Imagine a tender, buttery bundt cake crowned with glossy, caramelized pecans—this Pecan Upside Down Bundt Cake Recipe brings all the fall vibes any day of the year. It’s an easy, homemade dessert that’s as fun to bake as it is to devour.
Why You’ll Love This Recipe
- No fiddly layers—everything bakes in one pan.
- Silky caramel glaze naturally forms under those pecans.
- Perfect fall dessert, but gorgeous any season.
- Family-friendly: my grandkids can almost make it themselves.
- Uses pantry staples you probably already have.
- Impresses guests without hours in the kitchen.
- Easy to adapt for gluten-free (see Variations).
- Tastes even better the next day, if it lasts that long.
Ingredients
- ½ cup unsalted butter, melted, plus extra for greasing (I like Land O’ Lakes)
- 1 cup packed brown sugar (light or dark)
- 2 cups pecan halves (toasted if you’ve got time)
- 2 cups all-purpose flour (King Arthur Flour recommended)
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs at room temperature
- ½ cup milk (whole or 2%)
- ¼ cup buttermilk or plain yogurt
- 1 teaspoon pure vanilla extract
Directions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Spread a thin layer of butter around a 10-inch bundt pan, then dust it with flour—incorporate a strip of parchment in the center hole for easy release.
- Caramel Layer: Pour the melted butter into the bottom of the pan, then sprinkle the brown sugar evenly on top. It might look sloppy, but that’s exactly what you want—rustic caramel is the goal!
- Arrange Pecans: Place pecan halves flat-side down in neat concentric circles. Start at the outer edge and work inward, like you’re creating edible art.
- Mix Dry Ingredients: In a large bowl, whisk the flour, granulated sugar, baking powder, and salt until any clumps are gone—this avoids pockets of flour later.
- Blend Wet Ingredients: Crack the eggs into a separate bowl and whisk lightly, then stir in milk, buttermilk, and vanilla until smooth.
- Combine Batter: Gently fold the wet mix into the dry ingredients with a spatula. Stop when everything’s evenly moistened—it’s okay if a few tiny lumps remain. Overmixing can lead to a dense cake.
- Fill the Pan: Spoon the batter over the pecans, smoothing the top with a spatula to ensure even baking.
- Bake: Place on the center rack and bake for 45–50 minutes, or until a toothpick in the middle comes out with a few moist crumbs. Tent with foil if the top browns too quickly.
- Rest and Release: Let the cake sit in the pan for 10 minutes. This pause helps the caramel set. Run a thin knife around the edges, place a plate on top, and invert in one confident move.
- Serve Warm or Room Temp: Slice and serve right away or wait until it cools—either way, add whipped cream, a drizzle of caramel sauce, or a scoop of ice cream for an extra touch.
Servings & Timing
Makes about 12 generous slices.
Prep Time: 20 minutes (including pecan toasting if you choose).
Bake Time: 45–50 minutes (halfway rotate for even color).
Rest Time: 10 minutes in pan + 5 minutes before slicing.
Total Time: Approximately 80 minutes from start to finish.
Variations
- Swap pecans for toasted walnuts or almonds for a different nutty note.
- Drizzle melted chocolate over the top for a double-decker dessert.
- Use coconut milk and a pinch of cardamom for a tropical twist.
- Stir a handful of shredded coconut into the batter for extra texture.
- Reduce sugar by 2 tablespoons and add a tablespoon of maple syrup for subtle warmth.
- Make it gluten-free by swapping 1:1 gluten-free flour blend.
Storage & Reheating
Store leftover slices in an airtight container at room temperature for up to 2 days, or in the fridge for a firmer texture that lasts up to 4 days. To revive that fresh-baked fluff, microwave a slice for 10–15 seconds or warm in a preheated 300°F oven for 5 minutes. For longer storage, wrap individual slices tightly in plastic and foil, freeze for up to 2 months, then thaw overnight in the fridge before reheating.
FAQs
Q: Can I make this cake ahead of time?
A: Absolutely—bake it a day early and store at room temp; flavors deepen overnight.
Q: My cake stuck to the pan; any tips?
A: Be generous with butter and flour—run a knife around edges before flipping, and consider the parchment trick for the center.
Q: Why is the middle undercooked?
A: Ovens vary—rotate halfway or tent the top with foil if it browns too fast. A toothpick with a few crumbs is perfect.
Q: Can I use light brown sugar instead of dark?
A: Yes—light brown sugar gives a milder caramel; dark offers richer, molasses notes.
Q: What’s the best way to toast pecans?
A: Spread on a baking sheet, toast at 350°F for 6–8 minutes, stirring once, until fragrant. Cool before using.
Q: Is buttermilk necessary?
A: It keeps the cake tender and adds a slight tang, but plain yogurt or extra milk work in a pinch.
Q: How do I halve this recipe?
A: Use a smaller pan (8-inch bundt or loaf), reduce bake time to 30–40 minutes, and watch closely.
Q: Can I add spices?
A: Sure—try ½ teaspoon cinnamon or a pinch of nutmeg for cozy warmth.
Conclusion
This Pecan Upside Down Bundt Cake Recipe takes classic flavors and flips them—literally—for a homemade dessert that’s both charming and simple. It’s perfect for holiday gatherings or casual Sunday brunch. Give it a whirl, then drop a comment below or explore my other Bundt Cake Recipe ideas for even more sweet inspiration!
Pecan Upside Down Bundt Cake
Ingredients
- 1/2 cup unsalted butter melted, plus extra for greasing pan
- 1 cup packed brown sugar
- 2 cups pecan halves preferably toasted
- 2 cups all-purpose flour such as King Arthur Flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 large eggs at room temperature
- 1/2 cup milk whole or 2%
- 1/4 cup buttermilk or plain yogurt
- 1 teaspoon vanilla extract pure
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter, then dust lightly with flour.
- Pour melted butter into pan, sprinkle brown sugar evenly, and arrange pecan halves in a single layer over sugar.
- Whisk together flour, granulated sugar, baking powder, and salt in a medium bowl.
- In a separate bowl, beat eggs lightly, then stir in milk, buttermilk, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined—batter will be slightly lumpy.
- Spoon batter over the pecans, smoothing the top with a spatula to ensure even baking.
- Bake on the center rack for 45–50 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake rest in the pan for 10 minutes, then run a small knife around edges and carefully invert onto a serving plate.
- Slice and serve warm or at room temperature—feel free to add a dollop of whipped cream or ice cream.
Notes
Nutrition
