*Ingredients
Pecan filling
1/2 cup butter {melted}
1/2 cup brown sugar {packaged}
1/4 cup corn syrup
1/4 tsp salt
1 cup chopped pecans
The cake batter
1 box vanilla cake mix
3 large eggs
1/2 cup vegetable oil
1 cup of water
3 tablespoons sour cream
*Instructions
Preheat oven to 350 degrees. Preparing your tube pan by spraying it liberally with nonstick spray and set it aside.
Pecan filling
Combine melted butter, brown sugar, corn syrup and salt in a medium bowl and whisk until brown sugar is slightly dissolved. Adding pecans and stirring to combined. Pour to the bottom of the prepared cake tin and set aside.
The 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 over pecan filling. Be sure to spread in an even layer.
Bake at 350° for 40 to 45 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on 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 let cool completely. If the pecans stick to the bottom of the pan, just use your fingers to pull them out and place them on top of the cake.
Store your Pecan Upside-Down Bundt Cake at room temperature or in the refrigerator for up to 3 days.
Enjoy !
