Ingredients
1/3 cup butter
1/2 cup brown sugar
1 teaspoon light corn syrup
1 cup chopped Diamond Walnuts
1/2 package Betty Crocker Yellow Cake Mix batter
Overview
This simple, nutty upside-down cake combines a buttery brown sugar glaze with crunchy Diamond Walnuts and a light yellow cake made from Betty Crocker mix. It’s quick to assemble, bakes in one pan, and is ideal for casual gatherings or a comforting dessert at home. The recipe highlights the rich caramelized topping and the contrast of tender cake with toasted walnuts.
Method
Preheat your oven to 350°F (175°C) and prepare a 9-inch square baking pan. Do not grease the pan — the butter and sugar will form a glossy caramel that helps release the cake when inverted.
In a small saucepan over medium heat, melt 1/3 cup butter. Once melted, add 1/2 cup brown sugar and 1 teaspoon light corn syrup. Stir constantly until the sugar dissolves and the mixture comes to a gentle boil. Remove from the heat as soon as the mixture is smooth and slightly thickened to avoid burning.
Carefully pour the hot butter and brown sugar mixture into the ungreased 9-inch square pan, spreading it evenly to cover the bottom. Even coverage ensures a uniform caramel layer across the cake.
Scatter 1 cup of chopped Diamond Walnuts evenly over the caramel layer. Distribute the nuts so each slice will have a good portion of walnut for texture and flavor.
Prepare half of a Betty Crocker Yellow Cake Mix batter according to the package directions for the equivalent amount (follow the box for pan size and liquid/egg amounts required for a half-batch). Once the batter is ready, spoon it gently over the walnuts and caramel. Smooth the top with a spatula so the batter covers the nut layer without pressing down too firmly.
Place the pan in the preheated oven and bake for approximately 35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Ovens vary, so begin checking at about 30 minutes to avoid overbaking.
When baking is complete, remove the pan from the oven and let it sit for 1 minute. Carefully invert the pan onto a cooling rack or a serving plate so the nut and caramel layer become the top. Leave the pan in place for about one minute to allow the caramel to adhere to the cake, then lift the pan straight up to reveal the glossy walnut topping. If any nuts stick to the pan, gently scrape them off and place them back on the cake.
Serving Suggestions
Allow the cake to cool slightly before slicing; the caramel will be hot immediately after baking. Serve warm or at room temperature. This cake pairs nicely with a scoop of vanilla ice cream, a dollop of whipped cream, or a light drizzle of warmed caramel sauce for extra indulgence. Garnish with a few extra chopped walnuts for presentation.
Storage and Make-Ahead Tips
Store any leftover cake covered at room temperature for up to two days. For longer storage, refrigerate in an airtight container for up to five days. To refresh chilled cake before serving, warm slices briefly in the microwave for 10–20 seconds or in a low oven until just warmed through.
Variations and Substitutions
– Nuts: Substitute pecans for the walnuts for a different flavor profile, or use a mix of walnuts and pecans. Toasting the nuts lightly before adding them to the pan enhances their aroma.
– Cake mix: If you prefer a different flavor, use chocolate or yellow cake mix varieties, but note that flavor combinations will change the overall result.
– Sweetener adjustments: For a deeper caramel flavor, use dark brown sugar instead of light brown sugar. If you do not have light corn syrup, a tablespoon of honey can be used in a pinch, though texture may vary slightly.
Notes
This recipe is based on a half batch of boxed yellow cake mix combined with a simple butter-and-brown-sugar caramel and chopped Diamond Walnuts. It’s an approachable dessert that delivers classic flavors with minimal effort. Adjust quantities proportionally if you want to make a larger pan or a full box of cake mix.