Description
This delightful Upside Down Pecan Cake features a rich caramelized pecan topping layered under a moist yellow cake batter. Baked in a bundt pan and inverted to reveal its glossy, nutty surface, this dessert combines classic southern flavors with a simple preparation perfect for any occasion.
Ingredients
Units
Scale
Pecan Topping
- 1/2 cup melted butter (1 stick)
- 1/2 cup brown sugar (light or dark)
- 1/4 cup light corn syrup
- 1 cup chopped pecans
Cake Batter
- 1 box yellow cake mix
- 1/2 cup vegetable oil
- 3 eggs
- 1/4 cup sour cream or plain Greek yogurt
- 1 cup water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan thoroughly to prevent sticking.
- Make Pecan Topping: In a medium mixing bowl, combine the melted butter, brown sugar, and light corn syrup. Stir to blend evenly, then add the chopped pecans and mix gently once more to coat the nuts with the syrup mixture.
- Layer Topping: Pour the nut mixture into the bottom of the prepared bundt pan and use a spatula to spread it into an even layer, ensuring full coverage for a uniform caramelized top.
- Prepare Cake Batter: In a large mixing bowl, combine the yellow cake mix, vegetable oil, eggs, water, and sour cream or Greek yogurt. Mix thoroughly until you achieve a smooth, consistent batter without lumps.
- Assemble Cake: Carefully spoon or scoop the cake batter evenly over the pecan topping in the pan. Take care not to disturb or mix the nut layer underneath.
- Bake: Place the bundt pan in the preheated oven and bake for 40-45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool and Invert: Allow the cake to cool for 10 minutes on a wire rack. Then, place a large plate over the bundt pan and invert the pan to release the cake, revealing the caramelized pecan topping.
- Release Cake: Gently bang the top of the pan a few times to help the cake release. Slowly lift the bundt pan off the cake to avoid disturbing the glossy pecan layer underneath.
Notes
- Ensure the bundt pan is well-greased to make cake removal easier and preserve the topping’s appearance.
- Sour cream or Greek yogurt adds moisture and tang to the cake batter; do not omit for best texture.
- If you prefer a richer topping, consider using dark brown sugar for deeper flavor.
- For a nut-free version, substitute pecans with toasted coconut or omit nuts entirely.
- Serve warm or at room temperature; the caramel topping may harden slightly as it cools.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
