Pecan Upside Down Bundt Cake - middleeastsector
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Pecan Upside Down Bundt Cake

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Have you ever had a pecan upside down bundt cake? If so, you might be thinking, “How the hell am I going to pull this off? This seems way too hard to make!” To your surprise, you’ll be happy to find out that you’re wrong! This crunchy pecan pie/cake is not that hard to make, and it is just as delicious as it looks. The cake offers a perfect mix of moist and crunch. The nuts add a special flavor and texture, and the cake itself is soft and delicious. You can make this wonderful recipe in two steps: the topping and the batter. Follow the steps below to ensure your cake is just as delicious as you imagined!

How do I know that the cake is ready? Take a regular toothpick or a very small knife and insert it in the middle of your cake. If the toothpick comes out completely clean, the batter is cooked through. If it comes out with chunks, it still needs some time in the oven. How to flip your cake out of a bundt pan? Start by not leaving the cake in the pan for too long. That can cause it to become damp and stick to the pan. 10 minutes is enough! When you invert the pan, tap it lightly and shake it to loosen it up a bit. That should do the job! How is bundt cake different from regular cake? The shape of the bundt pan allows the cake to cook through more evenly than a regular cake. Because of the shape, a bigger portion of the batter comes in direct contact with the pan. That also means that you need to be extra careful to make the cake moist and not overcook it.

 

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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