This Pecan Upside Down Cake is made from a sweet, caramelized pecan pie filling layer on top of a moist, dense and wonderfully buttery vanilla cake layer. This pecan topped bundt cake is like a delicious cross between cake and pecan pie. Make this pecan bundt cake the next time you need a beautiful, unique and cozy dessert.

Ingredients
sauce-caramel
310 ml sugar
60 ml (1/4 c) Scotch (whiskey or bourbon)
60 ml (1/4 c) water
30 ml (2 tbsp.) light corn syrup, preferably
250 ml (1 c) cream, hot
60 ml (1/4 cup) salted butter
375 ml (1 1/2 c) pecan halves

For The Cake

500 ml (2 c) all-purpose flour
180 ml (3/4 cup) pecans, finely chopped in a food processor
5 ml (1 tsp) baking soda
1 ml (1/4 tsp) salt
125 ml (1/2 c) un-salted butter
60 ml (1/4 c) canola oil
375 ml (1 1/2 c) brown sugar
5 ml (1 tsp) vanilla extract
3 egg
250 ml (1 c) buttermilk

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