Made this ‘Hummingbird Pecan Harmony Bundt Cake’ for a church party and I kept getting asked for the recipe!
Imagine a delightful cake that not only satisfies your sweet tooth but also captivates the hearts of everyone at a gathering. This is precisely what happened when I made the ‘Hummingbird Pecan Harmony Bundt Cake‘ for a church party. The recipe became an instant hit, and I found myself constantly asked for the secret behind this delicious treat.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Yellow cake mix | 1 box |
| Water (as per cake mix box) | As per package instructions |
| Eggs (as per cake mix box) | As per package instructions |
| Oil (as per cake mix box) | As per package instructions |
| Chopped pecans | 1 cup |
| Unsalted butter, melted | 1/2 cup |
| Brown sugar | 1 cup |
| Ground cinnamon (optional) | 1/2 teaspoon |
Instructions:
- Prepare the Pan:
- Grease a 10-inch Bundt pan thoroughly.
- Make Pecan Mixture:
- Combine 1 cup chopped pecans, 1/2 cup melted unsalted butter, 1 cup brown sugar, and, if desired, 1/2 teaspoon ground cinnamon.
- Spread this mixture evenly at the bottom of the greased pan.
- Prepare Cake Mix:
- Follow the instructions on the yellow cake mix box, including water, eggs, and oil.
- Pour the prepared batter over the pecan mixture in the pan.
- Bake:
- Bake according to the cake mix instructions, checking a bit early. It’s done when a tester comes out clean.
- Cool in Pan:
- Allow the cake to cool in the pan for 10 minutes to avoid crumbling during the next step.
- Invert the Pan:
- Invert the pan onto a serving plate, gently removing it to reveal your Upside Down Bundt Cake.
- Final Cooling:
- Let the cake cool completely before slicing. This step ensures the caramelized pecan topping achieves its sticky perfection.
