Pecan Upside Down Cake (Bundt Cake Recipe)
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Pecan Upside Down Cake will turn your universe upside down in the best possible way! This bundt cake is light, airy, and oh so moist while the pecan topping offers the perfect amount of sweet and salty. Try this easy pecan cake recipe that is sure to become a family favorite!
For more delicious dessert ideas like this easy bundt cake recipe, check out our recipes for Lemon Jello Cake, Bisquick Peach Cobbler and edible Oreo Cookie Dough!
The buttery, brown sugary, pecan-studded caramelized topping on this cake will have your taste buds doing a happy dance. For real. My husband kept walking by and trying to snag the pieces of pecans that had fallen off the cake because he loved it so much. Love the taste of pecan pie filling? Then you’ll love this cake as it showcases the flavors of a classic pecan pie without being as rich. It is a great cake recipe for the holiday season or really any potluck or birthday celebration.
What is an upside-down cake?
An upside-down cake is a type of cake that is baked with the topping on the bottom of the pan and the cake batter is then poured on top. After baking, the pan is flipped over. The topping is often made of fruit, such as pineapple, and is caramelized during the baking process.
Upside Down Pecan Cake Recipe Ingredients
To make this pecan upside-down bundt cake, you’ll need the following simple ingredients:
- yellow cake mix: I used a butter recipe variety but a standard yellow cake mix is just fine. You can also substitute a vanilla cake mix or even butter pecan cake mix.
- sour cream: This is a great way to add moisture and a rich, creamy texture. Plus the acidity activates leveling agents in the cake mix so you can get a higher rise and lighter texture.
- milk: Like sour cream, milk adds moisture and activates leveling for a higher rise and lighter texture. Because of the proteins and fats in milk, the result is a tender and moist cake. Plus, milk just adds flavor that water can’t provide.
- eggs: Eggs are an essential ingredient for structure, leavening, moisture and flavor for any cake.
- vanilla extract: For a sweet and fragrant flavor to the cake and to balance the sweetness with a slight bitter note.
- vegetable oil: A necessary component for a tender, soft crumb texture and to extend the shelf life a cake vs. using butter.
- brown sugar: Light brown sugar is best. Brown sugar has a richer and deeper flavor over white sugar and compliments the nuttiness of the pecans.
- butter: Unsalted would be ideal but salted should also work fine.
- pecans: What would a recipe for pecan upside down cake be without the pecans? If you don’t have pecans you could substitute walnuts, however I highly recommend using pecans. Nothing tastes quite like baked pecans!
- light corn syrup: Necessary for the caramel pecan topping and not just for that glossy shine! It helps to balance the bitterness of the pecans and the thick and sticky texture helps bind the pecan together.
- pinch of salt: If you use salted butter, you can skip this.
How to Make Pecan Upside-Down Cake
Making this pecan pie upside down cake just requires a few simple steps! Start by preheating your oven to 350 degrees Fahrenheit. Spray your bundt pan liberally with nonstick baking spray, making sure to get crevices.
In a medium bowl, add the brown sugar, melted butter, corn syrup and salt. Mix together. Stir in coarsely chopped or broken pecans until well combined.
Spread the pecan mixture to create an even layer on bottom of your bundt pan.
In large mixing bowl, beat yellow cake mix, sour cream, milk, oil, eggs on low speed until moistened. Turn mixer up to medium then beat for a full 2 minutes. Stir vanilla into cake batter. Pour batter over pecan mixture, spreading out evenly.
Bake 40-45 minutes. A toothpick inserted in the center should come out clean.
Cool for 10 minutes on a wire cooling rack. Gently run a butter knife along the edges of the cake to loosen it slightly so it doesn’t stick the to pan. Place large serving plate, cake plate or serving bowl over top of the bundt cake pan and flip over quickly. It shouldn’t stick but if it does, a gently shake should help.
Serve immediately if you would like a warm cake or allow to cool to room temperature for easier cutting. I preferred the texture of the cake itself after it had a chance to cool, but the pecan topping when it is still warm is extra good. It is a trade off and absolutely delicious at either temperature. Cover leftover cooled cake with plastic wrap.
My 15 year old son told me that this was his favorite cake I’ve ever made. That is a huge compliment! He is not a big fan of frosting and raved about the caramel pecan topping on the top of this moist and fluffy cake. I can’t blame him. This is way up there for me as well in terms of delicious cakes. It is ridiculous how much I love the top of this cake. That is probably why I love these pecan caramel clusters so much!
Varieties of Upside-Down Cakes
Pineapple upside down cake, apple upside down cake, cherry upside down cake, and peach upside down cake are just a few examples of the many varieties of this style of dessert. I’ve even made cranberry upside down cake with fresh cranberries for Christmas. (So good!) In addition to the classic pineapple version, variations using chocolate, caramel, or even caramelized nuts like in this pecan upside down cake recipe are also common. So, step out of the box and try some of these other varieties!
Can this be made in a 13×9 inch baking pan?
Yes! If you don’t have a bundt pan, no problem! You can use a 13×9 inch baking dish instead. Be sure to spray it with cooking spray and follow the recipe instructions, changing the baking time to 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
Pecan Upside Down Cake
Ingredients
- 1/2 cup packed brown sugar
- 1/2 cup butter melted
- 1/3 cup light corn syrup
- 1 1/2 cups broken pecans
- pinch of salt
- 1 box (15.25 oz) 15.25 oz Butter Recipe Yellow Cake Mix (or Yellow Cake Mix)*
- 1 cup sour cream
- 1/2 cup milk
- 1/3 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla
Instructions
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Preheat oven to 350 degrees Fahrenheit. Spray a bundt pan liberally with cooking spray, making sure to get crevices.
