1. Preheat the Oven:

• Set your oven to 350°F (175°C). Grease a bundt or square baking pan thoroughly with nonstick spray or butter. For added ease, line the bottom with parchment paper.

2. Prepare the Cake Batter:

• In a large bowl, combine the yellow cake mix, vanilla pudding mix, eggs, vegetable oil, and water.
• Mix using an electric hand or stand mixer until the batter is smooth and lump-free. Set aside.

3. Create the Pecan Topping:

• Pour the melted butter evenly into the bottom of the prepared pan.
• Sprinkle the brown sugar over the butter in an even layer.
• Arrange the pecan halves decoratively over the sugar, ensuring a uniform pattern.

4. Assemble the Cake:

• Gently pour the prepared cake batter over the pecan mixture. Spread it evenly, taking care not to disturb the pecans.

5. Bake the Cake:

• Place the pan in the oven and bake for 45 minutes if using a bundt pan or 35 minutes for a square pan.
• Test for doneness by inserting a toothpick into the center; it should come out clean.

6. Cool and Invert:

• Allow the cake to cool in the pan for 10-15 minutes.
• Place a serving plate over the top of the pan and invert it carefully.
• Lift the pan slowly to reveal the caramelized pecan topping.

7. Serve and Enjoy:

• Let the cake cool completely before slicing. Serve plain or with whipped cream or vanilla ice cream.