UPSIDE DOWN PECAN CAKE

by Olivia

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:

  • 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:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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
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