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Pecan Upside Down Bundt Cake

Pecan Upside Down Bundt Cake is the ultimate mash-up of a gooey pecan pie and a fluffy vanilla cake—all baked into one beautiful Bundt!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Easy, Fall, Holiday
Servings: 12 servings
Calories: 420kcal

Equipment

  • Bundt Pan
  • Mixing Bowl

Ingredients

Pecan 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

Cake Batter

  • 1 box vanilla cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 3 tbsp sour cream

Instructions

  • Preheat oven to 350°F. Generously grease a Bundt pan with nonstick spray.
  • In a medium bowl, whisk melted butter, brown sugar, corn syrup, and salt. Stir in pecans and pour mixture into the bottom of the Bundt pan.
  • In a large bowl, combine cake mix, eggs, vegetable oil, water, and sour cream. Mix according to package instructions.
  • Pour the batter over the pecan mixture and spread evenly.
  • Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for 10 minutes. Run a knife around the edges and carefully invert onto a cake plate.
  • If any pecans stick to the pan, replace them gently on top of the cake.
  • Cool completely before slicing and serving.

Notes

Best served warm or at room temperature with a scoop of vanilla ice cream or a drizzle of caramel. Store covered for up to 3 days.

Nutrition

Calories: 420kcal | Fat: 23g