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Classic Caramel Pecan Upside Down Cake (Made in a Bundt Pan)

A moist slice of pecan upside down cake topped with sticky, glossy caramel and pecans, dripping sauce onto a white plate.
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This rich, buttery Pecan Upside Down Cake features a caramelized pecan topping that melts into a moist, tender cake. It is a showstopper dessert perfect for holidays and special occasions.

Ingredients

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  • For the Topping: 6 tablespoons unsalted butter, softened
  • â…“ cup light brown sugar, packed
  • 3 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt
  • 1 ¼ cups pecans, roughly chopped
  • For the Cake: 1 ¾ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 2 teaspoons baking powder
  • ¼ cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • â…” cup whole milk, room temperature

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan well.
  2. Prepare the topping: In a small saucepan over medium heat, melt the 6 tablespoons of butter. Stir in the brown sugar, corn syrup, 1 teaspoon vanilla, and ½ teaspoon salt until smooth. Bring to a gentle simmer for one minute, stirring constantly.
  3. Remove the topping mixture from the heat. Stir in the chopped pecans until they are fully coated.
  4. Pour the pecan mixture evenly into the bottom of the prepared Bundt pan.
  5. Prepare the cake batter: In a medium bowl, whisk together the flour, ½ teaspoon salt, and baking powder. Set aside.
  6. In a large bowl, cream together the ¼ cup room temperature butter and granulated sugar until light and fluffy. Beat in the egg and 2 teaspoons vanilla extract until combined.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
  8. Carefully spoon the cake batter over the pecan topping in the Bundt pan. Spread gently to cover the nuts.
  9. Bake for 35 to 40 minutes, or until a wooden pick inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 10 minutes.
  11. Place a serving plate upside down over the Bundt pan. Carefully invert the cake onto the plate. Lift the pan off slowly. If any pecans stick, gently place them back onto the cake top.
  12. Allow the cake to cool completely before slicing and serving.

Notes

  • For a richer flavor reminiscent of pecan pie, add 1 teaspoon of bourbon or dark rum to the caramel topping mixture before pouring it into the pan.
  • You can toast the pecans lightly before adding them to the caramel for deeper flavor.
  • This cake is excellent served warm with vanilla ice cream or a dollop of whipped cream.

Nutrition

Find it online: https://cookincorner.com/pecan-upside-down-cake-recipe/