Pecan Upside Down Bundt Cake

This luscious pecan upside down bundt cake transforms simple ingredients into a showstopping dessert that balances sweet, buttery pecans with moist vanilla cake. The magic happens when you flip the bundt pan, revealing a gorgeous caramelized pecan topping that will impress family and friends alike.

I first made this for a last minute holiday gathering when I needed something special but didn't have time for complicated baking. The look on everyone's faces when I flipped that bundt pan convinced me this would become my signature dessert.

Ingredients

• Pecan Topping
• Brown sugar: provides that rich caramel flavor that makes the topping irresistible
• Corn syrup: ensures the topping stays glossy and doesn't crystallize
• Melted butter: creates richness and helps caramelize the topping
• Pecans: add essential crunch and nutty flavor look for fresh pecans without blemishes
• Salt: balances the sweetness and enhances the nutty flavors
• Cake Batter
• Vanilla cake mix: serves as the perfect canvas for the decadent topping
• Vegetable oil: keeps the cake moist for days
• Large eggs: provide structure and richness
• Water: thins the batter to the proper consistency
• Sour cream: is my secret ingredient for keeping the cake exceptionally tender

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to exactly 350°F and thoroughly coat your bundt pan with nonstick spray. Be sure to get into all the crevices of the pan to ensure easy release later. This step is absolutely crucial for success.

Create The Pecan Topping:

Combine your melted butter, brown sugar, corn syrup, and salt in a bowl until the mixture becomes smooth and the sugar nearly dissolves. Fold in those chopped pecans until they're completely coated. This creates the caramel foundation that will become the crown of your cake. Spread this mixture evenly in the bottom of your prepared bundt pan.

Mix The Cake Batter:

In a large bowl, combine your cake mix, eggs, oil, water, and sour cream. Mix for about 2 minutes until the batter becomes smooth and free of lumps. The sour cream will make the batter slightly thicker than a standard cake mix, which is exactly what we want for this recipe.

Assemble And Bake:

Pour your cake batter carefully over the pecan mixture, taking care not to disturb the pecan layer. Ensure the batter is distributed evenly. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean with perhaps a few moist crumbs.

The Reveal:

Allow your cake to cool in the pan for exactly 10 minutes. This timing is critical not too long or the topping will stick, not too short or the cake will fall apart. Place your serving plate over the bundt pan and, in one swift motion, flip it over. Wait a moment, then slowly lift the pan away to reveal your beautiful creation.

Save This

The pecan topping is truly the star of this recipe. I remember the first time my grandmother made a similar cake she warned me about the importance of flipping it while still warm. Years later, when I created this version, that advice saved me from a sticky disaster that almost happened at my daughter's birthday.

Storage Tips

This cake stays remarkably moist for several days when stored properly. Cover it loosely with plastic wrap or place it in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week, though the texture is best when allowed to come to room temperature before serving.

Serving Suggestions

While this cake is absolutely delightful on its own, there are several ways to elevate it further. A dollop of lightly sweetened whipped cream creates a beautiful contrast with the caramelized pecans. For special occasions, serve it slightly warmed with a scoop of vanilla ice cream that melts into the cake. During fall gatherings, I like to dust the plate with a hint of cinnamon before placing the cake slice for an extra seasonal touch.

Make It Your Own

Feel free to experiment with this versatile recipe. Try adding a teaspoon of cinnamon or a half teaspoon of nutmeg to the cake batter for a spiced variation. For a more decadent version, sprinkle a half cup of chocolate chips into the batter. You can also substitute walnuts or a mixture of nuts for the pecans if you prefer. During summer, adding a tablespoon of orange or lemon zest to the batter brings a refreshing citrus note that complements the caramel topping beautifully.

Common Queries

→ What creates the signature topping on this cake?

The topping is made from pecans, brown sugar, corn syrup, melted butter, and a pinch of salt, resulting in a caramelized, nutty crust.

→ How do I prevent the cake from sticking to the pan?

Generously coat the bundt pan with non-stick spray to ensure a smooth release of the cake after baking.

→ Can I use a homemade vanilla cake batter instead of a mix?

Absolutely! Substitute your favorite homemade vanilla batter, maintaining moisture for best results.

→ Is it necessary to cool the cake before inverting?

Yes, let it cool for about 10 minutes; this allows the topping to set slightly and helps the cake hold its shape.

→ Which toppings go well with this dessert?

Serve with whipped cream or vanilla ice cream to enhance the cake’s rich flavors and contrast the crunchy topping.