PECAN UPSIDE DOWN BUNDT CAKE RECIPE
Looking for a dessert that’s both easy to make and irresistibly delicious? This Easy Pecan Upside Down Bundt Cake perfectly combines a moist vanilla cake with a gooey, sweet pecan topping. The layers of flavors and textures create a dessert that’s as impressive as it is simple to prepare.
This recipe is ideal for any occasion, from casual family dinners to festive gatherings. The buttery, caramelized pecan layer on top adds a wonderful crunch and richness, while the soft, moist vanilla cake provides the perfect base. With just a few pantry ingredients, you can whip up this delightful treat in under an hour.
Whether you’re a seasoned baker or a beginner, this Easy Pecan Upside Down Bundt Cake is a foolproof recipe that guarantees a stunning dessert every time. Read on to discover the secrets to making this decadent cake that’s sure to become a family favorite.
Irresistible Ingredients for Easy Pecan Upside Down Bundt Cake
- Butter – Melts into the brown sugar and corn syrup, creating a rich, caramelized pecan topping.
- Brown Sugar – Adds depth and sweetness to the pecan layer, giving it a molasses-like flavor.
- Corn Syrup – Ensures a smooth, glossy finish to the pecan topping and helps it set beautifully.
- Salt – Balances the sweetness of the topping and enhances the overall flavor.
- Pecans – Chopped and toasted to perfection, they bring a delightful crunch and nutty flavor to the cake.
- Vanilla Cake Mix – Provides a quick and easy base for the cake, saving time without sacrificing taste.
- Eggs – Add structure and richness to the cake, creating a moist and tender crumb.
- Vegetable Oil – Keeps the cake moist and soft, ensuring it stays fresh for days.
- Water – Hydrates the cake mix, allowing the ingredients to blend smoothly.
- Sour Cream – Adds moisture and a slight tang, enhancing the flavor and texture of the cake.
How to Make This Delicious Cake: Steps to Sweet Success
- Preheat your oven to 350°F (175°C). Combine melted butter, brown sugar, corn syrup, and salt in a medium bowl, whisking until the brown sugar starts to dissolve. Add the chopped pecans, stirring until evenly coated.
- Generously spray a Bundt pan with nonstick spray, then pour the pecan mixture evenly into the bottom of the pan. Set aside.
- In a large bowl, combine the vanilla cake mix, eggs, vegetable oil, water, and sour cream. Mix until smooth, using a hand mixer or whisk by hand.
- Pour the batter over the pecan mixture in the pan, spreading it into an even layer. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out mostly clean, with just a few crumbs.
- Allow the cake to cool in the pan on a cooling rack for 10 minutes. Run a knife around the edges, then carefully invert the cake onto a serving plate. Let it cool completely before slicing and serving.
Tips for the Perfect Pecan Upside Down Bundt Cake
- Use a high-quality nonstick Bundt pan to ensure the cake releases easily without sticking.
- Prep your pan just before adding the ingredients to prevent the nonstick spray from pooling.
- Ensure all ingredients are at room temperature for a smooth, lump-free batter.
- Don’t worry if some pecans stick to the pan; simply remove them and place them back on top of the cake.
Creative Variations for Your Bundt Cake
For a unique twist, try substituting the vanilla cake mix with a yellow or butter pecan mix for added flavor. Greek yogurt can replace sour cream for a lighter option, while honey can be used instead of corn syrup for a more natural sweetness. Experiment with different nuts like walnuts or pistachios for a new flavor profile that keeps things exciting.
Storing Your Pecan Upside Down Bundt Cake
This cake can be stored at room temperature or in the refrigerator for up to three days. To freeze, allow the cake to cool completely, then wrap it tightly in a few layers of plastic wrap. It will keep well in the freezer for up to three months. When ready to enjoy, thaw the cake at room temperature and serve as fresh as the day it was baked.
Enjoy the rich flavors and effortless preparation of this Easy Pecan Upside Down Bundt Cake, a dessert that’s sure to bring smiles to any table.
PECAN UPSIDE DOWN BUNDT CAKE RECIPE
A delightful blend of a moist vanilla cake and a rich, caramelized pecan topping, this Easy Pecan Upside Down Bundt Cake is perfect for any dessert occasion.
Pecan Topping:
- 1 cup chopped pecans
- 1/2 cup melted butter
- 1/2 cup packed brown sugar
- 1/4 cup corn syrup
- 1/4 teaspoon salt
Cake Batter:
- 1 box (15.25 ounces vanilla cake mix)
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 3 tablespoons sour cream
- Preheat the Oven: Set the oven temperature to 350°F (175°C).
Prepare the Pecan Topping: In a medium-sized bowl, whisk together the melted butter, brown sugar, corn syrup, and salt until the brown sugar begins to dissolve. Stir in the chopped pecans until evenly coated. Generously coat the inside of a bundt pan with nonstick spray and pour the pecan mixture into the bottom of the pan. Set aside.
Make the Cake Batter: In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, water, and sour cream. Mix thoroughly using a hand mixer or by hand until the batter is smooth. Carefully pour the batter over the pecan topping in the prepared bundt pan, spreading it into an even layer.
Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no raw batter. Remove the cake from the oven and allow it to cool on a rack for 10 minutes.
Release the Cake: After the initial cooling period, run a knife around the edges of the cake to loosen it. Gently tap and shake the pan to help release the cake, then invert it onto a serving plate. If any pecans stick to the bottom of the pan, simply remove them and place them on top of the cake.
Cool and Store: Allow the cake to cool completely before serving. Store it at room temperature or in the refrigerator for up to 3 days. For longer storage, wrap the cooled cake tightly in several layers of plastic wrap and freeze for up to 3 months.
Opt for a high-quality nonstick bundt pan to ensure the best results.
Prepare the bundt pan just before adding ingredients to prevent the nonstick spray from pooling at the bottom.
Use room temperature ingredients for a smoother batter.
Don’t worry if some pecans stick to the pan; gently place them back on top of the cake for a rustic finish.
This cake is best when made a day in advance, allowing the flavors to meld together.
Substitutions:
Cake Mix: Try substituting with a yellow cake mix or butter pecan cake mix.
Sour Cream: Greek yogurt can be used as an alternative.
Corn Syrup: Replace with honey for a sweeter topping.
Pecans: Consider walnuts or pistachios for a different flavor twist.
