A pecan upside-down bundt cake is a delicious and convenient dessert that is perfect for any occasion. The recipe uses a boxed cake mix, which means that you can have this indulgent treat on the table in no time.
The pecan bundt cake itself is moist and infused with the flavors of vanilla and pecans, and it is topped with a buttery brown sugar and pecan topping. Once the pecan bundt cake is baked and cooled, it is turned upside down to reveal the beautiful pecan topping.
The pecan upside-down bundt cake is then finished with a drizzle of caramel sauce and a sprinkle of chopped pecans. This convenient recipe is sure to be a hit.
Ingredients you’ll need:
- Butter: use unsalted butter for your baking, this way you can control the amount of salt in your recipe
- Vegetable oil is used to make the cake according to the package instructions.
- Eggs: three room-temperature eggs are added to the cake mix as well.
- Honey: the honey adds a great flavor and sweetness to the syrupy topping! But feel free to substitute with another sweetener like corn syrup or agave.
- Pecans: If you don’t like pecans or don’t have them at hand, you can substitute with any other nut you’d like!
- 1 box vanilla cake mix: using a boxed cake mix makes this recipe even simpler! Pick up your favorite vanilla cake mix or try experimenting with other flavors!
- Greek yogurt: adding greek yogurt to your baking can help maintain moistness and adds a little bit of extra depth of flavor to your cake!
- Sugar: just a touch of brown sugar is used to make the pecan topping.
How to make the Pecan Upside-Down Bundt Cake
This pecan upside-down cake recipe is one of the simplest that you’ll follow, yet results in a cake that looks like you’ve spent hours on!
All you have to do is first mix together the melted butter, honey, sugar, and pecans and pour them into your greased bundt pan. Then, combine the cake mix with the eggs, vegetable oil, water, and greek yogurt and mix for 2 minutes until everything is well combined.
Pour the cake batter into your bundt pan, over your pecan topping. Then bake at 350 degrees F for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cook in the pan for 10 minutes. To remove it from the pan loosen up the sides and then use a plate to cover the bottom to invert it. Give it a few taps and the cake should be easily removed from the mold.
How to make the topping
Mix together melted butter, pecans, sugar, and honey! Pour into the bottom of the bundt pan.
Tips for the Best Pecan Upside-Down Bundt Cake
- When baking, place your bundt pan on a sheet tray for easy maneuverability and to prevent any spillage of the cake batter onto your oven floor!
- Let it cool for 10 minutes in the bundt pan after removing it from the oven to set it a bit. Then remove from the pan. Letting it rest and cool for 10 minutes prior to removal will help things settle down to allow for a cleaner removal from the mold.
- You can use a thermometer to check doneness! A fully baked cake should be 200 degrees F.
- Let your cake rest and cool completely before cutting into it to get clean and neat slices.
Storage of the Pecan Upside-Down Bundt Cake:
The cake can be stored at room temperature in an airtight container like a Tupperware or cake box for 2-3 days. Then in the fridge for a week. Freezing isn’t recommended because of the topping.
Variations and substitutions:
You can use any type of nut other than pecans for this recipe and it’ll turn out amazing! Also, try out different cake mix flavors.
Feel free to experiment and put together your favorite combinations!
Greek yogurt can be substituted with sour cream if you have that on hand instead. They serve the same purpose.
Also for the topping, any other syrupy sweetener you have on hand could work instead of honey. Try out corn syrup, agave, or maple syrup!
Pecan Upside Down Bundt Cake
Ingredients
Pecan Topping
- 1 stick melted butter ½ cup
- ½ cup brown sugar
- ¼ cup honey
- 1/4 tsp salt
- 1 cup roughly chopped pecans
Cake Batter
- 1 box vanilla or yellow cake mix
- 3 eggs
- ½ cup vegetable oil
- 1 cup water
- 3 tbsp full fat greek yogurt
Instructions
- Preheat the oven to 350 degrees F and grease your bundt pan with butter, vegetable oil, or nonstick spray.
Making the Pecan Topping
- Melt the butter in the microwave in increments of 15 seconds until fully melted. Roughly chop the pecans or your nut of choice. Mix the nuts, melted butter, honey, salt, and brown sugar together until the sugar is dissolved.
- Pour the topping into the prepared bundt pan.
Making the Cake Batter
- In a large mixing bowl combine the cake mix with the eggs, oil, water, and greek yogurt. Mix for 2 minutes until everything is well combined. Pour your cake batter on top of the pecan topping. Give the pan a little tap on the table to even it out or use a spatula to create an even layer.
- Place your bundt pan on a sheet tray to allow you to easily move and to prevent any mess from the potential overflow of cake in your oven.
- Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean, or when the cake is 200 degrees F
- After 45 minutes remove the cake from the oven and let it rest for 10-15 minutes in the pan before removing it from the mold
- To remove the cake from the mold run an offset spatula or a small knife around the edges to loosen it up. Invert the cake onto a plate and let it cool completely
- Once cooled, serve and enjoy!
