Pecan Pie Upside Down Cake
Every Thanksgiving the pie I look most forward to is pecan pie! This is a delicious, fluffy version of my homemade pecan pie recipe. It’s got all the gooey flavors of pecan pie throughout, nestled in a fluffy cake. Here are my generational Thanksgiving side dishes to go on the holiday table too: TOP 10 HOLIDAY SIDE DISHES.Thanksgiving worthy? Definitely! The best part is it’s super simple to make and I used a box of yellow cake mix in this recipe to make it even easier.
This cake is impressive to anyone who lays eyes on it and they will never ever know how little effort you had to put in to make this mouthwatering, show stopping dessert. Let’s make it! If you’re look for the best Holiday Side Dishes, or Holiday Desserts, or even Holiday Appetizers. I got them all lined up and ready for you just click the text!
I have had this Cuisinart Chef’s Classic Nonstick Bundt Cake Pan for a while now and I use it for all of my bundt cake recipes. I love this pan because it is dishwasher safe, easy to clean, and provides even heat distribution.
Grease your bundt pan really well with butter to ensure the cake comes out of the pan easily when you flip it over.
Also, sprinkle a little flour over the pan. This is important because it creates a barrier that keeps the fat from melting directly into the batter when introduced to a hot oven.
If you’re using whole pecans or pecan halves give them a rough chop.
I love using these Pecan Halves!
In a Large Measuring Cup or bowl melt a stick of butter.
Then add in 1 & ½ cups of the roughly chopped pecans (save the remaining pecans for later).
Then add in the Karo Dark Corn Syrup and a 1/2 cup of Light Brown Sugar. Mix that together until combined.
Pour the syrup pecan mixture evenly into the greased bundt pan. Set the pan aside.
In a Large Bowl add in the box of Yellow Cake Mix.
Then add in the eggs, water, and vegetable oil. Whisk or beat with a Hand Mixer until fully combined.
Evenly pour HALF of the cake batter over the syrup pecan mixture in the bundt pan (set aside the other half of the cake batter).
In a Small Measuring Cup or bowl, add the remaining roughly chopped pecans, cinnamon, and a 1/4 cup of brown sugar. Mix that up with a fork.
Sprinkle this sugar pecan mixture evenly over the cake batter in the bundt pan (you can use as much or as little of the sugar pecan mixture as you’d like).
Then evenly pour the other half over the cake batter over the sugar pecan mixture in the bundt pan. Smooth the batter out using a Rubber Spatula. Bake in the oven at 350°F for about 40 minutes.
Let the Pecan Pie Upside Down Cake cool for only about 10 minutes.
Then put a large plate or cutting board on top of the pan, and carefully flip it upside down so the cake comes out of the pan onto the cutting board.
🗒 More Delicious Cake Recipes
👝 How to Store Leftovers
Store in air-tight container for 3-4 days in refrigerator.
🤔 Common Questions
Pecan Pie Upside Down Cake combines the flavors of classic pecan pie with a moist cake. It features a layer of caramelized pecans in a sweet syrup on the bottom, which becomes the top when the cake is flipped over after baking.
This Pecan Pie Upside Down Cake pairs well with whipped cream, vanilla ice cream, or a drizzle of caramel sauce!
🎥 Outfit Featured in Video
Pecan Pie Upside Down Cake
Ingredients
- 13.25 oz box yellow cake mix
- 3 eggs
- 1 cup water
- ⅓ cup vegetable oil
- 1 stick + 4 tbsp salted butter divided
- 8 oz pecan halves roughly chopped, divided
- ⅓ cup dark corn syrup
- ½ cup + ¼ cup brown sugar divided
- 1 tsp cinnamon
- Sprinkle of flour
Instructions
- Grease a bundt pan really well with 4 tbsp of softened butter (to ensure the cake comes out of the pan easily when you flip it over). Also, sprinkle a little flour over the pan. This is important because it creates a barrier that keeps the fat from melting directly into the batter when introduced to a hot oven.
- In a large measuring cup or bowl melt 1 stick of butter. Then add in 1 & ½ cups of the roughly chopped pecans (save the remaining pecans for later), dark corn syrup, and ½ cup brown sugar. Mix that together until combined. Then pour the syrup pecan mixture evenly into the greased bundt pan.
- In another bowl add the yellow cake mix, eggs, water, and vegetable oil. Whisk or beat with a hand mixer until fully combined. Evenly pour half of the cake batter over the syrup pecan mixture in the bundt pan. Set aside the other half of the cake batter.
- In a small bowl, add the remaining roughly chopped pecans, cinnamon, and a ¼ cup brown sugar. Mix that up with a fork. Sprinkle this sugar pecan mixture evenly over the cake batter in the bundt pan (you can use as much or as little of the sugar pecan mixture as you’d like).
- Then evenly pour the other half over the cake batter over the sugar pecan mixture in the bundt pan.
- Bake in the oven at 350°F for about 40 minutes. Let it cool for only 10 minutes.
- Then put a large plate or cutting board on top of the pan, and carefully flip it upside down so the cake comes out of the pan onto the cutting board. Enjoy!
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Nutrition
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