A decadent dessert featuring a moist yellow cake topped with a rich, caramelized pecan layer. This show-stopping treat is perfect for special occasions or indulgent evenings at home.

Why You’ll Love This Recipe

• Elegant Presentation: The caramelized pecan topping creates a stunning visual that looks as good as it tastes.
• Easy to Make: Uses a cake mix base for convenience without sacrificing flavor.
• Versatile: Serve as a holiday dessert or for a casual gathering with friends.
• Customizable: Add spices like cinnamon or nutmeg for a seasonal twist.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• For the Cake:
  • 1 box yellow cake mix
  • 1 package instant vanilla pudding mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
• For the Pecan Topping:
  • 1/2 cup (1 stick) butter, melted
  • 1 cup light brown sugar
  • 1 1/2 cups pecan halves

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and grease your bundt or square pan thoroughly with nonstick spray or butter.

Step 2: Make the Cake Batter

In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, and water. Beat until smooth and lump-free.

Step 3: Prepare the Pecan Topping

• Pour the melted butter into the bottom of the prepared pan.
• Sprinkle the brown sugar evenly over the butter.
• Arrange the pecan halves decoratively on top of the sugar.

Step 4: Assemble the Cake

Carefully pour the cake batter over the pecan topping, spreading it evenly without disturbing the pecans.

Step 5: Bake

Bake for 45 minutes (bundt pan) or 35 minutes (square pan). Test for doneness by inserting a toothpick into the center—it should come out clean.

Step 6: Cool and Invert

Allow the cake to cool in the pan for 10-15 minutes. Invert it onto a serving plate, gently removing the pan to reveal the caramelized pecan topping.

Step 7: Serve

Let the cake cool completely before slicing. Serve plain or with whipped cream or vanilla ice cream for an extra treat.

Servings and Timing

• Servings: 12 slices
• Prep Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour

Variations

• Spiced Version: Add 1 teaspoon of cinnamon or nutmeg to the cake batter for a fall-inspired flavor.
• Nut Substitutes: Swap pecans for walnuts or almonds.
• Glaze Finish: Drizzle with a bourbon caramel glaze for an adult twist.

Storage and Freezing

• Storage: Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Freezing: Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months and thaw in the refrigerator before serving.

FAQs

1. Can I use a homemade yellow cake recipe?

Absolutely! Substitute the boxed cake mix with your favorite yellow cake recipe.

2. How do I prevent sticking?

Grease your pan thoroughly, and consider lining the bottom with parchment paper for added ease.

3. Can I use dark brown sugar instead?

Yes, dark brown sugar adds a deeper molasses flavor to the topping.

4. What if I don’t have a bundt pan?

A 9×13-inch or 8×8-inch square pan works just as well. Adjust the baking time accordingly.

5. Can I use salted butter?

Yes, but reduce the added salt in the recipe.

6. Can I add spices to the topping?

Adding a pinch of cinnamon or nutmeg to the brown sugar mixture enhances the flavor.

7. Can I make this gluten-free?

Use a gluten-free yellow cake mix to make the recipe gluten-free.

8. What other nuts work well in this recipe?

Walnuts or sliced almonds are great alternatives to pecans.

9. Should I toast the pecans before baking?

Toasting pecans enhances their flavor but is optional since they will caramelize during baking.

10. Can I make this ahead of time?

Yes! Prepare the cake up to 1 day in advance and store covered at room temperature.

Conclusion

Pecan Upside Down Cake is the perfect combination of moist, buttery cake and a luscious caramelized pecan topping. Whether for a holiday table or a weeknight indulgence, this dessert is bound to impress!

Pecan Upside Down Cake

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• Author: fella
• Prep Time: 15min
• Cook Time: 45min
• Total Time: 1hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This Pecan Upside Down Cake combines the buttery crunch of caramelized pecans with a moist yellow cake base, creating a decadent dessert that’s perfect for holidays, family gatherings, or any special occasion.

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Ingredients

Units USM Scale 1x2x3x

For the Cake:

• 1 box yellow cake mix
• 1 package instant vanilla pudding mix
• 3 large eggs
• 1/2 cup vegetable oil
• 1 cup water

For the Pecan Topping:

• 1/2 cup (1 stick) butter, melted
• 1 cup light brown sugar
• 1 1/2 cups pecan halves

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Instructions

1. Preheat the Oven:

• Set your oven to 350°F (175°C). Grease a bundt or square baking pan thoroughly with nonstick spray or butter. For added ease, line the bottom with parchment paper.

2. Prepare the Cake Batter:

• In a large bowl, combine the yellow cake mix, vanilla pudding mix, eggs, vegetable oil, and water.
• Mix using an electric hand or stand mixer until the batter is smooth and lump-free. Set aside.

3. Create the Pecan Topping:

• Pour the melted butter evenly into the bottom of the prepared pan.
• Sprinkle the brown sugar over the butter in an even layer.
• Arrange the pecan halves decoratively over the sugar, ensuring a uniform pattern.

4. Assemble the Cake:

• Gently pour the prepared cake batter over the pecan mixture. Spread it evenly, taking care not to disturb the pecans.

5. Bake the Cake:

• Place the pan in the oven and bake for 45 minutes if using a bundt pan or 35 minutes for a square pan.
• Test for doneness by inserting a toothpick into the center; it should come out clean.

6. Cool and Invert:

• Allow the cake to cool in the pan for 10-15 minutes.
• Place a serving plate over the top of the pan and invert it carefully.
• Lift the pan slowly to reveal the caramelized pecan topping.

7. Serve and Enjoy:

• Let the cake cool completely before slicing. Serve plain or with whipped cream or vanilla ice cream.

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Notes

• Pan Size: Adjust baking times if using a different pan shape or size.
• Caramel Tips: Ensure the butter and sugar are evenly spread for uniform caramelization.
• Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Freezing: Wrap tightly and freeze for up to 3 months. Thaw in the refrigerator before serving.

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Nutrition

• Calories: 300 kcal per serving