Tip: This cake is rich, moist, and perfect for any special occasion or just a treat to satisfy your sweet tooth. It's about 350-400 calories per slice, depending on portion size. Serve it warm with ice cream for an even more decadent experience!

Ingredients:
For the Pecan Topping:

½ cup packed light or dark brown sugar

¼ cup corn syrup

½ cup melted butter

1 cup chopped pecans

¼ tsp salt

For the Cake Batter:

1 box vanilla cake mix (e.g., Betty Crocker Super Moist Vanilla)

½ cup vegetable oil

3 large eggs

3 tbsp sour cream

1 cup water

Instructions:
Step 1:

Preheat the oven to 350°F (175°C). Spray a 10-inch bundt pan liberally with non-stick cooking spray, and set aside.

Step 2:

Pecan Topping:

In a medium bowl, using a hand-held mixer or whisk, combine melted butter, brown sugar, corn syrup, and salt. Mix until the brown sugar has almost completely dissolved.

Stir in the chopped pecans, ensuring they're fully coated in the mixture.

Pour the pecan mixture into the prepared bundt pan and spread it evenly with a spatula. Set aside.

Step 3:

Cake Batter:

In a large bowl, combine the cake mix, eggs, vegetable oil, water, and sour cream using a hand-held mixer or whisk. Mix until smooth and no lumps remain.

Pour the cake batter over the pecan topping in the bundt pan. Use a spatula to ensure the batter is spread evenly and completely covers the pecan mixture.

Step 4:

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 5:

Once baked, remove the bundt pan from the oven and let it cool on a cooling rack for 10 minutes. Do not attempt to flip the pan before this time!

Step 6:

After the cake has cooled for 10 minutes, place a large plate over the top of the bundt pan to invert the cake onto the plate. Tap the top of the pan a few times to help loosen the pecans from the pan.

Step 7:

Slice and serve the cake warm with your favorite ice cream, or let it cool to room temperature and enjoy at any time!

Notes:
Toppings: Serve this cake with vanilla ice cream, whipped cream, or a drizzle of caramel sauce for an extra indulgent treat.

Freezer-Friendly: You can store leftover cake in an airtight container and freeze it for up to 1 month. Reheat in the microwave for a few seconds before serving.

This pecan upside-down cake is a crowd-pleaser, and it's simple to make yet incredibly delicious!