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
