If you’re looking for a show-stopping dessert that’s both delicious and easy to make, this Pecan Upside Down Bundt Cake is the perfect choice. With a sticky, buttery pecan topping that caramelizes in the oven and a moist vanilla cake that melts in your mouth, this cake is a true crowd-pleaser. Whether you’re serving it at a holiday gathering, a family dinner, or simply enjoying it with a cup of coffee, this cake is sure to impress everyone with its beautiful presentation and irresistible flavor.
Why You’ll Love This Recipe
This Pecan Upside Down Bundt Cake combines the rich, nutty flavor of pecans with a light and fluffy vanilla cake, creating a perfect balance of textures and tastes. The topping, made with brown sugar, corn syrup, and butter, creates a caramel-like sauce that seeps into the cake as it bakes, giving it an extra layer of sweetness and depth. The best part? This cake is made using a boxed cake mix, making it super easy to whip up, even on busy days.
The presentation is equally stunning, with the pecan topping creating a beautiful, glossy finish that looks impressive but requires minimal effort. Serve it warm with a scoop of vanilla ice cream or enjoy it at room temperature with a cup of tea or coffee – either way, this cake is bound to become a favorite in your dessert repertoire.
Ingredients You’ll Need
To make this delicious Pecan Upside Down Bundt Cake, you’ll need the following ingredients:
For the Pecan Topping:
- ½ cup packed light or dark brown sugar: Adds a deep, molasses-like sweetness to the topping.
- ¼ cup corn syrup: Helps create a sticky, gooey topping that caramelizes beautifully.
- ½ cup melted butter: Adds richness and helps bind the topping together.
- 1 cup chopped pecans: The star of the show, adding a nutty crunch to every bite.
- ¼ teaspoon salt: Enhances the flavors and balances the sweetness.
For the Cake Batter:
- 1 box vanilla cake mix (I used Betty Crocker Super Moist Vanilla): The base of the cake, making this recipe quick and easy.
- ½ cup vegetable oil: Adds moisture and richness to the cake.
- 3 large eggs: Bind the ingredients together and give the cake structure.
- 3 tablespoons sour cream: Adds moisture and a slight tang, making the cake extra tender.
- 1 cup water: To bring the cake batter together and ensure a moist texture.
How to Make Pecan Upside Down Bundt Cake
Follow these simple steps to create a stunning and delicious Pecan Upside Down Bundt Cake:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Spray a 10-inch bundt pan liberally with non-stick cooking spray, making sure to coat all the crevices. This will help the cake release easily after baking. Set the prepared pan aside.
Step 2: Prepare the Pecan Topping
In a medium bowl, combine the melted butter, brown sugar, corn syrup, and salt. Use a hand-held mixer or a whisk to mix until the brown sugar is almost dissolved. This should take about 1-2 minutes. Add the chopped pecans and stir until they are fully coated and the mixture is well combined.
Pour the pecan mixture into the prepared bundt pan and use a spatula to spread it out into an even layer. This will form the beautiful, caramelized topping once the cake is inverted. Set the pan aside while you prepare the cake batter.
Step 3: Make the Cake Batter
In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, water, and sour cream. Use a hand-held mixer or whisk to mix until the batter is smooth and no lumps remain. Be sure not to overmix the batter, as this can result in a dense cake.
Step 4: Assemble the Cake
Carefully pour the cake batter over the pecan topping in the bundt pan. Use a spatula to spread the batter evenly and ensure it completely covers the pecan mixture.
Step 5: Bake the Cake
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown on top and spring back slightly when touched.
Step 6: Cool and Invert
Once the cake is finished baking, remove it from the oven and place it on a cooling rack. Allow the cake to cool in the pan for 10 minutes. Do not attempt to flip the pan before this, as the cake needs time to set.
After 10 minutes, place a large plate over the top of the bundt pan. Carefully invert the pan onto the plate, tapping the top of the pan a few times to help release the pecans. Lift the pan away to reveal the beautiful pecan topping.
Step 7: Serve
Slice the cake and serve it warm with a scoop of vanilla ice cream for an extra indulgent treat, or allow it to cool and enjoy it at room temperature. The rich, buttery pecan topping and moist vanilla cake are sure to delight!
Kitchen Equipment Needed
- 10-inch bundt pan: For baking the cake and creating its classic shape.
- Hand-held mixer or whisk: For mixing the pecan topping and cake batter.
- Mixing bowls: One medium bowl for the topping and one large bowl for the cake batter.
- Spatula: For spreading the pecan topping and cake batter evenly in the pan.
- Cooling rack: To cool the cake before inverting.
- Large plate: For inverting the cake onto and serving.
