My Southern nana has many winning recipes, and this must be in her top 5 of all time! (Page 2 ) | February 3, 2025

Directions

Preheat your oven to 350°F (175°C). Grease a jelly roll pan with butter.
In a saucepan, melt the butter over medium heat. Stir in the brown sugar until fully combined and smooth, then pour into the prepared jelly roll pan, spreading it evenly. Arrange pecan halves on top.
In a large mixing bowl, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until well blended.
In another bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Pour the batter over the pecans and brown sugar mixture in the jelly roll pan, spreading it evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes.
Carefully invert the cake onto a large serving platter. Serve warm with your favorite toppings.

Variations & Tips
For a delightful twist, you can add a sprinkle of cinnamon to the brown sugar mixture before pouring it into the pan. If you prefer a bit of fruit in your cake, try adding thinly sliced apples or pears along with the pecans. For a more festive touch, drizzle a bit of caramel sauce over the cake just before serving. Don’t hesitate to experiment with different types of nuts if pecans aren’t your favorite.
Resources

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