Indulge in the delectable combination of rich pecan topping and moist vanilla cake with this delightful Pecan Topped Vanilla Bundt Cake recipe. The cake features a luscious layer of pecans nestled beneath a tender vanilla cake, creating a perfect balance of flavors and textures. With its simple preparation and stunning presentation, this cake is sure to impress both family and guests alike. Whether enjoyed warm with a scoop of your favorite ice cream or savored at room temperature, this Pecan Topped Vanilla Bundt Cake is a delightful treat that will satisfy any sweet tooth.
Ingredients:
Pecan Topping:
1/2 cup packed light or dark brown sugar
1/4 cup corn syrup
1/2 cup melted butter
1 cup chopped pecans
1/4 teaspoon salt
Cake Batter:
1 box vanilla cake mix (such as Betty Crocker Super Moist Vanilla)
1/2 cup vegetable oil
3 large eggs
3 tablespoons sour cream
1 cup water
Instructions:
Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Liberally spray a 10-inch bundt pan with non-stick cooking spray and set it aside for later.
Pecan Topping: In a medium bowl, using a hand-held mixer or whisk, combine the melted butter, brown sugar, corn syrup, and salt. Mix until the brown sugar is almost completely dissolved.
Add the chopped pecans to the brown sugar mixture and mix until well combined.
Pour the pecan mixture into the prepared bundt pan and use a spatula to spread it into an even layer. Set it aside.
Cake Batter: In a large bowl, using a hand-held mixer or whisk, combine the vanilla cake mix, eggs, vegetable oil, water, and sour cream. Mix until the batter is smooth and no lumps remain.
Pour the cake batter over the pecan topping in the bundt pan. Use a spatula to ensure that the batter is spread out evenly and completely covers the pecan topping.
Bake in the preheated oven for 40-45 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
Once the cake is finished baking, remove the bundt pan from the oven and place it on a cooling rack. Allow it to cool for 10 minutes. Do not attempt to flip the pan before this step.
After 10 minutes, place a large plate over the top of the bundt pan and carefully invert the cake onto the plate. You can gently tap the top of the pan a few times to ensure that the pecans release from the pan.
Slice and serve the cake warm with your favorite ice cream, or let it cool completely and serve at room temperature. Enjoy!
