Pecan Upside Down Cake

 

Pecan Upside Down Cake

This pretty Bundt has all the flavor of

 pecan pie baked into a plush, moist cake. A quick

 caramel made from butter, brown sugar, and corn syrup blankets toasted pecans at the bottom of the pan; after baking, a flip reveals a glossy, nutty topping. It is an anytime dessert with holiday energy—the kind of reliable showstopper readers expect from tinsuf.

Serve warm with whipped cream or vanilla ice cream.

• Author: tinsuf
• Cuisine: American
• Category: Dessert
• Keywords: pecan upside down cake, pecan pie cake, Bundt cake, deesviral
• Prep Time: 15 mins
• Cook Time: 40–45 mins
• Total Time: ~55 mins
• Yield: 12 servings

Table of Contents

• Ingredients
  • Pecan Topping
  • Cake Batter
  • Cinnamon Sugar Mixture
• Instructions
• Troubleshooting & Tips
• Storage & Make-Ahead
  • For more recipes follow me in  Facebook , Pinterest !

Ingredients

Pecan Topping

• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/3 cup corn syrup
• 1 1/2 cups chopped pecans

Cake Batter

• 13.25 ounces white or yellow cake mix
• 1/2 cup milk
• 1/3 cup oil
• 1 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract

Cinnamon Sugar Mixture

• 1 teaspoon ground cinnamon
• 1/4 cup brown sugar

Instructions

1. Prep —
   Heat oven to 350°F (175°C). Coat a 10-cup Bundt pan with baking spray containing flour.
2. Pecan layer —
   Whisk melted butter, brown sugar, and corn syrup until glossy. Stir in pecans and spread evenly in the prepared pan.

3. Batter —
   Beat cake mix with milk, oil, sour cream, eggs, and vanilla for 1–2 minutes until smooth.
4. Assemble —
   Pour half the batter over the pecans. Mix cinnamon and brown sugar; sprinkle in a ring over the batter. Top with remaining batter and smooth.
5. Bake —
   Bake 40–45 minutes, until a skewer inserted in the cake comes out clean. Cool in pan 10 minutes; invert onto a rack or platter and remove the pan.
6. Serve —
   Slice and serve warm or at room temperature.

Troubleshooting & Tips

• Sticking: Use baking spray with flour and make sure the pan is fully coated, especially in crevices. Let the cake rest 10 minutes before flipping.
• Runny topping: If your pecans look loose after unmolding, let the cake set 10–15 minutes; the syrup thickens as it cools.
• Toasted flavor: For deeper nuttiness, toast pecans in a dry skillet for 3–4 minutes before mixing with the syrup.

Storage & Make-Ahead

• Room temperature: Cover and keep up to 2 days.
• Refrigerate: Up to 5 days; bring to room temp or warm slices briefly to serve.
• Freeze: Wrap slices tightly up to 2 months; thaw overnight.

This recipe is brought to you by tinsuf. Discover more cozy cakes and pie-inspired desserts in our collection.