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Pecan Upside Down Bundt Cake Recipe

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4.2 from 69 reviews

  • Author: Patricia
  • Total Time: 50 minutes
  • Yield: 12 servings

Description

This Pecan Upside Down Bundt Cake combines the rich flavors of buttery pecans and sweet caramelized topping with a moist vanilla cake base. Perfect for dessert lovers looking for a classic American treat with a delightful twist, this cake features a luscious pecan topping baked beneath a fluffy, tender cake, flipped out after baking to reveal a beautiful glossy nutty layer.

Ingredients

Pecan Topping

  • ½ cup (1 stick) melted butter
  • ½ cup brown sugar
  • ¼ cup honey
  • ¼ tsp salt
  • 1 cup roughly chopped pecans

Cake Batter

  • 1 box vanilla or yellow cake mix (about 15.25 oz)
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 cup water
  • 3 tbsp full fat Greek yogurt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly using butter, vegetable oil, or nonstick spray to ensure the cake releases easily after baking.
  2. Make the Pecan Topping: Melt the butter in the microwave in 15-second intervals until fully melted. Roughly chop the pecans. In a bowl, combine the melted butter, brown sugar, honey, salt, and chopped pecans, stirring until the sugar dissolves and the mixture is well mixed.
  3. Arrange Topping in Pan: Pour the pecan topping mixture evenly into the bottom of the prepared bundt pan, spreading it out to cover the surface.
  4. Prepare the Cake Batter: In a large mixing bowl, combine the cake mix, eggs, vegetable oil, water, and Greek yogurt. Mix vigorously for about 2 minutes until the batter is smooth and well combined.
  5. Assemble the Cake: Pour the cake batter evenly over the pecan topping in the bundt pan. Gently tap the pan on the countertop to level the batter, or use a spatula to smooth the surface.
  6. Place Pan on Sheet Tray: Set the bundt pan on a sheet tray before placing it in the oven. This makes it easy to handle and catches any batter that might overflow during baking.
  7. Bake the Cake: Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean. Alternatively, the internal temperature of the cake should reach 200°F.
  8. Cool and Rest: Remove the cake from the oven and let it rest in the pan for 10-15 minutes to allow the topping to set slightly and make removal easier.
  9. Remove from Pan: Run an offset spatula or small knife around the edges of the bundt pan to loosen the cake. Carefully invert the pan onto a serving plate to release the cake, revealing the glossy pecan topping on top. Allow the cake to cool completely before serving.
  10. Serve and Enjoy: Once cooled, slice the cake and serve. Enjoy the moist cake paired with the sweet, nutty pecan topping.

Notes

  • You can substitute pecans with walnuts or almonds for a different nutty flavor.
  • Ensure the bundt pan is well greased to prevent sticking and preserve the design.
  • Full fat Greek yogurt adds moisture and richness, but sour cream can be used as a substitute.
  • For a more decadent cake, serve with whipped cream or vanilla ice cream.
  • The cake can be stored covered at room temperature for 2-3 days or refrigerated for up to 5 days.
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://patriciarecipes.com/pecan-upside-down-bundt-cake-recipe/