Easy Pecan Upside Down Bundt Cake

4.07 from 795 votes

The perfect combination of moist vanilla cake and sweet pecan filling in one dessert making this Easy Pecan Upside Down Bundt Cake extra special.

Prep Time10

Cook Time40

Cooling Time10

Total Time1

Course: Dessert

Cuisine: American

Servings: slices

Calories: 540kcal

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.

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.

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.

Recipe Substitutions:

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.