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Pecan Upside Down Bundt Cake Recipe

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 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 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.
  • Bake 40–45 minutes, allow the cake to cool 10 minutes in the pan, then invert onto a serving plate to reveal the caramelized pecan top.

Notes

For extra depth, toast pecans in a dry skillet for 3–4 minutes before use. Leftovers can be wrapped and frozen for up to 1 month.

Nutrition

Calories: 380kcal
Keyword Bundt Cake, Cake recipe, Holiday Dessert, Pecan Dessert, Pecan Upside Down Bundt Cake, Southern Baking, Upside Down Cake
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