Pecan Upside Down Bundt Cake
Ingredients:
For the Pecan Topping:
1/2 cup unsalted butter, melted
1 cup light brown sugar, packed
2 tablespoons light corn syrup
1 cup chopped pecans
For the Cake:
1 box yellow or butter cake mix (or homemade equivalent)
1/2 cup unsalted butter, softened
1 cup water
3 large eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon (optional, for extra flavor)
Instructions:
Prepare the Pecan Topping:
Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a Bundt pan generously with butter or non-stick spray.
Make the Pecan Mixture:
In a bowl, combine the melted butter, brown sugar, and corn syrup. Stir until smooth, then add the chopped pecans. Mix until the pecans are evenly coated.
Spread in Bundt Pan:
Pour the pecan mixture into the bottom of the greased Bundt pan and spread it out evenly.
Prepare the Cake Batter:
Mix the Cake Batter:
In a large mixing bowl, prepare the cake batter by combining the cake mix, softened butter, water, eggs, vanilla extract, and cinnamon (if using). Beat the mixture with a hand mixer or whisk until smooth and well-combined.
Assemble the Cake:
Carefully pour the cake batter over the pecan mixture in the Bundt pan, ensuring it is evenly spread.
Bake the Cake:
Bake:
Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Allow the cake to cool in the pan for about 10 minutes, then run a knife around the edges to loosen it.
Invert the Cake:
Place a serving plate over the Bundt pan and carefully invert the cake onto the plate. Tap the bottom of the pan if needed to release the cake. The gooey pecan topping should be on top.
Serve:
Cool and Slice:
Let the cake cool for another 10-15 minutes before slicing. Serve warm or at room temperature.