Upside-Down Butterscotch Cake

A scrumptious upside down cake. I could eat the topping all by itself. Yummy!

• Ready In: 45 mins
• Serves: 12

Ingredients

• Topping

• 1⁄3 cup butter, melted
• 1  cup graham cracker crumbs
• 1  cup  butterscotch chips
• 1⁄2 cup flaked coconut
• 1⁄2 cup  chopped pecans

• Cake

• 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

Directions

1. Topping: Combine the melted butter, graham cracker crumbs, butterscotch chips, coconut, and pecans.
2. Spread over bottom of a buttered 13x9-inch baking pan.
3. Cake: Cream shortening with granulated sugar until light.
4. Add vanilla and mix well.
5. Beat in eggs, one at a time, beating well after each addition.
6. Into another bowl, sift together the flour, salt, and baking powder.
7. Add sifted ingredients to the creamed mixture, alternating with the milk, beginning and ending with the flour.
8. Beat well after each addition.
9. Beat for about 1 minute longer then pour over the topping.
10. Bake in a preheated 350 degree oven for 30 minutes, or until the cake bounces back when touched lightly with finger.
11. 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.