If you’ve ever admired a fancy cake and thought, “There’s no way I could make that,” think again! This Pecan Upside-Down Bundt Cake combines the flavors of a traditional cake with the sweetness of pecan pie, creating a dessert that looks as impressive as it tastes. Perfect for breakfast, brunch, or dessert, this cake is surprisingly easy to make from scratch!
Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 10
Ingredients
For the Pecan Topping:
- ½ cup packed light or dark brown sugar
- ¼ cup corn syrup
- ½ cup melted butter
- 1 cup chopped pecans
- ¼ tsp salt
For the Cake Batter:
- 1 box vanilla cake mix (I recommend Betty Crocker Super Moist Vanilla)
- ½ cup vegetable oil
- 3 large eggs
- 3 tbsp sour cream
- 1 cup water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Spray a 10-inch Bundt pan liberally with non-stick cooking spray and set it aside.
- Prepare the Pecan Topping:
- In a medium bowl, use a hand-held mixer or whisk to combine the melted butter, brown sugar, corn syrup, and salt. Mix until the brown sugar is mostly dissolved.
- Stir in the chopped pecans until fully combined.
- Pour the pecan mixture into the prepared Bundt pan and use a spatula to spread it into an even layer. Set it aside.
- Make the Cake Batter:
- In a large bowl, combine the cake mix, eggs, vegetable oil, water, and sour cream. Mix with a hand-held mixer or whisk until no lumps remain.
- Pour the cake batter over the pecan topping in the Bundt pan. Use a spatula to ensure the batter covers the pecans completely and evenly.
- Bake: Place the Bundt pan in the preheated oven and bake for 40-45 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the Bundt pan from the oven and let it cool on a wire rack for about 10 minutes. Important: Do not attempt to flip the pan before it has cooled for this time!
- Invert the Cake: After cooling, place a large plate over the top of the Bundt pan and carefully invert it to release the cake onto the plate. Gently tap the top of the pan to help the pecans release.
- Serve: Slice and serve warm with your favorite ice cream, or allow the cake to cool completely and serve at room temperature. Enjoy!