Pecan Upside-Down Bundt Cake - Master Cookbook Recipe # 294

Name: Pecan Upside-Down Bundt Cake - Master Cookbook Recipe # 294
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12-16
Cuisine: Southern
Ingredients: 1/2 cup Salted butter (melted); 1/3 cup Light brown sugar; 1/2 cup Pecan halves or pieces; 1 box Butter Golden cake mix; 3.4 oz. box Vanilla instant pudding mix; 3 Large eggs; 1 cup Water; 1/2 cup Vegetable oil

This Pecan Upside-Down Bundt Cake is a Southern classic shared by Tammy's sister, Malissa. It features a decadent, buttery pecan topping that forms right in the pan as it bakes. By using a Butter Golden cake mix and adding vanilla pudding, you get a cake that is exceptionally moist and rich, serving as the perfect base for the caramelized brown sugar and pecans.

This is recipe #294 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 45 minTotal time: 1 hr

Cook mode Prevent screen from turning off

Ingredients

For the Topping:
1/2 cup Salted butter (melted)
1/3 cup Light brown sugar
1/2 cup Pecan halves or pieces
For the Cake:
1 box Butter Golden cake mix
3.4 oz. box Vanilla instant pudding mix
3 Large eggs
1 cup Water
1/2 cup Vegetable oil

Instructions

Prep the Pan: Preheat your oven to 350°F. Generously spray a standard Bundt pan with baking spray.
Layer the Bottom: Pour the melted butter into the bottom of the prepared pan. Sprinkle the brown sugar evenly over the butter, then add the pecans. Set the pan aside.
Mix the Batter: In a large mixing bowl, combine the Butter Golden cake mix, vanilla pudding mix, eggs, water, and vegetable oil. Beat the mixture for 2 minutes until smooth and well-incorporated.
Assemble & Bake: Carefully pour the batter into the Bundt pan over the pecan layer. Bake at 350°F for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
The Flip: Allow the cake to cool in the pan for exactly 10 minutes. Gently tap the sides of the pan to ensure the cake is loose, then invert it onto a serving plate. Let the buttery glaze drip down the sides as it settles.

Notes

Tammy’s Tips

"Nothing says Southern like delicious pecans!" The secret to this cake is the 10-minute cooling window. If you flip it too soon, the cake may fall apart; if you wait too long, the sugar and butter topping will stick to the pan. That 10-minute "sweet spot" ensures all that wonderful caramel topping stays right on top of your cake where it belongs!