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This pecan upside down cake is a crowd-pleasing dessert that is bound to be a hit with everyone! A sweet, sticky, and tempting pecan topping completes this recipe for a moist and flavorful cake.

Pecan Upside Down Cake

This pecan upside down cake is a crowd-pleasing dessert that is bound to be a hit with everyone! The caramelized pecan topping is the perfect blend of sweet and salty and pairs well with the super moist and flavorful yellow cake. Make it in a bundt pan as shown or 13x9 inch pan.
Course Dessert
Keyword bundt cake, cake mix with sour cream, caramelized pecans, cinnamon roasted pecans, pecan cake, pecan topping, upside down cake, yellow cake mix
Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 463 kcal
Author Emilie

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

  1. Preheat oven to 350 degrees Fahrenheit. Spray a bundt pan liberally with cooking spray, making sure to get crevices.
  2. In a medium bowl, whisk brown sugar, melted butter, corn syrup and salt. Stir in pecans until well combined.
  3. Pour into bundt pan and spread mixture evenly on bottom of pan.
  4. 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.
  5. Pour cake batter over pecan mixture, spreading out evenly.
  6. 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.
  7. Serve immediately or allow to cool to room temperature for easier cutting.

Recipe Video

Recipe Notes

Can also bake in a 13x9 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.

Nutrition Facts
Pecan Upside Down Cake
Amount per Serving
Calories
463
% Daily Value*
Fat
 
29
g
45
%
Saturated Fat
 
10
g
63
%
Trans Fat
 
0.4
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
10
g
Cholesterol
 
74
mg
25
%
Sodium
 
95
mg
4
%
Potassium
 
120
mg
3
%
Carbohydrates
 
49
g
16
%
Fiber
 
1
g
4
%
Sugar
 
33
g
37
%
Protein
 
5
g
10
%
Vitamin A
 
439
IU
9
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
58
mg
6
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.