Pecan Downside Down Cutlet.

Constituents
Pecan Beating
1/2 mug adulation{ melted}
mug brown sugar{ packed}
mug sludge saccharinity
tsp swab
1 mug diced pecans
Cutlet Batter
1 box vanilla cutlet blend
3 large eggs
1/2 mug vegetable canvas
1 mug water
3 tbsp sour cream
Instructions
Preheat roaster to 350 degrees. Prepare your bundt visage by freeheartedly scattering it with nonstick spray and set away.

Pecan Beating
Combine melted adulation, brown sugar, sludge saccharinity and swab into a medium coliseum and whisk until the brown sugar is slightly dissolved. Add pecans and stir until combined. Pour into the bottom of set bundt visage and set away.

Cutlet Batter
Combine cutlet blend, eggs, vegetable canvas, water and sour cream in a large coliseum and blend according to package directions. Pour batter into set visage and on top of the pecan beating. Be sure to spread into an indeed subcaste.
Singe in a 350 ° roaster for 40-45 twinkles or until a tooth pick fitted into the center of the cutlet comes out clean. Remove from roaster and place onto a cooling rack for 10 twinkles. After 10 twinkles run a cutter around the edges of the cutlet. Also reverse your Pecan Upside Down Bundt Cutlet onto a cutlet plate and cool fully. If pecans stick to the bottom of the visage just use your fritters to remove them and place them onto the cutlet.

Store your Pecan Upside Down Bundt Cutlet at room temperature or in the refrigerator for over to 3 days.