Pecan Upside Down Bundt Cake (Printable Version)
# What You’ll Need:
→ Pecan Topping
01 -
1/2 cup packed brown sugar, light or dark variety
02 -
1/4 cup corn syrup
03 -
1/2 cup butter, melted
04 -
1 cup pecans, finely chopped
05 -
1/4 tsp salt
→ Cake Batter
06 -
1 box vanilla cake mix (Betty Crocker Super Moist Vanilla recommended)
07 -
1/2 cup vegetable oil
08 -
3 large eggs
09 -
1 cup water
10 -
3 tbsp sour cream
# Steps to Follow:
01 -
Preheat the oven to 350°F (177°C). Thoroughly spray a 10-inch bundt pan with non-stick cooking spray and set aside.
02 -
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.
03 -
In a larger bowl, combine vanilla cake mix, eggs, vegetable oil, water, and sour cream. Mix until smooth and free of lumps.
04 -
Carefully pour the cake batter over the pecan topping in the bundt pan, ensuring full coverage.
05 -
Bake for 40-45 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
06 -
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.
07 -
Slice and serve warm or at room temperature.
# Additional Notes:
01 -
The cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream.