Description
This decadent Caramel Pecan Upside-Down Bundt Cake features a buttery, golden layer of toasted pecans smothered in a sticky, homemade caramel glaze. By elevating a classic yellow cake mix with simple additions, this recipe delivers a bakery-quality dessert that is moist, rich, and perfectly textured. It is an ideal centerpiece for family gatherings or quick weeknight treats, offering a harmonious balance of crunchy nuts and soft, sweet cake that satisfies every craving.
Ingredients
1 cup Unsalted Butter, divided
1/2 cup Light Brown Sugar, packed
1/4 cup Light Corn Syrup
1/4 teaspoon Salt
1 cup Pecans, coarsely chopped
15.25 ounce Yellow Cake Mix
3 large Eggs, room temperature
1 cup Water
Instructions
Preheat your oven to 325 F (163 C).
Combine 1/2 cup butter, brown sugar, corn syrup, and salt in a Bundt pan or skillet.
Stir over medium-low heat until butter melts and sugar dissolves.
Remove from heat and stir in the chopped pecans.
In a separate bowl, combine the remaining 1/2 cup melted butter, cake mix, eggs, and water.
Beat the batter with an electric mixer for 2 minutes until smooth.
Pour the batter carefully over the caramel-pecan mixture in the pan.
Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting onto a serving platter.
Notes
Use a high-quality butter-flavored yellow cake mix for the best results. Ensure the caramel mixture is spread evenly across the base of the pan before adding the batter. Serving the cake warm is recommended for the best texture.
- Prep Time: 15
- Cook Time: 50
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg