Easy Pecan Upside Down Bundt Cake

This Easy Pecan Upside Down Bundt Cake combines a buttery, caramel-like pecan topping with a moist vanilla cake, making it the perfect dessert for any occasion. With minimal prep and the simplicity of a cake mix, this Bundt cake is quick to assemble but tastes like it came from a bakery. As it bakes, the pecan topping transforms into a sticky, nutty layer that sits perfectly on top of the cake once inverted. Serve it at room temperature or warm for a melt-in-your-mouth treat. It’s also freezer-friendly, making it ideal for prepping ahead of time.

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Ingredients:

Pecan Topping:

• ½ cup butter, melted
• ½ cup brown sugar, packed
• ¼ cup corn syrup
• ¼ tsp salt
• 1 cup chopped pecans

Cake Batter:

• 1 box (15.25 oz) vanilla cake mix
• 3 large eggs
• ½ cup vegetable oil
• 1 cup water
• 3 tbsp sour cream

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Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).
• Generously spray the bottom of a Bundt pan with nonstick cooking spray.

2. Prepare the Pecan Topping:

• In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, and salt until the brown sugar is slightly dissolved and the mixture is well combined.
• Stir in the chopped pecans until they’re evenly coated.
• Pour the pecan mixture into the bottom of the greased Bundt pan and spread it out evenly. Set aside.

3. Prepare the Cake Batter:

• In a large mixing bowl, combine the cake mix, eggs, vegetable oil, water, and sour cream. Use a hand mixer or mix by hand until the batter is smooth and well combined.
• Carefully pour the cake batter over the pecan topping in the Bundt pan, spreading it evenly to cover the pecans.

4. Bake the Cake:

• Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out with just a few crumbs (no raw batter).
• Once baked, remove the cake from the oven and allow it to cool in the pan on a cooling rack for 10 minutes.

5. Invert the Cake:

• After 10 minutes of cooling, run a knife along the edges of the Bundt pan to loosen the cake. Gently tap the bottom and shake to ensure it’s released from the pan.
• Invert the cake onto a cake plate. If any pecans stick to the bottom of the pan, simply use your fingers to transfer them to the top of the cake.

6. Cool and Serve:

• Let the cake cool completely before serving. Store any leftovers at room temperature or in the refrigerator for up to 3 days.

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Tips for Success:

• Even Pecan Layer: Make sure to spread the pecan mixture evenly on the bottom of the Bundt pan so that the topping covers the entire surface when inverted.
• Inversion Timing: Don’t wait too long to invert the cake after baking; about 10 minutes is perfect. If you wait too long, the caramelized pecan topping may harden and stick to the pan.
• Freezing Instructions: This cake freezes beautifully for up to 3 months. Wrap the cooled cake tightly in several layers of plastic wrap and then a layer of foil before freezing. Thaw it in the refrigerator overnight before serving.

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This Pecan Upside Down Bundt Cake is the ultimate combination of a soft vanilla cake and a rich, sticky pecan topping. Whether you serve it at a holiday gathering or as a midweek treat, it’s sure to impress your guests and leave them asking for seconds!