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Preheat the oven to the temperature indicated on the cake mix box (usually 325°F to 350°F).Well grease a 10-inch bundt pan.
Mix pecans, melted butter, brown sugar and cinnamon (if using) in a bowl. Spread this mixture on the bottom of the pan.
Prepare cake mix according to package directions. Pour the batter over the nut mixture in the pan.Bake according to cake mix instructions, but do a little checking first. The cake is ready when a tester comes out clean.
Let the cake cool in the tin for 10 minutes. This patience is key to keeping the cake from falling apart during the big twist.
With a hopeful heart and a steady hand, turn the pan onto a serving plate.Carefully remove the pan to reveal your upside down cake.
Allow the cake to cool completely before cutting. This waiting time allows the caramelized pecan topping to reach its gooey perfection.
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