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Vanilla Pecan Flip Cake,

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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:

  1. Preheat your oven to 350 degrees. Generously apply non-stick cooking spray to a 10-inch bundt pan.

For the Pecan Glaze:

  1. 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.
  2. Stir in the chopped pecans until well combined.
  3. Pour the mixture into the prepared bundt pan, spreading it evenly with a spatula. Set aside.

For the Vanilla Cake:

  1. In a large bowl, combine the cake mix, eggs, vegetable oil, water, and sour cream. Mix until smooth and lump-free.
  2. Pour the cake batter over the pecan glaze, ensuring it’s evenly spread and completely covers the glaze.
  3. Bake for 40-45 minutes, or until a toothpick inserted comes out clean.
  4. 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!
  5. 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.
  6. Serve warm with your preferred ice cream, or let it cool to room temperature.

Enjoy your Vanilla Pecan Flip Cake!

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