Combine corn syrup, 1/4 cup butter, brown sugar and pecans in a mixing bowl. Spread evenly into bottom of a greased 8 x 8-inch baking dish.
Combine flour, undissolved yeast, baking powder, sugar, salt and cinnamon in a large bowl. Heat milk and butter to very warm (120° to 130°F). Pour into flour mixture; add egg and vanilla extract. Beat for 30 seconds on medium speed of electric mixer to combine. Increase speed to high and beat for an additional 1 minute.
Pour batter over pecan topping; let rest 10 minutes.
Bake by placing on the center rack in a COLD oven; set temperature to 350°F. Bake for 25 to 35 minutes or until wooden pick inserted into the center of the cake comes out clean. Cool 5 minutes and invert onto serving platter.