Ingredients:
Pecan Topping:
½ cup packed light or dark brown sugar
¼ cup of corn syrup
½ cup melted butter
1 cup chopped pecans
¼ tsp salt
Cake Batter:
1 box vanilla cake mix- possibly substitute Betty Crocker Delights Butter Pecan cake mix)
½ cup of vegetable oil
3 large eggs
3 tbsp sour cream
1 cup of water (half rum, half water maybe for rum cake was a suggestion)
Directions:
Preheat oven to 350 degrees
Spray 10 inch bundt pan liberally with non-stick cooking spray, and set aside for later
Pecan Topping:
In a medium bowl, using a hand-held mixer or whisk, combine melted butter, brown sugar, corn syrup, and salt. Continue mixing until the brown sugar has almost dissolved completely
Add pecans to brown sugar mixture and mix until fully combined
Pour mixture into prepared bundt pan and use a spatula to spread into one even layer. Set aside
Cake Batter:
In a large bowl, using a hand-held mixer or whisk, combine cake mix, eggs, vegetable oil, water, and sour cream. Mix together until no lumps remain
Pour cake batter over top of the pecan topping. Use a spatula to make sure the batter is spread out evenly and completely covers the pecan topping
Bake in preheated oven for 40-45 minutes, or until a toothpick or cake tester stick inserted comes out clean
After the cake is finished baking, remove bundt pan from oven and place on a cooling rack to cool for 10 minutes. Do not attempt to flip the pan before this!