Ingredients:

  • 1.5 cups (150g) pecans, halved or roughly chopped
  • 0.5 cup (113g) unsalted butter, melted
  • 0.5 cup (100g) dark brown sugar, packed
  • 2 tbsp (30ml) maple syrup
  • 0.25 tsp fine sea salt
  • 1 box (15.25 oz / 432g) yellow cake mix
  • 1 cup (245g) full-fat Greek yogurt
  • 0.33 cup (80ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 0.5 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 325°F (165°C). Generously grease a 10-12 cup bundt pan with butter or baking spray, ensuring all crevices are covered.
  2. In a medium mixing bowl, whisk together the melted butter, dark brown sugar, maple syrup, and sea salt. Stir in the chopped pecans until evenly coated.
  3. Pour the pecan mixture into the bottom of the prepared bundt pan, spreading it evenly to create the upside-down topping.
  4. In a large bowl, combine the yellow cake mix, Greek yogurt, vegetable oil, eggs, vanilla extract, and cinnamon. Beat with a hand mixer on medium speed for 2 minutes until smooth.
  5. Carefully pour the cake batter over the pecan layer in the pan, smoothing the top with a spatula.
  6. Bake for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to rest in the pan for exactly 10 minutes. This resting period is crucial for the caramel to set slightly while remaining fluid enough for release.
  8. Invert the cake onto a wire cooling rack or serving plate. Lift the pan slowly to reveal the caramelized pecan topping.