Indulge in the irresistible magic of a Pecan Upside Down Bundt Cake, where a crunchy, caramelized pecan topping meets a soft, moist vanilla cake. This dessert is perfect for elevating any breakfast, dessert table, or family gathering. The rich combination of brown sugar, butter, and pecans creates a decadent topping, while the simplicity of a boxed vanilla cake mix keeps things effortless. Get ready to savor a slice of heaven!
Easy Pecan Upside Down Bundt Cake Recipe
This Pecan Upside Down Bundt Cake is the epitome of indulgence. The gooey, nutty pecan topping melts into the tender vanilla cake, creating a stunning dessert both in appearance and taste. Whether enjoyed fresh from the oven or at room temperature, it’s a treat that always impresses. Perfect for brunches, holidays, or whenever you’re craving something comforting and sweet!
Why Our Pecan Upside Down Bundt Cake Is the Best
Our Pecan Upside Down Bundt Cake isn’t just a cake—it’s a showstopper dessert. The buttery pecan topping caramelizes to perfection, while the sour cream in the batter ensures a moist and fluffy crumb. It’s a foolproof recipe with a professional finish every time.
Ingredients Notes for Pecan Upside Down Bundt Cake
Each ingredient in this Pecan Upside Down Bundt Cake contributes to its incredible flavor and texture:
For the Pecan Topping:
- ½ cup packed brown sugar – Provides the rich caramel flavor. Either light or dark varieties work well.
- ¼ cup corn syrup – Helps bind the topping and gives it a glossy finish.
- ½ cup butter (melted) – Adds richness and ensures the topping remains soft yet structured.
- 1 cup pecans (finely chopped) – Use fresh pecans for the best flavor and crunch.
- ¼ tsp salt – Balances the sweetness and enhances the pecans’ nuttiness.
For the Cake Batter:
- 1 box vanilla cake mix – Betty Crocker’s Super Moist Vanilla is highly recommended.
- ½ cup vegetable oil – Keeps the cake soft and moist.
- 3 large eggs – Provides structure and richness.
- 3 tbsp sour cream – Adds tanginess and guarantees a tender crumb.
- 1 cup water – Keeps the batter easy to mix and pour.
Kitchen Tools Needed for Pecan Upside Down Bundt Cake
- 10-inch bundt pan
- Mixing bowls (medium and large)
- Whisk or hand mixer
- Spatula
- Non-stick cooking spray
- Cooling rack
- Large serving plate
How to Make Pecan Upside Down Bundt Cake
Making this Pecan Upside Down Bundt Cake is as satisfying as eating it! Let’s dive into the simple steps:
1. Preheat and Prepare the Pan
Preheat your oven to 350°F. Generously spray a 10-inch bundt pan with non-stick cooking spray and set it aside.
2. Make the Pecan Topping
- In a medium bowl, whisk together ½ cup melted butter, ½ cup packed brown sugar, ¼ cup corn syrup, and ¼ tsp salt until the sugar dissolves.
- Stir in 1 cup chopped pecans until evenly coated.
- Pour the pecan mixture into the prepared bundt pan, spreading it evenly with a spatula.
3. Prepare the Cake Batter
- In a large bowl, combine 1 box vanilla cake mix, ½ cup vegetable oil, 3 large eggs, 3 tbsp sour cream, and 1 cup water.
- Mix thoroughly, ensuring no lumps remain.
4. Assemble and Bake
- Pour the cake batter over the pecan topping in the bundt pan, spreading it to cover evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
5. Cool and Invert
- Remove the pan from the oven and place it on a cooling rack for 10 minutes.
- Invert the cake onto a large plate. Gently tap the pan to release the cake.
6. Serve and Enjoy
Slice and serve your Pecan Upside Down Bundt Cake warm or at room temperature.
How to Store Pecan Upside Down Bundt Cake
Store your Pecan Upside Down Bundt Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To enjoy later, warm individual slices in the microwave for a few seconds. For even longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Pecan Upside Down Bundt Cake Variations
- Chocolate Twist: Swap the vanilla cake mix for chocolate for a richer flavor.
- Spiced Version: Add 1 tsp cinnamon and ½ tsp nutmeg to the pecan topping for a warm, spiced twist.
- Coconut Pecan: Sprinkle shredded coconut into the pecan topping before pouring the batter.
- Glazed Delight: Drizzle a simple powdered sugar glaze over the cake for added sweetness and shine.
What to Serve with Pecan Upside Down Bundt Cake
Pair this cake with a steaming cup of coffee or a creamy vanilla latte for a cozy treat. For dessert, serve alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. To elevate the presentation, dust the cake lightly with powdered sugar before serving.
Top Tips for Perfect Pecan Upside Down Bundt Cake
- Grease Thoroughly: Ensure every nook of the bundt pan is coated with non-stick spray to avoid sticking.
- Cool Before Inverting: Allowing the cake to cool for 10 minutes prevents the topping from sticking to the pan.
- Use Fresh Pecans: Fresh pecans deliver the best flavor and texture. Avoid using stale or old nuts.
- Level the Batter: Spread the batter evenly to ensure the cake bakes uniformly.
Tips from Well-Known Chefs
- Ina Garten: “Use good-quality butter for the best flavor in your baked goods.”
- Martha Stewart: “Let the cake cool just enough to handle before inverting, as this helps preserve the topping.”
- Claire Saffitz: “Adding sour cream to boxed cake mix elevates the texture and flavor effortlessly.”
Frequently Asked Questions (FAQ)
1. Can I use a homemade cake batter instead of boxed mix?
Yes! Substitute with your favorite vanilla cake recipe if you prefer.
2. What if I don’t have corn syrup?
You can use maple syrup or honey as a substitute, though the flavor will vary slightly.
3. Can I make this cake ahead of time?
Absolutely. Bake it the day before and store it in an airtight container.
4. How do I prevent the pecans from sticking to the pan?
Ensure the bundt pan is well-greased, and don’t skip the 10-minute cooling step before inverting.
5. Can I use other nuts besides pecans?
Yes, walnuts or almonds make great alternatives, though the texture will differ slightly.
Enjoy your homemade Pecan Upside Down Bundt Cake—a dessert that’s as beautiful as it is delicious!
Pecan Upside Down Bundt Cake
Equipment
- Bundt Pan
Ingredients
Pecan Topping
- 1/2 cup packed brown sugar either light or dark variety
- 1/4 cup corn syrup
- 1/2 cup butter melted
- 1 cup pecans finely chopped
- 1/4 tsp salt
Cake Batter
- 1 box vanilla cake mix Recommended: Betty Crocker Super Moist Vanilla
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup water
- 3 tbsp sour cream
Instructions
- Preheat the oven to 350°F (177°C). Thoroughly spray a 10-inch bundt pan with non-stick cooking spray and set aside.
- In a medium bowl, combine melted butter, brown sugar, corn syrup, and salt. Mix until the sugar is nearly dissolved, then stir in chopped pecans. Spread the mixture evenly in the prepared bundt pan.
- In a larger bowl, combine vanilla cake mix, eggs, vegetable oil, water, and sour cream. Mix until smooth and free of lumps.
- Carefully pour the cake batter over the pecan topping in the bundt pan, ensuring full coverage.
- Bake for 40-45 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
- Cool the cake for 10 minutes on a wire rack. Invert the bundt pan onto a large plate to release the cake. Tap gently if needed.
- Slice and serve warm or at room temperature.
