Pecan Upside Down Bundt Cake
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.
Servings: 8 servings
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.
Notes
Store covered at room temperature for up to 2 days; keep it wrapped to maintain moisture. For longer freshness, store in an airtight container in the fridge for up to 5 days.