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Introducing the Vanilla Pecan Flip Cake, a delightful fusion of a buttery vanilla cake and a caramelized pecan pie. This bundt cake, topped with pecans, is a treat for the taste buds.
Ingredients:
Pecan Glaze:
- 1/2 cup brown sugar (light or dark)
- 1/4 cup corn syrup
- 1/2 cup butter, melted
- 1 cup pecans, chopped
- 1/4 tsp salt
Vanilla Cake:
- 1 package of your favorite vanilla cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 3 tbsp sour cream
- 1 cup water
Instructions:
- Preheat your oven to 350 degrees. Generously apply non-stick cooking spray to a 10-inch bundt pan.
For the Pecan Glaze:
- In a medium-sized bowl, blend the melted butter, brown sugar, corn syrup, and salt using a mixer or whisk until the brown sugar is nearly dissolved.
- Stir in the chopped pecans until well combined.
- Pour the mixture into the prepared bundt pan, spreading it evenly with a spatula. Set aside.
For the Vanilla Cake:
- In a large bowl, combine the cake mix, eggs, vegetable oil, water, and sour cream. Mix until smooth and lump-free.
- Pour the cake batter over the pecan glaze, ensuring it’s evenly spread and completely covers the glaze.
- Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
- Once baked, remove the bundt pan from the oven and let it cool on a wire rack for 10 minutes. Do not attempt to invert the pan before this!
- After 10 minutes, place a large plate over the bundt pan and flip the cake onto the plate. A few taps on the top of the pan can help loosen any stuck pecans.
- Serve warm with your preferred ice cream, or let it cool to room temperature.
Enjoy your Vanilla Pecan Flip Cake!
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