1/2 cup butter, melted
1/2 cup brown sugar, packed
1/4 cup corn syrup
1/4 tsp salt
1 cup chopped pecans
1 box vanilla cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
3 tbsp sour cream
Preheat the oven to 350 degrees. Liberally spray a Bundt pan with nonstick spray and set it aside.
In a medium bowl, whisk together melted butter, brown sugar, corn syrup, and salt until the brown sugar is slightly dissolved. Stir in chopped pecans. Pour this mixture into the bottom of the prepared Bundt pan and set it aside.
In a large bowl, combine vanilla cake mix, eggs, vegetable oil, water, and sour cream. Mix according to the package directions. Pour the batter evenly on top of the pecan topping, ensuring an even layer.
Bake in a 350° oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from the oven and let it cool on a cooling rack for 10 minutes. After 10 minutes, run a knife around the edges of the cake. Invert the Pecan Upside Down Bundt Cake onto a cake plate and cool completely. If pecans stick to the bottom of the pan, use your fingers to remove them and place them onto the cake.
Store your Pecan Upside Down Bundt Cake at room temperature or in the refrigerator for up to 3 days.