Pecan Upside Down Bundt Cake
Dive into a luscious bundt cake featuring a crunchy pecan topping with brown sugar and corn syrup, complemented by a moist vanilla cake base. Just a bite will send your taste buds into a delightful frenzy!
Equipment
- Bundt Pan
Ingredients
Pecan Topping
- 1/2 cup packed brown sugar either light or dark variety
- 1/4 cup corn syrup
- 1/2 cup butter melted
- 1 cup pecans finely chopped
- 1/4 tsp salt
Cake Batter
- 1 box vanilla cake mix Recommended: Betty Crocker Super Moist Vanilla
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 3 tbsp sour cream
Instructions
- Preheat the oven to 350°F (177°C). Thoroughly spray a 10-inch bundt pan with non-stick cooking spray and set aside.
- In a medium bowl, combine melted butter, brown sugar, corn syrup, and salt. Mix until the sugar is nearly dissolved, then stir in chopped pecans. Spread the mixture evenly in the prepared bundt pan.
- In a larger bowl, combine vanilla cake mix, eggs, vegetable oil, water, and sour cream. Mix until smooth and free of lumps.
- Carefully pour the cake batter over the pecan topping in the bundt pan, ensuring full coverage.
- Bake for 40-45 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
- Cool the cake for 10 minutes on a wire rack. Invert the bundt pan onto a large plate to release the cake. Tap gently if needed.
- Slice and serve warm or at room temperature.
Notes
This cake is perfect for any occasion and pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream!