Pecan Upside Down Bundt Cake

This Pecan Upside Down Bundt Cake is the perfect dessert for any occasion. With a sticky-sweet pecan topping baked into a moist, buttery cake, each slice is a slice of heaven. It’s easy to make yet impressive enough to wow your guests. This cake is a decadent treat for pecan lovers everywhere.

One of the best compliments I’ve ever received about this cake was from my husband, who declared it “better than pie!” My family loves the rich caramel pecan topping, and it has quickly become a favorite for family gatherings and holidays. Every time I serve it, there are no leftovers—just rave reviews and requests for the recipe!

Why You’ll Love Pecan Upside Down Bundt Cake

•Decadent Flavor: A caramel pecan topping that’s rich, buttery, and irresistible.

•Moist Texture: A perfectly moist and tender cake with every bite.

•Show-Stopping Appearance: The upside-down presentation is as stunning as it is delicious.

•Easy to Make: Simple steps and pantry ingredients make this dessert a breeze.

Ingredients Notes for Pecan Upside Down Bundt Cake

For the Pecan Topping:

•Brown Sugar: Provides a rich, caramelized flavor.

•Butter: Adds a luscious, buttery base to the topping.

•Pecans: Chopped or halved, they give a delightful crunch.

•Corn Syrup: Ensures the topping stays smooth and glossy.

For the Cake:

•Flour: The base for the perfect cake structure.

•Butter: Creates a rich and moist cake.

•Sugar: Adds sweetness to balance the pecan topping.

•Eggs: Provide structure and moisture.

•Vanilla Extract: Adds depth of flavor.

•Milk: Keeps the cake tender and moist.

•Baking Powder: Helps the cake rise perfectly.

Recipe Steps

1.Prepare the Pecan Topping

•Preheat oven to 350°F (175°C).

•In a small saucepan, melt 1/2 cup butter and stir in 1 cup brown sugar and 1/4 cup corn syrup until smooth.

•Pour the mixture into the bottom of a greased Bundt pan and evenly sprinkle 1 1/2 cups chopped pecans over the top.

2.Prepare the Cake Batter

•In a mixing bowl, cream together 1 cup softened butter and 1 1/2 cups sugar until light and fluffy.

•Add 4 large eggs one at a time, mixing well after each addition.

•Stir in 2 tsp vanilla extract.

•In another bowl, whisk together 3 cups all-purpose flour, 1 tbsp baking powder, and a pinch of salt.

•Gradually add the dry ingredients to the wet mixture, alternating with 1 cup milk, beginning and ending with the flour mixture.

3.Assemble and Bake

•Pour the cake batter evenly over the pecan topping in the Bundt pan.

•Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

•Let the cake cool in the pan for 10-15 minutes before inverting it onto a serving plate.

4.Serve

•Slice and serve while warm to enjoy the gooey pecan topping. It’s equally delicious at room temperature!

Storage Options

•Room Temperature: Store in an airtight container for up to 2 days.

•Refrigerate: Keep covered in the fridge for up to 5 days.

•Freeze: Wrap individual slices tightly in plastic wrap and store in the freezer for up to 2 months.

Variations & Substitutions

•Add Spices: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced twist.

•Nut Alternatives: Use walnuts or a combination of nuts for a different flavor.

•Gluten-Free Option: Substitute with gluten-free all-purpose flour for a gluten-free treat.

Frequently Asked Questions

1. Can I use a different pan instead of a Bundt pan?

Yes, you can use a 9×13-inch pan, but the presentation will differ.

2. How do I prevent sticking?

Ensure your Bundt pan is well-greased and floured to help the cake release easily.

3. Can I make this ahead of time?

Absolutely! The flavors deepen over time, so it’s great to prepare a day in advance.

4. What if I don’t have corn syrup?

You can substitute it with honey or maple syrup for a slightly different flavor.

Enjoy this indulgent Pecan Upside Down Bundt Cake, and watch it become a new favorite for every celebration!

Pecan Upside Down Bundt Cake

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Course: Dessert

Kitchen: American

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 12

Ingredients

 

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• ▢ For the Pecan Topping:
• ▢ 1/2 cup unsalted butter melted
• ▢ 1 cup brown sugar packed
• ▢ 1 teaspoon cinnamon
• ▢ 1/4 teaspoon salt
• ▢ 1 1/2 cups chopped pecans
• ▢ For the Cake:
• ▢ 1 box yellow cake mix 15.25 oz
• ▢ 1 cup water
• ▢ 1/3 cup vegetable oil
• ▢ 3 large eggs
• ▢ 1 teaspoon vanilla extract optional

Instructions

• Prepare the Pecan Topping:
• Preheat Oven: Preheat your oven to 350°F (175°C). Grease a Bundt pan thoroughly with butter or non-stick spray.
• Make the Topping: In a medium bowl, mix the melted butter, brown sugar, cinnamon, and salt until combined. Stir in the chopped pecans.
• Spread in Pan: Pour the pecan mixture into the bottom of the prepared Bundt pan, spreading it out evenly.
• Prepare the Cake:
• Mix Cake Batter: In a large mixing bowl, combine the cake mix, water, vegetable oil, eggs, and vanilla extract (if using). Mix according to the package instructions, typically for 2-3 minutes, until smooth.
• Pour Over Topping: Carefully pour the cake batter over the pecan topping in the Bundt pan.
• Bake the Cake:
• Bake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool: Allow the cake to cool in the pan for about 10-15 minutes.
• Flip and Serve:
• Invert the Cake: Place a serving plate over the Bundt pan and carefully flip the pan over to release the cake. Tap gently if needed to ensure it comes out smoothly.
• Serve: Let the cake cool slightly before serving warm or at room temperature.