This Pecan Upside Down Bundt Cake is the perfect pecan dessert. A moist and delicious bundt cake is topped with a sweet pecan pie filling for the ultimate pairing.
Now don’t get me wrong, a traditional pecan pie is awesome but sometimes it is fun to try something new. Upside down cakes are a great option, especially as a fall dessert.
A pineapple upside down cake is traditional but this pecan version is amazing. You could also try a Banana Upside Down Cake, Baklava Cake, Cranberry Upside Down Bundt Cake or Apple Upside Down Cake for other options.
Jump to:
- What is Upside Down Cake?
- Ingredients needed for this Recipe
- Substitutions/Variations
- How to make a Pecan Upside Down Cake
- Pecan Topping Mixture
- Cake
- Why is it Important to Cool your Bundt Cake for 10 Minutes Before Inverting it?
- Expert Tips
- Storage and Freezing
- Storage
- Freezing
- Recipe FAQs
- Do you love pecans? Try these recipes…
- Easy Pecan Upside Down Bundt Cake
What is Upside Down Cake?
An upside down cake is a cake baked upside down in a single pan {usually a skillet or bundt pan}.
The topping goes into the pan first and then the batter is poured over the top. After baking the cake is inverted. So what was on the bottom is now on the top {or upside down}.
Ingredients needed for this Recipe
- Corn Syrup- Adds sweetness to the topping and also acts as a thickener.
- Salt- A bit of salt in the topping enhances the flavor of the pecans.
- Vanilla Cake Mix- Using a vanilla cake mix gives this recipe a wonderful vanilla flavor that works great with buttery pecan topping.
- Sour Cream- Adding sour cream to the batter helps to balance the sweetness and give it extra moisture. I also like to add sour cream to cookie dough, so be sure to check out this Pink Velvet Cookie recipe.
See recipe card for full information on ingredients and quantities.
Substitutions/Variations
- Cake Mix- Try using a yellow cake mix or a butter pecan cake mix instead of vanilla.
- Sour Cream- Greek yogurt is a fabulous substitute for sour cream.
- Corn Syrup- Use the same amount of honey for a sweet topping.
- Pecans- If you would like to try a different nut for the topping, walnuts and pistachios would be fun variations.
How to make a Pecan Upside Down Cake
Pecan Topping Mixture
1. One of the best things about this topping is that you don’t have to cook it on the stove top. All you need to do is melt the butter, add the rest of the ingredients and stir until everything is incorporated nicely. The brown sugar should slightly dissolve into the butter and it will be fairly thick.
2. Pour the pecan mixture into your prepared bundt pan in an even layer. If you need to move pecans around a little bit to distribute them then this is a good time.
Cake
3. Next, combine the cake mix, eggs, oil, water and sour cream to a large bowl. Use a hand held mixer {or mix by hand} to combine the ingredients into a nice cake batter.
4. Pour it into the prepared pan over the pecan layer and spread into an even layer. Bake in a 350 degree oven for 40-45 minutes or until a toothpick inserted in the center comes out with a few crumbs {no raw batter}. Remove from the oven and let the cake cool on a wire rack for 10 minutes.
Why is it Important to Cool your Bundt Cake for 10 Minutes Before Inverting it?
The cooling time is super important because it allows the cake to firm up before you turn it out of the pan.
If you try inverting the pecan upside down cake too soon, it will be soft and not hold together well. On the other hand, if you allow it to sit for too long then the pecan topping will harden in the pan and make it hard to remove.
Expert Tips
- Start with a good nonstick bundt pan. It makes a huge impact on the end result of the cake.
- Prep the bundt pan right before adding the ingredients. Spray the pan liberally with nonstick cooking spray just before adding the pecan topping. If you do this step too soon the non stick spray will pool at the bottom and not work as well.
- Use room temperature ingredients. Using ingredients that are room temperature allows everything to mix together easily and creates a smooth batter.
- Don’t stress if a few pecans stick to the pan. This is a rustic cake, so just remove them with your fingers and then place them back to the top of the dessert.
- Make this pecan bundt cake with sour cream ahead of time. It gets better with time.
Storage and Freezing
Storage
The best way to store this pecan upside down cake is in an airtight container at room temperature or in the refrigerator. This bundt cake keeper works wonderfully for storage. It will last for 3 days at room temperature and an extra day or two refrigerated.
Freezing
This pecan cake freezes beautifully for up to 3 months. To freeze it, wrap the cooled cake tightly in a few layers of plastic wrap. This is the same method I use for freezing this Baklava Bundt Cake.
To thaw the cake, remove it from the freezer and place the cake in the refrigerator overnight. If you need it sooner, place the frozen cake onto the cake plate you intend to serve it on {unwrapped} and leave it at room temperature for about a couple of hours.
Recipe FAQs
Yes! This cake is best served after it has cooled and sat for 24 hours. If you plan to make it ahead for longer than a day or two the cake should be frozen. See the freezing and thawing directions above.
After the required cooling time begin by using a butter knife to run around the edges of the pan. Once you have done that, tap the pan and shake to loosen the cake.
Next, grab your cake plate {or a cooling rack} and place it upside down on top of the bundt cake pan. Invert the cake onto the cake plate and carefully remove the pan.
If you don’t have a bundt pan a 9 inch round cake pan or cast iron skillet works well.
To make this cake from scratch, use a good vanilla or yellow cake recipe for the cake. Make the same pecan topping and follow this cakes cooling directions.
Do you love pecans? Try these recipes…
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Easy Pecan Upside Down Bundt Cake
Ingredients
Pecan Topping
- 1/2 cup butter {melted}
- 1/2 cup brown sugar {packed}
- 1/4 cup corn syrup
- 1/4 tsp salt
- 1 cup chopped pecans
Cake Batter
- 1 box vanilla cake mix {15.25 ounces}
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 3 tbsp sour cream
Instructions
- Preheat the oven to 350 degrees.
Pecan Topping
- Combine melted butter, brown sugar, corn syrup and salt into a medium bowl and whisk until the brown sugar is slightly dissolved. Add pecans and stir until combined. Spray the bottom of the bundt pan liberally with nonstick spray and pour pecan mixture into the bottom of a bundt pan and set aside.
Cake Batter
- Combine cake mix, eggs, vegetable oil, water and sour cream in a large bowl and mix using a hand held mixer {or by hand}. Pour batter into the prepared pan and on top of the pecan topping. Be sure to spread into an even layer.
- Bake in a 350° oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out with only a few crumbs {but no raw batter}. Remove from the oven and place onto a cooling rack for 10 minutes. After 10 minutes, run a knife around the edges of the cake, tap the bottom and shake to loosen cake. Then invert your Pecan Upside Down Bundt Cake onto a cake plate and cool completely. If pecans stick to the bottom of the pan just use your fingers to remove them and place them onto the cake.
- Store the cake at room temperature or in the refrigerator for up to 3 days. This cake also freezes beautifully for up to 3 months. To freeze, wrap the cooled cake tightly in a few layers of plastic wrap.
Video
Notes
- Start with a good nonstick bundt pan. It makes a huge impact on the end result of the cake.
- Prep the bundt pan right before adding the ingredients. If you do this step too soon the nonstick spray will pool at the bottom and not work as well.
- Use room temperature ingredients. This allows everything to mix together easily and creates a smooth batter.
- Don’t stress if a few pecans stick to the pan. This is a rustic cake, so just remove them with your fingers and then place them back to the top of the cake.
- Make this cake ahead of time. It is best served about 24 hours after baking.
- If you don’t have a bundt pan a 9 inch round cake pan or cast iron skillet works well.
Nutrition
