If you’re a fan of caramelized pecans and buttery cakes this Upside Down Pecan Cake will be your new favorite! This cake takes a traditional yellow cake mix to the next level by adding a sweet, sticky pecan topping that becomes perfectly caramelized in the oven. The pecans, nestled in brown sugar and butter, form the most irresistible layer on top of a fluffy cake—making every bite a delicious experience. It’s perfect for gatherings, holidays, or whenever you want to treat yourself to something indulgent.

For more decadent desserts, try our Easy Brown Sugar Peach Cake. If you love rich flavors, you’ll adore our German Chocolate Pecan Pound Cake or the irresistible Pecan Pie Cheesecake.

Why You’ll Love This Upside Down Pecan Cake

• Incredibly Easy: With the help of a cake mix, this dessert comes together in a snap, but it tastes like it’s made from scratch.
• Showstopper Dessert: The presentation of this cake, with its golden caramelized pecans, will have everyone thinking you spent hours in the kitchen!
• Make Ahead: It stays moist for days, making it a great make-ahead dessert for entertaining.

Ingredients for Upside Down Pecan Cake

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 large eggs
• 1/4 cup sour cream or plain Greek yogurt
• 1 cup water

How to Make Upside Down Pecan Cake

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with non-stick spray or butter to ensure the cake doesn’t stick.

2. Prepare the Pecan Topping

In a medium mixing bowl, combine the melted butter, brown sugar, and light corn syrup. Stir until the mixture is smooth and well combined. Fold in the chopped pecans and mix to evenly coat the nuts.

Once the pecan mixture is ready, pour it into the bottom of the greased bundt pan. Use a spatula to spread the mixture out evenly, ensuring that the pecans cover the base of the pan. This will become your beautiful caramelized topping once the cake is baked and inverted.

3. Make the Cake Batter

In a large mixing bowl, combine the yellow cake mix, vegetable oil, eggs, water, and sour cream (or Greek yogurt). Using a hand mixer or stand mixer, beat the mixture on medium speed until smooth, about 2 minutes.

Carefully spoon the prepared batter over the pecan mixture in the bundt pan. Try to be gentle so you don’t disturb the pecans underneath, ensuring they remain in an even layer.

4. Bake the Cake

Place the bundt pan in the preheated oven and bake for 40-45 minutes. To check for doneness, insert a toothpick or skewer into the center of the cake—if it comes out clean or with just a few moist crumbs, the cake is ready.

Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. This resting time helps the cake set up before you flip it.

5. Invert the Cake

After the 10-minute cooling period, it’s time for the big reveal! Place a large plate or serving platter on top of the bundt pan. Carefully invert the cake by flipping the pan over onto the plate. Gently tap the top and sides of the bundt pan to help release the cake. Slowly lift the pan away from the cake, and you should be greeted with a gorgeous layer of caramelized pecans on top.

Upside Down Pecan Cake

Tips for Upside Down Pecan Cake

• Prevent Sticking: Make sure to grease the bundt pan thoroughly, especially around the grooves, to prevent the cake or topping from sticking.
• Cooling Time: Allow the cake to cool for the full 10 minutes before inverting to ensure that the topping sets properly and doesn’t stick to the pan.
• Serving Tip: Serve the cake warm for the best texture—it’s absolutely delicious with a scoop of vanilla ice cream!

Variations for Upside Down Pecan Cake

• Spice it Up: Add 1 tsp of cinnamon or 1/2 tsp of nutmeg to the cake batter for a cozy, spiced flavor.
• Nut Substitutions: Swap the pecans with walnuts or almonds for a different twist, or use a combination of nuts for added texture.
• Caramel Touch: Replace the light corn syrup with an equal amount of caramel sauce for an extra indulgent topping.

FAQs for Upside Down Pecan Cake

Can I make this cake ahead of time?
Yes! This cake can be made 1-2 days in advance. Store it at room temperature, covered, and it will stay moist. Reheat slices in the microwave for a few seconds before serving if you like it warm.

Can I use a different cake mix?
Absolutely! Feel free to use other flavors like white cake mix or spice cake mix for a different twist. You could also try making it with a homemade cake batter if you prefer.

How do I store leftovers?
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 5 days.

Approximate Nutrition Information:

• Calories: 380 kcal per serving
• Total Fat: 22g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 350mg
• Total Carbohydrates: 43g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 4g

Upside Down Pecan Cake

Yield: 12 slices

UPSIDE DOWN PECAN CAKE

Print

This Upside Down Pecan Cake will be your new favorite! This cake takes a traditional yellow cake mix to the next level by adding a sweet, sticky pecan topping that becomes perfectly caramelized in the oven.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1/2 cup melted butter (1 stick)
• 1/2 cup brown sugar
• 1/4 cup light corn syrup
• 1 cup chopped pecans
• 1 box yellow cake mix
• 1/2 cup vegetable oil
• 3 large eggs
• 1/4 cup sour cream or plain Greek yogurt
• 1 cup water

Instructions

Preheat oven to 350°F and grease a 10-inch bundt pan.

Mix melted butter, brown sugar, and corn syrup. Stir in chopped pecans. Pour into the bottom of the bundt pan.

In a large bowl, combine cake mix, vegetable oil, eggs, water, and sour cream. Beat until smooth.

Pour batter over pecan mixture.

Bake for 40-45 minutes until a toothpick comes out clean.

Let cool for 10 minutes. Invert onto a serving plate and enjoy.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 459Total Fat: 27gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 70mgSodium: 410mgCarbohydrates: 51gFiber: 1gSugar: 33gProtein: 6g

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