There’s something unapologetically cozy about a Pecan Upside-Down Bundt Cake — equal parts rustic charm and show-stopping dessert. Imagine a crown of glossy, caramel-kissed pecans that glisten when sliced, giving way to a tender, buttery cake that soaks up every hint of warm sugar and vanilla. It looks like you spent hours, but this beauty thrives on simple techniques and high-impact flavor.
The magic happens when pecans and a buttery syrup meld in the pan, creating a sticky, nutty blanket that becomes the cake’s dramatic top after the flip. Using a bundt tin adds an elegant silhouette and allows syrup to run into every curve, so each slice carries a perfect pocket of caramelized pecan goodness. The crumb is moist and slightly dense — ideal for balancing the sweet, crunchy topping — and adapts beautifully to brown butter, maple, or a dash of cinnamon for seasonal flair.
This cake is made for celebrations and slow afternoons alike. Serve it warm with a scoop of vanilla ice cream or a drizzle of creme fraiche for contrast, or slice it thinly with coffee for a decadent breakfast treat. It’s also wonderfully forgiving: make it a day ahead to let the flavors settle, then reheat briefly before serving to refresh that sticky, glossy finish.
Pin this recipe so you can find it when you need a dessert that looks fancy but plays fair in the kitchen. Whether you’re feeding a crowd or treating yourself, this Pecan Upside-Down Bundt Cake delivers caramelized crunch, tender cake, and that irresistible moment when everyone reaches for seconds.
Pecan Upside Down Bundt Cake
Description
Sticky-sweet, nutty, and visually stunning — this Pecan Upside-Down Bundt Cake is a simple showstopper. A glossy layer of butter-and-brown-sugar syrup caramelizes pecan halves into a jewel-toned crown that becomes the cake’s top after a single, satisfying flip. Beneath it sits a tender, buttery cake that soaks up just enough syrup to stay moist while offering a delicate crumb that contrasts the crunchy topping.
The bundt pan’s curves catch extra syrup so every slice has a ribbon of caramel and pecans. The batter is forgiving: use butter or brown butter, a splash of vanilla, and a hint of cinnamon to build warm, layered flavors that complement the toasted nuts. Whether you fold chopped pecans into the batter or reserve whole halves for the glossy cap, you’ll end up with a dessert that reads as sophisticated but bakes with ease.
Serve this cake warm with vanilla ice cream, lightly whipped cream, or a drizzle of bourbon caramel for grown-up indulgence. It also keeps well for a day or two and often benefits from resting overnight, which deepens the caramel notes and makes cleaner slices. Perfect for holiday tables, brunch spreads, or a cozy weekend treat, this pecan upside-down bundt is a recipe you’ll return to again and again — pin it now so it’s ready when you want a reliably decadent showstopper.
Ingredients
For the Cake Batter:
Instructions
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Preheat the oven to 350°F (175°C) and thoroughly grease a 10–12-cup bundt pan so the caramel and cake release easily.
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Make the sticky pecan topping: whisk melted unsalted butter with packed light brown sugar, a spoonful of honey or maple syrup, and a pinch of salt until glossy; pour this syrup into the bottom of the prepared pan and spread it into an even layer.
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Neatly arrange pecan halves over the syrup in concentric rings or a random scatter—either pattern will caramelize into a beautiful, crunchy crown.
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In a medium bowl, sift together all-purpose flour, baking powder, baking soda, and salt so the leaveners are evenly distributed.
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In a separate large bowl, beat the granulated sugar with the room-temperature eggs until the mixture is pale and just a bit thickened; stir in vanilla and almond extracts for layered flavor.
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Fold sour cream and whole milk into the egg mixture in two additions, mixing until smooth and homogenous; this gives the batter tenderness and moisture.
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Gently incorporate the dry ingredients into the wet in three additions, stirring only until just combined to avoid a tough crumb.
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Pour in the cooled melted butter and fold it through until fully blended—this enriches the batter without weighing it down.
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Spoon the batter evenly over the pecans in the pan, smooth the top, then tap the pan once or twice on the counter to settle the batter and release any large air pockets.
