Easy Pecan Upside Down Cake
The easy way to make a pecan upside down cake! I use yellow cake mix, pecans, and caramel sauce for a sweet and decadent flavor. It's fancy, but super simple to make for Thanksgiving!
Equipment
Ingredients
- 2 ½ cups raw pecans
- 1 cup caramel sauce warmed
- ½ teaspoon kosher salt
- 1 box yellow cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
Instructions
- Preheat the oven to 350 degrees F and grease a bundt pan very well with nonstick baking spray.
- In a medium bowl, stir together the pecans, warm caramel sauce, and salt. Pour the mixture into the greased bundt pan.
- In another bowl, add the cake mix, water, vegetable oil, and eggs. Mix with a hand mixer on medium speed for 2 minutes. Pour the cake mix over the pecans and spread it into an even layer.
- Bake the cake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to sit in the pan for 10 minutes. Then place the serving plate on top of the bundt pan and carefully flip it over. Tap the bundt pan a few times to release the cake, and then gently lift it straight up.
- If any stray pecans are stuck to the pan, just use a spoon to place them back on top of the cake. Allow the cake to cool completely before slicing.
Notes
- Grease the bundt pan very generously. This is the best way to avoid any of the cake from sticking to the pan.
- Use room temperature eggs and butter so the batter mixes as smoothly as possible.
- Spread the pecan mixture as evenly as you can across the pan to help the topping turn out glossy and consistent once the cake is flipped.
- To check for doneness, insert a toothpick into the center. If it comes out clean with just a few crumbs, it’s ready.
- Let the cake rest for at least 10 minutes before inverting so the pecan topping has time to set without sticking to the pan.
- Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage of up to a week, store it in the fridge.
Nutrition
Serving: 1Calories: 525kcalCarbohydrates: 59gProtein: 6gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 49mgSodium: 590mgPotassium: 159mgFiber: 3gSugar: 36gVitamin A: 105IUVitamin C: 0.4mgCalcium: 146mgIron: 2mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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