Indulge in the delightful fusion of sweetness and nuttiness with our Pecan Upside Down Bundt Cake Recipe. This exquisite dessert is a perfect blend of a moist yellow cake and a luscious pecan topping, creating a treat that’s as visually stunning as it is delicious. Ideal for any occasion or a simple sweet craving, this recipe is a must-try for those who appreciate the comforting combination of pecans and cake. Let’s dive into the simple steps to create this Pecan Upside Down Bundt Cake masterpiece.
Ingredients:
For the Pecan Topping:
- 1/2 cup unsalted butter
- 1 cup packed light brown sugar
- 2 cups pecan halves
For the Cake:
- 1 box (15.25 oz) yellow cake mix
- Ingredients listed on the cake mix box (e.g., eggs, oil, water)
Directions:
For the Pecan Topping:
- In a saucepan over medium heat, melt the unsalted butter.
- Stir in the packed light brown sugar and continue to cook, stirring constantly, until the sugar has dissolved and the mixture is smooth.
- Remove the saucepan from heat and pour the pecan halves evenly into the bottom of a greased and floured Bundt cake pan.
For the Cake:
- Prepare the yellow cake mix according to the package instructions, using the specified number of eggs, oil, and water.
- Carefully pour the prepared cake batter over the pecans in the Bundt pan.
- Bake in the preheated oven as directed on the cake mix box, typically 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes.
- Invert the Bundt pan onto a serving platter to release the Pecan Upside Down Bundt Cake.
- Serve the cake warm or at room temperature.
Tips:
- Ensure the Bundt pan is well-greased and floured to prevent sticking.
- Toasting the pecans before using them can enhance their flavor and add a delightful aroma to the cake.
Conclusion:
Pecan Upside Down Bundt Cake is not just a dessert; it’s a symphony of flavors that will leave your taste buds singing. The sweet and nutty pecan topping perfectly complements the moist yellow cake, creating a memorable treat for any occasion. Serve it warm or at room temperature to experience the full spectrum of flavors. Try this recipe and treat yourself to a delightful culinary experience.
PrintPECAN UPSIDE DOWN BUNDT CAKE RECIPE
This scrumptious bundt cake features a gooey pecan topping that caramelizes as it bakes, creating a perfect blend of textures and flavors. It’s an impressive yet straightforward dessert, ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: Approximately 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pecan Topping:
- ½ cup (1 stick) unsalted butter, melted
- ½ cup packed light or dark brown sugar
- ¼ cup light corn syrup
- ¼ teaspoon salt
- 1 cup chopped pecans
For the Cake Batter:
- 1 box (15.25 oz) vanilla or yellow cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup water
- 3 tablespoons sour cream
Instructions
-
Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Generously spray a 10-inch bundt pan with non-stick cooking spray, ensuring all crevices are coated.
-
Make the Pecan Topping:
- In a medium bowl, whisk together the melted butter, brown sugar, corn syrup, and salt until the sugar begins to dissolve.
- Stir in the chopped pecans until they’re evenly coated.
- Pour this mixture into the prepared bundt pan, spreading it out to form an even layer at the bottom.
-
Prepare the Cake Batter:
- In a large bowl, combine the cake mix, eggs, vegetable oil, water, and sour cream.
- Using a hand-held mixer or whisk, beat the mixture until smooth and free of lumps.
-
Assemble the Cake:
- Carefully pour the cake batter over the pecan topping in the bundt pan.
- Use a spatula to spread the batter evenly, ensuring it completely covers the pecan layer.
-
Bake:
- Place the bundt pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
-
Cool and Invert:
- Remove the cake from the oven and allow it to cool in the pan on a wire rack for 10 minutes.
- After 10 minutes, run a knife around the edges of the cake to loosen it.
- Place a serving plate over the bundt pan and carefully invert the cake onto the plate.
- If any pecans stick to the pan, gently remove them and place them back on top of the cake.
-
Serve:
- Allow the cake to cool completely before slicing.
- Serve on its own or with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence.
Notes
- Ensure the bundt pan is well-greased to prevent sticking, especially around intricate designs.
- Using room temperature ingredients for the batter can help achieve a smoother consistency.
- This cake can be stored in an airtight container at room temperature for up to 3 days.