@brighteyes847: Pecan Upside Down CAKE-COOKING WITH BRIGHT EYES Ingredients For the Pecan Topping: ½ cup packed light or dark brown sugar ¼ cup of corn syrup ½ cup melted butter 1 cup chopped pecans ¼ tsp salt For the Cake Batter: 1 box vanilla cake mix (I used Betty Crocker Super Moist Vanilla) ½ cup of vegetable oil 3 large eggs 3 tbsp sour cream 1 cup of water Instructions Preheat oven to 350 degrees Spray 10 inch bundt pan liberally with non-stick cooking spray, and set aside for later Pecan Topping In a medium bowl, using a hand-held mixer or whisk, combine melted butter, brown sugar, corn syrup, and salt. Continue mixing until the brown sugar has almost dissolved completely Add pecans to brown sugar mixture and mix until fully combined Pour mixture into prepared bundt pan and use a spatula to spread into one even layer. Set aside Cake Batter In a large bowl, using a hand-held mixer or whisk, combine cake mix, eggs, vegetable oil, water, and sour cream. Mix together until no lumps remain Pour cake batter over top of the pecan topping. Use a spatula to make sure the batter is spread out evenly and completely covers the pecan topping Bake in preheated oven for 40-45 minutes, or until a toothpick or cake tester stick inserted comes out clean After the cake is finished baking, remove bundt pan from oven and place on a cooling rack to cool for 10 minutes. Do not attempt to flip the pan before this! Once 10 minutes have passed, place a large plate over the top of the bundt pan to invert the cake onto the plate. I like to bang the top of the pan a few times before I lift it up to make sure those loose pecans unstick from the pan Slice and serve warm with your favorite ice cream, or allow the cake to cool and serve at room temperature

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Tuesday 06 October 2026 12:59:50 GMT