Pecan Upside Down Cake
Pecan upside down cake is a delicious dessert featuring a moist, buttery cake topped with a caramelized pecan layer. The cake is baked with the pecans on the bottom, then flipped to reveal a beautiful, nutty topping.
Ingredients
Topping
- 1 1/2 cup pecans roughly chopped
- ½ cup brown sugar firmly packed
- 1/2 cup melted butter (1 stick)
- ¼ cup honey
- ½ teaspoon cinnamon
- 1/4 teaspoon salt
Cake
- 1½ cups all purpose flour
- ⅔ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup whole milk
- 1/2 cup vegetable oil
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla
Instructions
- Preheat your oven to 350 °F and grease a 10 inch bundt pan.
- In a medium mixing bowl, combine the melted butter, brown sugar and honey. Stir in the salt and cinnamon.
- Add in the chopped pecans and mix one more time.
- Transfer the nut mixture to the bottom of the pan and use a spatula to spread it into an even layer.
- In a large mixing bowl, combine the flour, sugar, baking powder, salt, vegetable oil, eggs, milk and vanilla.
- Mix until a smooth batter forms, then evenly scoop or spoon it on top of the nut mixture (trying to not disturb or move the nuts underneath).
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes, then place a large plate on top of the bundt pan and invert it so the cake is now on the plate.
- Bang the top of the pan a few times to ensure the cake is released, then slowly lift up the bundt pan, making sure to be careful with the caramelized pecans underneath.
Notes
Use a non-stick spray to generously grease the bundt pan. If needed, take a pastry brush or even clean hands and work the spray into all the grooves of the pan. The topping is meant to caramelize and this means a greater chance of sticking once it cools. It’s so important to generously grease the pan.
To store leftover caramel pecan cake pieces: Wrap the moist pecan pie bundt cake in plastic wrap, keep it under a cake dome or in an airtight container for up to 3 days. Transfer the cake slices in an airtight container to the fridge for up to 5 days.
Make this pecan upside down bundt cake recipe in a different pan. Yes! If needed, you can use this pecan pie bundt cake batter in a 9 inch springform pan or 9 inch round cake pan for about 35 - 40 minutes. You can also evenly divide the topping and cake batter between (2) 9x5 loaf pans. Bake for 40 - 45 minutes. Whatever pan you use, make sure it isn’t filled more than ¾ to the top of the pan. Generously grease the pan and line the bottom with parchment paper.
To store leftover caramel pecan cake pieces: Wrap the moist pecan pie bundt cake in plastic wrap, keep it under a cake dome or in an airtight container for up to 3 days. Transfer the cake slices in an airtight container to the fridge for up to 5 days.
Make this pecan upside down bundt cake recipe in a different pan. Yes! If needed, you can use this pecan pie bundt cake batter in a 9 inch springform pan or 9 inch round cake pan for about 35 - 40 minutes. You can also evenly divide the topping and cake batter between (2) 9x5 loaf pans. Bake for 40 - 45 minutes. Whatever pan you use, make sure it isn’t filled more than ¾ to the top of the pan. Generously grease the pan and line the bottom with parchment paper.