Indulge in the rich flavors of my Pecan Upside Down Bundt Cake – a delightful treat for any occasion! 🍰✨
Ingredients:
– Pecan Topping
– 1/2 cup melted butter
– 1/2 cup packed brown sugar
– 1/4 cup corn syrup
– 1/4 tsp salt
– 1 cup chopped pecans
– Cake Batter
– 1 box vanilla cake mix
3 large eggs
– 1/2 cup vegetable oil
– 1 cup water
– 3 tbsp sour cream
Directions:
- Preheat oven to 350 degrees. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.
- Pecan Topping
- Combine melted butter, brown sugar, corn syrup, and salt into a medium bowl and whisk until the brown sugar is slightly dissolved. Add pecans and stir until combined. Pour into the bottom of the prepared bundt pan and set aside.
- Cake Batter
- Combine cake mix, eggs, vegetable oil, water, and sour cream in a large bowl and mix according to package directions. Pour batter into prepared pan and on top of the pecan topping. Be sure to spread into an even layer.
- Bake in a 350° oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and place onto a cooling rack for 10 minutes. After 10 minutes run a knife around the edges of the cake. Then invert your Pecan Upside Down Bundt Cake onto a cake plate and cool completely. If pecans stick to the bottom of the pan just use your fingers to remove them and place them onto the cake.
- Store your Pecan Upside Down Bundt Cake at room temperature or in the refrigerator for up to 3 days. Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: 320 kcal | Servings: 12 servings