Have you ever tried something so delicious you can barely stand it…and something that you’re even more shocked that you actually made. This is one of those recipes.
I know what you’re thinking… “How can I possibly make this Pecan Upside-Down Bundt Cake from scratch? It looks so fancy, and it’s like a cake and pecan pie all in one!”
Well, two of those points are true. It does look fancy, and it is like a cake and pecan pie all in one, but you can make it. I’ll even let you in on a little secret, it’s made using a boxed cake mix so half the work is already done for you!
The moist, not-too-sweet cake base pairs perfectly with the crunchy, nutty, pecan pie filling-like topping to create a match made in heaven. Not to mention, the flip!
Yellow cake mix: 1
Vanilla pudding: 1 packet
Oil: 1/2 cup
Water: 1 cup
First, spray a bowl, square, or rectangle with baking spray. Please melt one piece of butter, but the melted butter in the skillet.
Next, cover the bottom of the pan with light brown sugar, and layer pecan nuts over the butter and brown sugar.
Make sure to pour the cake batter over the pecans, then bake for 350 minutes for 35 to 45 minutes.
Always remember to cool down before turning it into a plate and have fun !!!