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Pecan Upside-Down Cake

Published: Jul 6, 2025 by Sue · This post may contain affiliate links · Leave a Comment

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I fell in love with this rich and buttery pecan upside-down cake that combines gooey caramelized nuts with a tender, moist yellow cake—no fancy decorations, just pure, comforting indulgence. Pecan Upside-Down Cake

Why You’ll Love This Recipe

I love easy shortcut recipes that still feel homemade, and this cake delivers that in spades. It uses a classic yellow cake mix, but elevates it with a sticky pecan topping that looks like it took hours to make. One bite and I’m hit with buttery pecans, brown sugar, and corn syrup caramel—all baked into a soft, moist cake. It's the perfect showstopper for holidays or a cozy evening at home.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pecan topping

  • ½ cup (1 stick) melted butter

  • ½ cup brown sugar (light or dark)

  • ¼ cup light corn syrup

  • 1 cup chopped pecans

For the cake batter

  • 1 box yellow cake mix

  • ½ cup vegetable oil

  • 3 large eggs

  • ¼ cup sour cream (or plain Greek yogurt)

  • 1 cup water

directions

  1. Preheat oven to 350 °F and grease a 10‑inch bundt pan thoroughly.

  2. In a bowl, combine melted butter, brown sugar, and corn syrup until smooth. Stir in chopped pecans, then spread this mixture evenly in the bottom of the pan.

  3. In a separate bowl, whisk together cake mix, oil, eggs, sour cream, and water until a smooth batter forms.

  4. Gently spoon the batter over the pecan layer to keep the nuts from shifting.

  5. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.

  6. Let the cake cool in the pan for 10 minutes. Then carefully run a knife around the edges, set a plate on top and invert the cake. Tap the bottom of the pan to release, then lift it off to reveal the caramel pecan topping.

Servings and timing

  • Servings: 12 slices

  • Prep time: 15 minutes

  • Bake time: 40–45 minutes

  • Cooling: 10 minutes

Variations

  • Swap pecans for chopped walnuts for similar flavor and texture.

  • Replace sour cream with plain Greek yogurt without missing a beat.

  • Try dark brown sugar or dark corn syrup to deepen the caramel flavor.

  • Use a decorative bundt pan if I don’t mind rearranging any nuts that don’t release cleanly.

storage/reheating

I store mine in an airtight container in the fridge—it stays fresh for up to 3 days. To reheat, I let it come to room temperature or gently warm slices in the oven at 325 °F for about 10 minutes. For longer storage, I freeze slices wrapped tightly in plastic; they can last about 3 months when frozen, and I thaw them at room temperature before warming.

FAQs

How soon should I invert the cake after baking?

I wait about 10 minutes—if I flip it too early, it might fall apart, and too late means the topping sticks. This timing helps it release cleanly.

Can I make this cake ahead of time?

Yes! I often bake it the day before. It actually tastes better after sitting overnight, since the flavors develop more.

Do I need to grease the bundt pan well?

Absolutely—I grease every nook to ensure none of the pecan topping sticks. I use butter or non-stick spray to coat thoroughly.

What if some pecans stick to the pan?

I just scoop any leftover nuts from the pan and place them on top of the cake after inverting. No one ever notices!

Can I use a springform or round pan instead?

Yes, I can. A round pan works well and might be easier to invert. I just make sure to grease and line the bottom so it releases nicely.

Conclusion

I love how this recipe gives me that homemade, comforting dessert without the fuss. Rich caramelized pecans, moist cake, and simple steps make it my go-to when I want something sweet and satisfying. Whether it’s a dinner party centerpiece or a cozy treat for myself, it never disappoints. I can’t wait to bake it again soon!

Print

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Pecan Upside-Down Cake

Pecan Upside-Down Cake

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  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

A rich and buttery pecan upside-down cake that pairs gooey caramelized pecans with a moist yellow cake base—simple yet indulgent, perfect for any occasion.


Ingredients

  • ½ cup (1 stick) melted butter
  • ½ cup brown sugar (light or dark)
  • ¼ cup light corn syrup
  • 1 cup chopped pecans
  • 1 box yellow cake mix
  • ½ cup vegetable oil
  • 3 large eggs
  • ¼ cup sour cream (or plain Greek yogurt)
  • 1 cup water

Instructions

  1. Preheat oven to 350 °F and grease a 10-inch bundt pan thoroughly.
  2. Combine melted butter, brown sugar, and corn syrup until smooth. Stir in chopped pecans and spread the mixture evenly in the bottom of the pan.
  3. In a separate bowl, whisk together cake mix, oil, eggs, sour cream, and water until smooth.
  4. Gently spoon the batter over the pecan layer to keep the nuts from shifting.
  5. Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool in the pan for 10 minutes. Run a knife around the edges, place a plate on top, invert the cake, tap the bottom, and lift the pan off to reveal the pecan topping.

Notes

  • Use dark brown sugar or dark corn syrup for a deeper caramel flavor.
  • Substitute sour cream with plain Greek yogurt.
  • Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
  • If pecans stick to the pan, simply place them back on top after inverting.

Nutrition

  • Serving Size: 1 slice
  • Calories: 420
  • Sugar: 32g
  • Sodium: 350mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

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Hey there! I'm Sue, a mom, a wife, and someone who’s always in the kitchen trying out new recipes or revisiting old ones that remind me of family gatherings and special moments.

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