Pecan Upside Down Bundt Cake

Directions

1. Preheat oven to 350°F (175°C). Spray a bundt pan generously with nonstick cooking spray and set aside.
2. Pecan Topping: In a medium bowl, whisk together melted butter, brown sugar, corn syrup, and salt until the sugar begins to dissolve. Stir in the chopped pecans and pour the mixture into the bottom of the prepared bundt pan. Set aside.
3. Cake Batter: In a large bowl, combine the cake mix, eggs, vegetable oil, water, and sour cream. Mix according to the package directions until smooth.
4. Pour the batter over the pecan topping in the bundt pan, spreading it evenly.
5. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cake from the oven and place it on a cooling rack for 10 minutes. Run a knife around the edges of the cake to loosen it.
7. Invert the cake carefully onto a serving plate. If any pecans stick to the pan, gently remove them and place them on top of the cake.
8. Allow the cake to cool completely before slicing and serving.

Recipe Details

Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: 1 hour
Servings: 12–14
Difficulty: Easy

Variations & Substitutions

• Substitute walnuts for pecans for a slightly different nutty flavor.
• Add a teaspoon of vanilla extract to the cake batter for extra aroma.
• Use dark brown sugar for a richer, deeper caramel flavor.
• Drizzle warm caramel sauce over the top for extra decadence.

Serving Suggestions