🍰 Pecan Upside Down Bundt Cake

Here’s a rich and buttery Pecan Upside Down Bundt Cake recipe that brings all the gooey caramel and nutty crunch you love — baked right into a tender, golden cake!

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🍰 Pecan Upside Down Bundt Cake

🍽️ Servings: 10–12 slices

🕒 Prep Time: 15 min | Bake Time: 40–45 min

📌 Gooey | Nutty | Southern Classic

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📝 Ingredients:

Pecan Topping:

• ½ cup unsalted butter, melted
• 1 cup light brown sugar, packed
• 1½ cups pecan halves or chopped pecans

Cake Batter:

• 1 box yellow or butter cake mix
• 1 cup sour cream
• 4 large eggs
• ½ cup vegetable oil
• ½ cup water
• 1 tsp vanilla extract

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🔥 Directions:

1. Preheat oven to 350°F (175°C) and grease a Bundt pan generously (make sure to get all the crevices).
2. Make pecan topping:
   • In a bowl, mix melted butter and brown sugar.
   • Pour into the bottom of the prepared Bundt pan.
   • Sprinkle pecans evenly over the mixture.
3. Prepare cake batter:
   • In a large bowl, combine cake mix, sour cream, eggs, oil, water, and vanilla.
   • Beat with a hand mixer until smooth and creamy (about 2–3 minutes).
4. Assemble & bake:
   • Carefully spoon the cake batter over the pecan mixture in the Bundt pan.
   • Bake for 40–45 minutes, or until a toothpick inserted comes out clean.
5. Cool & flip:
   • Let the cake cool in the pan for 10–15 minutes.
   • Place a plate or cake stand over the top and carefully invert. Let it rest a few minutes before removing the pan.

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✅ Tips & Notes:

• Use chopped pecans if you prefer a more even crunch throughout.
• Letting it cool slightly before flipping helps the topping stick to the cake.
• Want extra indulgence? Drizzle with a little warm caramel sauce before serving.

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❄️ Storage:

• Room temp: Covered, up to 2 days
• Fridge: 5 days in an airtight container
• Freeze: Wrap tightly and freeze up to 2 months