Nutritional Info

Nutrition Facts

Serving Size 1 (134g)

Calories 354
Calories from Fat 186 (53%)
Amount Per Serving %DIV
Total Fat 20.7g 32%
Saturated Fat 13g 65%
Monounsaturated Fat 6.4g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 95.3mg 32%
Sodium 476.9mg 21%
Potassium 138.2mg 3%
Total Carbohydrate 25.5g 9%
Dietary Fiber 0.6g 2%
Sugars 2.5g
Protein 14.3g 29%

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Recipe Description
In this upside down cake, a praline mixture of cream, butter, brown sugar and pecans bakes underneath the batter at the bottom of the cake pan. A moist, rich topping when the cake is inverted onto a platter, is the result.
Prep time
1 hr 30 min
Cook time
1 hr
Ready In
2 hr 30 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Cup(c)  butter
2 Cup(c)  whipping cream
1 Cup(c)  brown sugar, firmly packed
3/4 Cup(c)  pecans, coarsely chopped
1 Pound(lb)  devil's food cake mix with pudding included
2 3/4 Cup(c)  water
1/3 Cup(c)  oil
3   eggs
1/4 Cup(c)  powdered sugar
1/4 Teaspoon(t)  vanilla

Preparation

Heat oven to 325 degrees F. In small, heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into ungreased 13 by 9 inch pan. Sprinkle evenly with chopped pecans. In large bowl, combine all remaining cake ingredients. Beat at low speed until moistened. Beat 2 minutes at high speed. Carefully spoon about half of batter over the pecan mixture and around edges of pan. Spoon remaining batter into center of pan. Bake at 325 degrees F for 50 to 60 minutes, or until cake springs back when touched lightly in center. Cool 5 minutes. Invert onto serving platter. Cool 45 minutes, or until completely cooled. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Add powdered sugar and vanilla. Beat until stiff peaks form. Pipe whipped cream onto cake. Serve with any remaining whipped cream. Store in refrigerator.

Additional notes

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