Creamy, buttery, and impossibly sticky with caramelized pecans on top, this Pecan Upside Down Bundt Cake is the kind of dessert that makes people smile before the first bite. It combines the comfort of a classic upside-down cake with the elegant shape of a Bundt — perfect for holidays, potlucks, or a cozy Sunday dessert. Fun fact: upside-down cakes date back to the 1800s when home cooks used cast-iron skillets to caramelize fruit before baking. If you love fuss-free desserts, this one is a keeper — quick to prep and always crowd-pleasing. For another take on Bundt goodness, check out this Pecan Upside Down Bundt Cake recipe page for inspiration and serving ideas.
What is Pecan Upside Down Bundt Cake?
Ever wonder why it’s called an upside-down Bundt cake? Isn’t “upside-down” an odd direction for a cake to take? Essentially, the cake is baked on top of a buttery, caramelized pecan layer and then flipped to reveal a glossy, nut-studded crown. Who decided that the best way to present a cake was backwards? Apparently, someone who knew that “the way to a man’s heart is through his stomach.” Maybe it was a happy accident, or a clever way to keep the pecans from sinking — either way, flipping this cake at the end feels like a tiny culinary victory. Go ahead, try it — the reveal is part of the fun!
Why You’ll Love This:
- Caramelized Pecan Topping: The buttery, brown-sugar glaze with corn syrup creates a glossy, crunchy topping that contrasts perfectly with the tender cake beneath.
- Homemade and Cost-Saving: Using a boxed cake mix keeps things easy and affordable while still giving you a dessert that tastes like you spent hours on it.
- Flavor and Texture Harmony: Between the moist vanilla cake and the toasted pecans, every bite is rich, nutty, and satisfying — a comforting treat that feels special without fuss.
This recipe is simpler than many from-scratch Bundt cakes and pairs beautifully with other blog favorites like the Apple Cream Cheese Bundt Cake with Caramel Pecan Topping if you want to explore more layered flavors. Ready to make one at home? Let’s get baking.
How to Make:
Quick Overview
This recipe is straightforward and forgiving. The prep takes about 15 minutes, baking around 40–45 minutes, and a short cool-down before flipping. The standouts are the caramelized pecan layer that forms a crisp, shiny topping and the moist, box-mix vanilla cake that bakes up light and tender. Minimal tools, simple steps, and delicious results make it an ideal beginner-friendly dessert.
Prep time: 15 minutes
Bake time: 40–45 minutes
Cool time before flipping: 10 minutes
Ingredients
1/2 cup butter, melted
1/2 cup packed brown sugar
1/4 cup corn syrup
1/4 tsp salt
1 cup chopped pecans (toasted if desired)
1 box vanilla cake mix (regular size)
3 large eggs, room temperature
1/2 cup vegetable oil
1 cup water
3 tbsp sour cream
Directions
- Preheat oven to 350°F and generously grease a Bundt pan with nonstick spray. Make sure to get into all the nooks so the topping releases easily.
- In a medium bowl, mix melted butter, brown sugar, corn syrup, and salt until smooth and glossy. Stir in chopped pecans until they’re evenly coated. Pour the mixture into the bottom of the Bundt pan and spread evenly.
- In a large bowl, combine cake mix, eggs, vegetable oil, water, and sour cream. Mix according to package directions until smooth and free of lumps; scrape sides for even mixing.
- Carefully pour the cake batter over the pecan mixture in the Bundt pan, smoothing the top gently with a spatula. Don’t disturb the pecans.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Ovens vary, so start checking at 35 minutes if yours runs hot.
- Allow to cool on a wire rack for 10 minutes. Run a knife around the edges to loosen any stuck bits and invert onto a cake plate in one confident motion.
- If any pecans stick to the pan, gently replace them on top of the cake while the topping is still warm and tacky. Cool completely before slicing for cleaner pieces.
What to Serve With:
- Whipped cream or a scoop of vanilla ice cream to balance the sweetness with a cool, creamy element.
- Coffee or strong black tea for a warm, slightly bitter contrast.
- Fresh berries or a mixed fruit salad to add brightness and acidity.
