Oh my goodness, let me tell you about my absolute favorite dessert: a pecan upside down bundt cake! I first stumbled upon this gem during a family gathering where the sweet, nutty aroma filled the air, and one bite just took me to flavor heaven. The way the caramelized pecans crown the top of the cake, creating a delightful contrast to the moist and fluffy sponge, is simply irresistible. Each slice is a perfect blend of rich butteriness and a hint of sweetness that makes it impossible to stop at just one piece. Plus, it’s such a showstopper—imagine pulling it out of the oven and flipping it over to reveal that gorgeous pecan topping! Trust me, your friends and family will be begging for the recipe. It’s a delightful treat that’s perfect for any occasion, and I can’t wait to share my pecan upside down bundt cake recipe with you!
Ingredients List
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 cup pecans, chopped
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, at room temperature
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
Make sure to have all your ingredients ready before you start baking—it’ll make the process so much smoother! Trust me, measuring everything out beforehand helps keep the chaos at bay.
How to Prepare the Pecan Upside Down Bundt Cake Recipe
Prepping the Bundt Pan
Alright, let’s start by prepping our bundt pan because this is where the magic begins! Grab your trusty 10-inch bundt pan and make sure it’s nice and clean. In a medium saucepan, melt the butter and brown sugar together over medium heat, stirring until everything’s melted and combined. Oh, the smell is heavenly already! Once that’s ready, pour the buttery mixture right into the bottom of the bundt pan. Now, sprinkle the chopped pecans evenly over the top. This is going to create that beautiful caramelized layer that everyone loves, so don’t skimp on those pecans!
Mixing the Ingredients
Next up, let’s mix our dry ingredients! In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until it’s well combined—this helps ensure there are no clumps. In another bowl, whisk together the buttermilk, eggs, and vanilla extract until everything’s blended smoothly. Now, here’s a little tip: add the wet ingredients to the dry ingredients gradually, mixing gently until just combined. You don’t want to overmix; a few lumps are totally okay! It’ll keep the cake nice and tender.
Baking the Cake
Now that we’ve got our batter ready, it’s time to bake! Preheat your oven to 350°F (175°C) if you haven’t already. Carefully pour the batter over the pecans in the bundt pan, and smooth the top if needed. Pop it in the oven and let it bake for about 50-60 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Oh, and keep an eye on it—every oven is a little different!
Cooling and Serving
Once the cake is out of the oven, let it cool in the pan for about 10 minutes. This is super important because it makes it easier to flip! After that, place a serving plate upside down on top of the bundt pan and carefully invert it to release the cake. The pecans and caramel will be on top, and trust me, it’s a sight to behold! You can serve it warm or at room temperature, and if you’re feeling extra indulgent, a scoop of vanilla ice cream or a dollop of whipped cream on top is always a hit. Enjoy every bite of this delightful pecan upside down bundt cake!
Why You’ll Love This Pecan Upside Down Bundt Cake Recipe
- It’s incredibly easy to make—perfect for both novice and experienced bakers!
- The rich, buttery flavor combined with caramelized pecans creates a dessert that’s truly irresistible.
- It’s visually stunning when you flip it over, making it a show-stopper for gatherings.
- This cake stays moist and delicious for days, so it’s great for leftovers (if there are any!).
- It’s versatile—enjoy it plain or dress it up with whipped cream or a scoop of ice cream.
- Perfect for any occasion, whether it’s a casual family dinner or a festive celebration.
- Each slice offers a delightful mix of textures: the soft cake and crunchy pecans are a match made in heaven!
Tips for Success
Alright, let’s make sure your pecan upside down bundt cake turns out absolutely perfect! Here are my go-to tips that will help you avoid any pitfalls and achieve cake perfection:
- Use room temperature ingredients: Trust me, bringing your eggs and buttermilk to room temperature helps the batter mix together smoothly, which leads to a fluffier cake. Just take them out of the fridge about 30 minutes before you start baking.
- Don’t skip the buttering: Make sure to really coat your bundt pan with butter or use a non-stick spray. This step is crucial for easy release; nobody wants half their cake stuck in the pan!
- Check your oven temperature: Ovens can be tricky! If you have an oven thermometer, it’s worth checking to make sure it’s accurate. If it’s too hot or too cool, it can affect your baking time and cake texture.
- Wait to invert: Patience is key! Letting the cake cool in the pan for the full 10 minutes allows it to set and makes it easier to flip without breaking. Don’t rush this step!
- Store properly: If you have leftovers (if that’s even possible!), store your cake in an airtight container at room temperature. It’ll stay moist and delicious for several days. And hey, it’s just as good the next day!
