1️⃣ Preheat the Oven:
Preheat your oven to 350°F (175°C) to ensure it’s ready when the cake is assembled.

2️⃣ Prepare the Pan:
Grease a bundt or square pan generously with nonstick baking spray or butter. For square pans, line the bottom with parchment paper to make unmolding easier.

3️⃣ Mix the Cake Batter:
In a large bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2-3 minutes until the batter is smooth and lump-free.

4️⃣ Create the Pecan Topping:
Pour the melted butter evenly into the bottom of the prepared pan. Sprinkle the brown sugar over the butter, spreading it out to cover the entire base. Arrange the pecan halves over the brown sugar in a decorative pattern, ensuring they’re evenly distributed.

5️⃣ Assemble the Cake:
Gently pour the prepared cake batter over the pecan topping. Spread it out evenly with a spatula, taking care not to disturb the pecans.

6️⃣ Bake:
Place the pan in the preheated oven. Bake for 45 minutes if using a bundt pan, or 35 minutes for a square pan. To check for doneness, insert a toothpick into the center—if it comes out clean, the cake is ready.

7️⃣ Cool and Invert:
Allow the cake to cool in the pan for 10-15 minutes. Place a serving plate over the pan and carefully invert the cake. Gently lift the pan to reveal the caramelized pecan topping. If any pecans stick to the pan, reposition them on the cake.

8️⃣ Serve and Enjoy:
Let the cake cool completely before slicing. Serve on its own or with whipped cream or vanilla ice cream for an extra treat.