My Brown Sugar Pecan Upside Down Cupcakes… for Breakfast!

​Love upside down cakes! I came up with this cupcake type solution in order to eat a small portion in the morning, (yeah right). I also didn’t use pineapple or cherries at this time and instead, I used pecans to eat them at breakfast. I also cheated, and did not make the cake batter from scratch. Why? In the morning, I want instant gratification, smile. Try them and you will love them forever.
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $8.76 or 37 cents per cupcake
Servings: 24 up-side down cupcakes
 
Ingredients for the Sugar Mixture
1/2 cup unsalted Butter melted (.70)
1 cup Brown sugar (.60)
½ cup Finely chopped pecans (.95)
Vegetable oil spray ($.15)
 
Directions for the sugar mixture
Melt the butter in the microwave, Remove and add the brown sugar and chopped pecans. Spoon about 1 tsp. of this mix into each cupcake mold, press down slightly and set aside.
 
Ingredients for the Cake 
1 package of Duncan Hines French Vanilla Cake ($1.34)
1 small box of Hershey’s Instant White Chocolate Pudding mix ($2.69)
3 eggs (.48)
1 cup of evaporated milk (.85)
1/3 cup peanut oil ($. 1.00)
 
Directions for the cake
Pre-heat your over to 350 degrees.
In a bowl, mix 1 package of Duncan Hines French Vanilla Cake and add 1 small box of white chocolate pudding.
 
Add the eggs, peanut oil and milk. Beat with mixer in med just until all the ingredients blend.
 
Spoon ¼ cup of the cake batter into each cup, fill each about 2/3 full only.
 
Bake at 350 degrees for about 20-25 minutes, do not open the oven until then. They are done when a toothpick inserted in the middle comes out clean.
 
Remove from oven and let them rest for 5 minutes.
 
Run a plastic knife (so you don’t scratch the mold) around the edge of your cupcake mold to detach them. Then, invert the cupcakes into a tray.  
 
HACK:
The hard part is to decide if you want to serve them as is or, to if you want to make a sugar, vanilla and milk icing to drizzle over the top:)