- A drizzle of warm caramel sauce if you want extra indulgence.
- For a brunch spread, serve with scrambled eggs and a simple arugula salad to mix sweet and savory.
Top Tips for Perfecting:
- Use room-temperature eggs for better batter incorporation and even rise.
- Toast the pecans lightly in a dry skillet for 3–5 minutes to deepen their flavor before chopping.
- Grease the Bundt pan generously and consider dusting very lightly with flour to ensure an easy release.
- If you like a thinner caramel, reduce the corn syrup to 2 tablespoons, but keep the texture in mind — corn syrup helps prevent crystallization.
- Don’t cut the cake too soon; letting it cool completely makes slicing neater and helps the glaze set.
- Interested in other flavor twists? Try swapping the vanilla box mix for butter cake mix or add a teaspoon of cinnamon for warmth; for more Bundt inspiration, see this Cinnamon Swirl Bundt Cake with Pecan Brown Butter Glaze.
Storing and Reheating Tips:
- Room Temperature: Store covered at room temperature for up to 2 days; keep it wrapped to maintain moisture.
- Refrigerator: For longer freshness, store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
- Freezing: Wrap slices tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight, then bring to room temp.
- Reheating: Warm slices in the microwave for 10–15 seconds or in a 300°F oven for 5–8 minutes to refresh the texture and re-melt the glaze slightly.
FAQs
Can I make this completely from scratch without a box mix?
Yes, you can swap the box mix for a homemade vanilla cake batter. Expect slight differences in texture and bake time; monitor with a toothpick.
What if my topping sticks to the pan when I invert it?
Use a thin knife to gently loosen edges before flipping. If some pecans stay behind, simply press them back into place while the glaze is warm.
Can I use walnuts instead of pecans?
Absolutely. Walnuts are a fine substitute and offer a slightly different flavor and texture.
Is corn syrup necessary in the topping?
Corn syrup helps keep the caramel smooth and prevents crystallization. You can omit it, but the topping may be a bit grainier.
How can I make this gluten-free?
Use a gluten-free vanilla cake mix and ensure all other ingredients are labeled gluten-free. Baking times may vary slightly.
Conclusion
This Pecan Upside Down Bundt Cake proves that a show-stopping dessert doesn’t have to be complicated. With simple ingredients, a quick prep time, and a dramatic flip at the end, it’s a recipe that looks like you spent extra time but saves effort. Give it a try for your next gathering—family and friends will love the sweet, nutty crunch and tender cake. For another classic upside-down approach and more inspiration, check out this excellent Upside Down Pecan Cake – Dang That’s Sweet.
Pecan Upside Down Bundt Cake
Equipment
- Bundt Pan
- Mixing Bowl
- Spatula
- Wire Rack
Ingredients
Topping
- 1/2 cup butter, melted
- 1/2 cup packed brown sugar
- 1/4 cup corn syrup
- 1/4 tsp salt
- 1 cup chopped pecans toasted if desired
Cake
- 1 box vanilla cake mix regular size
- 3 large eggs room temperature
- 1/2 cup vegetable oil
- 1 cup water
- 3 tbsp sour cream
Instructions
- Preheat oven to 350°F and generously grease a Bundt pan with nonstick spray. Make sure to get into all the nooks so the topping releases easily.
- In a medium bowl, mix melted butter, brown sugar, corn syrup, and salt until smooth and glossy. Stir in chopped pecans until they’re evenly coated. Pour the mixture into the bottom of the Bundt pan and spread evenly.
- In a large bowl, combine cake mix, eggs, vegetable oil, water, and sour cream. Mix according to package directions until smooth and free of lumps; scrape sides for even mixing.
- Carefully pour the cake batter over the pecan mixture in the Bundt pan, smoothing the top gently with a spatula. Don’t disturb the pecans.
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Ovens vary, so start checking at 35 minutes if yours runs hot.
- Allow to cool on a wire rack for 10 minutes. Run a knife around the edges to loosen any stuck bits and invert onto a cake plate in one confident motion.
- If any pecans stick to the pan, gently replace them on top of the cake while the topping is still warm and tacky. Cool completely before slicing for cleaner pieces.