Dive into a luscious bundt cake featuring a crunchy pecan topping with brown sugar and corn syrup, complemented by a moist vanilla cake base. Just a bite will send your taste buds into a delightful frenzy!
Alright, my lovely readers, let me take you down memory lane! When I was a wee little one, my grandmother made this iconic Pecan Upside Down Bundt Cake every Sunday. The aroma of caramelized pecans wafting from the kitchen was enough to rouse anyone from the deepest of slumbers. Granny used to say, “A little bit of love and a whole lot of pecans make the world go round.” Fast forward to the present, I’ve inherited not just her antique bundt pan but her magical recipe as well. And guess what? Today, I’m sprinkling that same love and pecan goodness right into your kitchen.
Pecan Upside Down Bundt Cake:
Now, why is this Pecan Upside Down Bundt Cake THE talk of the town? First, it combines the nutty charm of pecans with the comforting flavor of vanilla cake. No fuss, no muss—just simple ingredients delivering extraordinary results. And did I mention the versatility? Whether you want a show-stopping dessert for your dinner party or a delicious treat to enjoy with your afternoon tea, this cake fits the bill. Plus, who can resist that surprise upside-down pecan reveal? It’s like unwrapping a gift, every single time!
Ingredient For Pecan Upside Down Bundt Cake:
Okay, folks, let’s dish out some secrets about our ingredients:
- Brown Sugar: Whether you use light or dark brown sugar is up to you; dark gives a richer molasses note while light is subtler.
- Corn Syrup: It’s what gives our pecan topping that gooey, sticky sweetness. No compromises here!
- Cake Mix: I’ve used Betty Crocker Super Moist Vanilla for nostalgia, but feel free to play around with your favorite brand.
- Sour Cream: This little addition makes the cake even more moist and dense. Granny’s touch!
How To Make Pecan Upside Down Bundt Cake:
Got your apron on? Let’s get baking!
- Pecan Topping: First, mix that melted butter, brown sugar, corn syrup, and a pinch of salt. You’re looking for the brown sugar to almost dissolve completely. Then, toss in those glorious pecans and mix. Spread this mixture evenly in your prepped bundt pan.
- Cake Batter: Time for the main event! Whisk together your cake mix, eggs, vegetable oil, water, and sour cream. Make sure there are no pesky lumps. Now, pour this batter over your pecan layer. Smooth it out, ensure it’s even, and pop it into your oven.
- Baking & Serving: You know your cake is done when a toothpick comes out clean. Once baked, be patient! Allow the cake to cool for 10 minutes, then unveil your masterpiece by inverting it onto a plate. Give that pan a few friendly taps, trust me, it helps. Slice, serve, and prepare for the chorus of “mmm’s” and “ahhh’s”!
If by some miracle there are leftovers, you can store this beauty in an airtight container at room temperature for up to 3 days. Want to savor it for later? Wrap it up and freeze it! Just thaw and reheat for that fresh-out-the-oven feel.
Variations & Substitutions:
- Swap out pecans for walnuts or almonds for a twist.
- How about a chocolate cake mix for chocoholics?
- If corn syrup isn’t your jam, honey or maple syrup might just do the trick.
- Vegan? Substitute eggs with flax eggs and use dairy-free sour cream.
Well, there you have it, dear readers! My grandmother’s legacy, your new favorite dessert. Let me know how it turns out, and remember, it’s always a ‘bundt’ of fun in the kitchen! 😉
Pecan Upside Down Bundt Cake
For the Pecan Topping:
- ½ cup packed brown sugar either light or dark variety
- ¼ cup corn syrup
- ½ cup butter melted
- 1 cup pecans finely chopped
- ¼ tsp salt
For the Cake Batter:
- 1 box of vanilla cake mix Recommended: Betty Crocker Super Moist Vanilla
- ½ cup vegetable oil
- 3 large eggs
- 3 tbsp sour cream
- 1 cup water
- Begin by preheating the oven to a temperature of 350 degrees Fahrenheit.
- Thoroughly spray a 10-inch bundt pan with a non-stick cooking spray. Once prepared, set it aside.
Preparing the Pecan Topping:
- In a medium-sized bowl, combine the melted butter, brown sugar, corn syrup, and salt. Utilize a hand-held mixer or whisk to ensure that the brown sugar is almost fully dissolved.
- Introduce the chopped pecans to the brown sugar mixture and stir until the ingredients are uniformly combined.
- Transfer this mixture into the prepared bundt pan. Utilize a spatula to ensure the mixture is evenly spread out.
Preparing the Cake Batter:
- In a larger bowl, combine the vanilla cake mix, eggs, vegetable oil, water, and sour cream. Mix these ingredients thoroughly, ensuring no lumps persist.
- Carefully pour the cake batter over the pecan topping, making certain it covers the topping entirely.
- Place the bundt pan in the preheated oven and bake for a duration of 40-45 minutes. The cake is deemed ready when an inserted toothpick or cake tester emerges clean.
- Once baked, remove the bundt pan from the oven and place it on a cooling rack. Allow it to cool for a duration of 10 minutes. Please refrain from inverting the pan during this period.
- After the stipulated cooling time, position a large plate over the bundt pan and invert the cake onto the plate. It may be beneficial to gently tap the top of the pan to ensure the cake releases seamlessly.
- The cake can be sliced and served either warm or at room temperature, as per preference.