This Pecan Upside Down Cake is a timeless dessert. A moist, buttery cake tops a sticky, caramelized pecan layer for a rich and comforting finish that suits holidays, potlucks, or any special occasion.
We adore desserts made with pecans. This gooey, caramel-topped cake is always a family favorite, and it’s easy to see why — the flavors are familiar and crowd-pleasing.
Table of contents
- ❤️ Why You’ll Love This Recipe
- 🛒Ingredients
- 🔪 How to Make Pecan Upside Down Cake
- 🥄 Equipment
- 🥫 Storage
- Serve With
- 💭 Tips
- ⁉️ FAQ
- 🍽 More Pecan Recipes
- 🧾Recipe Card
❤️ Why You’ll Love This Recipe
- Made with a boxed cake mix for ease — fewer ingredients, less fuss.
- Ideal for holidays, potlucks, Thanksgiving, or birthdays.
- Simple technique that’s friendly for beginner bakers.
If you like pecan-flavored desserts, try a butter pecan pound cake for another rich option.
🛒Ingredients
These simple pantry ingredients come together quickly to make a moist, nutty bundt cake. Gather them before you begin for a smooth baking process.
- melted butter
- brown sugar
- corn syrup
- chopped pecans
- white or yellow cake mix
- milk
- oil
- sour cream
- eggs
- vanilla
- cinnamon
See the recipe card below for exact amounts and details.
🔪 How to Make Pecan Upside Down Cake
Below is a concise overview of the steps. Full instructions are included in the recipe card at the bottom of the page.
Make the pecan topping by whisking melted butter, brown sugar, and corn syrup. Stir in pecans and spread the mixture in the bottom of a greased bundt pan.
In a large bowl, beat the cake mix with milk, oil, sour cream, eggs, and vanilla until combined and smooth.
Combine brown sugar and cinnamon in a small bowl to make a cinnamon-sugar ring that adds a sweet, spiced layer.
Pour roughly half the batter over the pecan mixture in the pan, then add the cinnamon-sugar in a ring and top with the remaining batter.
Bake until a skewer inserted into the center comes out clean, then let the cake rest in the pan for about 10 minutes before inverting onto a cooling rack.
Cool slightly, then turn the cake out so the caramelized pecans form a glossy, nutty top. Serve warm for best texture and flavor.
🥄 Equipment
Basic kitchen tools make this easy to prepare:
- 10-cup bundt pan
- mixing bowls
- electric mixer
🥫 Storage
Store the cake covered at room temperature in an airtight container for up to three days.
To freeze, wrap individual slices well in plastic wrap, place them in a freezer-safe container or bag, and store for up to three months.
Serve With
This cake pairs beautifully with coffee or tea and is a satisfying finish to any meal.
💭 Tips
A few practical tips to ensure a great result:
- Use room-temperature ingredients so the batter mixes evenly.
- Mix batter just until combined — overmixing can make the cake dense.
- Grease the bundt pan thoroughly to prevent sticking when you invert the cake.
⁉️ FAQ
Answers to a common question about storing this cake.
Freeze individual slices wrapped in plastic wrap, then place them in a freezer bag to protect against freezer burn. Thaw in the refrigerator or at room temperature before serving.
🍽 More Pecan Recipes
If you enjoy pecan desserts, consider trying other recipes that highlight their warm, nutty flavor.
- Pecan Shortbread Cookies
- Maple Pecan Blondies
- German Chocolate Brownies
🧾Recipe Card
Use the recipe card below for exact measurements, baking times, and step-by-step instructions to make this cake.
Pecan Upside Down Cake
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Equipment
-
10 cup bundt pan
-
mixing bowls
-
Electric mixer
Ingredients
- ½ cup melted butter
- ½ cup brown sugar
- ⅓ cup corn syrup
- 1 ½ cup chopped pecans
- 13.25 ounces white cake mix or yellow
- ½ cup milk
- ⅓ cup oil
- 1 cup sour cream
- 3 eggs
- 1 teaspoon vanilla
Cinnamon Sugar Mixture
- 1 teaspoon cinnamon
- ¼ cup brown sugar
Instructions
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Preheat oven to 350°F. Spray a 10-cup bundt pan with cooking spray that contains flour and set aside.
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Whisk melted butter, ½ cup brown sugar, and corn syrup in a large bowl.
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Stir in pecans and spread the mixture across the bottom of the prepared bundt pan.
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In another large bowl, beat the cake mix with milk, oil, sour cream, eggs, and vanilla until blended.
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Combine ¼ cup brown sugar and cinnamon in a small bowl.
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Pour about half the batter over the pecan mixture in the pan.
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Sprinkle the cinnamon-sugar mixture in a ring over the batter.
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Pour the remaining batter over the top and bake 40–45 minutes, or until a skewer inserted into the center comes out clean.
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Remove from oven and let rest in the pan about 10 minutes, then invert onto a cooling rack.
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Serve warm for the best texture and flavor.
Notes
Disclaimer
Any nutritional data provided is an approximation and actual dietary information can vary based on ingredients and portion sizes.