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removing a slice of cake

Pecan Upside Down Cake

Samantha Erb
This pecan upside down cake looks fancy as can be, but it’s actually oh so easy to make! Made with pecans, sweet caramel, and fluffy cake.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Desserts
Cuisine American
Servings 10 servings
Calories 564 kcal

Equipment

Ingredients

  • 2 ½ cups raw pecans
  • 1 cup warm caramel sauce
  • ½ teaspoon kosher salt
  • 1 box yellow cake mix
  • 1 cup water
  • ½ cup vegetable oil
  • 3 large eggs

Instructions
 

  • Preheat the oven to 350F 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 bottom of 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 your 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 the bundt pan 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.

Nutrition

Serving: 1Calories: 564kcalCarbohydrates: 65gProtein: 7gFat: 33gSaturated Fat: 4gPolyunsaturated Fat: 27gCholesterol: 56mgSodium: 578mgFiber: 3gSugar: 42g

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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