Pecan Upside Down Cake (Bundt Cake Recipe) (2024)

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Pecan Upside Down Cake will turn your universe upside down in the best possible way! This bundt cake is light, airy, and oh so moist while the pecan topping offers the perfect amount of sweet and salty. Try this easy pecan cake recipe that is sure to become a family favorite!

For more delicious dessert ideas like this easy bundt cake recipe, check out our recipes for Lemon Jello Cake, Bisquick Peach Cobbler and edible Oreo Cookie Dough!

The buttery, brown sugary, pecan-studded caramelized topping on this cake will have your taste buds doing a happy dance. For real. My husband kept walking by and trying to snag the pieces of pecans that had fallen off the cake because he loved it so much. Love the taste of pecan pie filling? Then you’ll love this cake as it showcases the flavors of a classic pecan pie without being as rich. It is a great cake recipe for the holiday season or really any potluck or birthday celebration.

What is an upside-down cake?

An upside-down cake is a type of cake that is baked with the topping on the bottom of the pan and the cake batter is then poured on top. After baking, the pan is flipped over. The topping is often made of fruit, such as pineapple, and is caramelized during the baking process.

Upside Down Pecan Cake Recipe Ingredients

To make this pecan upside-down bundt cake, you’ll need the following simple ingredients:

• yellow cake mix: I used a butter recipe variety but a standard yellow cake mix is just fine. You can also substitute a vanilla cake mix or even butter pecan cake mix.
• sour cream: This is a great way to add moisture and a rich, creamy texture. Plus the acidity activates leveling agents in the cake mix so you can get a higher rise and lighter texture.
• milk: Like sour cream, milk adds moisture and activates leveling for a higher rise and lighter texture. Because of the proteins and fats in milk, the result is a tender and moist cake. Plus, milk just adds flavor that water can’t provide.
• eggs: Eggs are an essential ingredient for structure, leavening, moisture and flavor for any cake.
• vanilla extract: For a sweet and fragrant flavor to the cake and to balance the sweetness with a slight bitter note.
• vegetable oil: A necessary component for a tender, soft crumb texture and to extend the shelf life a cake vs. using butter.
• brown sugar: Light brown sugar is best. Brown sugar has a richer and deeper flavor over white sugar and compliments the nuttiness of the pecans.
• butter: Unsalted would be ideal but salted should also work fine.
• pecans: What would a recipe for pecan upside down cake be without the pecans? If you don’t have pecans you could substitute walnuts, however I highly recommend using pecans. Nothing tastes quite like baked pecans!
• light corn syrup: Necessary for the caramel pecan topping and not just for that glossy shine! It helps to balance the bitterness of the pecans and the thick and sticky texture helps bind the pecan together.
• pinch of salt: If you use salted butter, you can skip this.

How to Make Pecan Upside-Down Cake

Making this pecan pie upside down cake just requires a few simple steps! Start by preheating your oven to 350 degrees Fahrenheit. Spray your bundt pan liberally with nonstick baking spray, making sure to get crevices.

In a medium bowl, add the brown sugar, melted butter, corn syrup and salt. Mix together. Stir in coarsely chopped or broken pecans until well combined.

Spread the pecan mixture to create an even layer on bottom of your bundt pan.

In large mixing bowl, beat yellow cake mix, sour cream, milk, oil, eggs on low speed until moistened. Turn mixer up to medium then beat for a full 2 minutes. Stir vanilla into cake batter. Pour batter over pecan mixture, spreading out evenly.

Bake 40-45 minutes. A toothpick inserted in the center should come out clean.

Cool for 10 minutes on a wire cooling rack. Gently run a butter knife along the edges of the cake to loosen it slightly so it doesn’t stick the to pan. Place large serving plate, cake plate or serving bowl over top of the bundt cake pan and flip over quickly. It shouldn’t stick but if it does, a gently shake should help.

Serve immediately if you would like a warm cake or allow to cool to room temperature for easier cutting. I preferred the texture of the cake itself after it had a chance to cool, but the pecan topping when it is still warm is extra good. It is a trade off and absolutely delicious at either temperature. Cover leftover cooled cake with plastic wrap.

My 15 year old son told me that this was his favorite cake I’ve ever made. That is a huge compliment! He is not a big fan of frosting and raved about the caramel pecan topping on the top of this moist and fluffy cake. I can’t blame him. This is way up there for me as well in terms of delicious cakes. It is ridiculous how much I love the top of this cake. That is probably why I love these pecan caramel clusters so much!

Varieties of Upside-Down Cakes

Pineapple upside down cake, apple upside down cake, cherry upside down cake, and peach upside down cake are just a few examples of the many varieties of this style of dessert. I’ve even made cranberry upside down cake with fresh cranberries for Christmas. (So good!) In addition to the classic pineapple version, variations using chocolate, caramel, or even caramelized nuts like in this pecan upside down cake recipe are also common. So, step out of the box and try some of these other varieties!

Can this be made in a 13×9 inch baking pan?

Yes! If you don’t have a bundt pan, no problem! You can use a 13×9 inch baking dish instead. Be sure to spray it with cooking spray and follow the recipe instructions, changing the baking time to 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

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