Pecan Upside Down Cake

Perfect for any gathering, this cake is not just a dessert, but a centerpiece that brings joy and comfort. Whether served at a family dinner, a festive celebration, or as a comforting treat, this cake is sure to impress with its elegant presentation and irresistible flavor.

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

Directions:

1. Preheat oven to 350 degrees F. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.
2. For the Pecan Topping: Combine melted butter, brown sugar, corn syrup, and salt in a medium bowl. Whisk until the brown sugar is slightly dissolved. Stir in pecans, then pour into the bottom of the bundt pan.
3. For the Cake Batter: Mix cake mix, eggs, vegetable oil, water, and sour cream in a large bowl according to package directions. Pour over the pecan topping in the pan, spreading evenly.
4. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove and cool on a rack for 10 minutes. Run a knife around the edges, then invert onto a cake plate. Cool completely.
5. If pecans stick to the pan, remove them with your fingers and place onto the cake.
6. Store at room temperature or refrigerated for up to 3 days.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Kcal: 350 kcal | Servings: 8