PECAN UPSIDE DOWN BUNDT CAKE RECIPE
A delightful blend of a moist vanilla cake and a rich, caramelized pecan topping, this Easy Pecan Upside Down Bundt Cake is perfect for any dessert occasion.
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Servings: 10 slices
Ingredients
Pecan Topping:
- 1 cup chopped pecans
- 1/2 cup melted butter
- 1/2 cup packed brown sugar
- 1/4 cup corn syrup
- 1/4 teaspoon salt
Cake Batter:
- 1 box 15.25 ounces vanilla cake mix
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 3 tablespoons sour cream
Instructions
- Preheat the Oven: Set the oven temperature to 350°F (175°C).
- Prepare the Pecan Topping: In a medium-sized bowl, whisk together the melted butter, brown sugar, corn syrup, and salt until the brown sugar begins to dissolve. Stir in the chopped pecans until evenly coated. Generously coat the inside of a bundt pan with nonstick spray and pour the pecan mixture into the bottom of the pan. Set aside.
- Make the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, water, and sour cream. Mix thoroughly using a hand mixer or by hand until the batter is smooth. Carefully pour the batter over the pecan topping in the prepared bundt pan, spreading it into an even layer.
- Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no raw batter. Remove the cake from the oven and allow it to cool on a rack for 10 minutes.
- Release the Cake: After the initial cooling period, run a knife around the edges of the cake to loosen it. Gently tap and shake the pan to help release the cake, then invert it onto a serving plate. If any pecans stick to the bottom of the pan, simply remove them and place them on top of the cake.
- Cool and Store: Allow the cake to cool completely before serving. Store it at room temperature or in the refrigerator for up to 3 days. For longer storage, wrap the cooled cake tightly in several layers of plastic wrap and freeze for up to 3 months.
Notes
Opt for a high-quality nonstick bundt pan to ensure the best results.
Prepare the bundt pan just before adding ingredients to prevent the nonstick spray from pooling at the bottom.
Use room temperature ingredients for a smoother batter.
Don’t worry if some pecans stick to the pan; gently place them back on top of the cake for a rustic finish.
This cake is best when made a day in advance, allowing the flavors to meld together.
Substitutions:
Cake Mix: Try substituting with a yellow cake mix or butter pecan cake mix.
Sour Cream: Greek yogurt can be used as an alternative.
Corn Syrup: Replace with honey for a sweeter topping.
Pecans: Consider walnuts or pistachios for a different flavor twist.