Description

Pecan Upside Down Cake is a decadent dessert that combines the warmth of caramelized pecans with a soft, buttery cake. This Southern classic is both rich and satisfying, with a golden layer of pecans soaked in a brown sugar and butter caramel sauce. When flipped after baking, the sticky, crunchy topping becomes the crown of this moist, tender cake, creating a show-stopping dessert perfect for holidays, family gatherings, or special occasions. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for the ultimate indulgence.

Ingredients

Scale

1 box yellow cake mix
1 package instant vanilla pudding mix
3 large eggs
1/2 cup vegetable oil
1 cup water
1/2 cup 1 stick butter, melted
1 cup light brown sugar
1 1/2 cups pecan halves

Instructions

Preheat to 350°F (175°C).
In a large bowl, combine the cake mix, pudding mix, eggs, oil, and water. Beat with an electric mixer until smooth, about 2-3 minutes. Set aside.
Spray a bundt or square pan with baking spray. Pour melted butter into the pan, ensuring an even layer.
Sprinkle brown sugar over the butter, then arrange pecan halves on top.
Pour the batter over the pecans and spread evenly.
Bake for 45 minutes (35 minutes for a square pan) until a toothpick comes out clean. Cool in the pan for 10-15 minutes.
Invert the cake onto a serving plate. Let it cool completely before serving.

Notes

Pecans: Toasting the pecans before using them enhances their nutty flavor. If you want a stronger pecan taste, use fresh pecans and avoid those that have been stored for too long, as they may have lost some of their oils and flavor.
Butter: Unsalted butter gives better control over the sweetness and saltiness of the cake. However, if you’re using salted butter, you can adjust the salt level in the recipe to compensate.
Brown Sugar: Dark brown sugar is recommended for a richer caramel flavor, but light brown sugar can also be used if you prefer a lighter, more subtle sweetness. The molasses in brown sugar adds depth to the caramel.
Cake Texture: The key to a fluffy, tender cake is not overmixing the batter. Overworking the dough can lead to a denser cake. Mix until the ingredients are just combined for the best texture.
Pan Prep: Make sure to grease the baking pan thoroughly. This helps the cake release smoothly when inverted. You can also line the bottom with parchment paper to ensure none of the caramel or pecans stick.
Inversion Timing: Let the cake cool for 5 to 10 minutes before inverting it. Flipping it too soon could cause the topping to slide off, while waiting too long may result in the caramel hardening and sticking to the pan.
Customizations: This cake can be customized with various add-ins, such as bourbon for a richer flavor or maple syrup to replace some of the sugar for a more autumnal twist. You can also add fruits like apples or pears for a seasonal variation.
Serving Suggestions: Serve the cake warm for the best experience, as the caramel and pecans will be soft and gooey. Add whipped cream, vanilla ice cream, or a drizzle of extra caramel sauce to complement the cake’s sweetness.
Storing: Leftover cake can be stored in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months. Reheat the cake in the oven to restore its soft, moist texture before serving.