Pecan Upside Down Cake

This pecan upside down cake is a moist, tender bundt cake with a sweet and sticky pecan pie topping baked in. Impress your guests with this easy-to-make cake at your next dinner party or holiday gathering.

We adore pecan desserts in the South. From southern pecan pie to sock it to me cake, give us a bag of pecans and we will turn it into sweet, crunchy, buttery decadence!

This delicious pecan upside down bundt cake is moist, fluffy, and warmly spiced. The cake batter is baked on top of a sticky pecan pie layer which forms a delectable topping when the cake is flipped out of the pan. For more pecan desserts, check out our Southern Pecan Pralines and Pecan Pie Cheesecake Bars next!

Why You Will Love This Cake

• Easy to make! Bundt cakes are my favorite because you get a beautiful cake without the extra effort of layering or fancy frosting. For this pecan upside down cake, the pecan pie layer and cake batter are baked together in the pan to create a gorgeous and easy-to-make dessert.
• Sure to impress your guests! This cake is a showstopper with its sweet and sticky pecan pie topping sitting atop a fluffy, moist cake.
• Filled with warm, cozy flavors! Cinnamon, ginger, nutmeg, and cloves add irresistible warmth, nuttiness, and spice to this delicious pecan cake.

Important Ingredient Notes

A complete list of ingredients with measurements along with detailed recipe instructions can be found in the recipe card located at the bottom of this post.

• Pecans. I prefer to use pecan halves so that I can chop some into pieces while leaving some of the halves intact, but you may also use chopped pecans.
• Corn syrup. This recipe calls for light corn syrup for a sweet, vanilla-like flavor but you may also use dark corn syrup for a more robust, toasty flavor if you prefer.
• Vanilla. Be sure to use good-quality, pure vanilla extract for the best flavor. Cheap or imitation vanilla can add an "off" or sometimes alcohol flavor.
• Butter. I typically use unsalted butter for all my baking so that I can control the amount of salt in my baked goods. However, you may use salted butter if that is what you have on hand; just eliminate any additional salt in the cake if you do so.
• Buttermilk. Buttermilk adds a subtle tang and extra tenderness to the cake that is irresistible. You may also use whole milk or half and half if you do not have any buttermilk. You can also make your own buttermilk at home in a matter of minutes.
• Spices. Feel free to adjust the spice amounts to your liking or substitute different spices such as nutmeg or cardamom.

How To Make This Cake

1. Mix the pecan pie layer. Whisk together the pecan pie topping ingredients in a small bowl until smooth. Pour it into a bundt pan sprayed with nonstick cooking spray (not baking spray) and set it aside.
2. Make the cake batter. Whisk together the dry ingredients and set them aside. Beat the butter and sugar in a stand mixer until fluffy, add the eggs and vanilla, then alternate adding the flour and buttermilk mixtures. Make sure all of your dairy products are at room temperature and be careful not to overmix the batter.
3. Bake the cake. Pour the cake batter into the bundt pan on top of the pecan pie layer. Smooth the batter out into an even layer and bake the cake at 350°F for 40 to 50 minutes. Test the cake by inserting a skewer near the center. If it comes out with wet batter, the cake needs more time. If the skewer comes out with a few moist crumbs, the cake is ready to be taken out of the oven.
4. Cool and slice. Allow the cake to cool in the pan for 10 minutes in the bundt pan then carefully run a knife along the edges of the cake to loosen it from the pan. Place a flat cake plate or serving board on top of the bundt pan and carefully flip it over while gripping the edges of the pan tightly. Give the pan a few taps on the bottom to loosen any stuck-on pecan topping, and lift the pan from the cake. Allow the cake to cool completely then slice and enjoy!

Recipe FAQs

Make Ahead and Storing Instructions

This pecan upside down cake can be made a day or two in advance and stored in an airtight cake storage container until ready to serve.

Leftover cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. Be sure to reheat slices of refrigerated cake for 10-15 seconds to soften the pecan topping.

Pro Tips For The Best Pecan Upside Down Cake

1. Measure your flour properly! Measure your flour by fluffing it in the bag or container with a fork, spooning it into the cup, and leveling it off with a knife. Do not ever dip your measuring cup into the flour bag. Adding too much flour can cause your cake to turn out dry.
2. Use room-temperature eggs and dairy! Using cold dairy and eggs in the cake batter will prevent them from mixing properly and can completely ruin the texture of your cake. Allow the ingredients to sit out on the counter for at least an hour.
3. Cream the butter and sugar long enough! You want to cream the butter and sugar long enough to break down the sugar crystals and to beat air into them. This helps your cake turn out tender and fluffy.
4. Grease your bundt pan well! Spray your bundt pan generously with nonstick cooking spray (not baking spray) and use a pastry brush to make sure all crevices are coated.
5. Do not use an antique aluminum bundt pan for this cake! I tried this recipe twice in my antique Nordic Ware bundt pan, and the cake would not release. Use a newer Bundt pan for this cake.
6. Properly flip your upside-down cake! Allow the cake to cool in the pan for 10 minutes then run a knife along the edge of the pan to loosen the cake from the pan. Place an inverted cake plate or serving platter on top of the bundt pan and quickly flip the cake and platter over in one swift motion. Allow the cake to sit with the pan on top for a few minutes to allow gravity to help release the cake then give the bottom of the pan a few taps to release any stuck-on topping. Carefully lift the pan from the cake.
7. Don't worry if some pecans stick to the pan! If a few pecans stick to your bundt pan after you've carefully flipped the cake, just remove them with your hands and gently press them back onto the cake.

More Irresistible Desserts You Will Love!

