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Pecan Upside Down Cake

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A deliciously moist yellow cake topped with a gooey, caramelized pecan topping, perfect for any occasion.

Ingredients

Scale
  • 1/2 cup packed brown sugar
  • 1/2 cup butter melted
  • 1/3 cup light corn syrup
  • 1 1/2 cups broken pecans
  • pinch of salt
  • 1 box (15.25 oz) 15.25 oz Butter Recipe Yellow Cake Mix (or Yellow Cake Mix)
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray a bundt pan liberally with cooking spray, making sure to get into all crevices.
  3. In a medium bowl, whisk together brown sugar, melted butter, corn syrup, and salt.
  4. Stir in pecans until well combined.
  5. Pour the pecan mixture into the bundt pan.
  6. Spread the pecan mixture evenly on the bottom of the pan.
  7. In a large mixing bowl, beat cake mix, sour cream, milk, oil, and eggs on low speed.
  8. Mix just until the ingredients are moistened.
  9. Turn mixer up to medium speed and beat for 2 minutes.
  10. Stir in vanilla extract.
  11. Pour the cake batter over the pecan mixture in the bundt pan.
  12. Spread the cake batter out evenly.
  13. Bake for 40 to 45 minutes.
  14. Insert a toothpick into the center of the cake; it should come out clean when done.
  15. Cool the cake for 10 minutes on a wire rack.
  16. Gently run a knife along the edges of the cake to loosen it slightly from the pan.
  17. Place a large serving plate or bowl over the top of the bundt cake pan.
  18. Flip the pan and plate over together.
  19. Lift the bundt pan off the cake.
  20. Serve immediately or allow to cool to room temperature for easier cutting.

Notes

Ensure your bundt pan is very well greased to prevent sticking.
Let the cake cool for the full 10 minutes before flipping for best results.
Do not overmix the cake batter; mix just until combined.
For extra flavor, use a ‘butter recipe’ yellow cake mix.

Find it online: https://familiesrecipes.com/pecan-upside-down-cake/