Description
A buttery Upside Down Pecan Bundt Cake layered with a caramelized brown sugar topping and toasted pecans over a moist vanilla cake. A stunning, easy dessert for brunch, breakfast, or after-dinner indulgence.
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 teaspoon salt
For the Cake Batter:
1 box vanilla cake mix
½ cup vegetable oil
3 large eggs
3 tablespoons sour cream
1 cup water
Instructions
1. Preheat oven to 350°F (175°C). Grease a 10 inch bundt pan generously.
2. In a bowl, whisk melted butter, brown sugar, corn syrup, and salt until smooth.
3. Add chopped pecans and mix until evenly coated.
4. Spread pecan mixture into the prepared bundt pan, smoothing it into an even layer.
5. In a large bowl, whisk cake mix, eggs, oil, sour cream, and water until smooth.
6. Pour the batter over the pecan mixture and smooth the top.
7. Bake for 40–45 minutes or until a toothpick inserted comes out clean.
8. Cool the cake in the pan for 10 minutes before inverting onto a serving plate.
9. Tap the top gently before lifting to release the caramel topping.
10. Serve warm for a gooey texture or cooled for clean slices.
Notes
Serve warm with ice cream or whipped cream.
Store covered at room temperature up to 3 days or refrigerate up to 5 days.
Freeze wrapped slices up to 2 months. Warm briefly before serving for best texture.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 44g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg