Preheat oven to 350°F (175°C). Grease a Bundt pan thoroughly.
In a large bowl, combine the cake mix, eggs, oil, water, and sour cream. Beat on high speed until smooth and creamy. Set aside.
In a saucepan over medium heat, melt the butter.
Stir in the brown sugar, corn syrup, and salt. Cook, stirring, until the sugar dissolves and the mixture is smooth.
Remove from heat and stir in the chopped pecans
Pour the pecan mixture evenly into the bottom of the prepared Bundt pan.
Carefully pour the cake batter over the pecan layer and spread evenly.
Bake for 40–45 minutes, or until a toothpick inserted into the cake comes out clean.
Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a serving plate.
Enjoy!
