Moist yellow cake topped with caramelized pecans, brown sugar, and butter—this Pecan Upside Down Bundt Cake is the perfect blend of nutty, sweet, and indulgent.
You ever have one of those desserts that just sticks with you? Not just because it’s that good, but because it reminds you of something—or someone? This Pecan Upside Down Bundt Cake is one of those for me.
The first time I had it, I was at my aunt’s house for Thanksgiving. You know how there’s always that one dish that nobody touches because the pies are hogging all the attention? Yeah, that was this cake. But when I finally tried a slice (mostly out of politeness), I immediately regretted not grabbing a bigger one.
The top was this sticky, glossy layer of caramelized pecans, all buttery and rich, like the best part of pecan pie. But then—then—there was the cake. Soft, moist, just the right amount of vanilla-sweetness. It was the perfect balance of crunchy and tender, sweet but not too sweet. And suddenly, I was that person trying to casually sneak back for seconds without making a scene.
Now, it’s one of my go-to cakes for holidays, birthdays, or just because. And the best part? It’s shockingly easy. If you’ve ever flipped a pancake, you’ve got the skills to make this cake.
Why You’ll Love This Pecan Upside Down Bundt Cake Recipe?
- It looks fancy, but it’s foolproof. Seriously, if you can mix and pour, you can make this.
- That caramel-pecan topping! Buttery, crunchy, sticky-sweet—it’s the best part.
- Cake mix magic. We’re jazzing it up so it tastes homemade, without the stress.
- Perfect for holidays or, you know, Tuesdays. No need for a special occasion.
- Pairs well with coffee, ice cream, or just a fork. (No judgment.)
Ingredient Notes:
The magic of this Pecan Upside Down Bundt Cake comes from simple ingredients that just work together.
- Brown Sugar – The base of that rich, caramelized topping. Dark brown sugar = deeper flavor, light brown sugar = slightly milder. Both work!
- Butter – Because let’s be honest, desserts without butter just aren’t as good.
- Light Corn Syrup – Helps keep the caramel smooth and prevents it from turning into a chewy, impossible-to-cut situation.
- Pecans – The MVP. Fresh, crunchy, and slightly toasted from baking—absolute perfection.
- Yellow Cake Mix – The shortcut that no one will ever guess you used. (Unless you tell them. But why would you do that?)
- Sour Cream – The secret weapon for ridiculously moist cake.
- Milk – Adds extra richness.
- Vegetable Oil – Keeps everything soft and tender.
- Eggs – Essential for structure and fluffiness.
- Vanilla Extract – Just a teaspoon, but it makes everything taste homemade.
Pro Tip: Want to really take this to the next level? Add a teaspoon of cinnamon to the batter for a cozy, spiced twist!
How To Make Pecan Upside Down Bundt Cake?
Step 1: Prep Your Bundt Pan
Preheat your oven to 350°F (175°C). Grab a Bundt pan and coat it like your life depends on it with non-stick spray. You’ll thank yourself later.
Step 2: Make the Pecan Topping
In a bowl, mix brown sugar, melted butter, corn syrup, and a pinch of salt. Stir in the pecans until they’re coated in all that sticky-sweet goodness.
Pour the mixture into the bottom of your Bundt pan, spreading it out evenly. This is going to be the top of your cake once you flip it—so make sure those pecans are nicely distributed!
Step 3: Mix the Cake Batter
In a large bowl, combine cake mix, sour cream, milk, oil, eggs, and vanilla extract. Beat it together until smooth—no need to overmix. Just get rid of any lumps and make sure everything’s fully incorporated.
Step 4: Assemble and Bake
Carefully pour the batter over the pecan mixture. Try not to jostle it too much—you want the pecans to stay put so they form that perfect topping.
Want To Save This Recipe?
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. By now, your kitchen is going to smell unreal.
Step 5: The Flip (a.k.a. The Moment of Truth)
Let the cake cool in the pan for 10 minutes. Not too long, or the caramel might harden and stick, but not too soon, or it could fall apart.
Place a serving plate over the top, take a deep breath, and flip it over in one confident motion. If a few pecans stick to the pan, just scoop them up and press them back on top—no one will ever know.
Step 6: Serve and Enjoy
Slice it up while it’s warm for peak gooey caramel vibes, or let it cool for a firmer texture. Either way? It’s amazing.
Storage Options:
Got leftovers? (Ha. Doubt it.)
- Room Temp: Cover and store for 2 days—but honestly, it won’t last that long.
- Fridge: Keeps for up to 5 days in an airtight container.
- Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw overnight before serving.
Pro Tip: Warm up a slice in the microwave for 15 seconds, and it’s like fresh-from-the-oven all over again.
Variations and Substitutions:
Want to switch things up? Here are a few ideas:
- Swap the nuts. Walnuts, almonds, or even a pecan-walnut mix would be amazing.
- Make it chocolatey. Stir mini chocolate chips into the batter for a turtle cake vibe.
- Spice it up. Add a teaspoon of cinnamon and nutmeg for a fall-inspired twist.
- Boozy version. Replace some of the milk with bourbon for a rich, smoky flavor.
What to Serve with Pecan Upside Down Bundt Cake?
This cake is already a star, but if you want to go all out, try pairing it with:
- Vanilla ice cream – Because warm caramel + cold ice cream = pure bliss.
- Whipped cream – Fluffy, light, and totally worth the extra effort.
- A drizzle of caramel sauce – If you’re feeling extra (which I fully support).
- Coffee or tea – Something dark and rich balances the sweetness perfectly.
Frequently Asked Questions:
Can I use a different cake mix?
Yep! Butter pecan, vanilla, or even spice cake would work great.
Do I have to use corn syrup?
Nope! Maple syrup or honey are good substitutes, but they’ll slightly change the flavor.
My cake stuck—what now?
Run a knife around the edges, give the pan a few firm taps, and flip again. If some pecans stay behind, just press them back onto the cake. No biggie!
This Pecan Upside Down Bundt Cake is one of those desserts that looks way fancier than it actually is. It’s gooey, crunchy, buttery, and perfectly sweet—all with minimal effort.
So, are you making this for your next gathering? Or are you just treating yourself? (No judgment.) Either way, let me know how it turns out!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Pecan Upside Down Bundt Cake
Ingredients
- 1/2 c. packed brown sugar
- 1/2 c. butter melted
- 1/3 c. light corn syrup
- Pinch of salt
- 1 1/2 c. broken pecans
- 1 box 15.25 ounces butter recipe yellow cake mix (or Yellow Cake Mix)
- 1 c. sour cream
- 1/2 c. milk
- 1/3 c. vegetable oil
- 3 eggs
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Make sure to coat a Bundt pan with cooking spray.
- For the streusel base, whisk together 1/2 cup of sugar, 1/2 cup of butter 1/3 cup of corn syrup and a pinch of salt, in a bowl. Add 1 1/2 cups of pecans. Mix well. Spread this mixture evenly at the bottom of the Bundt pan.
- To prepare the cake batter combine 1 box of cake mix, 1 cup of cream 1/2 cup of milk, 1/3 cup of vegetable oil, 3 eggs and 1 teaspoon of vanilla in a mixing bowl. Beat until all the ingredients are thoroughly combined. Gently pour the batter over the mixture, in the pan.
- Place the pan in the oven and bake for about 40 to 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for approximately 10 minutes before carefully flipping it onto a serving plate.
- You can savor this cake while it's still warm or let it cool to room temperature before slicing and enjoying.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
