pecan upside down cake recipe with glossy caramelized pecans in bundt shape Pecan Upside Down Cake Recipe Author: Amy Total Time: 55 minutes Yield: 12 servings 1x Diet: Vegetarian A gooey, golden, and foolproof pecan upside down cake recipe made with boxed yellow cake mix and a rich pecan-caramel topping. Perfect for holidays or casual baking.
INGREDIENTS SCALE 1X 2X 3X For the pecan topping:
1/2 cup melted butter (1 stick)
1/2 cup brown sugar (light or dark)
1/4 cup light corn syrup
1 cup chopped pecans
For the cake batter:
1 box yellow cake mix
1/2 cup vegetable oil
3 eggs
1/4 cup sour cream or plain Greek yogurt
1 cup water INSTRUCTIONS 1. Preheat oven to 350°F and grease a 10-inch bundt pan.
2. In a medium bowl, combine melted butter, brown sugar, and corn syrup.
3. Stir in chopped pecans and mix until coated.
4. Spread pecan mixture evenly into the bottom of the bundt pan.
5. In a large bowl, mix cake mix, oil, eggs, sour cream, and water until smooth.
6. Spoon batter gently over the pecan mixture.
7. Bake for 40–45 minutes or until a toothpick inserted comes out clean.
8. Let the cake cool for 10 minutes.
9. Place a plate over the pan and invert carefully.
10. Tap gently to release the cake and lift the pan slowly.
NOTES Store covered at room temperature for up to 2 days or refrigerate for up to 5.
Serve warm with whipped cream or a scoop of vanilla ice cream.
You can freeze slices for up to 1 month in airtight containers.
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pecan upside down cake recipe with glossy caramelized pecans in bundt shape
Pecan Upside Down Cake Recipe
Author: Amy Total Time: 55 minutes Yield: 12 servings 1x Diet: Vegetarian
A gooey, golden, and foolproof pecan upside down cake recipe made with boxed yellow cake mix and a rich pecan-caramel topping. Perfect for holidays or casual baking.
INGREDIENTS
SCALE
1X
2X
3X
For the pecan topping:
1/2 cup melted butter (1 stick)
1/2 cup brown sugar (light or dark)
1/4 cup light corn syrup
1 cup chopped pecans
For the cake batter:
1 box yellow cake mix
1/2 cup vegetable oil
3 eggs
1/4 cup sour cream or plain Greek yogurt
1 cup water
INSTRUCTIONS
1. Preheat oven to 350°F and grease a 10-inch bundt pan.
2. In a medium bowl, combine melted butter, brown sugar, and corn syrup.
3. Stir in chopped pecans and mix until coated.
4. Spread pecan mixture evenly into the bottom of the bundt pan.
5. In a large bowl, mix cake mix, oil, eggs, sour cream, and water until smooth.
6. Spoon batter gently over the pecan mixture.
7. Bake for 40–45 minutes or until a toothpick inserted comes out clean.
8. Let the cake cool for 10 minutes.
9. Place a plate over the pan and invert carefully.
10. Tap gently to release the cake and lift the pan slowly.
NOTES
Store covered at room temperature for up to 2 days or refrigerate for up to 5.
Serve warm with whipped cream or a scoop of vanilla ice cream.
You can freeze slices for up to 1 month in airtight containers.