UPSIDE-DOWN BUTTERSCOTCH CAKE

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Upside-Down Butterscotch Cake image

Make and share this Upside-Down Butterscotch Cake recipe from Food.com.

Provided by Sassy in da South

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 13

1/3 cup butter, melted
1 cup graham cracker crumbs
1 cup butterscotch chips
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup shortening
1 1/2 cups sugar
1 teaspoon vanilla
3 eggs
2 cups sifted all-purpose flour
1 teaspoon salt
2 1/2 teaspoons baking powder
1 cup milk

Steps:

  • Topping: Combine the melted butter, graham cracker crumbs, butterscotch chips, coconut, and pecans.
  • Spread over bottom of a buttered 13x9-inch baking pan.
  • Cake: Cream shortening with granulated sugar until light.
  • Add vanilla and mix well.
  • Beat in eggs, one at a time, beating well after each addition.
  • Into another bowl, sift together the flour, salt, and baking powder.
  • Add sifted ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour.
  • Beat well after each addition.
  • Beat for about 1 minute longer then pour over the topping.
  • Bake in a preheated 350 degree oven for 30 minutes, or until the cake bounces back when touched lightly with finger.
  • Cool for 5 minute in the pan; invert carefully onto serving plate, spooning any topping left in the pan over the cake; cut into squares.

Nutrition Facts : Calories 478, Fat 24.9, SaturatedFat 10.9, Cholesterol 69.3, Sodium 396.5, Carbohydrate 59.2, Fiber 1.3, Sugar 38.4, Protein 5.8

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