This Pecan Upside Down Bundt Cake is a beautiful and delicious dessert that combines the richness of buttery pecans with a soft, moist vanilla cake. The gooey, caramel-like pecan topping bakes on the bottom and is revealed once you flip the cake, creating a stunning presentation that’s sure to impress. With minimal effort, this cake offers maximum flavor and texture, making it perfect for special occasions, holidays, or as a sweet treat with ice cream.
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 (such as Betty Crocker Super Moist Vanilla)
- ½ cup vegetable oil
- 3 large eggs
- 3 tbsp sour cream
- 1 cup water
Instructions:
- Preheat and Prep:
- Preheat your oven to 350°F. Spray a 10-inch Bundt pan liberally with non-stick cooking spray to ensure easy release later. Set the pan aside.
- Make the Pecan Topping:
- In a medium bowl, mix together the melted butter, brown sugar, corn syrup, and salt using a hand-held mixer or whisk. Stir until the brown sugar has mostly dissolved.
- Add the chopped pecans and mix until fully combined. Pour this pecan mixture into the prepared Bundt pan and use a spatula to spread it evenly across the bottom. Set aside.
- Prepare the Cake Batter:
- In a large bowl, mix the cake mix, eggs, vegetable oil, water, and sour cream using a hand-held mixer or whisk until the batter is smooth and lump-free.
- Pour the batter over the pecan topping in the Bundt pan, spreading it out evenly to cover the pecans completely.
- Bake the Cake:
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
- Remove the Bundt pan from the oven and allow the cake to cool in the pan for 10 minutes on a cooling rack. This step is important to let the pecan topping set slightly before flipping the cake.
- Invert the Cake:
- After the 10 minutes have passed, place a large serving plate over the top of the Bundt pan. Carefully invert the pan onto the plate. You may want to tap or bang lightly on the pan to ensure the pecan topping releases fully.
- Serve:
- Slice and serve warm with a scoop of ice cream, or allow the cake to cool to room temperature. Either way, the cake will be irresistible with its rich pecan topping and moist, fluffy texture.
Tips for Best Results:
- Corn Syrup Substitute: If you don’t have corn syrup, you can substitute it with honey or maple syrup for a slightly different flavor profile.
- Avoid Sticking: Be sure to grease the Bundt pan thoroughly, especially in all the grooves. This ensures that the pecan topping releases easily.
- Make Ahead: You can prepare this cake in advance, as it keeps well for a day or two. Warm slices in the microwave before serving for that fresh-out-of-the-oven taste.
This Pecan Upside Down Bundt Cake is a delightful combination of sweet, nutty, and buttery flavors, perfect for dessert lovers!
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