Caramel pecan upside-down cake

Ingredients

• 1 cup unsalted butter, divided
• 1/2 cup firmly packed brown sugar
• 1/4 cup light corn syrup
• 1/4 teaspoon salt
• 1 cup coarsely chopped pecans
• 1 (15.25-ounce) box butter flavored cake mix
• 3 large eggs
• 1 cup water

Materials

• Cast iron Skillet
• Baking sheet
• Large bowl
• Hand or stand mixer
• Plate or platter
• Towel

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Preparation

• Preheat the oven to 325°F.
• Heat a well-seasoned 10.25-inch cast iron skillet over medium-low heat. Add 1/2 cup of the butter, brown sugar, corn syrup, salt, and pecans. Cook, stirring frequently, until the butter has melted and the sugar has dissolved. Remove from the heat and set aside.
• Melt the remaining 1/2 cup of butter. Add it to a large bowl with the cake mix, eggs, and water. Beat for about 2 minutes to combine.
• Pour the mixture evenly over the caramel sauce and pecans in the skillet.