Ingredients
- Pecan Topping
- 1/2 cup butter {melted}
- 1/2 cup brown sugar {packed}
- 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
Instructions
- 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 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 tooth pick inserted into the center of the cake comes out clean. Remove from 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.