Upside Down Doughnut Cake

Upside Down Doughnut Cake

Oh yes we did! Surprise your family next Saturday morning with this decadent treat.

Upside Down Doughnut Cake
Makes 1 (10-inch) cake
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  1. 1⁄2 cup unsalted butter
  2. 3⁄4 cup firmly packed light brown sugar
  3. 3 tablespoons brewed coffee
  4. 3⁄4 cup chopped pecans
  5. 5 glazed doughnuts*
  6. 6 doughnut holes*
  1. 1⁄2 cup unsalted butter
  2. 1 cup firmly packed light brown sugar
  3. 1 large egg
  4. 11⁄3 cups all-purpose flour
  5. 2 teaspoons baking powder
  6. 1⁄2 teaspoon kosher salt
  7. 1⁄3 cup whole milk
  8. 1 teaspoon vanilla extract
  1. Preheat oven to 350°. For topping: In a 10-inch cast-iron skillet, melt butter over medium heat. Stir in brown sugar. Bring mixture to a boil; stir in coffee and pecans. Cook 1 minute. Remove from heat. Press doughnuts into caramel; fill in spaces with doughnut holes. Let cool completely.
  2. For cake: In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating to combine.
  3. In a medium bowl, stir together flour, baking powder, and salt. With mixer at low speed, add flour mixture to butter mixture in thirds, alternately with milk, beginning and ending with flour mixture. Beat in vanilla until combined.
  4. Spoon batter over doughnuts in skillet, smoothing top with an offset spatula.
  5. Bake until a wooden pick inserted in center comes out clean, about 40 minutes. Let cool in pan for 10 minutes. Carefully invert onto a flat serving plate.
  1. *We used Krispy Kreme brand doughnuts.
Taste of the South


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