Description
Pecan upside down bundt cake delivers a Southern classic with caramelized nutty richness. Maple-glazed pecans crown this moist, buttery dessert that connects family traditions and sweet memories.
Ingredients
Scale
- 1 cup pecans (finely chopped)
- 1/2 cup butter (melted)
- 1/2 cup packed brown sugar (light or dark)
- 1/4 cup corn syrup
- 1/4 tsp salt
- 1 box vanilla cake mix (Betty Crocker Super Moist Vanilla)
- 1/2 cup vegetable oil
- 3 large eggs
- 3 tbsp sour cream
- 1 cup water (236 ml)
Instructions
- Preheat the oven to 350°F, ensuring optimal baking conditions for the pecan upside-down bundt cake.
- Generously coat a 10-inch bundt pan with non-stick cooking spray, creating a smooth surface for easy cake removal.
- Craft the pecan topping by whisking melted butter, brown sugar, corn syrup, and salt until the sugar nearly dissolves completely.
- Fold chopped pecans into the brown sugar mixture, distributing them evenly throughout the base layer.
- Spread the pecan mixture across the bottom of the prepared bundt pan, creating a uniform foundation for the cake.
- Blend the cake batter by combining vanilla cake mix, eggs, vegetable oil, water, and sour cream until a smooth, lump-free consistency is achieved.
- Gently pour the cake batter over the pecan layer, ensuring complete coverage of the nutty base.
- Bake in the preheated oven for 40-45 minutes, checking for doneness by inserting a toothpick that comes out clean.
- Remove the cake from the oven and let it rest on a cooling rack for exactly 10 minutes without inverting the pan.
- Place a large serving plate over the bundt pan and swiftly flip the cake, allowing the pecan topping to release naturally with a gentle tap.
- Serve the cake warm or at room temperature, revealing the beautifully caramelized pecan layer when sliced.
Notes
- Check pecan freshness by toasting them lightly before mixing to enhance their rich, nutty flavor and ensure maximum crunchiness.
- Swap regular cake mix with gluten-free alternatives for those with dietary restrictions, maintaining the cake’s delightful texture.
- Use room temperature ingredients like eggs and sour cream to create a smoother, more evenly mixed batter that rises beautifully.
- Line the bundt pan’s bottom with parchment paper for easier cake release and to prevent any potential sticking of the pecan topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 55 mg