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
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½ cup (1 stick) melted butter
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½ cup brown sugar (light or dark)
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¼ cup light corn syrup
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1 cup chopped pecans
For the cake batter
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1 box yellow cake mix
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½ cup vegetable oil
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3 large eggs
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¼ cup sour cream (or plain Greek yogurt)
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1 cup water
directions
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Preheat oven to 350 °F and grease a 10‑inch bundt pan thoroughly.
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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.
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In a separate bowl, whisk together cake mix, oil, eggs, sour cream, and water until a smooth batter forms.
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Gently spoon the batter over the pecan layer to keep the nuts from shifting.
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Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
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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
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Servings: 12 slices
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Prep time: 15 minutes
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Bake time: 40–45 minutes
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Cooling: 10 minutes
Variations
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Swap pecans for chopped walnuts for similar flavor and texture.
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Replace sour cream with plain Greek yogurt without missing a beat.
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Try dark brown sugar or dark corn syrup to deepen the caramel flavor.
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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!

Pecan Upside-Down Cake
- 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
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
- Preheat oven to 350 °F and grease a 10-inch bundt pan thoroughly.
- 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.
- In a separate bowl, whisk together cake mix, oil, eggs, sour cream, and water until smooth.
- 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. 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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