Description
This Pecan Upside Down Cake is a deliciously rich and easy-to-make dessert that combines the nutty sweetness of caramelized pecans with a light, moist cake base. Using a yellow cake mix and instant vanilla pudding mix ensures this cake comes together quickly, while the buttery, crunchy pecan topping creates a stunning presentation once the cake is inverted. This recipe is perfect for family gatherings, holidays, or any occasion where you want to impress with minimal effort.
Ingredients
Scale
- 1 box yellow cake mix
- 1 package instant vanilla pudding mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1/2 cup (1 stick) butter, melted
- 1 cup light brown sugar
- 1 1/2 cups pecan halves
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). This step ensures your oven is at the correct temperature when the cake is ready to bake. - Prepare the Pan:
Grease a bundt or square pan generously with nonstick baking spray or butter. For added insurance, especially for a square pan, line the bottom with parchment paper. - Make the Cake Batter:
In a large bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, and water. Using an electric mixer, beat on medium speed for 2-3 minutes until the batter is smooth and lump-free. - Create the Pecan Layer:
Pour the melted butter evenly into the prepared pan. Sprinkle the brown sugar over the butter, ensuring it covers the entire bottom of the pan. Arrange the pecan halves over the brown sugar in a decorative pattern, ensuring even distribution. - Assemble the Cake:
Carefully pour the prepared cake batter over the pecan topping. Use a spatula to spread the batter evenly across the pan without disturbing the pecan arrangement. - Bake the Cake:
Place the pan in the preheated oven and bake for 45 minutes if using a bundt pan (or 35 minutes for a square pan). To check if it’s done, insert a toothpick into the center—if it comes out clean, the cake is ready. - Cool and Invert the Cake:
Let the cake cool in the pan for 10-15 minutes. Then, place a serving plate over the top of the pan and carefully invert the cake onto the plate. Gently lift the pan away, revealing the beautiful caramelized pecan topping. If any pecans stick to the pan, simply place them back onto the cake. - Serve and Enjoy:
Allow the cake to cool completely before slicing. Serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Pan Size: If using a square or round pan, adjust the baking time to about 35 minutes.
- Caramelization Tips: Ensure the brown sugar and butter are evenly spread to create a uniform caramel layer.
- Storage: Leftover cake can be stored at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.
- Freezing: To freeze, wrap the cake tightly in plastic wrap, followed by aluminum foil, and store for up to 3 months. Thaw in the refrigerator overnight before serving.