Pecan topping:

— 1 stick butter {melted}

— 1/2 cup light brown sugar {packed}

— 1/4 cup corn syrup

— 1/4 tsp salt

— 1 1/2 cups chopped pecans

Cake batter:

— 1 box yellow or butter cake mix (I use Pillsbury Golden Butter)

— 1 cup sour cream

— 3/4 cup water

— 1/3 cup vegetable oil

— 3 eggs

— 1 teaspoon vanilla


Heat oven to 350 °F. Spray a 12 cup bundt pan or a 13×9-inch pan with cooking spray or butter and flour liberally.

In a medium bowl, mix brown sugar, melted butter and corn syrup. Add pecans, stirring to coat. Spread evenly in bottom of pan.

In a large bowl, beat cake mix, sour cream, water, oil, eggs, and vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour batter over pecan mixture in pan.

Bake 45-50 minutes, or until a toothpick inserted in the center comes out clean. If using a 13×19 pan, cooking time is closer to 25-30 minutes.

Cool a maximum of 10 minutes, otherwise the cake will become too moist and stick to the pan.

Run knife around edges of pan to loosen cake. Place heatproof serving plate over pan; turn plate and pan over.

There’s a chance a good amount of pecans will still be stuck to the pan, just scrape them out and spread them on the cake.

Another option is to place the pan on the stove and melt the caramel a bit, add a tablespoon or two of water to loosen the sauce, stir until combined and then spread over the cake.

Last Step: Don’t forget to share!

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