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Pecan upside-down tray bake
Pecan pie, meet cake. Cake, meet pecan pie. We think you’ll become good friends!

Pecan upside-down tray bake

Servings: 4-6

Ingredients

1 box NOMU minimakes Spiced Cake Batter Mix
2 large eggs
¼ cup vegetable oil
¼ cup milk

Pecan topping:
110g pecans, chopped
¼ cup golden syrup
½ cup brown sugar
80g unsalted butter
¼ tsp cinnamon
pinch of salt

Directions

Preheat the oven to 160°C (convection mode). Grease and line a 20cm square tin with baking paper

Prepare the pecan topping by combining all the ingredients together in a small pot. Stir consistently over medium heat until the ingredients have melted and dissolved. Pour the pecan topping into the lined baking tin, making sure is spread evenly over the base.

For the cake, whisk the eggs until foamy, then whisk in the oil and milk until well combined. Add the cake mix and whisk to form a smooth batter. 

Carefully pour the cake batter on top of the pecan mixture and bake for 25-30 minutes or until cooked when tested with a skewer. Allow the cake to cool in the tin for 10 minutes, then flip it onto a serving platter and carefully peel off the baking paper. If some pecans stick to the paper, simply scrape them off and press back onto the cake.

Slice into squares and enjoy while still warm.

Tip: Walnuts will also work really well in this recipe.

Ingredients

1 box NOMU minimakes Spiced Cake Batter Mix
2 large eggs
¼ cup vegetable oil
¼ cup milk

Pecan topping:
110g pecans, chopped
¼ cup golden syrup
½ cup brown sugar
80g unsalted butter
¼ tsp cinnamon
pinch of salt

Directions

Preheat the oven to 160°C (convection mode). Grease and line a 20cm square tin with baking paper

Prepare the pecan topping by combining all the ingredients together in a small pot. Stir consistently over medium heat until the ingredients have melted and dissolved. Pour the pecan topping into the lined baking tin, making sure is spread evenly over the base.

For the cake, whisk the eggs until foamy, then whisk in the oil and milk until well combined. Add the cake mix and whisk to form a smooth batter. 

Carefully pour the cake batter on top of the pecan mixture and bake for 25-30 minutes or until cooked when tested with a skewer. Allow the cake to cool in the tin for 10 minutes, then flip it onto a serving platter and carefully peel off the baking paper. If some pecans stick to the paper, simply scrape them off and press back onto the cake.

Slice into squares and enjoy while still warm.

Tip: Walnuts will also work really well in this recipe.

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