This Pecan Upside Down Cake puts a unique spin on your run-of-the-mill cake with its tasty, caramelized pecan topping. Starting with a plain yellow cake mix, this recipe incorporates a layer of pecans coated with butter and brown sugar that become a luscious topping when inverted. Perfect for all kinds of holiday gatherings or special occasions, this cake incorporates comforting vanilla flavors and crunchy pecans to create a fine cake that’s sure to please.
Reasons To Love This Pecan Upside Down Cake:
Decadent Caramelized Topping: The melted butter and brown sugar essentially make 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.
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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 the Dry Ingredients: In a large bowl, stir together the yellow cake mix and instant vanilla pudding mix.
Add ingredients slowly to get best results and beat until smooth: Beat mixture with electric mixer for 2-3 minutes or until smooth and good combined
Set Aside: Let the batter rest while you prepare the pecan topping.
Prepare the Pan
Pick Your Pan: Choose a bundt pan, square pan or oblong pan, depending on your mood.
Grease the Pan: Use a generous amount of baking spray on your pan to keep them from sticking.
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
Dispense Batter: Spoon the prepared cake batter over the pecan and brown sugar labor on the plan.
Even Spread: Spread the batter almost to the edges of the tin using a spatula.
Bake the Cake
Baking: Place the pan into 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 for 10-15 minutes in the pan for the caramel layer, so it firms up a bit for easy turning.
Invert and Serve
Invert Cake: Invert onto a large plate or serving platter over the top of the pan, and carefully turn the pan upside down so that the cake releases onto the plate. Lightly bang the bottom of the pan to free.
For a Cake
Cool Fully: Allow cake to cool completely before Enjoying; this allows it cool the caramel topping to set.
Serving Suggestions:
Though Pecan Upside Down Cake is heavenly as-is, here are a few tips to make take it over the top:
Whipped Cream: A dollop of whipped cream adds a fluffy, cloudlike counterpoint to the cake’s richness.
Vanilla Ice Cream: Serve each slice with a scoop of vanilla ice cream for a warm-and-cold dessert duo.
Caramel Drizzle (Optional): If you like a little extra sweetness, drizzle some caramel sauce over each slice just before serving.
Fresh Fruit: A few berries or a slice of an orange is not just a splash of color but a bright taste in 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.