Mother Forking Farm

Ingredients:

• 1 box gluten free yellow cake mix
• 1 package gluten free instant vanilla pudding mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water
• 1/2 cup (1 stick) butter, melted
• 1 cup light brown sugar
• 1 1/2 cups pecan halves

Directions:

1. Preheat your oven to 350°F (175°C).
2. Grease a bundt or square pan generously with nonstick baking spray or butter, or line the pan bottom with parchment paper. 
3. In a large bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, and water. Using an electric mixer, beat on medium speed for 2-3 minutes until the batter is smooth and lump-free.
4. Pour the melted butter evenly into the prepared pan. Sprinkle the brown sugar over the butter, ensuring it covers the entire bottom of the pan. Arrange the pecan halves over the brown sugar in a decorative pattern, ensuring even distribution.
5. Carefully pour the prepared cake batter over the pecan topping. Use a spatula to spread the batter evenly across the pan without disturbing the pecan arrangement.
6. Place the pan in the preheated oven and bake for 45 minutes if using a bundt pan (or 35 minutes for a square pan). To check if it’s done, insert a toothpick into the center; if it comes out clean, the cake is ready.
7. Let the cake cool in the pan for 10-15 minutes. Then, place a serving plate over the top of the pan and carefully invert the cake onto the plate. Gently lift the pan away. If any pecans stick to the pan, simply place them back onto the cake.
8. Allow the cake to cool completely before slicing. Serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.