This Pecan Upside Down Cake lends a distinctive twist to your average cake with its delicious, caramelized pecan topping. Beginning with a basic yellow cake mix, this recipe adds to it a layer of buttery, brown sugar-coated pecans that, when inverted, become a delicious topping. A great dessert for holiday gatherings or special occasions, this cake incorporates comforting vanilla flavors and crunchy pecans for an elegant cake that’s sure to please.
Why You’ll Love This Pecan Upside Down Cake:
Decadent Caramelized Topping: Melted butter and brown sugar essentially create a thick caramel layer, along with the pecans, that’s gooey and sweet.
Something Simple: Using yellow cake mix in a box and instant pudding makes this easy enough for the uninitiated and cheater’s guide isn’t devoid of creaminess.
Gorgeous Presentation: When inverted, the pecan layer makes for a striking presentation—ideal for those looking to impress guests.
Versatile: This cake do me beautifully in all kinds of pans, bundt or square or oblong, depending on what you’re going for and how many you’re feeding.
Would you like to save this?
Just drop your email here and I'll send it right away!
Key Ingredients:
Yellow Cake Mix: Any brand of yellow cake mix will do here. Pick a moist cake because the extra pudding and caramel topping makes it rich.
Vanilla Pudding Mix: This contributes moisture, flavor, and a soft texture to the cake. It should really be vanilla pudding, but you could try butterscotch or caramel for a different flavor angle.
Brown Sugar: Light brown sugar is best for flavor in the caramelized topping, but you can use dark brown if you like a deeper, more intense molasses flavor.
Pecan Halves: For the best texture and flavor, these should be fresh high-quality pecan halves. As you place them in the pan, arrange them in a decorative pattern so that once the cake is turned out, they’re the top layer of the cake.
Full ingredient list with amounts and directions in the recipe card below
Step-by-Step Instructions:
Preheat the Oven
Set Temperature: Always preheat your oven to proper temperature before placing the cake batter in. In this case, preheat the oven to 350 °F (175 °C) so that the batter is straight in the heat when ready.
Prepare the Cake Batter
Combine Dry Ingredients: In a large bowl, stir together the yellow cake mix and instant vanilla pudding mix.
Beat Until Smooth: Beat mixture for 2-3 minutes or until smooth and well combined using an electric mixer.
Set Aside: Leave the batter to rest as you make the pecan topping.
Prepare the Pan
Pick Your Pan: Depending on your mood, a bundt pan, square pan, or oblong pan.
Grease the Pan: Spray the pan liberally with baking spray to help the donuts not to stick.
Add Butter: Get a stick of butter and melt it down and pour it evenly across the bottom of the prepared pan.
Create the Pecan Topping
Add Brown Sugar: Add a layer of light brown sugar over the melted butter in the pan. Be generous enough to cover most of the bottom.
Create Pecans: Scatter the halves over the brown sugar layer—at this point, you can arrange them in a pretty pattern if you like.
Assemble the Cake
Pour Batter: Please the prepared cake batter over the pecan and brown sugar layer in the pan.
Spread Evenly: Use a spatula to spread the batter up to the edges of the tin.
Bake the Cake
Bake: Transfer the pan to the hot oven.
Bundt Pan: Bake for 45 minutes.
Easier Version (Squares or Oblongs): Check the cake for doneness after 35 minutes.
Check Its Done: The cake is ready when then the toothpick comes out clean when inserted in the middle of the cake.
Cool Slightly: Let the cake cool in the pan for 10-15 minutes for the caramel layer, to firm up a bit, for easy invert.
Invert and Serve
Invert cake: Invert on a large plate or serving platter over the top of the pan, and carefully invert the pan so the cake releases onto the plate. Gently tap the bottom of the pan to release.
For a Cake
Cool Completely: Let the cake cool completely before serving to let the caramel topping set.
Serving Suggestions:
Pecan Upside Down Cake is great by itself but here are a few suggestions to make it spectacular:
Whipped Cream: A dollop of whipped cream provides a fluffy, cloudlike counterpoint to the richness of the cake.
Vanilla Ice Cream: Offer a scoop of vanilla ice cream alongside each slice for a warm-and-cold dessert experience.
Optional Caramel Drizzle: To add an extra note of sweetness, drizzle a little caramel sauce over each slice prior to serving.
Fresh Fruit: A handful of fresh berries or a slice of orange adds color and a burst of flavor to every serving.
Storage and Reheating Tips:
Pecan Upside Down Cake is a great make-ahead dessert because it stores so well.
Room Temperature: Keep the cake covered at room temperature in an airtight container for 1 to 2 days.
In the refrigerator: The cake will survive in the refrigerator for up to 5 days. Wrap well in plastic or store in an airtight container to keep fresh.
Freezing: This cake freezes beautifully! Tightly wrap it in plastic wrap and then aluminum foil. You can freeze it for up to 2 months. To serve: Defrost (in the fridge overnight) and bring to room temperature before serving.
Reheating: To have the cake warm, you can microwave single slices for about 15–20 seconds.
Recipe Variations:
Chocolate Pecan Upside Down Cake: Use chocolate cake mix and instant chocolate pudding to put a rich chocolate spin on the classic recipe.
Apple Pecan Upside Down Cake: (Add thinly sliced apples on top of the brown sugar layer with the pecans for an extra fruity layer.
Rum-Infused Cake: Add a tablespoon of dark rum to the cake batter or the melted butter for a spiced deliciousness that goes great with pecans.
Maple Pecan Cake: Replace some of the brown sugar in the topping with maple syrup for a bit of that sweet maple flavor.
Butterscotch Pecan Upside Down Cake: Replace the vanilla pudding with butterscotch pudding mix for a butterscotch cake.
Conclusion:
This Pecan Upside Down Cake is a delicious dessert that is as simple to make as it is beautiful. The brown sugar and butter form a sticky-sweet caramel layer, and the pecans make for a beautiful decorative flourish with an irresistible flavor. But with the convenience of boxed cake mix and a handful of alterable ingredients, you can quickly mix together a dessert that tastes homemade. Be it a holiday, a family gathering or just for a casual treat, this cake is sure to please a crowd.
Try this recipe, then enjoy the buttery caramelized goodness of Pecan Upside Down Cake!
Pecan Upside Down Cake
Ingredients
- 1 box yellow cake mix
- 1 package instant vanilla pudding
- 3 eggs
- 1/2 cup oil
- 1 cup water
- 1/2 cup butter melted
- light brown sugar enough to cover bottom of pan
- pecan halves arrange in a decorative pattern if desired
Instructions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine yellow cake mix, vanilla pudding mix, eggs, oil, and water. Beat with an electric mixer for 2-3 minutes until smooth.
- Grease a bundt, square, or oblong pan with baking spray. Pour melted butter into the pan and spread evenly.
- Sprinkle light brown sugar over the melted butter, then arrange pecan halves in a decorative pattern if desired.
- Pour cake batter over the pecans and brown sugar layer in the pan, spreading evenly.
- Bake in preheated oven for 45 minutes if using a bundt pan or check after 35 minutes for a square or oblong pan. Cake is done when a toothpick comes out clean.
- Allow cake to cool in pan for 10-15 minutes, then invert onto a serving plate and tap gently to release. Cool completely before serving.