Pecan Pie Upside Down Cake
Pecan Pie Upside Down Cake 🤎
Because sometimes baking is cheaper than therapy 😂✨ #CookingIsMyTherapy
Ingredients
• 13.25 oz box yellow cake mix
• 3 eggs
• 1 cup water
• ⅓ cup vegetable oil
• 1 stick + 4 tbsp salted butter divided
• 8 0z pecan halves roughly chopped, divided
• ⅓ cup dark corn syrup
• ½ cup + ¼ cup brown sugar divided
• Sprinkle of flour
INSTRUCTIONS
Grease a bundt pan really well with 4 tosp of softened butter (to ensure the cake comes out of the pan easily when you flip it over). Also, sprinkle a little flour over the pan. This is important because it creates a barrier that keeps the fat from melting directly into the batter when introduced to a hot oven.
In a large measuring cup or bowl melt 1 stick of butter.
Then add in 1 & ½ cups of the roughly chopped pecans (save the remaining pecans for later), dark corn syrup, and ½ cup brown sugar. Mix that together until combined. Then pour the syrup pecan mixture evenly into the greased bundt pan.
In another bowl add the yellow cake mix, eggs, water, and vegetable oil. Whisk or beat with a hand mixer until fully combined. Evenly pour half of the cake batter over the syrup pecan mixture in the bundt pan. Set aside the other half of the cake batter.
In a small bowl, add the remaining roughly chopped pecans, and a 1 cup brown sugar. Mix that up with a fork. Sprinkle this sugar pecan mixture evenly over the cake batter in the bundt pan (you can use as much or as little of the sugar pecan mixture as you'd like).
Then evenly pour the other half over the cake batter over the sugar pecan mixture in the bundt pan.
Bake in the oven at 350°F for about 40 minutes. Let it cool for only 10 minutes.
Then put a large plate or cutting board on top of the pan, and carefully flip it upside down so the cake comes out of the pan onto the cutting board. Enjoy!
Making a pecan pie upside down cake is a delightful way to combine two beloved desserts into one unique treat. From my experience, the key to this recipe’s success lies in the layering and the quality of pecans used. I always opt for fresh, roughly chopped pecan halves as they provide a wonderful crunch that complements the moist cake perfectly. When preparing the bundt pan, greasing it thoroughly and dusting with a bit of flour creates an essential non-stick barrier. This prevents any sticky caramel or syrup remnants from clinging to the pan, making the flipping process smooth and clean. I’ve learned that patience during the cooling stage is vital; letting the cake cool for about 10 minutes allows the topping to set, which helps maintain the beautiful upside-down presentation when flipped. The combination of dark corn syrup and brown sugar in the pecan topping creates a rich, caramel-like glaze that infuses the cake base with irresistible sweetness. For a personal twist, I sometimes add a pinch of cinnamon or a splash of vanilla extract to the cake batter to enhance the depth of flavor. Furthermore, using a boxed yellow cake mix simplifies the baking process without sacrificing taste or texture, making this recipe perfect for busy bakers who want a special dessert without starting from scratch. Overall, this pecan pie upside down cake brings a cozy, homemade feel that's perfect for sharing at family gatherings or enjoying as a special treat to brighten any day. Don't hesitate to experiment by adding your own touches like drizzled caramel sauce or whipped cream for extra indulgence.
absolutely excellent