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If you’re looking for a dessert that’s both easy to make and incredibly delicious, this Upside Down Pecan Cake is perfect. With a buttery, caramelized pecan topping and a moist yellow cake, this cake is sure to impress at any gathering. Let’s get baking!
Why You’ll Love This Recipe
- Decadent Topping: The combination of melted butter, brown sugar, and chopped pecans creates a rich, caramelized topping.
- Moist Cake: The addition of sour cream or Greek yogurt to the cake mix makes the cake incredibly moist and flavorful.
- Easy to Make: Using a boxed cake mix simplifies the process, making this recipe perfect for any skill level.
- Beautiful Presentation: The inverted cake reveals a stunning pecan topping that’s sure to impress.
- Cuisine Type: American
- Servings: Makes about 12 servings
- Preparation Time: 15 minutes
- Cooking Time: 40-45 minutes
- Total Time: 1 hour (plus cooling time)
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:
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- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 3 eggs
- 1/4 cup sour cream or plain Greek yogurt
- 1 cup water
How to Make This Recipe:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan.
- Prepare the Pecan Topping:
- In a medium mixing bowl, combine the melted butter, brown sugar, and corn syrup.
- Add in the chopped pecans and mix well.
- Transfer the nut mixture to the bottom of the prepared bundt pan and use a spatula to spread it into an even layer.
- Prepare the Cake Batter:
- In a large mixing bowl, combine the cake mix, vegetable oil, eggs, water, and sour cream.
- Mix until a smooth batter forms.
- Carefully spoon the batter over the pecan mixture, trying not to disturb the nuts underneath.
- Bake the Cake:
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Invert the Cake:
- Place a large plate on top of the bundt pan and carefully invert the cake onto the plate.
- Gently tap the top of the pan to ensure the cake releases, then slowly lift the pan, making sure to be careful with the caramelized pecans underneath.
Variations:
- Nut Mix: Use a mix of pecans and walnuts for a different flavor.
- Spiced Cake: Add a teaspoon of cinnamon and a pinch of nutmeg to the cake batter for a warm, spiced flavor.
- Chocolate Drizzle: Drizzle melted chocolate over the inverted cake for an extra touch of decadence.
Equipment:
- 10-inch bundt pan
- Mixing bowls
- Spatula
- Measuring cups and spoons
- Large plate
Storage:
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze individual slices for up to 3 months. Thaw at room temperature before serving.
What to Serve with This Recipe:
This upside down pecan cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also delicious with a cup of coffee or tea.
Tips:
- Even Layer: Spread the pecan mixture evenly in the bundt pan to ensure an even topping when the cake is inverted.
- Release the Cake: Let the cake cool for about 10 minutes in the pan before inverting to ensure it holds its shape.
- Careful Inversion: Be gentle when inverting the cake to prevent the pecan topping from sticking to the pan.
FAQ:
Q: Can I use a different type of cake mix?
A: Yes, you can use white cake mix or even spice cake mix for a different flavor profile.
Q: Can I use dark corn syrup instead of light?
A: Yes, dark corn syrup will add a deeper flavor to the caramelized topping.
Q: How do I prevent the cake from sticking to the pan?
A: Make sure to grease the bundt pan well and let the cake cool for 10 minutes before inverting.
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