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In a medium bowl, whisk brown sugar, melted butter, corn syrup and salt. Stir in pecans until well combined.
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Pour into bundt pan and spread mixture evenly on bottom of pan.
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In large mixing bowl, beat cake mix, sour cream, milk, oil, eggs on low, just until moistened. Turn mixer up to medium and beat for 2 minutes. Stir in vanilla.
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Pour cake batter over pecan mixture, spreading out evenly.
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Bake 40 to 45 minutes. A toothpick inserted in the center should come out clean. Cool for 10 minutes on a wire rack. Gently run a knife along the edges of the cake to loosen it slightly. Place large serving plate or bowl over top of the bundt cake pan and flip over.
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Serve immediately or allow to cool to room temperature for easier cutting.
Recipe Video
Recipe Notes
Can also bake in a 13×9 inch pan for 25 to 30 minutes. Let cake cool for one minute before running a knife along the edge and flipping over.
*Vanilla cake mix or butter pecan cake mix can be substituted.
*Do not follow the ingredients on the box for the cake mix.
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can I double topping
I am not sure that you would want to, if I’m honest. The topping is quite amazing but rich. The saltiness of the nuts really helps with the richness but I think it might be too much if you doubled it. Just personal opinion though and I haven’t tried it myself. If you do try it, let me know how it goes!
Can this cake be made ahead? I would not freeze it but would like to make it today Friday to serve on Sunday after church.
I’m sure it would be fine. Every time I make it, it never lasts more than a couple of days but the quality is still there. 🙂
Can I use a pound cake box cake?
I have not tested this recipe with a pound cake box mix so I can’t speak to the results. In general they can be a substitute, however it can change the flavor, texture, baking time for this recipe. Because I’ve added milk and sour cream, this cake as written is more dense with a richer flavor than a traditional yellow cake mix. I would recommend preparing and baking the pound cake as written on the pound cake box instructions and just include the pecan topping from this recipe. If you try it, let me know how it turns out!
I was wondering about doubling the topping, putting half in the bottom of my Bundt pan, half of the batter, then another layer of the topping, then the rest of the batter on top. Would the filling sink or do you think it would remain as a ribbon through the center of the cake?
I have not tested the recipe this way. I do think the cake batter could support a filling without a lot of sinking as it is on the thick side but I’ve never used a filling like this inside a cake. Unusually it would be more of a crumble streusel type filling. However, I’m not sure you would want to double the pecan filling. It is a great blend of both sweet and slightly salty with crunch and makes a generous amount. Doubling feels like it might overpower the cake. This is a favorite cake recipe of mine. I would recommend trying it as written and seeing if you feel you’d like more of the topping as a filling. If you do alter the recipe, let me know how it turns out! Would love to hear it. 🙂
No butter for the butter cake mix?
No extra butter needed for the cake mix. I used butter recipe mix because that is what I had on hand when I made the recipe and what is featured in post. But I am using milk and sour cream and a small amount of oil instead of water and butter as listed on cake mix instructions. That is why you can swap out for a yellow cake mix instead for the same results. Hope that helps and thanks for asking!! I will update the recipe card so that part is clear. 🙂
I made this cake with one substitution. I used 1/4 cup half and half diluted with 1/4 cup water. Cake turned out beautifully. My friends raved and said my best cake. This is my new go to.
So happy to hear you love it too and it was such a hit!! 🙂
This was delicious. Will definitely make again. I followed the recipe exactly.
Can the topping be used with a made from scratch pound cake or will it burn due baking time? Sounds absolutely delicious!
I have never tried that but I think you’d be ok. If you do try it, I’d love to hear how it turns out! 🙂
family loved this cake! I used bakery butter emulsion instead of vanilla and turned out amazing! is requested by my daughter repeatedly!
This cake was a huge hit! Very delicious. Making it again today but am putting a cinnamon swirl in the cake.
I am wondering if I could substitute maple syrup for the corn syrup, since I rarely if ever have corn syrup in my pantry? (I am Canadian and use maple syrup as a sweetener regularly. )
There are several substitutes for corn syrup in baking but I’ve never tried any of them personally and haven’t tested them in this recipe. Some substitutes include: sugar dissolved in water, honey, light molasses, agave nectar and pancake syrup. Judy, a pinterest user said “I used 1cup of maple syrup ( pancake syrup) you can also use 1cup of sugar dissolved 1/4 warm water”
You can see her comment here: https://www.pinterest.com/pin/188940146860183873/
If you try it let me know how it turns out! 🙂
Absolutely fantastic!!! Thank you for a great recipe!
You are so welcome!! 🙂
Must try! This is a perfect delicious cake. I used Betty Crocker vanilla cake mix and omitted adding the vanilla. Wonderful texture and flavor. Approved by many people at our church potluck! Thank you and what a gem for a recipe.
I’m so happy to hear that you love the recipe so much! It’s a family favorite here and I always get such rave reviews and excitement from others every time I make it. Aren’t those just the best recipes to make? Feels good. Thank you for your wonderful comments. Made my day. 🙂