Easy Pecan Upside-Down Bundt Cake

by Friend Recipes

Hey everyone! Today, I’m going to show you how to make one of my all-time favorite desserts: Pecan Upside Down Bundt Cake. This cake is SO delicious, and it’s not that difficult to make. I’ll walk you through the steps step-by-step and answer some of the most common questions about this recipe. So, let’s get started!

Pecan Upside Down Bundt Cake is a classic Southern dessert that’s been around for generations. The cake is made by inverting a bundt cake pan and lining the bottom with a layer of pecans. Then, a sticky, syrupy mixture is poured over the pecans before adding the batter.

When the cake is baked, it’s flipped over so that the pecans are on top, creating a beautiful and delicious presentation.
This cake is often served with a scoop of vanilla ice cream or whipped cream, making it the perfect dessert for any occasion.

Recipe Ingredients & Cooking Instruments

What do you need to make this cake? Here’s a list of the ingredients you’ll need, as well as the cooking instruments you’ll need to gather:

-1 1/2 cups all-purpose flour
-1 teaspoon baking powder
-1/4 teaspoon baking soda
-1/2 teaspoon salt
-1 cup (2 sticks) unsalted butter at room temperature -1 cup granulated sugar
-2 large eggs at room temperature
-1/2 cup sour cream, at room temperature
-1 teaspoon vanilla extract
-3/4 cup chopped pecans
-1/4 cup packed light brown sugar
-2 tablespoons unsalted butter, melted

You’ll also need the following:

-A 10-inch bundt pan
-A stand mixer or a hand mixer

Step-by-Step Procedure to Make the Best Pecan Upside-Down Bundt Cake

Making the best pecan upside-down bundt cake is easy with this step-by-step guide!

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Spread a layer of pecans on the bottom of a bundt cake pan.
  3. Mix 1 cup of brown sugar, 1/4 cup softened butter, and one teaspoon of vanilla extract.
  4. Pour the mixture over the pecans into the bundt cake pan.
  5. In another bowl, mix 2 cups of all-purpose flour, one teaspoon of baking powder, and 1/2 teaspoon of salt.
  6. Whisk together two eggs and 1 cup of milk in yet another bowl.
  7. Add the wet ingredients to the dry ingredients and mix until everything is well combined. 8. Pour the batter over the pecan mixture in the bundt cake pan.
  8. Bake for 45 minutes to 1 hour, or until a toothpick or cake tester comes out clean when inserted into the center of the cake.
  9. Let the cake cool for 10 minutes before inverting it onto a plate or serving platter. Serve warm or at room temperature with a dollop of whipped cream or ice cream, if desired

Tips & Tricks for making the Best Pecan Upside-Down Bundt Cake

Here are a few tips and tricks to help you make the best pecan upside-down bundt cake:

  • Use fresh, good-quality pecans for the topping. I like to use halved pecans so that they look nice and evenly distributed on top of the cake.
  • Be careful not to overcook the cake. Upside-down cakes are meant to be moist and gooey, so you don’t want to overcook them, or they’ll be dry.
  • Allow the cake to cool completely before flipping it onto a plate. This will help prevent the cake from sticking to the pan.
  • Serve the cake warm, with a scoop of ice cream or whipped cream on top.

Frequently Asked Questions About Making the Best Pecan Upside-Down Bundt Cake

Do I need to use pecans?

You can use any nut you like! Pecans are classic, but walnuts or almonds would also be delicious.

Can I make this cake ahead of time?

Yes, you can make the cake a day in advance. Store it in an airtight container at room temperature and reheat it before serving.

What can I serve with this cake?

This cake is excellent on its own, or you can serve it with a dollop of whipped cream or a scoop of ice cream.


Now that you know how to make the best Pecan Upside Down Bundt Cake, it’s time to put your skills to the test. Get out your ingredients, preheat your oven, and start cooking!
If you have any questions or need tips, don’t hesitate to reach out in the comments. And be sure to share this recipe with your friends and family so they can enjoy some delicious Bundt Cake too!

Pecan Upside-Down Bundt Cake

Recipe by Alexandra Jo


Prep time


Cooking time




  • Pecan Topping
  • 1/2 cup butter {melted}

  • 1/2 cup brown sugar {packed}

  • 1/4 cup corn syrup

  • 1/4 tsp salt

  • 1 cup chopped pecans

  • Cake Batter
  • 1 box vanilla cake mix

  • 3 large eggs

  • 1/2 cup vegetable oil

  • 1 cup water

  • 3 tbsp sour cream


  • Preheat oven to 350 degrees. Prepare your bundt pan by liberally spraying it with nonstick spray and set aside.
  • Pecan Topping
  • Combine melted butter, brown sugar, corn syrup and salt into a medium bowl and whisk until the brown sugar is slightly dissolved. Add pecans and stir until combined. Pour into the bottom of prepared bundt pan and set aside.
  • Cake Batter
  • Combine cake mix, eggs, vegetable oil, water and sour cream in a large bowl and mix according to package directions. Pour batter into prepared pan and on top of the pecan topping. Be sure to spread into an even layer.
  • Bake in a 350° oven for 40-45 minutes or until a tooth pick inserted into the center of the cake comes out clean. Remove from oven and place onto a cooling rack for 10 minutes. After 10 minutes run a knife around the edges of the cake. Then invert your Pecan Upside Down Bundt Cake onto a cake plate and cool completely. If pecans stick to the bottom of the pan just use your fingers to remove them and place them onto the cake.
  • Store your Pecan Upside Down Bundt Cake at room temperature or in the refrigerator for up to 3 days.

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