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Upside Down Georgia Pecan Cake

Not only is this a very simple recipe but it’s also foolproof. There’s no change of the nuts scorching since the cake is cooked upside down and they start off on the bottom of the pan. Underneath the crispy top layer you have a fluffy, vanilla flavored cake. It tastes so good and you’ll love the chewy, crunchy texture as well.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 10
Ingredients Method

Ingredients
  

For the toppings:
  • 6 Tbsp. Butter melted
  • 2 C. Toasted pecans chopped
  • 2 tsp. Cinnamon
  • 1 C. Shredded coconut
  • 2 tsp. Vanilla
  • ⅔ C. Brown sugar
  • ½ tsp. Salt
For the cake:
  • ⅔ C. Butter softened
  • 2 C. Flour
  • 2 Large eggs
  • 1 Tbsp. Baking powder
  • 1 C. Milk
  • ¼ tsp. Salt
  • 2 tsp. Vanilla extract

Method
 

  1. Heat the oven to 350 degrees.
  2. Add the pecans, coconut and brown sugar for the topping to the bottom of a 9x13 baking dish that has been lined with aluminum foil that sticks up over the top of the dish.
  3. Spread the salt and cinnamon over the top.
  4. Pour the vanilla and butter over the topping ingredients in the baking dish.
  5. Beat together the cake ingredients in a mixing bowl until smooth and creamy.
  6. Spread the cake mixture over the topping in the baking dish.
  7. Bake for 35-40 minutes.
  8. Let cool slightly, and then use the aluminum foil to life the cake up out of the pan, and invert it only a tray or serving dish.
  9. Cool 15-20 minutes before serving.