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Upside-Down Pecan Bundt Cake – Sticky, Buttery, and Irresistible

Posted by Sandra L Vaughn on June 2, 2025 at 8:21

Upside-Down Pecan Bundt Cake – Sticky, Buttery, and Irresistible

Ingredients

For the Pecan Topping:

  • ½ cup packed brown sugar (light or dark)
  • ¼ cup corn syrup
  • ½ cup melted butter
  • 1 cup chopped pecans
  • ¼ tsp salt

For the Cake Batter:

  • 1 box vanilla cake mix (like Betty Crocker Super Moist)
  • ½ cup vegetable oil
  • 3 large eggs
  • 3 tbsp sour cream
  • 1 cup water

 

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Strawberry Cake

Posted by Sandra L Vaughn on May 13, 2025 at 5:59

Ingredients

Cake:

  • 1 box white cake mix (plus ingredients listed on box: eggs, oil, water)
  • 1 (3 oz) box strawberry gelatin (like Jell-O)

Filling & Frosting:

  • 1 package (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups heavy whipping cream

Crunch Topping:

  • 20 golden sandwich cookies (like Golden Oreos), crushed
  • 3 tablespoons melted butter
  • ½ box (1.5 oz) strawberry gelatin mix
  • ½ cup crushed freeze-dried strawberries (optional but adds great flavor)

Garnish:

  • Fresh strawberries, sliced
  • White chocolate drizzle (optional)

Instructions

1⃣ Bake the Cake:

  • Preheat oven and prepare the white cake batter according to package directions.
  • Divide the batter into two bowls. Stir the strawberry gelatin into one half.
  • Spoon both batters into cake pans in alternating dollops for a marbled effect, or make separate pink and white layers.
  • Bake according to box instructions, then cool completely.

2⃣ Make the Frosting:

  • Beat softened cream cheese until smooth.
  • Add powdered sugar and vanilla, beat until creamy.
  • In a separate bowl, whip the heavy cream to stiff peaks.
  • Gently fold the whipped cream into the cream cheese mixture. Chill until ready to use.

3⃣ Make the Crunch Topping:

  • Mix crushed golden cookies with melted butter, strawberry gelatin powder, and freeze-dried strawberries if using.
  • Toss until crumbly and vibrant pink.

4⃣ Assemble the Cake:

  • Place one cake layer on a serving plate.
  • Spread a thick layer of the frosting.
  • Add the second cake layer and frost the entire outside of the cake.
  • Press the strawberry crunch topping onto the sides and top of the cake. Use your hands or a spoon to gently press it in.

5⃣ Garnish & Serve:

  • Add fresh sliced strawberries on top.
  • Drizzle with melted white chocolate if desired.
  • Chill slightly before slicing for the cleanest layers!

 

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German Chocolate Cake Frosting On A Pound

Posted by Sandra L Vaughn on February 9, 2025 at 4:05

1 cup evaporated milk

1 cup brown sugar

½ cup butter

3 egg yolks

1 teaspoon vanilla extract

1 ⅓ cups flaked coconut

1 cup chopped pecans

Combine evaporated milk, brown sugar, butter, egg yolks, and vanilla in a saucepan over medium heat. Cook, stirring constantly, at a low boil until mixture turns a light caram
el color and thickens, about 10 minutes.

Remove from heat and stir in coconut and pecans. Let cool to room temperature before spreading on cake.

Spread on cake. Serve and enjoy!

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