Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a bundt pan, square, or oblong pan with baking spray to ensure the cake doesn’t stick.
Prepare the Bottom Layer: Pour the melted butter into the bottom of the prepared pan, spreading it evenly. Then, sprinkle 1 cup of light brown sugar over the butter, followed by a layer of 1 cup of pecans. The butter and sugar will create a rich, caramelized topping once the cake is inverted.
Make the Cake Batter: In a large bowl, combine the yellow cake mix, instant vanilla pudding, 3 eggs, 1/2 cup oil, and 1 cup water. Mix everything together until well blended and smooth.
Assemble the Cake: Pour the cake batter evenly over the pecan and sugar layer in the pan. Make sure the batter covers the entire surface.
Bake the Cake: Bake for 35–45 minutes, or until a toothpick inserted into the center of the cake comes out clean. If using a bundt pan, the full 45 minutes may be required. Keep an eye on the cake during the last few minutes of baking to avoid overbaking.
Cool and Invert: Once the cake is done, remove it from the oven and let it cool for a few minutes. Once it has cooled slightly, carefully invert the cake onto a serving plate. Allow it to cool completely before slicing.
