Pecan Upside Down Bundt Cake
This Pecan Upside Down Bundt Cake is a moist, tender bundt cake topped with caramelized pecans for a crowd-pleasing dessert that's both easy to make and utterly delicious.
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
For extra flavor, swap half the pecans for walnuts or drizzle with caramel sauce just before serving. Leftovers store in an airtight container for up to 4 days.
Nutrition
Calories: 380kcal
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