Pecan Upside Down Cake

A rich, buttery dessert with a golden cake layer baked over a deep caramel-pecan topping that turns into a gooey, nutty crown when flipped. This show-stopping Bundt cake combines the flavors of pecan pie and yellow cake into one decadent treat—easy to make, impressive to serve, and impossible to resist.

Why You’ll Love This Recipe

This isn’t just cake—it’s caramel magic. With a sticky-sweet pecan topping that bubbles up during baking and transforms into a glossy, crunchy crust once inverted, every bite delivers warmth, richness, and nostalgia. Made with a simple yellow cake mix for ease, it’s perfect for holidays, potlucks, or anytime you want something special without hours in the kitchen.

Perfect for:

• Fall gatherings and Thanksgiving
• Sunday dinners
• Last-minute guests
• Pecan lovers (aka everyone)

Ingredients

For the Caramel Pecan Topping

• 8 tbsp (1 stick / 115g) unsalted butter
• ½ cup (100g) packed brown sugar (light or dark)
• ¼ cup (60ml) light corn syrup (or maple syrup for depth)
• 1 cup chopped pecans (toasted preferred)
• Pinch of salt

For the Cake Layer

• 1 box (15–18 oz) yellow cake mix (any brand)
• 3 large eggs
• ½ cup (120ml) vegetable oil (or melted coconut oil)
• 3 tbsp (45g) sour cream (adds moisture and tenderness)
• 1 cup (240ml) water

Optional Garnish:

• Whipped cream or vanilla ice cream
• Extra pecan halves on top
• Drizzle of extra caramel

Step-by-Step Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).
• Generously grease a 10–12 cup Bundt pan with butter or nonstick baking spray—pay close attention to crevices so the cake releases easily.

2. Make the Caramel Pecan Topping

In a saucepan over medium heat:

1. Melt butter completely.
2. Stir in brown sugar, corn syrup, and salt.
3. Cook 2–3 minutes, stirring constantly, until the mixture is smooth, bubbling gently, and the sugar has fully dissolved.
4. Remove from heat. Stir in chopped pecans until evenly coated.

3. Pour Topping Into Pan

• Carefully pour the hot caramel-pecan mixture into the bottom of the greased Bundt pan.
• Use a spoon to spread it evenly, making sure it fills all the grooves. Set aside while you prepare the batter.

4. Make the Cake Batter

In a large bowl:

• Add cake mix, eggs, oil, sour cream, and water.
• Beat with a hand mixer on medium-high speed for 1–2 minutes, until smooth and creamy. No lumps!

5. Layer & Bake

• Gently pour the cake batter over the caramel-pecan layer. It will float on top—that’s how it should be!
• Tap the pan lightly on the counter to release air bubbles.
• Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool & Invert

• Let cool in the pan 10–15 minutes—this allows the caramel to thicken slightly but remain gooey.
• Place a flat serving plate or tray upside-down over the pan.
• Using oven mitts, carefully flip the pan and plate together.
• Lift the pan straight up—the cake should release with the caramel flowing down over the sides.

7. Serve Warm & Indulgent

• Slice with a sharp knife.
• Serve as-is or with a scoop of vanilla ice cream or whipped cream.
• Best enjoyed within 2–3 hours of baking.

You Must Know

• Grease well —this cake sticks if the pan isn’t properly prepared.
• Don’t skip cooling time —flipping too soon = lava-hot caramel spill; too late = hardened topping.
• Use fresh pecans —rancid nuts ruin the flavor. Store in freezer if unsure.
• Corn syrup prevents crystallization —don’t substitute with honey unless okay with graininess.
• Serve warm —cold cake dulls the caramel magic.

Storage Tips

• Store covered at room temperature for up to 2 days. Reheat slices briefly in the microwave.
• Refrigerate for up to 5 days—warm before serving.
• Not recommended for freezing —caramel separates upon thawing.

Ingredient Substitutions

Serving Suggestions

• Serve with coffee, tea, or bourbon on the side.
• Pair with apple slices or cranberry sauce for contrast.
• Great for brunch, dessert tables, or gifting.
• Double the batch and freeze one unglazed layer for later.

Cultural Context

Inspired by pineapple upside-down cake of the 1920s, this Southern twist replaces fruit with the beloved pecan—a staple of Southern baking since colonial times. Found on church tables, holiday buffets, and family kitchens across the South, it honors tradition while embracing indulgence. The flip? That’s the moment everyone waits for—the reveal of a golden, nutty treasure.

Pro Tips

• Double the recipe? Yes—but use two pans. Don’t overload one.
• Make ahead: Prepare topping and batter separately. Assemble and bake when ready.
• For crunch: Sprinkle flaky sea salt on top after flipping.
• Label your dish: People will ask for the recipe—write it on a card.
• Say “ready?” before flipping —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use a different pan?
A: Yes—use a 9×9 square or round cake pan. Baking time may vary slightly.

Q: Why did my caramel harden?
A: Likely cooled too long before serving. Warm the plate slightly before flipping.

Q: Is this gluten-free?
A: Only if using a GF yellow cake mix. Always verify labels.

Q: Can I make it vegan?
A: Yes—with plant-based butter, egg replacer, and GF/Vegan cake mix. Results vary.

Q: Can I add chocolate?
A: Absolutely! Stir ½ cup mini chocolate chips into the batter.

Allergy Information

Contains: eggs, dairy (butter, sour cream), wheat (cake mix), tree nuts (pecans).
Gluten-free option: Use certified GF cake mix.
Nut-free option: Replace pecans with toasted sunflower seeds (not traditional).
Always check labels—especially on cake mixes and syrups.

Nutrition Facts (Per Serving – Approximate)

Based on 10 servings

• Calories: 420
• Fat: 24g
• Saturated Fat: 8g
• Carbohydrates: 48g
• Fiber: 1g
• Sugar: 32g
• Protein: 4g
• Sodium: 380mg

This cake doesn’t whisper. It arrives warm, golden, and dripping with caramel—saying everything a good dessert should: “Wait for the flip. Then savor every second.” That’s how memories begin—not with silence, but with a spoon, a smile, and someone who says, “I saved you the middle piece.”