1. Preheat oven to 350F. Cut a 9-inch circle of parchment paper and place it in the bottom of a 9-inch cake pan. Spray the sides and piece of parchment paper with nonstick cooking spray. Set aside.

2. Make the caramel. In a medium sized saucepan, or skillet, add sugar. Cook over medium heat, stirring constantly with a wooden spoon or heat proof spatula, until sugar is melted.

Reduce heat to low and stir in the butter. Be careful, as the caramel will bubble rapidly when the butter is added. Cook, stirring constantly until the butter is melted and combined.

Slowly and carefully, pour in the heavy cream. Stir the mixture to combine.

Increase heat to medium and allow the mixture to bubble for one minute.

Remove the caramel from the heat and pour into your prepared pan.

3. Sprinkle the chopped pecans over the caramel.

4. Make the cake batter. In a large bowl, add melted butter, vegetable oil, sugar, Greek yogurt, sour cream, eggs, milk and vanilla extract. Whisk to combine. Add in the sifted flour, baking powder, cinnamon and salt. Mix just until combined.

5. Assemble and bake. Pour the batter over the caramel pecan mixture. Bake in preheated oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean.

6. Short cool time. Allow the cake to cool on a wire cooling rack for 10 minutes.

7. Flip the cake. Run a butter knife along the edges of the cake to ensure the cake doesn’t stick to the sides. Place a plate on top of the cake pan. Flip the pan over. Lift the cake pan up and off the cake, then pull the piece of parchment paper off of the cake.

8. Serve as is, or with a scoop of ice cream and enjoy!