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
I love this recipe . I will make this for my family a lot ! Thank you !
I love this recipe very much!! Will fix it a lot for family!! thank you!! love all your recipes!!
I’m in Colo Spgs, CO. I just made a variation of this cake for BIL birthday. First I read all the comments. Thank you Stacey and Sharon C for your comments. I used a 12cup Anniversary Bundt pan…you need too. 325 degrees for 41 minutes. I used Bakers Joy really well. Made the topping on the stovetop as recommended by Sharon C and used Stacey’s Butter Pecan cake mix, butter, milk, extra egg, no oil or water idea. After mixing the cake mix I folded in a half cup Heath English Toffee bits, I did not add the salt as I was using salted butter. I also used maple syrup instead of Karo syrup. After 10 minutes I flipped it and it unlocked great. Half the topping stayed in the pan so I grabbed a spatula and frosted the top with all that goodness. It was still warm add easy to do. I’m looking at a great cake without a taste yet. I bought Butter Pecan ice cream and Salted Caramel Topping to go with.
This cake is wonderful. I would like to know how to prevent the topping from sticking to the bottom of the Bundt pan. I had to use a spoon to scrape it out and create a crumble topping for my cake…and yes, I did spray my bundt pan with cooking spray beforehand. Thank you for any and all advice offered.
Delicious!! I had to use honey in place of syrup but it worked out awesome.. I also made more of the topping than it called for 😆 but it still cooked beautifully!! Thank you for sharing. It’s everyone’s new favorite cake!
The cake was delicious! I followed the recipe exactly. The only issue was the topping stuck a lot in the pan. I scooped it out and applied to the cake.
Still very good!
Wow so easy and looks like you are an experienced baker … I did use butter pecan cake mix… added butter flavoring… it was perfect
Turned out beautifully! Only change i did was added vanilla to both the pecan mixture and the cake. Can’t wait to try it. Will definitely make again. Thank you!!
I couldn’t find regular vanilla cake mix so I used super moist French vanilla!! It was amazing and I received so many compliments over it on Thanksgiving!
Love this recipe, used crushed squirrel nuts we get in South Africa. Made it in two loaf pans and will be baking 8 for a bake sale soon. Delicious! Thank you.
Husband’s new favorite!
Love the cake ! Have you ever tried using a different topping ? Maybe a cream cheese ?
I just flipped the cake and it cake out beautifully. I’ll definitely be making again. Smells amazing! I followed the instructions exactly which is very rare for me. The comments that said their pan leaked, it has nothing to do with the recipe. Use a one piece bundt pan! Not a two piece tube pan. The batter is too thin for a tube pan. Great recipe, thanks for sharing
Made this today with a butter pecan cake mix. Awesome!
Thank you so much!
I did the same thing with Bitter Pecan cake mix…didn’t know it existed until I was shopping for my ingredients.
I didn’t have a yellow cake mix on hand so used a spice cake mix instead, as I have several of those in my pantry from a sale. I used dark brown sugar for the topping. It turned out amazing! Will definitely be making this one again.
Thanks so much! Glad it inspired you!
So easy and soooo delicious! I made 2 of them yesterday. One for my dad and one for work. Loved it and will definitely make again!
Excellent! So glad you liked it!
It was sooo good, will do it for Christmas and the other holidays!
Thankfully I used foil under my Bundt pan. I found a lot of oil leaking into the foil. That would have been a mess. I haven’t tasted it yet but it appears it will be greasy 😞
I made this cake yesterday and it was so good!!! Next time I will use a larger bundt pan or put a cookie sheet under the rack!! I didnt have a box of cake mix so I found one here on Pinterest and used it’s dry ingredients. This cake was amazing!!! Make it y’all!!!
I just put mine in the oven. I didn’t have honey or corn syrup so I used maple syrup. See how it works our. I can’t wait. If we like it I might make it at Christmas this year.
I made this yesterday and it is delicious! I would not use anything but the vanilla cake mix (Betty Crocker moist). I did substitute applesauce for the oil and added a little vanilla; so tasty and moist! It is definitely a keeper!
Easy to make and oh so delicious. I use the baking Pam and had no trouble removing it from the pan.
