Name: Pecan Upside Down Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
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)

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Hey there, friends and fellow home bakers,
If you’re craving a dessert that earns a round of applause, you’ve come to the right place.

Every family gathering needs that one dessert that makes eyebrows rise and smiles spread. Let me tell you about a cake that does just that. It’s the Pecan Upside Down Cake—simple, sweet, and a conversation starter, thanks to that gooey brown sugar and pecan layer. You know what? It sneaks in instant pudding mix for extra moisture, so you end up with a tender crumb that tastes homemade (without the fuss).

Why You’ll Love It

Sticky-Sweet Caramel Layer: Melted butter and brown sugar bubble up into a glossy, molten topping that wraps each pecan in candy-like goodness.
Quick Prep: A boxed yellow cake mix plus a packet of vanilla pudding mix cuts your active time to minutes—no measuring flour or wrestling with sugar crystals.
Showstopping Reveal: Flip out that pan and you’ll get a neat pattern of pecans that looks like you spent hours decorating. Trust me, it’s always a hit on social media.
Customizable: Feel like switching things up? Add chocolate pudding, swirl in a shot of rum, or scatter fresh fruit for a seasonal twist.

Timing and Servings

This cake is hands-off for the most part. Prep takes about 15 minutes—enough time to catch up with a friend or pour yourself a cup of coffee—then it bakes for 35–45 minutes, depending on your pan choice. A bundt pan will need closer to 45 minutes, while square or oblong pans often finish around 35. Feel free to peek a bit early if your oven runs hot, or give the pan a quarter turn halfway through for even browning. I once left mine in for an extra 10 minutes and it still turned out moist—proof that this recipe is wonderfully forgiving. You’ll end up with 8–10 generous slices: ideal for a dinner party, a small crew at work, or a cozy weekend treat for the family.

Ingredients

1 box yellow cake mix (choose a moist variety)
1 (3.4-ounce) package instant vanilla pudding mix
3 large eggs
½ cup vegetable oil
1 cup water
½ cup (1 stick) unsalted butter, melted
¾–1 cup light brown sugar
1½ cups pecan halves (fresh, high-quality)

Directions

Preheat your oven to 350°F (175°C). Position a rack in the center. Honest tip: let the oven heat fully for even baking.
In a large mixing bowl, whisk the yellow cake mix and vanilla pudding mix together. Add eggs, oil, and water. Beat with an electric mixer (a KitchenAid on low speed works great) for 2–3 minutes until smooth. I like to pause midway and scrape the bowl—makes for a lump-free batter.
Generously grease your pan. A light spritz of baking spray (like Baker’s Joy) works magic, or smear with butter and dust with flour.
Pour the melted butter into the pan, tilting it so the bottom is coated evenly. A little pool in the corners only adds flavor.
Sprinkle the brown sugar over the butter in a thin, even layer—about three-quarters of a cup usually does the trick without piling up.
Arrange pecan halves in a single, decorative layer over the sugar. Take a moment here—this becomes the cake’s “face” when you flip it out.
Pour the batter gently over the pecans. Use a spatula to nudge it to the edges, but be careful not to disturb the nut pattern.
Bake for 35–45 minutes. Square or oblong pans often finish closer to 35; bundts may need the full 45. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Let the cake cool in the pan for 10–15 minutes. That pause lets the caramel settle so it won’t run off.
Run a knife around the edge, place a serving plate on top, and invert in one confident motion. If it feels stuck, tap the pan gently or give it a slight shake until it releases.
Serve warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream turns it into pure bliss.

Variations

Chocolate Pecan: Swap the yellow cake mix for chocolate and use chocolate pudding. It’s like a brownie and upside-down cake had a baby.
Apple-Pecan Twist: Lay thin apple slices (Granny Smith or Honeycrisp) over the sugar before the pecans for a fruity contrast.
Rum-Infused: Stir 1–2 tablespoons of dark or spiced rum into the melted butter for a grown-up treat that pairs beautifully with coffee.
Maple Pecan: Replace half the brown sugar with real maple syrup. It tastes like fall in cake form.
Cranberry-Pecan Relish: Scatter fresh or frozen cranberries on top of the sugar before adding pecans. They pop as they bake, adding a tart bite that’s perfect for winter gatherings.

Storage & Reheating Tips

Leftovers are easy to handle. Wrap the cake tightly in plastic wrap or tuck slices into an airtight container at room temperature for up to 2 days—perfect for sneaking a piece with your afternoon tea. If you stash it in the fridge, it’ll keep for up to 5 days; just let it sit out for 15–20 minutes before serving so the texture softens back up. For longer stints, freeze individual slices (first in plastic, then in foil) for up to 2 months. To reheat, zap a slice in the microwave for about 15 seconds or warm it on a baking sheet at 300°F for 5–7 minutes.

FAQs

Q: Can I make this gluten-free?
A: Absolutely. Use a gluten-free yellow cake mix and check that your instant pudding mix is labeled gluten-free. All the other ingredients are naturally safe, so you’ll still get that tender crumb and gooey topping.

Q: What’s the best pan to use?
A: A nonstick bundt pan gives you that classic ring shape and helps hug the caramel. But a square or oblong pan works just as well—just watch the bake time and test for doneness a few minutes earlier.

Q: Why does my caramel layer get soggy?
A: If you try to flip the cake too soon, the caramel hasn’t firmed up and it will pool. Waiting 10–15 minutes does the trick—patience pays off here.

Q: Can I halve the recipe?
A: You can, but pick a smaller pan—an 8×8 square pan is ideal. Check for doneness around 25–30 minutes, since less batter bakes faster.

Q: Can I prep the topping ahead?
A: Sure. Melt the butter and brown sugar together on the stove, then store that base in the fridge for up to 48 hours. Bring it back to room temp or warm gently so it flows easily when you assemble.

Q: Can I swap pecans for other nuts?
A: Yes. Walnuts or almonds work well, though cooking times may vary slightly based on size and oil content. Pecans stay soft and tender, but if you’re allergic or want a twist, experiment—just aim for halves or large pieces so they hold their shape after flipping.

Conclusion

Whether you’re aiming to impress relatives at Thanksgiving or simply crave a treat that feels a bit extra on a Tuesday, this Pecan Upside Down Cake delivers. It’s one of those recipes that looks fancy but really couldn’t be easier—honestly, it’s pretty forgiving. Gather your favorite pecans, grab that box of cake mix, and give it a whirl. Your guests (and your sweet tooth) will thank you.