Buttery Pecan Upside-Down Bundt Cake with Brown Sugar Glaze

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This easy Bundt cake combines a soft vanilla cake with a rich pecan topping made from butter, brown sugar, and corn syrup. Baked upside down, the sweet pecan mixture becomes a glossy topping that gives every slice a delicious combination of tender cake and caramelized nuts.

Ingredients

Pecan Topping

  • 1/2 cup butter, melted
  • 1/2 cup packed brown sugar
  • 1/4 cup corn syrup
  • 1/4 teaspoon salt
  • 1 cup chopped pecans

Cake Batter

  • 1 box vanilla cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 3 tablespoons sour cream

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 350°F. Generously coat a Bundt pan with nonstick cooking spray, making sure the sides and interior are well covered. Set the pan aside.
  2. Make the Pecan Topping: Add the melted butter, packed brown sugar, corn syrup, and salt to a medium bowl. Whisk the ingredients together until the brown sugar begins to dissolve slightly. Add the chopped pecans and stir until they are evenly coated.
  3. Add the Topping to the Pan: Pour the pecan mixture into the bottom of the prepared Bundt pan. Spread it out as evenly as possible, then set the pan aside while you prepare the cake batter.
  4. Prepare the Cake Batter: Place the vanilla cake mix, eggs, vegetable oil, water, and sour cream in a large mixing bowl. Mix the ingredients according to the directions on the cake mix package until the batter is well combined.
  5. Fill the Bundt Pan: Carefully pour the cake batter over the pecan topping in the prepared pan. Spread the batter into an even layer so it covers the pecan mixture.
  6. Bake: Place the Bundt pan in the preheated oven and bake for 40 to 45 minutes. To check if the cake is done, insert a toothpick into the center. It should come out clean when the cake has finished baking.
  7. Cool Briefly: Remove the cake from the oven and place the Bundt pan on a cooling rack. Let it rest for 10 minutes.
  8. Loosen the Cake: After the 10-minute cooling period, carefully run a knife around the edges of the cake to help loosen it from the pan.
  9. Invert the Cake: Place a cake plate over the top of the Bundt pan. Carefully turn the pan over so the cake releases onto the plate with the pecan topping facing upward. Allow the cake to cool completely.
  10. Replace Any Pecans: If some of the pecan topping remains stuck to the bottom of the Bundt pan after the cake is inverted, simply remove those pieces with your fingers and place them back onto the top of the cake.

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