I have made this cake twice I get five stars all the way the only problem I’m having is the nut mixture comes up through the cake when it was backingPlease let me know what I’m doing wrong
Great cake I couldn’t find my big bundt pan so I used the insta bundt pans the ingredients is enough for 2. Yeah I am sharing the 2nd one.
I made this cake to take to my mom’s for Easter. I has some of the nuts and cake stick the pan. It didn’t ruin the cake just enough of bits for me to eat. I baked it for 45 mins. I think I will bake it for abut 35 mins next time.It came out great and from the pieces I’ve nibble it will be delicious!!! Thank you for sharing!
So easy to make. It was still warm when we had it with coffee
Will make this one again.
Delicious
Thank you so much for this recipe. My family absolutely loved it.
I use butter pecan cake mix, use butter , milk and extra egg instead of oil and water. And OMG EVERYONE LOVES THIS CAKE! Children, adults even TEENS! Thank you! We’ve made it four times this Christmas season and just made it again for a snow day lol!
Do you melt the butter and then mix all together or is it softened and mixed in?
Stacey how much butter to replace the oil?
I made this one as s Christmas gift. It was so easy and oh so delicious! It got raving reviews. Thanks for sharing!! Will definitely be making it again…..
How wonderful, Maria! So glad you decided to give it a try!
maria, what type of pan did you use? i had so much trouble getting this out of my bundt pan, which i sprayed heavily…..
This is an amazing cake!
This was the most famous cake. Will always be my go too.
OKay, let me tell you up front I have not tried this recipe yet, but I am about to. Sounds easy and yummy. I have read all the reviews thus far and I’m very interested in adding the cinnamon pecan filling or the pecan streusel swirl. My only problem is I have no idea how to do either filling or how much I would need. Can you provide me with any hints on this?
Sally (or anyone else reading this later) I used a cinnamon swirl filling (you can add pecans to it if you wanted). It’s 1/2 stick melted butter, 1 cup brown sugar, 2 Tablespoons flour, 1 tablespoon cinnamon. Mix until combined. I like the coffee cake-ish consistency with it.
Making this cake a second time in just a couple weeks. My husband says this is the BEST cake I have ever made, and I have made him a LOT of cakes in 27 years. I told him him today I was going to make a pineapple upside-down cake, he asked for this cake instead.
No problems here with any nuts staying in the pan, came out beautiful!
Just trying one thing different today. I’ve added a pecan streusel swirl to the middle (can never have to many nuts, lol), will see how that comes out and let you know..
Also just an easy tip, I just combine the butter, brown sugar, salt, corn syrup and nuts in a small pan, turn on low till it melts and combines then pour in pan.
For me easier than using the mixer
Oh my goodness you are so kind. Thank you for coming back to leave a review! So glad you decided to try it again and customize it to your liking.
I made this today for my family and they loved it. I made my yellow cake from scratch and it was so moist. It took a little longer to bake but it was so worth it. I waited 10 minutes and the cake slid right out of the pan. I used melted butter and a brush to grease my pan I will definitely make again.
Thanks for the suggestions Jeon. So glad you decided to try it again and customize it to your liking. 🙂
Used yellow cake mix. Followed instructions carefully including letting cake cool 10 minutes before flipping over. Bottom of ban still had a generous coating of pecans that I had to spoon back on cake. Still looked great and was delicious…just disappointing so many pecans stayed in pan even after a good thumping on pan before flipping. Maybe more cooking spray was needed. Will still make again.
Hi Kathy, more cooking spray is likely needed. This will prevent too many pecans from sticking, but it is normal for a few to stay in the pan
C
an I use honey instead of corn syrup??
Yes, you can use honey instead!
Delicious and easy to make !
The cake was tasty, but fairly flat and falls apart easily. I’m wondering if the recipe originally used the larger sized cake mixes before they were downsized.
Hi Gina,
The recipe used a regular-sized cake mix (432 grams). Make sure to allow the cake to cool for 10 minutes before lifting the pan.
The cake will be flat on one side, but after it is inverted it is round due to the Bundt pan shape
I don’t have a Bundt pan will a regular cake pan work?
You can split into 2 9 inch cake pans and bake until a toothpick inserted in the center comes out clean
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!
How did you make the cinnamon pecan filling?
the instructions to make the pecan topping are at the start of the recipe
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,