My Mom's Pecan Upside Down Cake.....OMG this is the best cake ever. I will serve it warm with vanilla ice cream. I will serve it in a dish with a spoon to get every drop. I will serve it with pride because it was her favorite. Who am I serving it to? Me. LOL. She would be so proud. Easy to make with my shortcuts and it slid right out of the pan and on to the plate. Isn't it gorgeous? Out of this world good!
Pecan Upside Down Bundt Cake
1/2 cup melted butter
1/2 cup packed brown sugar
1/4 cup corn syrup
1/4 teaspoon salt
1 cup chopped pecans
1 box vanilla cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
3 tablespoon sour cream
Preheat oven to 350 degrees. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.
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 evenly into the bottom of prepared bundt pan and set aside.
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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