I know what you’re thinking… “How can I possibly make this Pecan Upside-Down Bundt Cake from scratch? It looks so fancy, and it’s like a cake and pecan pie all in one!”
Well, two of those points are true. It does look fancy, and it is like a cake and pecan pie all in one, but you can make it. I’ll even let you in on a little secret, it’s made using a boxed cake mix so half the work is already done for you!
The moist, not-too-sweet cake base pairs perfectly with the crunchy, nutty, pecan pie filling-like topping to create a match made in heaven. Not to mention, the flip!
HOW DO YOU MAKE A PECAN UPSIDE-DOWN CAKE FROM SCRATCH?
Follow the recipe below and be sure to read through the Pro Tips and common questions to create the perfect Pecan Upside-Down Cake.
Preheat oven to 350 degrees. Spray bundt pan liberally with non-stick cooking spray, and set aside for later.
Pecan Topping;
- In a medium bowl, using a hand-held mixer or whisk, combine melted butter, brown sugar, corn syrup, and salt. Continue mixing until the brown sugar has almost dissolved completely
- Add pecans to brown sugar mixture and mix until fully combined. Pour mixture into prepared bundt pan and use a spatula to spread into one even layer. Set aside.
Cake Batter
- In a large bowl, using a hand-held mixer or whisk, combine cake mix, eggs, vegetable oil, water, and sour cream. Mix together until no lumps remain
- Pour cake batter over top of the pecan topping. Use a spatula to make sure the batter is spread out evenly and completely covers the pecan topping.
- Bake in preheated oven for 40-45 minutes, or until a toothpick or cake tester stick inserted comes out clean.
- After the cake is finished baking, remove the bundt pan from the oven and place it on a cooling rack to cool for 10 minutes. Do not attempt to flip the pan before this!
- Once 10 minutes have passed, place a large plate over the top of the bundt pan to invert the cake onto the plate. I like to bang the top of the pan a few times before I lift it up to make sure those loose pecans unstick from the pan.
- Slice and serve warm with your favorite ice cream, or allow the cake to cool and serve at room temperature.
Recipe tips;
- For best results, try to use room temperature eggs, sour cream, and water. Room temperature ingredients combine better with others to create the perfect cake batter
- If you don’t have sour cream on hand, plain yogurt or Greek yogurt will work fine in this recipe
- Don’t stress if you don’t get the perfect flip. The good thing about pecan desserts is that they have a rustic look. Simply pick up any pecans that fall off and piece them back together to create your own masterpiece
HOW LONG SHOULD YOU WAIT BEFORE FLIPPING A PECAN UPSIDE-DOWN BUNDT CAKE?
Allowing your bundt cake to cool for 10 minutes prior to flipping is crucial to ensure a beautifully stable and clean cake. Those 10 minutes will feel like 100 but trust me, it’s worth the wait.
Try setting a 10-minute timer and go do something so that you’re not just sitting staring at the cake!
HOW TO STORE LEFTOVER PECAN UPSIDE-DOWN BUNDT CAKE?
Although I doubt there will be many leftovers, they can be stored in an airtight container for up to 3 days in the refrigerator.
Want to freeze this cake? Allow the cake to cool completely, wrap tightly in plastic wrap, and place in the freezer for up to 3 months. Remove from the freezer and allow to come to room temperature prior to serving.
OTHER RECIPES YOU MIGHT ENJOY
PECAN UPSIDE DOWN BUNDT CAKE RECIPE
Ingredients
For the Pecan Topping:
- ½ cup packed light or dark brown sugar
- ¼ cup of corn syrup
- ½ cup melted butter
- 1 cup chopped pecans
- ¼ tsp salt
For the Cake Batter:
- 1 box vanilla cake mix (I used Betty Crocker Super Moist Vanilla)
- ½ cup of vegetable oil
- 3 large eggs
- 3 tbsp sour cream
- 1 cup of water
Instructions
- Preheat oven to 350 degrees
- Spray 10 inch bundt pan liberally with non-stick cooking spray, and set aside for later
Pecan Topping
- In a medium bowl, using a hand-held mixer or whisk, combine melted butter, brown sugar, corn syrup, and salt. Continue mixing until the brown sugar has almost dissolved completely
- Add pecans to brown sugar mixture and mix until fully combined
- Pour mixture into prepared bundt pan and use a spatula to spread into one even layer. Set aside
Cake Batter
- In a large bowl, using a hand-held mixer or whisk, combine cake mix, eggs, vegetable oil, water, and sour cream. Mix together until no lumps remain
- Pour cake batter over top of the pecan topping. Use a spatula to make sure the batter is spread out evenly and completely covers the pecan topping
- Bake in preheated oven for 40-45 minutes, or until a toothpick or cake tester stick inserted comes out clean
- After the cake is finished baking, remove bundt pan from oven and place on a cooling rack to cool for 10 minutes. Do not attempt to flip the pan before this!
- Once 10 minutes have passed, place a large plate over the top of the bundt pan to invert the cake onto the plate. I like to bang the top of the pan a few times before I lift it up to make sure those loose pecans unstick from the pan
- Slice and serve warm with your favorite ice cream, or allow the cake to cool and serve at room temperature
Thanks so much for sharing this delicious cake recipe. I made this a few hours ago. It is scrumptious! I am sure a yellow cake mix would work well also.
Thanks for dropping by to let me know! I’m so glad you enjoyed it!
So delicious!! I made this cake a few hours ago. I am sure yellow cake would work well also. Thanks for sharing
I loved this recipe. I added a cinnamon pecan filling and it was devoured!! Thanks!
So glad you loved it! Thanks so much for the 5 star rating!
I made this cake this afternoon.
Absolutely delicious!
Thanks for sharing.
So glad you loved it! Thanks so much for the 5 star rating!
What size of a bundt pan ?
10 inches,
Have you ever tried this with something other that corn syrup? I have honey…
Yes, honey or maple syrup will work,