Upside-Down Butterscotch Cake

Name: Upside-Down Butterscotch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 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

(2)

Recipe by Sassy in da South

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

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READY IN: 45mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

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.

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