- Get creative with toppings: Feel free to experiment! While whipped cream or ice cream is divine, try adding a drizzle of caramel sauce or even a sprinkle of sea salt for a fun twist.
By keeping these tips in mind, you’ll be well on your way to impressing everyone with your delicious pecan upside down bundt cake! Happy baking!
Nutritional Information
Here’s the typical nutritional breakdown for each slice of your delightful pecan upside down bundt cake. Keep in mind that these values are estimates and can vary based on specific ingredients and portion sizes:
- Calories: 350
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 200mg
- Carbohydrates: 52g
- Sugar: 25g
- Fiber: 2g
- Protein: 4g
These numbers remind me that while it’s a treat, you might want to save a slice for later—or share it with friends! Enjoy every delicious bite, guilt-free!
FAQ Section
Can I use a different type of nut?
Absolutely! While pecans are the star of this pecan upside down bundt cake recipe, you can swap them out for walnuts or even almonds if you prefer. Just keep in mind that the flavor will change a bit, but it’ll still be delicious!
What can I do if my cake sticks to the pan?
Oh no! If your cake does stick, don’t panic—just gently run a knife around the edges of the pan to loosen it up. If it’s still stubborn, you can place the pan in the freezer for about 15 minutes, which might help it release more easily. Next time, make sure to butter the pan generously to avoid this heartache!
Can I make this cake ahead of time?
Definitely! This pecan upside down bundt cake actually tastes even better after a day or two as the flavors meld together. Just store it covered at room temperature, and you’ll be golden. It’s perfect for making ahead of a party or gathering!
How should I store leftovers?
If you have any leftovers (which is a big if, right?), keep them in an airtight container at room temperature for up to 4 days. If you want to keep it longer, you can refrigerate it, but it might dry out a bit. Just be sure to let it come back to room temperature before serving!
Can I freeze this cake?
Yes, you can absolutely freeze your pecan upside down bundt cake! Just wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can last up to 2 months in the freezer. When you’re ready to enjoy, let it thaw overnight in the fridge, and you’ll be good to go!
Storage & Reheating Instructions
Now, let’s talk about how to keep that delicious pecan upside down bundt cake fresh and delightful! If you happen to have any leftovers (which is a big if, considering how tasty this cake is!), here’s what you should do:
- Storing Leftovers: Make sure to let the cake cool completely before storing it. Once it’s cooled, simply place it in an airtight container at room temperature. It’ll stay moist and flavorful for up to 4 days. If you notice it starting to get a bit stale, don’t worry! A quick warm-up will bring it back to life.
- Refrigerating: If you want to keep it a bit longer, feel free to refrigerate it, but be aware that this might dry it out slightly. Just make sure to cover it well! When you’re ready to enjoy a slice, let it sit out for about 30 minutes to come back to room temperature before serving.
- Freezing: Want to save some for a later date? You can absolutely freeze this cake! Wrap it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn, and pop it in the freezer. It’ll hold up well for about 2 months. When you’re ready to enjoy, just thaw it overnight in the fridge and then let it sit at room temperature for a bit before serving.
And there you have it! These tips will help ensure your pecan upside down bundt cake is just as delicious days later as it was fresh out of the oven. Happy baking and happy storing!
Call to Action
Now that you’ve got the scoop on my delicious pecan upside down bundt cake recipe, I’d love to hear from you! If you give this recipe a try, please drop a comment below and let me know how it turned out for you. Did you make any fun tweaks or add your own twist? I’m all ears! And if you’re feeling generous, rate the recipe and share your thoughts—your feedback not only warms my heart but helps fellow bakers discover this delightful treat too.
Also, don’t forget to snap a picture of your masterpiece and share it on social media! Tag me so I can see your gorgeous cake and cheer you on from the virtual sidelines. Happy baking, and I can’t wait to see your creations!
Print
Perfect Pecan Upside Down Bundt Cake Recipe for Joyful Gatherings
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious pecan upside down bundt cake with caramelized pecans.
Ingredients
- 1 cup unsalted butter
- 1 cup packed brown sugar
- 1 cup pecans, chopped
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, melt butter and brown sugar over medium heat until combined.
- Pour the mixture into a bundt pan and sprinkle chopped pecans on top.
- In a bowl, mix flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, eggs, and vanilla.
- Add wet ingredients to dry ingredients and mix until just combined.
- Pour batter over the pecans in the bundt pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes, then invert onto a serving plate.
Notes
- Store leftovers in an airtight container.
- Best served warm or at room temperature.
- Can be topped with whipped cream or ice cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: pecan upside down bundt cake recipe