Pecan Upside Down Cake

Ingredients

• 1 boxvanilla cake mix
• 240 ml (1 cup)water
• 120 ml (½ cup)oil or melted, cooled butter
• 3large eggs
• 45 ml (3 tbsp)sour cream
• 100 g (½ cup)brown sugar
• 60 ml (¼ cup)corn syrup
• 113 g (½ cup)melted butter
• 110 g (1 cup)chopped pecans
• A pinchsalt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Mix the topping

   In a large bowl, beat the melted butter, brown sugar, corn syrup and salt until the sugar has dissolved.

3. 3

   Add the pecans

   Stir the chopped pecans into the sugar mixture.

4. 4

   Make the batter

   In a separate bowl, combine the cake mix, oil or cooled melted butter, water, sour cream and eggs. Beat with a mixer or whisk until smooth.

5. 5

   Prepare the pan

   Grease a 25 cm (10-inch) Bundt pan with butter, oil or cooking spray.

6. 6

   Add the topping

   Pour the pecan and sugar mixture into the prepared Bundt pan.

7. 7

   Pour in batter

   Pour the cake batter over the pecan mixture.

8. 8

   Level the batter

   Spread the batter evenly in the pan.

9. 9

   Bake the cake

   Bake for approximately 45 minutes, or until a toothpick inserted into the cake comes out clean.

10. 10

    Cool on a rack

    Remove the pan from the oven and set it on a rack to cool.

11. 11

    Wait before turning

    Leave the cake in the pan for at least 10 minutes before turning it out.

12. 12

    Turn out the cake

    Place a serving plate or cutting board over the pan, then invert the pan so the cake releases onto it.

13. 13

    Loosen the pecans

    If the pecans stick, tapping the bottom of the Bundt pan may help loosen them.

What is pecan upside-down cake?

Upside-down cakes are baked with a fruit or nut topping beneath the batter, then turned out so the topping is on display. This version draws on the American tradition of simple, home-style cakes and uses pecans with a brown sugar and corn syrup mixture.

The boxed vanilla mix keeps the cake straightforward, while sour cream adds richness and helps make the crumb tender. The topping brings a buttery, sweet contrast and a little crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 7g protein, 67g carbs, 39g fat.

Most of the carbohydrates come from the cake mix, brown sugar and corn syrup; butter, oil and pecans supply much of the fat, while eggs and pecans contribute some protein. Balance a slice with fresh fruit, or serve a smaller piece after a meal that includes a source of protein.

Build a smooth pecan topping

Sugar mixture: Beat the melted butter, brown sugar, corn syrup and salt until the sugar begins to dissolve, so the topping is easier to spread.

Pecans: Stir them in once the mixture is combined. Chopped pieces distribute across the base of the Bundt pan and make the cake easier to slice.

Mix the cake batter gently

Liquid choice: Use either the listed oil or melted butter, cooled before it meets the eggs. Hot butter can affect the mixture.

Mixing: Whisk or use a mixer only until the batter is smooth. Scrape the bowl if needed so dry cake mix does not remain around the edges.

Prepare the Bundt pan well

Coating: Grease the full inside of the 25 cm Bundt pan, including its central tube and grooves. A thorough coating makes it easier for the sticky pecan layer to release.

Layering: Pour in the pecan mixture first and cover it with batter. Spreading the batter evenly helps the cake bake at a consistent rate.

Check for doneness

Timing: Start checking at about 45 minutes, as ovens and pans can vary. The recipe’s cue is a toothpick inserted into the cake coming out clean.

Cooling: Let the cake stand in the pan for at least 10 minutes before turning it out. This gives the cake a little time to settle while it is still warm enough to release.

Turn it out with care

Position: Set a serving plate or board over the Bundt pan and hold both securely as you invert them together. Keep the plate centred so the cake lands in the middle.

If pecans remain stuck: Tap the bottom of the pan to help free them. Avoid scraping hard at the cake while it is warm, as the topping can shift.

Serve and enjoy

The cake is rich and sweet, so modest slices work well after a meal. Serve it on its own or with a spoonful of lightly whipped cream.

For a contrasting accompaniment, pair it with fresh fruit such as sliced pears or berries. Let the cake cool sufficiently before slicing so the topping is less likely to slide.

Recipe notes & tips

• Cool melted butter before adding it to the cake batter.
• Grease the Bundt pan carefully, paying attention to its grooves and central tube.
• Use a toothpick to check the cake at around 45 minutes.
• Wait at least 10 minutes before inverting the pan.
• Keep a serving plate centred over the pan while turning it out.
• Tap the pan gently if some pecans stay behind.

Variations

• Toasted pecans: Toast the chopped pecans before stirring them into the topping mixture.
• Spiced topping: Add a little cinnamon to the pecan mixture for a warm spice note.
• Different nuts: Replace some or all of the pecans with chopped walnuts.
• Citrus lift: Add a little finely grated orange zest to the cake batter.
• Creamy serving: Serve slices with lightly whipped cream on the side.

Common mistakes to avoid

• Turning it out too soon: The cake may break; leave it in the pan for at least 10 minutes.
• Skipping pan preparation: Sticky topping can cling to the grooves; grease the whole pan carefully.
• Using hot butter in the batter: It can affect the mixture; let melted butter cool first.
• Overmixing the batter: The cake may turn dense; stop once the mixture is smooth.
• Guessing doneness by time alone: Check with a toothpick at about 45 minutes and bake until it comes out clean.
• Forcing stuck pecans: Tap the bottom of the pan gently to loosen them rather than scraping the cake.

How to store

Once completely cool, cover the cake or place it in an airtight container and keep it at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring slices to room temperature or warm them briefly before serving.

Frequently asked questions