Description
Right side up or upside down, anything pecan pie is desirable in our book.
Ingredients
Scale
For the Topping:
- ½ cup unsalted butter
- ¼ cup light karo syrup
- ½ firmly packed light brown sugar
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup coarsely chopped pecans
For the Cake:
- 1 boxed spice cake mix
- 1 3.4 oz box French vanilla pudding mix
- 3 large eggs
- ½ cup vegetable oil
- ¾ cup sour cream
- ¼ cup + 2 tbsp water
Instructions
- Preheat oven to 350 degrees
- Spray a bundt pan with non stick cooking spray
- Prepare your topping by adding butter, karo syrup, brown sugar, cinnamon, and salt to a medium over a medium heat, mixing just until the butter has melted.
- Remove from heat, stir in the pecans, and set aside while you prepare the batter.
- In a large bowl, beat together the cake mix, pudding mix, eggs, vegetable oil, sour cream and water until fully blended.
- Pour your topping mixture evenly into the bottom of the prepare bundt pan, and evenly pour the batter over top. The batter will be thick.
- Bake in a 350 degree oven for 35 minutes or until a toothpick comes out clean.
- Remove from the oven and place on a cooling rack for 10-15 minutes.
- Using a butter knife, gently loosen the cake from the sides of the pan. Place your cake plate over the top of you cake and flip to release. Enjoy!