Imagine a cake that perfectly combines the nutty crunch of pecans with the soft sweetness of a traditional bundt cake. Our Heavenly Pecan Upside-Down Bundt Cake does just that, offering a delightful twist on a classic favorite. This cake is not only a treat for the taste buds but also a feast for the eyes with its unique upside-down design. Whether you’re a seasoned baker or a beginner, this recipe will guide you through creating a dessert that’s sure to impress at any gathering. So, let’s embark on this culinary journey and bake a masterpiece that will be the talk of your table!
Ingredients
For the Pecan Topping:
- ½ cup packed light or dark brown sugar
- ¼ cup of corn syrup
- ½ cup melted butter
- 1 cup chopped pecans
- ¼ tsp salt
For the Cake Batter:
- 1 box vanilla cake mix (I used Betty Crocker Super Moist Vanilla)
- ½ cup of vegetable oil
- 3 large eggs
- 3 tbsp sour cream
- 1 cup of water
Instructions
- Preheat oven to 350 degrees
- Spray 10 inch bundt pan liberally with non-stick cooking spray, and set aside for later
Pecan Topping
- In a medium bowl, using a hand-held mixer or whisk, combine melted butter, brown sugar, corn syrup, and salt. Continue mixing until the brown sugar has almost dissolved completely
- Add pecans to brown sugar mixture and mix until fully combined
- Pour mixture into prepared bundt pan and use a spatula to spread into one even layer. Set aside
Cake Batter
- In a large bowl, using a hand-held mixer or whisk, combine cake mix, eggs, vegetable oil, water, and sour cream. Mix together until no lumps remain
- Pour cake batter over top of the pecan topping. Use a spatula to make sure the batter is spread out evenly and completely covers the pecan topping
- Bake in preheated oven for 40-45 minutes, or until a toothpick or cake tester stick inserted comes out clean
- After the cake is finished baking, remove bundt pan from oven and place on a cooling rack to cool for 10 minutes. Do not attempt to flip the pan before this!
- Once 10 minutes have passed, place a large plate over the top of the bundt pan to invert the cake onto the plate. I like to bang the top of the pan a few times before I lift it up to make sure those loose pecans unstick from the pan
- Slice and serve warm with your favorite ice cream, or allow the cake to cool and serve at room temperature