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.

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

Preheat oven to 350 °F and grease a 10‑inch bundt pan thoroughly.
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.
In a separate bowl, whisk together cake mix, oil, eggs, sour cream, and water until a smooth batter forms.
Gently spoon the batter over the pecan layer to keep the nuts from shifting.
Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
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!