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Pecan upside down bundt cake

Pecan upside down bundt cake

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.

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