🍰 Pecan Upside-Down Bundt Cake

A Pecan Upside-Down Bundt Cake is a rich, buttery dessert with a gooey brown sugar pecan topping that caramelizes as it bakes. When flipped out of the pan, the sweet, nutty glaze flows over the golden vanilla cake, creating a stunning centerpiece for holidays, gatherings, or Sunday dessert.

5

Prep Time

• Prep: 20 minutes
• Bake: 50–60 minutes
• Cool: 15 minutes
• Total: About 1½ hours

Servings

12–14 slices

Ingredients

Pecan Topping

• ½ cup (115 g) unsalted butter
• 1 cup (200 g) packed brown sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1½ cups chopped pecans

Cake

• 1 box (15.25 oz/432 g) yellow cake mix
• 1 package (3.4 oz/96 g) instant vanilla pudding mix
• 4 large eggs
• ¾ cup vegetable oil
• ¾ cup water
• ½ cup sour cream
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon (optional)
• ¼ teaspoon salt

Instructions

1. Prepare the Pan

1. Preheat oven to 350°F (175°C).
2. Grease a 10–12 cup Bundt pan generously with butter or baking spray.
3. Sprinkle chopped pecans evenly over the bottom of the pan.

2. Make the Caramel Topping

1. In a saucepan, melt butter over medium heat.
2. Add brown sugar and cream.
3. Stir until smooth and bubbling, about 2–3 minutes.
4. Remove from heat and stir in vanilla.
5. Pour the caramel mixture over the pecans in the Bundt pan.

3. Make the Cake Batter

1. In a large bowl, combine cake mix, pudding mix, eggs, oil, water, sour cream, vanilla, cinnamon, and salt.
2. Beat for 2 minutes until smooth and thick.
3. Pour batter carefully over the pecan topping.

4. Bake

1. Bake for 50–60 minutes, until a toothpick inserted into the cake comes out clean.
2. Cool in the pan for 10–15 minutes.
3. Run a knife around the edges and carefully invert onto a serving plate.
4. Let the caramel topping settle over the cake.

Optional Glaze

Mix:

• 1 cup powdered sugar
• 2–3 tablespoons milk or cream
• ½ teaspoon vanilla

Drizzle over the cooled cake for extra sweetness.

Serving Suggestions

• Serve warm with vanilla ice cream.
• Add whipped cream and extra toasted pecans.
• Pair with coffee, tea, or caramel sauce.

Storage

• Room Temperature: Covered for up to 3 days.
• Refrigerator: Up to 5 days.
• Freezer: Freeze slices individually for up to 3 months.

Tips for the Best Bundt Cake

• Grease the Bundt pan extremely well—especially around the center tube.
• Let the cake cool slightly before flipping so the topping stays attached.
• Toast pecans beforehand for a deeper, nuttier flavor.
• Use room-temperature ingredients for a smoother batter and even baking.