Since several people have requested this recipe, here goes. It’s a gooey, sweet delight. BTW, I halved this recipe. Oh, you can use any flavor cake as well, but chocolate is just so so good. Enjoy!

Strawberry pecan upside down cake.

Topping:

4 tablespoons unsalted butter
1/2 cup brown sugar
1/2 tsp cinnamon
1 cup pecans, chopped
2 cup strawberries, sliced

Cake:

1 Devil’s Food cake mix
3/4 cup strawberry preserves
1/2 chopped pecans

For the topping

Preheat oven to 350F. Put butter evenly into two, 8-inch round pans and place into the oven. Heat until butter is melted then remove from oven. Brush the melted butter around the bottom and sides of the pans. Set aside.
In a small bowl, whisk together brown sugar, cinnamon, and pecans. Divide in half and set aside.

For the cake

Prepare cake according to package directions. Do not overbeat the batter. Gently fold in the pecans and strawberry preserves.
Sprinkle the brown sugar topping into the pans over the melted butter then lay strawberry slices on top in a single layer. Spoon in the cake batter and spread evenly. Bake according to package directions or until a toothpick in the middle comes out clean. Let cake rest for 10 minutes before running a knife around the edge and inverting it onto a plate. Serve warm with whipped cream or drizzle on simple vanilla glaze.