1. Preheat your oven to 350°F (175°C). Butter up a 9-inch round cake pan, just like you butter up your best friend before asking for a favor.

2. Mix the melted butter, brown sugar, and corn syrup in a small bowl. Spread this sweet concoction evenly into the prepared cake pan. Arrange those lovely pecans over this mixture like you’re creating a masterpiece.

3. In a large bowl, cream the softened butter and granulated sugar together until it’s light and fluffy. Add the eggs one by one, then stir in the vanilla extract. Your kitchen’s smelling like happiness already!

4. In another bowl, whisk the flour, baking powder, and salt together. Alternately add this dry mix and the milk to the creamed mixture, starting and ending with the dry ingredients. We’re going for a silky smooth batter.

5. Pour this batter over your pecan-topped masterpiece in the pan and spread it out like you’re icing a cake. But you know, upside down.

6. Bake for 40-45 minutes, or until a toothpick comes out clean. Let it cool in the pan for 5 minutes, then flip it swiftly onto a serving plate. Drumrolls, because it’s time for the big reveal!

7. Serve warm or at room temp. Reminder: no one will judge a bit of ice cream on the side.

Each slice is packed with mouthwatering goodness and about 430 calories. Enjoy this indulgent dessert that combines the richness of caramelized pecans with a soft, moist cake.