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Ingredients
| salted butter: 1/3 cup (melted) |
| graham cracker crumbs: 1 cup |
| butterscotch baking morsels: 1 cup |
| flaked coconut meat: 1/2 cup |
| pecans (chopped): 1/2 cup |
| multipurpose shortening: 1/2 cup |
| granulated sugar: 1 1/2 cups |
| vanilla extract: 1 tsp |
| eggs: 3 |
| all-purpose flour (sifted): 2 cups |
| salt: 1 tsp |
| baking powder: 2 1/2 tsp |
| 2% milk: 1 cup |
Upside-Down Butterscotch Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- 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.