Does anyone know how much of each ingredient she puts in?

Ingredients for pecan upside-down bundt cake: Brown sugar (either light or dark will both work) Light corn syrup Melted butter Chopped pecans Boxed cake mix (any yellow cake mix will do) Vegetable oil Large eggs Sour cream Water How to make pecan upside-down cake: Grease the bundt pan and preheat the oven. Make the pecan topping and add it to the bottom of the prepared bundt pan. Combine the ingredients for the cake batter. Scoop or spoon the batter over the pecan mixture. Bake the cake, then let it cool in the pan for 10 minutes. Invert the cake onto your serving plate. My top tips for making pecan upside down bundt cake: Grease your bundt pan super well! Butter or nonstick spray will do the trick. You’ll want to be sure you get all the edges so that none of the pecan topping sticks to pan when the cake is flipped. Don’t over-mix the vanilla cake batter! The best way to have a super tender, buttery cake is to make sure you don’t over-mix! Coarsely chop the pecans. You don’t want to use whole pecans because they won’t form to the grooves of the bundt pan very well. Just a course chop on the pecans is all you need! Rather than pouring the cake batter on top of the pecan mixture, i recommend scooping or spooning the batter on top to ensure none of the nuts are disrupted underneath. Flip the cake while it’s still warm. Let the cake sit for a couple minutes when it comes out of the oven so you don’t burn yourself. After about 10 minutes of cooling flip the cake. You don’t want the cake to cool and have the topping stick inside of the pan! Enjoy 🥰