Pecan Upside Down Cake – A Gooey, Caramel-Soaked Southern Delight
Introduction
Meet your new favorite showstopper: the Pecan Upside Down Cake. This dessert is everything you love about a classic Southern pecan pie layered with the buttery fluff of a moist vanilla cake—all in one glorious bundt pan. With rich brown sugar, crunchy pecans, and a gooey caramel glaze that soaks into the cake, it’s the kind of recipe that makes everyone ask, “Can I get this recipe?”
Why I Love This Recipe
This cake checks all the boxes: it’s stunning, simple to make (hello, boxed cake mix!), and absolutely decadent. The topping becomes a sticky, sweet pecan layer once flipped, and every bite is filled with warmth, texture, and just the right amount of crunch. Plus, it’s make-ahead friendly and freezes beautifully.
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 tsp salt
For the Cake Batter:
- 1 box vanilla cake mix (Betty Crocker Super Moist recommended)
- ½ cup vegetable oil
- 3 large eggs
- 3 tbsp sour cream
- 1 cup water
Ingredient Notes and Swaps
- Corn syrup: Keeps the topping glossy and gooey—maple syrup can be used for a twist.
- Sour cream: Adds richness and keeps the cake moist. Greek yogurt works in a pinch.
- Pecans: Toast them first for added depth of flavor.
- Cake mix: Try butter pecan or spice cake for seasonal variation.
Step-by-Step Directions
1. Preheat and Prep
- Preheat your oven to 350°F.
- Liberally spray a 10-inch bundt pan with non-stick spray and set aside.
2. Make the Pecan Topping
- In a medium bowl, mix melted butter, brown sugar, corn syrup, and salt.
- Stir until sugar dissolves. Fold in chopped pecans.
- Pour mixture into the bundt pan and spread into an even layer.
3. Mix the Cake Batter
- In a large bowl, combine cake mix, eggs, oil, water, and sour cream.
- Mix until smooth and lump-free.
4. Assemble and Bake
- Pour batter over the pecan layer in the bundt pan.
- Use a spatula to evenly spread it to the edges.
- Bake for 40–45 minutes or until a toothpick inserted comes out clean.
5. Cool and Invert
- Let cake cool in the pan for 10 minutes.
- Place a large plate over the bundt pan, flip it over, and gently tap the top to release.
- Let it cool slightly or serve warm.
Tips for Success
- Don’t rush the cooling time—10 minutes is the magic number for an easy release.
- Invert confidently—give the pan a good tap to loosen those caramelized pecans.
- Serve with a scoop of vanilla ice cream or whipped cream for pure bliss.
Serving Suggestions and Pairings
This dessert pairs beautifully with:
- Pecan Pie Bars for a pecan-packed dessert spread
- Pumpkin Delight Dessert as a cool complement
- Caramel Apple Pie Cookies for more caramel-crunch joy
- No-Bake Oreo Cream Pie for a creamy contrast
- Chocolate Chip Cookie Dough Brownie Bombs for a decadent dessert duo
Storage and Leftovers
- Fridge: Store tightly covered for up to 5 days.
- Freezer: Wrap slices in plastic and foil, freeze up to 3 months. Thaw overnight in fridge.
- Reheat: Microwave slices gently to restore the gooey texture.
More Recipes You’ll Love
If you’re into rich, cozy desserts, check out:
Final Thoughts
Pecan Upside Down Cake is a dessert that looks fancy but feels effortless. Gooey, buttery, nutty, and oh-so-easy thanks to a box mix—it’s the kind of cake people will beg you to make again.
Made it? Snap a pic and tag @chefmaniac! Follow us for more crowd-pleasing classics and dessert table favorites.
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