Upside Down Pecan Cake

5 from 1 vote

Upside down pecan cake is better than any pecan pie out there! It has all the flavors of a classic pecan pie but is way easier to make and more delicious too! I mean only a monster would turn down a tender cake with a sugary, caramelized pecan layer on top! To be honest, this might be the only dessert recipe you'll need this holiday season.

Prep Time15

Cook Time40

cool time:10

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: bundt cake, pecan cake, upside down cake, upside down pecan cake

Servings: people

Calories: 549kcal

Equipment

(1) 10 inch bundt pan
1 medium mixing bowl
1 large mixing bowl
1 whisk or rubber spatula
1 serving plate

Ingredients

For the pecan topping:

1/2 cup melted butter (1 stick)
1/2 cup brown sugar light or dark
1/4 cup light corn syrup
1 cup chopped pecans

For the cake batter:

1 box yellow cake mix
1/2 cup vegetable oil
3 eggs
1/4 cup sour cream or plain greek yogurt
1 cup water

Instructions

Preheat your oven to 350 degrees F and grease a 10 inch bundt pan.
In a medium mixing bowl, combine the melted butter, brown sugar and corn syrup.
Add in the chopped pecans and mix one more time.
Transfer the nut mixture to the bottom of the pan and use a spatula to spread it into an even layer.
In a large mixing bowl, combine the cake mix, vegetable oil, eggs, water and sour cream.
Mix until a smooth batter forms, then evenly scoop or spoon it on top of the nut mixture (trying to not disturb or move the nuts underneath).
Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes, then place a large plate on top of the bundt pan and invert it so the cake is now on the plate.
Bang the top of the pan a few times to ensure the cake is released, then slowly lift up the bundt pan, making sure to be careful with the caramelized pecans underneath.

Nutrition