Pecan Upside Down Cake

Here is a great recipe if you aren't an icing fan (that would be me). It is simple and looks great too! I made this Saturday and needless to say I have had it for breakfast, lunch and dinner for the past couple of days. It is that good! My good friend, Jenny, made it the other night for a meeting at church and everyone raved about it. I tend to get a lot of recipes from her so you will probably see some more from her later. This is my first new recipe for February. I will probably exceed my 2 new recipes per month goal because Jenny let me borrow a cookbook from her this morning and there are some good ones in it. Enjoy!

Pecan Upside Down Cake

1/2 cup butter melted
1/2 cup brown sugar packed
1/4 cup corn syrup (Karo)
1 1/2 cup pecan halves

Combine and pour into a 9x13 baking dish (you don't heat it all up, only butter is melted).

1 pkg butter pecan cake mix
1 cup sour cream
1/3 cup unsweetened applesauce
2 eggs
2 egg whites
1 tsp vanilla

Combine and dollop on top of the pecan mixture in baking dish. Bake at 350 degrees for 30-35 minutes until firm in center. Cool for 5 minutes then invert it on a serving platter (if you want to be fancy) or small cookie sheet (like I do).