Description
A delicious and easy pecan upside down cake made with yellow cake mix, pecans, and a sweet syrup mixture.
Ingredients
Scale
- 13 oz box yellow cake mix
- 3 eggs
- 1 cup water
- ⅓ cup vegetable oil
- 1 stick + 4 tbsp salted butter (divided)
- 8 oz pecan halves (roughly chopped, divided)
- ⅓ cup dark corn syrup
- ½ cup + ¼ cup brown sugar (divided)
- 1 tsp cinnamon
- Sprinkle of flour
Instructions
- Grease a bundt pan really well with 4 tbsp of softened butter and sprinkle a little flour over the pan.
- In a large measuring cup or bowl, melt 1 stick of butter and add in 1 & ½ cups of roughly chopped pecans, dark corn syrup, and ½ cup brown sugar. Mix until combined and pour into the greased bundt pan.
- In another bowl, add the yellow cake mix, eggs, water, and vegetable oil. Whisk or beat until fully combined.
- Evenly pour half of the cake batter over the syrup pecan mixture in the bundt pan and set aside the other half of the cake batter.
- In a small bowl, mix the remaining roughly chopped pecans, cinnamon, and ¼ cup brown sugar. Sprinkle this sugar pecan mixture evenly over the cake batter in the bundt pan.
- Pour the remaining cake batter over the sugar pecan mixture in the bundt pan.
- Bake in the oven at 350°F for about 40 minutes. Let it cool for only 10 minutes.
- Put a large plate or cutting board on top of the pan and carefully flip it upside down to release the cake.
- Enjoy!
Notes
- This recipe is important to create a barrier that keeps the fat from melting directly into the batter when introduced to a hot oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg