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.
PECAN UPSIDE DOWN BUNDT CAKE RECIPE
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.
PECAN UPSIDE DOWN BUNDT CAKE RECIPE
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.
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
Notes
- 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