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Bake at 350°F for about 40–55 minutes (times vary by oven) until a skewer comes out clean; cool the pan on a rack 10–15 minutes, invert onto a platter, and let the caramel set before slicing and serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 460kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 8g40%
- Cholesterol 65mg22%
- Sodium 720mg30%
- Total Carbohydrate 58g20%
- Dietary Fiber 3g12%
- Sugars 42g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Pecan Upside Down Bundt Cake – Tips and Serving Tricks
Light prep and a few smart moves make this cake sing. Thoroughly grease the bundt and run a thin layer of butter into every nook so the caramel releases easily; a quick dusting of flour after greasing can help too. For deeper flavor, brown the butter before mixing — it adds toasty notes that pair beautifully with pecans. Arrange pecan halves attractively (concentric rings or a rustic scatter) so the top looks intentional when flipped.
Preparation
Thoroughly grease your bundt pan, working a thin layer of butter into every nook; a light dusting of flour afterward helps the caramel release cleanly. Arrange pecan halves in a pleasing pattern so the top looks intentional when inverted.
Browning & Flavor
For extra depth, brown the butter before adding it to the batter — those toasty, nutty notes pair brilliantly with the pecans and caramel. A splash of vanilla or a hint of cinnamon will add warmth without competing with the nuts.
Batter Care
Avoid overmixing: fold dry ingredients into the wet until just combined to keep the crumb tender. Tap the filled pan gently on the counter to settle the batter and remove large air pockets for an even rise.
Baking & Unmolding
Bake until a skewer shows a few moist crumbs, not raw batter. Let the cake cool 10–15 minutes in the pan before inverting; this short rest helps the syrup set so it doesn’t all run off, yet isn’t so long that the cake sticks.
Serving Suggestions
Warm slices briefly to restore the glossy caramel, then serve with vanilla ice cream, mascarpone, or a drizzle of bourbon caramel. Sprinkle flaky sea salt or extra toasted pecans for contrast.
Make-Ahead & Leftovers
Bake a day ahead to let flavors meld; reheat gently before serving. Leftover slices make outstanding French toast or a luxuriously nutty bread pudding. Save this trick for stress-free entertaining.
Baking Tips for Success
Pan Prep
Grease every groove of your bundt pan thoroughly with butter or baking spray and dust lightly with flour (or use a thin parchment strip). This small step protects the caramelized pecan pattern and makes unmolding smooth and stress-free.
Topping Temperature
Combine melted butter and brown sugar off heat and let the syrup cool just slightly before pouring. If it’s piping hot it will run off; if too cool it won’t spread evenly. Aim for warm and pourable for an even, glossy finish.
Ingredient Temperatures
Bring eggs, sour cream, and milk to room temperature before mixing. Warm-ish ingredients blend more smoothly and create a uniform batter, which leads to a consistent crumb and nicer rise.
Mixing Technique
Fold dry ingredients into the wet gently and stop as soon as the flour disappears. Overmixing develops gluten and gives a dense cake—light, deliberate strokes keep the texture tender.
Air & Leveling
After filling the pan, tap it firmly on the counter to release large air pockets and then smooth the top with a spatula. This promotes an even rise and prevents big tunnels or uneven domes.
Baking Checks
Use a skewer to test doneness; remove when it comes out with moist crumbs, not raw batter. Ovens vary—trust the toothpick, not the timer.
Cooling & Unmolding
Cool in the pan for 10–15 minutes so the caramel firms slightly, then invert onto a platter. If it hesitates, run a thin knife around the edge and try again—patience preserves the topping.
Serving & Storage
Warm slices briefly before serving to revive the glaze. Store airtight for up to three days; flavors often improve after a short rest.
Serving Tricks to Impress
Serve It Warm
This cake shines brightest when it’s slightly warm. A quick 5-minute reheat in a low oven or 2–3 minutes in the air fryer brings the caramel topping back to life, making it glossy and gooey again.
Add Creamy Contrast
Balance the sticky pecan topping with something creamy. Vanilla ice cream, lightly whipped cream, or a dollop of mascarpone provides a cool contrast that melts into the warm cake, creating an irresistible bite.
Play With Flavor Pairings
Elevate your presentation with small but impactful pairings. A drizzle of bourbon caramel, a spoonful of maple whipped cream, or even a touch of sea salt flakes adds sophistication. For a lighter touch, a simple squeeze of orange zest over each slice brightens the richness.
Make It Festive
For gatherings, slice the cake into neat wedges and plate each with a sprinkle of extra toasted pecans or a dusting of powdered sugar. The bundt’s decorative shape is already striking, but these small touches turn it into a true centerpiece.
Repurpose Leftovers
Don’t let extra slices go to waste. Day-old pecan bundt makes indulgent French toast when dipped in custard and griddled, or cube it for a pecan bread pudding. These transformations give the dessert a delicious second life.
With a few serving tricks, your Pecan Upside-Down Bundt Cake can feel brand-new every time—whether you’re hosting a holiday dinner or enjoying a quiet coffee break at home.
Tips for Success
Prepare the Pan Well
Bundt pans have intricate curves, and any missed spot can cause sticking. Brush softened butter or baking spray into every ridge, then dust with flour. This ensures the caramelized pecans release cleanly when inverted.
Layer the Topping Thoughtfully
Melt butter with brown sugar and honey or maple syrup until smooth, then pour evenly into the pan. Arrange pecan halves in a neat design — concentric circles or playful scatter — so the finished cake looks intentional and polished.
Mind the Ingredients’ Temperature
Use room-temperature eggs, sour cream, and milk. Cold ingredients can make the batter lumpy, while warmer ones blend seamlessly for a uniform texture and tender crumb.
Mix Gently for the Best Crumb
Overmixing develops gluten, which makes cake dense. Fold dry ingredients into wet until just combined. A light hand preserves the soft, moist interior that contrasts beautifully with the sticky topping.
Bake with Attention
Check doneness with a skewer rather than relying only on the timer. It should come out with a few moist crumbs, not raw batter. This prevents underbaking or dryness.
Cool Before Flipping
Allow the cake to rest 10–15 minutes in the pan before inverting. Too soon and the caramel runs off; too late and it sticks. Patience gives the topping time to set just enough for a clean release.
Enhance Before Serving
Rewarm slices to refresh the glaze and pair with ice cream, whipped cream, or fresh fruit. Simple finishing touches turn a homemade bundt into a bakery-style centerpiece.
Why You’ll Love This Cake
This Pecan Upside-Down Bundt Cake isn’t just another dessert — it’s the kind of bake that turns heads when it hits the table. At first glance, the glossy, caramel-coated pecans make it look like a bakery masterpiece, but one slice reveals the soft, buttery cake beneath that balances sweetness with comforting richness. It’s equal parts rustic and elegant, perfect for casual coffee dates or holiday celebrations.
What makes it especially lovable is its balance of textures. The pecans stay slightly crisp under the caramel glaze, while the cake itself is moist and tender, with just enough density to hold up to the sticky topping. Every bite gives you a contrast of nutty crunch and melt-in-your-mouth crumb.
It’s also versatile. You can serve it warm with ice cream for indulgence, enjoy it at room temperature with coffee, or even repurpose leftovers into decadent French toast or bread pudding. The flavor profile is flexible, too — classic vanilla and almond extracts keep it simple, while a dash of cinnamon or maple syrup brings cozy, seasonal warmth.
Most importantly, it’s a “wow” dessert without the stress. The bundt pan does the decorating for you, and the flip reveals a cake that looks far more complicated than it is. It’s impressive, comforting, and surprisingly approachable — a true keeper recipe you’ll want to pin and make again.
Final Thoughts
The beauty of a Pecan Upside-Down Bundt Cake lies in its simplicity paired with show-stopping appeal. With a caramelized nut topping that glistens like glass and a soft, buttery cake base, it delivers both comfort and elegance in one bite. Whether you’re baking for a family gathering, a holiday celebration, or just because you’re craving something sweet and special, this cake never disappoints.
What makes it even more appealing is how approachable it is. You don’t need advanced baking skills or complicated tools — just a bundt pan, quality ingredients, and a little patience. The pecans provide crunch, the caramel layer adds indulgence, and the cake itself ties it all together with a tender crumb and balanced sweetness.
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