• Apple Cider Donut Cake
• Carrot Cake Loaf (Quick Bread)
• Pumpkin Bread Pudding
• Chocolate Chess Pie
• Skillet Peach Cobbler
• Moist Lemon Bundt Cake
• Hummingbird Cupcakes
• Old Fashioned Banana Pudding
• Bananas Foster French Toast
• New Orleans King Cake
• Red Velvet Cheesecake Brownies
• The Best Bread Pudding
• Sweet Potato Cheesecake
• Southern Sweet Potato Pie
• Classic Southern Pecan Pie

📖 Recipe

Pecan Upside Down Cake

Ashley Boyd

This pecan upside down cake is a moist, tender bundt cake with a sweet and sticky pecan pie topping baked in. Impress your guests with this easy-to-make cake at your next dinner party or holiday gathering.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 50 mins

1 hr

Total Time 5 mins

Course Dessert

Cuisine American

Cook ModePrevent your screen from going dark

Servings 12 servings

Calories 405 kcal

Equipment

• ▢
  Measuring cups and spoons
• ▢
  Mixing bowls
• ▢
  Stand mixer
• ▢
  Bundt pan
• ▢
  Cake plate
• ▢
  Cake storage container

Ingredients

  

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Pecan Topping Layer

• ▢ ½ cup light brown sugar
• ▢ ½ cup melted butter unsalted
• ▢ ⅓ cup light corn syrup or dark corn syrup
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon pure vanilla extract
• ▢ ¼ teaspoon salt
• ▢ 1 ½ cups pecans chopped or halves, see note

Cake

• ▢ 2 cups all-purpose flour spooned and leveled
• ▢ 2 teaspoons baking powder
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon ground ginger
• ▢ ½ teaspoon ground allspice
• ▢ ¼ teaspoon cloves
• ▢ ½ cup buttermilk room temperature, whole or low-fat
• ▢ ¼ cup sour cream room temperature,
• ▢ ¾ cup unsalted butter softened to room temperature
• ▢ ¾ cup granulated sugar
• ▢ ½ cup light brown sugar
• ▢ 3 large eggs room temperature
• ▢ 2 teaspoon vanilla extract

Instructions

 

• Preheat your oven to 350°F. Generously spray a 9 or 10-cup Bundt pan with nonstick cooking spray (not baking spray, see note) and set it aside.
• In a medium mixing bowl, whisk together the brown sugar, melted butter, corn syrup, cinnamon, vanilla extract, and salt for the pecan pie topping until smooth. Stir the pecans and pour the pecan topping into the prepared bundt pan. Set the pan aside.
  
• In a separate medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, allspice, and cloves until combined. Set the flour mixture aside.
  
• In a separate small mixing bowl, whisk together the buttermilk and sour cream until well combined. Set the buttermilk mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high (6-8 on a stand mixer) 2 minutes until creamy then add the sugars. Beat the butter and sugars on medium-high for an additional 4-6 minutes until pale and fluffy.
  
• Scrape down the sides and bottom of of the mixing bowl then add the eggs, one at a time, and beat on medium after each addition until completely mixed in. Add the vanilla and mix on medium until incorporated.
  
• Add ⅓ of the flour mixture to the bowl and mix until no more dry streaks of flour are visible. Start on low speed and gradually increase to medium (4-6). Add ½ of the buttermilk mixture and beat on medium until completely mixed in. Repeat this process with the remaining flour and buttermilk mixtures until all has been mixed into the batter. Scrape down the sides and bottom of the bowl at least twice to ensure the batter gets evenly mixed. Be careful not to overmix the batter.
  
• Pour the cake batter into the bundt pan over the pecan layer, using a spatula or wooden spoon to scoop all of the batter into the pan. Smooth the cake batter out into an even layer. Bake the cake in the preheated oven for 40 to 50 minutes, or until a skewer inserted near the center comes out with just a few moist crumbs.
  
• Allow the cake to cool in the pan for 10 minutes then run a knife along the edge of the pan to loosen the cake from the pan. Place an upside-down cake plate or serving platter on top of the bundt pan and quickly flip the cake and platter over in one swift motion. Allow the cake to sit with the pan on top for a few minutes to allow gravity to help release the cake then give the bottom of the pan a few taps to release any stuck-on pecan topping. Carefully lift the pan from the cake. If a few pecans stick to the pan, just remove then with your hands and gently press them into the cake.
  
• Cool the cake completely before slicing. Enjoy!

Notes

• Be sure to use nonstick cooking spray and not baking spray for greasing the Bundt pan. Baking spray works great for cakes because it has flour and other ingredients added to keep cake batter from sticking. But, because we need to keep the pecan pie layer from sticking, a nonstick cooking spray is the best option.
• Do not use an antique aluminum bundt pan. I tried this recipe twice in my antique Nordic Ware bundt pan, and the cake would not release. Use a modern Bundt pan for this cake!
• If using pecan halves, chop some into pieces while leaving some of the halves intact before mixing them into the topping ingredients.
• Measure your flour by fluffing it in the bag or container with a fork, spooning it into the cup, and leveling it off with a knife. Do not ever dip your measuring cup into the flour bag. Adding too much flour can cause your cake to turn out dry.
• Be sure your eggs and dairy are at room temperature so that the batter can be properly mixed.

Nutrition

Serving: 1sliceCalories: 405kcalCarbohydrates: 43.9gProtein: 4.6gFat: 24.3gSaturated Fat: 13.5gCholesterol: 94mgSodium: 187mgPotassium: 185mgFiber: 1.2gSugar: 25.9gCalcium: 85mgIron: 1mg

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