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Upside Down Pecan Cake Recipe

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This Upside Down Pecan Cake is a delightful twist on the classic upside down cake, featuring a buttery, caramelized pecan topping over a moist yellow cake base. Perfectly balanced with a rich brown sugar and corn syrup glaze, this cake is baked in a bundt pan and served inverted to showcase the glossy, nutty topping. Ideal for gatherings and dessert lovers seeking a comforting, southern-inspired treat full of flavor and texture.

Ingredients

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

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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees F and grease a 10-inch bundt pan thoroughly to prevent sticking.
  2. Make the Pecan Topping: In a medium mixing bowl, combine the melted butter, brown sugar, and corn syrup until well blended for a smooth caramel base.
  3. Add Pecans: Stir in the chopped pecans to the buttery sugar mixture, ensuring they are evenly coated.
  4. Arrange Topping in Pan: Pour the pecan mixture into the bottom of the bundt pan and use a spatula to spread it evenly, creating a uniform layer of nuts and caramel.
  5. Prepare Cake Batter: In a large mixing bowl, combine the yellow cake mix, vegetable oil, eggs, water, and sour cream or Greek yogurt. Mix until a smooth batter forms without lumps.
  6. Pour Batter Over Topping: Carefully spoon or scoop the cake batter over the pecan mixture in the bundt pan, taking care not to disturb the nuts underneath to maintain the topping’s evenness.
  7. Bake the Cake: Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
  8. Cool and Invert: Allow the cake to cool for 10 minutes in the pan. Then, place a large plate on top of the bundt pan and invert it so the cake releases onto the plate with the caramelized pecans now on top.
  9. Release Cake from Pan: Gently tap the top of the pan a few times to help loosen the cake, then slowly lift the bundt pan away, ensuring the caramel pecan topping remains intact and beautifully displayed.

Notes

  • For best results, use freshly chopped pecans to ensure maximum flavor and crunch.
  • You can substitute sour cream with Greek yogurt for a slight tangier taste and denser texture.
  • Make sure to grease the bundt pan well to prevent the caramel topping from sticking.
  • Let the cake cool slightly before inverting to avoid breaking the topping.
  • Serve the cake as is or with a dollop of whipped cream or vanilla ice cream for added indulgence.

Find it online: https://dishcooks.com/upside-down-pecan-cake-recipe/