Description
This Upside Down Pecan Cake is a delightful twist on the classic upside-down cake, featuring a rich caramelized pecan topping and a moist, buttery yellow cake base. Perfectly balanced with a crunchy nut layer and a tender crumb, this cake is a crowd-pleasing dessert ideal for any occasion.
Ingredients
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 degrees F and grease a 10-inch bundt pan thoroughly to prevent sticking.
- Make the Pecan Topping: In a medium mixing bowl, combine the melted butter, brown sugar, and light corn syrup until smooth. Stir in the chopped pecans until evenly coated.
- Assemble Topping in Pan: Pour the pecan mixture into the bottom of the prepared bundt pan and use a spatula to spread it into an even layer, ensuring full coverage.
- Prepare Cake Batter: In a large mixing bowl, combine the yellow cake mix, vegetable oil, eggs, sour cream (or plain Greek yogurt), and water. Mix thoroughly until a smooth, uniform batter forms.
- Layer Cake Batter: Carefully spoon or scoop the cake batter over the pecan topping in the bundt pan, taking care not to disturb or mix the topping layer beneath.
- Bake the Cake: Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean indicating it is fully cooked.
- Cool and Invert: Allow the cake to cool in the pan for about 10 minutes. Then place a large plate over the bundt pan and quickly invert it to release the cake onto the plate with the caramelized pecans now on top.
- Release Cake: Gently bang the top of the pan a few times to ensure the cake fully releases from the pan. Slowly lift the bundt pan away, being careful to keep the pecans intact on the cake’s surface.
Notes
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- You can substitute sour cream with plain Greek yogurt for a slight tang and moisture.
- Make sure to grease the bundt pan well to avoid sticking of the caramelized topping.
- Allow the cake to cool slightly before inverting to prevent the topping from sliding off prematurely.
- Serve with whipped cream or vanilla ice cream for an indulgent dessert experience.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
