This Pecan Upside Down Bundt Cake Recipe brings together crunchy pecans, a buttery brown-sugar glaze, and a tender vanilla Bundt cake in one irresistible Southern-style dessert that’s perfect for holidays or any Sunday gathering.

Why You’ll Love This Recipe

Impress guests with a show-stopping pecan upside down presentation.
One-bowl batter keeps cleanup easy and quick.
Perfectly caramelized topping adds a sweet, nutty crunch.

Moist, tender crumb thanks to tangy buttermilk or whole milk.
Simple pantry ingredients you likely already have.
Ideal for make-ahead entertaining—bake today, enjoy tomorrow.

Easily doubles for larger crowds or potlucks.
Excellent base for creative flavor twists like maple or bourbon.

Ingredients

1 cup (2 sticks) unsalted butter, melted (for the topping)

1 cup light brown sugar, packed
1½ cups pecan halves (toasted if you like extra nuttiness)
1¾ cups all-purpose flour (spooned & leveled; King Arthur recommended)

1 teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened to room temperature

1 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract

½ cup whole milk or buttermilk, room temperature
¼ teaspoon ground cinnamon (optional, for warm spice notes)

Directions

Preheat the Oven
Preheat to 350°F (175°C) with your rack in the center position for even baking. Grease a 10-cup Bundt pan thoroughly with nonstick spray or softened butter, then lightly dust with flour—this prevents sticking and helps the cake release cleanly.
Make the Pecan Topping
In a small saucepan or microwave-safe bowl, melt 1 cup butter. Stir in brown sugar until smooth, then pour the mixture into the prepared pan, spreading evenly with an offset spatula. Arrange pecan halves in a single layer over the glaze; they’ll form the glossy, crunchy top once inverted.
Whisk Dry Ingredients
In a medium bowl, whisk together flour, baking powder, salt, and optional cinnamon—this ensures even leavening and flavor distribution in your Bundt cake.

Cream Butter and Sugar
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened ½ cup butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes. This aeration step gives your cake a light, tender crumb.
Add Eggs and Vanilla
Beat in eggs one at a time, scraping down the sides of the bowl after each addition. Mix in vanilla extract until fully incorporated for rich, aromatic flavor.
Combine Batter
With the mixer on low, add one-third of the dry ingredients, then half of the milk. Continue alternating dry ingredients and milk—ending with the flour mixture—and mix just until no streaks remain. Over-mixing can lead to a dense cake, so stop as soon as it’s blended.

Fill the Pan
Gently spoon or pour the batter over the pecan layer, smoothing the top with a spatula. Tap the pan firmly on the counter a few times to release any trapped air bubbles, which prevents tunnels in the finished cake.
Bake to Perfection
Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. If the top browns too quickly, tent loosely with foil for the last 10 minutes.
Cool and Invert
Allow the cake to rest in the pan for 10 minutes—this sets the topping and makes removal easier. Run a thin knife around the edges, then place a serving plate upside-down over the pan and invert the cake in one smooth motion. Gently lift off the pan to reveal the glistening pecan surface.

Serve and Enjoy
Let the cake cool another 5 minutes before slicing. Enjoy warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special treat.

Servings & Timing

Yield: 12 generous slices
Prep Time: 20 minutes (including pan greasing and pecan toasting)

Bake Time: 40–45 minutes
Rest/Cool Time: 15 minutes
Total Time: About 1 hour 20 minutes

Variations

Bourbon-Maple Pecan: Stir 2 tablespoons bourbon and 1 tablespoon maple syrup into the topping for a boozy twist.
Chocolate Drizzle: Once inverted, drizzle melted dark chocolate over the warm cake.
Gluten-Free Upgrade: Swap all-purpose flour for a 1:1 gluten-free blend (e.g., Bob’s Red Mill).

Mini Bundts: Use a mini Bundt pan for individual servings—bake just 20–25 minutes.
Citrus Zest: Add 1 teaspoon orange or lemon zest to the batter for a bright flavor pop.
Coconut Crunch: Mix ¼ cup shredded coconut into the pecan layer for tropical flair.

Storage & Reheating

Store at room temperature, tightly wrapped in plastic wrap or an airtight container, for up to 2 days. For longer storage, freeze individual slices in freezer-safe bags for up to 1 month—thaw overnight in the refrigerator. To reheat, microwave a slice on medium power for 10–15 seconds or warm in a 300°F oven for 5 minutes.

FAQs

Can I substitute walnuts for pecans?
Absolutely—walnuts or even almonds bring their own nutty character and look lovely in this Upside Down Bundt Cake.
How do I keep the cake from sticking?
Grease and flour the pan well, and allow the cake to cool briefly before inverting to prevent tearing or sticking.

Can I make this recipe dairy-free?
Use dairy-free butter and almond milk in place of milk and butter, and the cake will still be tender and flavorful.
What if my topping bubbles over?
Place a baking sheet on the rack below to catch drips—this keeps your oven clean and your glaze intact.
Is it OK to mix the batter by hand?
Yes, just cream the butter and sugar vigorously with a wooden spoon, then fold in ingredients until just combined—you’ll still get a lovely crumb.

Why is my cake dense?
Over-mixing the batter or substituting heavy ingredients can weigh it down; mix until ingredients are barely incorporated.
Can I bake this in a loaf pan?
Sure—bake at 350°F for 45–50 minutes, but expect a slightly different texture and shape.
How can I make it extra moist?
Substitute half the milk with sour cream or yogurt for added moisture and tang.

Conclusion

This Pecan Upside Down Bundt Cake Recipe checks all the boxes: easy prep, stunning presentation, and that cozy, buttery flavor we all love. Whether you’re baking for a holiday, potluck, or just a Sunday treat, it’s sure to become a requested classic. Give it a try, leave a comment below, and explore more of my favorite Bundt cake recipes for endless inspiration!

Pecan Upside Down Bundt Cake

This Pecan Upside Down Bundt Cake is a show-stopping dessert featuring a glossy brown sugar and butter glaze topped with crunchy pecans, all baked under a tender vanilla Bundt cake—perfect for holidays and cozy gatherings.

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Prep Time 20

Cook Time 45

Total Time 1 5

Course Dessert

Cuisine American

Servings slices

Calories 380 kcal

Ingredients

1 cup unsalted butter melted, for topping
1 cup light brown sugar packed

1 1/2 cups pecan halves
1 3/4 cups all-purpose flour spooned and leveled
1 teaspoon baking powder

1/2 teaspoon salt
1/2 cup unsalted butter softened, for batter
1 cup granulated sugar

2 large eggs room temperature
2 teaspoons vanilla extract pure
1/2 cup whole milk room temperature

1/4 teaspoon ground cinnamon optional

Instructions

Preheat your oven to 350°F (175°C) and grease a 10-cup Bundt pan with butter or nonstick spray; dust with flour to ensure easy release.
Melt 1 cup of butter in a small saucepan or microwave, stir in light brown sugar until smooth, then pour into the prepared pan and spread evenly.

Place pecan halves in a single layer atop the sugar glaze, pressing gently so they adhere and create a uniform upside down topping.
Whisk together flour, baking powder, salt, and optional cinnamon in a bowl to ensure even distribution of leavening and spice.
In a large bowl or mixer, beat softened butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes.

Beat in eggs one at a time, scraping down the bowl, then mix in vanilla extract for rich, aromatic flavor.
Alternate adding dry ingredients and milk to the creamed mixture, starting and ending with dry ingredients; mix on low until just combined.
Pour batter over the pecan layer, smooth the surface, and tap the pan on the counter to release air bubbles for an even rise.