Description

Indulge, in the beauty of our Pecan Upside Down Bundt Cake, a dessert that combines the satisfying crunch of pecans with the moist and buttery goodness of a cake. As you cut into this treat you’ll be welcomed by a layer of pecans resting in a caramel glaze that’s as flavorful as it is visually appealing. The perfect harmony between sweetness and nuttiness enhanced by a touch of vanilla infused throughout the tender crumb turns this cake into a timeless classic, with a twist. It showcases the enchantment of upside-down cakes. Celebrates their effortless elegance when presented on any table.

Ingredients

Scale

1/2 c. packed brown sugar

1/2 c. butter, melted

1/3 c. light corn syrup

Pinch of salt

1 1/2 c. broken pecans

1 box (15.25 ounces) butter recipe yellow cake mix (or Yellow Cake Mix)

1 c. sour cream

1/2 c. milk

1/3 c. vegetable oil

3 eggs

1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Make sure to coat a Bundt pan with cooking spray.

For the streusel base, whisk together 1/2 cup of sugar, 1/2 cup of butter 1/3 cup of corn syrup and a pinch of salt, in a bowl. Add 1 1/2 cups of pecans. Mix well. Spread this mixture evenly at the bottom of the Bundt pan.

To prepare the cake batter combine 1 box of cake mix, 1 cup of cream 1/2 cup of milk, 1/3 cup of vegetable oil, 3 eggs and 1 teaspoon of vanilla in a mixing bowl. Beat until all the ingredients are thoroughly combined. Gently pour the batter over the mixture, in the pan.

Place the pan in the oven and bake for about 40 to 45 minutes or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for approximately 10 minutes before carefully flipping it onto a serving plate.

You can savor this cake while it’s still warm or let it cool to room temperature before slicing and enjoying.

Notes

Transform your Pecan Upside Down Bundt Cake into a gluten-free delight without sacrificing the soulful taste that makes it a favorite. Start by selecting a gluten-free yellow cake mix, which is readily available at most supermarkets, ensuring that the buttery base of your cake remains unchanged in flavor. For the pecan topping, confirm that your corn syrup and butter are gluten-free – most are, but it never hurts to check.

Prep Time: 20 minutes
Cook Time: 40 minutes