Description
This delicious pecan upside-down cake features a buttery, caramelized pecan topping and a moist yellow cake base.
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 to create a barrier.
- In a large measuring cup or bowl, melt 1 stick of butter. Add in 1 & ½ cups of roughly chopped pecans, dark corn syrup, and ½ cup brown sugar. Mix until combined and pour evenly into the greased bundt pan.
- In another bowl, combine yellow cake mix, eggs, water, and vegetable oil. Whisk until fully combined and pour half of the batter over the syrup pecan mixture in the bundt pan. Set aside the other half of the cake batter.
- In a small bowl, combine remaining roughly chopped pecans, cinnamon, and ¼ cup brown sugar. Mix well and sprinkle evenly over the batter in the bundt pan.
- Pour the remaining half of the 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.
- Carefully flip the pan upside down onto a plate or cutting board so the cake comes out onto the cutting board.
- Enjoy!
Notes
- Ensure the bundt pan is well-greased and floured to prevent sticking.
- You can adjust the amount of sugar pecan mixture to your preference.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice