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Pecan Upside Down Cake

Pecan Upside Down Cake: A Sweet Southern Comfort Delight

Pecan Upside Down Cake is a delightful dessert featuring caramelized pecans atop a buttery vanilla cake, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 1 cup brown sugar can substitute with coconut sugar
  • ½ cup corn syrup or maple syrup maple syrup offers a distinct flavor
  • ½ cup melted butter use unsalted for better salt control
  • 1½ cups pecans (halves or chopped) toast for enhanced flavor
  • a pinch salt enhances sweetness
For the Cake
  • 1 package yellow or vanilla cake mix can replace with homemade batter
  • 3 large eggs ensure they’re at room temperature
  • 1 cup sour cream Greek yogurt can be used as a substitute
  • ½ cup vegetable oil substitute with melted coconut oil
  • ½ cup water helps achieve the right batter consistency
  • 1 tablespoon vanilla extract use pure extract for best results
Optional Add-Ins
  • cinnamon or pumpkin spice add based on preference
  • bourbon or rum omit for a non-alcoholic version
  • powdered sugar glaze optional finishing touch

Equipment

  • bundt pan
  • Mixing bowls
  • Measuring Cups
  • Whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and grease your bundt pan or 9x13-inch baking dish with butter or cooking spray.
  2. In a medium bowl, mix together 1 cup of brown sugar, ½ cup of melted butter, ½ cup of corn syrup (or maple syrup), and a pinch of salt. Stir in 1½ cups of chopped pecans, and spread this topping in the bottom of your prepared pan.
  3. In a large bowl, whisk together the cake mix, 3 eggs, 1 cup of sour cream, ½ cup of vegetable oil, ½ cup of water, and 1 tablespoon of vanilla extract until smooth.
  4. Pour the cake batter over the pecan topping in the pan and tap gently to release air bubbles. Bake for 40-45 minutes for bundt pan or 25-30 minutes for sheet pan until golden and a toothpick inserted comes out clean.
  5. Let the cake cool in the pan for about 10 minutes, then carefully invert it onto a serving platter.
  6. Slice and serve the cake warm, optionally with whipped cream or vanilla ice cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 55mgSodium: 180mgPotassium: 90mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature eggs and toast the pecans before use. Variations are welcome, feel free to experiment with spices or different nuts.

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