Upside Down Butterscotch Cake
Recipe: #44491
April 17, 2025
"Darlene Kossman made this but she used a cake mix, eggs, milk and probably melted shortening. She was at a lot of church functions and this cake would be good for a pot luck."
Ingredients
- Topping
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- Cake
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Nutritional
- Serving Size: 1 (181.8 g)
- Calories 588.5
- Total Fat - 41.8 g
- Saturated Fat - 18.5 g
- Cholesterol - 288.5 mg
- Sodium - 663.3 mg
- Total Carbohydrate - 42.5 g
- Dietary Fiber - 2.9 g
- Sugars - 26.7 g
- Protein - 13.8 g
- Calcium - 145.8 mg
- Iron - 2.2 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350F.
Step 2
Topping: Combine the melted butter, graham cracker crumbs, butterscotch chips, coconut, and pecans.
Step 3
Spread over bottom of a buttered Pam sprayed 13x9-inch baking pan.
Step 4
Cake: Cream shortening with granulated sugar until light.
Step 5
Add vanilla and mix well.
Step 6
Beat in eggs, one at a time, beating well after each addition.
Step 7
Into another bowl, sift together the flour, salt, and baking powder.
Step 8
Add sifted ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour.
Step 9
Beat well after each addition.
Step 10
Beat for about 1 minute longer then pour over the topping.
Step 11
Bake for 30 minutes, or until the cake bounces back when touched lightly with finger.
Step 12
Cool for 5 minutes in the pan.
Step 13
Invert carefully onto serving plate, spooning any topping left in the pan over the cake; cut into squares.
Tips
No special items needed.
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