bowl and mix according to package directions. Pour batter into prepared pan and on top of the pecan topping. Be sure to spread into an even layer.

Bake in a 350° oven for 40-45 minutes or until a tooth pick inserted into the center of the cake comes out clean. Remove from oven and place onto a cooling rack for 10 minutes. After 10 minutes run a knife around the edges of the cake. Then invert your Pecan Upside Down Bundt Cake onto a cake plate and cool completely. If pecans stick to the bottom of the pan just use your fingers to remove them and place them onto the cake.

Store your Pecan Upside Down Bundt Cake at room temperature or in the refrigerator for up to 3 days.

Carrot Sheet Cake with Whipped Cream Cheese Frosting

Carrot sheet Cake with Whipped Cream Cheese Frosting

Mel's Kitchen Cafe

This is my favorite sheet cake! It is my most requested cake I make!

Ingredients:

Cake:

4 large eggs

3/4 cup oil

3/4 cup unsweetened applesauce

3/4 cup water

2 tsp vanilla

3 cups sugar

3 1/2 cups flour

1 TBLSP cinnamon

1/2 tsp allspice

1 tsp ground nutmeg

2 tsp salt

2 tsp baking soda

2 tsp baking powder

1 1/2 pounds carrots, washed and trimmed, dont have to be peeled

Frosting:

1/2 cup butter, softened

8 oz cream cheese, softened

3 3/4 cups powdered sugar

2 tsp vanilla

2/3 cup heavy whipping cream

Instructions:

preheat the oven to 350 degrees. Grease and lightly flour an 11 x 17 rimmed baking sheet.  Shred the carrots finely on a box grater or food processor. Set aside

In a large mixing bowl combine the eggs, oil, applesauce, water and vanilla.  Whisk in the sugar to combine until evenly mixed

In a second bowl mix flour, spices, salt, soda and baking powder. Stir the dry ingredients into the wet ingredients just until moistened.  Gently fold the carrots into the batter until evenly distributed. Bake the cake for 25 to 30 min until a toothpick inserted in the middle comes out with a few moist crumbs. Cool completely

For the frosting, mix the cream cheese, vanilla and butter with an electric mixer until light and creamy. Gradually beat in the powdered sugar until smooth.  In a separate bowl, beat the heavy whipping cream until stiff peaks form. Fold the whipped cream into the frosting and whip to combine (dont overmix or the frosting will become too stiff the frosting should be smooth and creamy

NOTE: Do not pour ALL the batter into the 11 x 17 or it will overflow into your oven.  You can put some batter into another small pan like an 8" round pan.