Pecan Pie Upside Down Cake

Why can’t pecan pie be enjoyed in an upside down cake style? The answer… there’s no reason it can’t! Instead of treating your holiday table to the usual round, pecan pie, add a bit of elegance to your table with a Pecan Pie Upside Down Cake. Each slice of this decadent dessert is covered in a candied pecan topping. Plus, the base is an exceptional spice cake that you can use for other recipes in the wintertime. So what are you waiting for? Let yourself stray a little away from tradition this holiday season. (Don’t worry, we won’t tell if you still make a pecan pie too.)

Tips for Baking in a Bundt Pan

We want you to achieve the best upside down bundt cake ever. You want to start by greasing and flouring the pan thoroughly. This is going to keep your cake from sticking to the sides too much and burning. You also want to avoid overfilling the pan. The batter should only reach about two-thirds of the way up the sides because you need to leave room for the cake to rise. Once you’re done baking, let the cake and pan cool completely before inverting onto a serving plate. As an extra precaution, you can run a knife around the edges of the cake before inverting to help with sticking.

Pecan Pie Upside Down Cake

---

• Author: Star Laliberte

Print Recipe

Description

Right side up or upside down, anything pecan pie is desirable in our book.

---

Ingredients

Scale 1x2x3x

For the Topping:

• ½ cup unsalted butter
• ¼ cup light karo syrup
• ½ firmly packed light brown sugar
• ½ tsp cinnamon
• ¼ tsp salt
• 1 cup coarsely chopped pecans

For the Cake:

• 1 boxed spice cake mix
• 1 3.4 oz box French vanilla pudding mix
• 3 large eggs
• ½ cup vegetable oil
• ¾ cup sour cream
• ¼ cup + 2 tbsp water

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350 degrees
2. Spray a bundt pan with non stick cooking spray
3. Prepare your topping by adding butter, karo syrup, brown sugar, cinnamon, and salt to a medium over a medium heat, mixing just until the butter has melted.
4. Remove from heat, stir in the pecans, and set aside while you prepare the batter.
5. In a large bowl, beat together the cake mix, pudding mix, eggs, vegetable oil, sour cream and water until fully blended.
6. Pour your topping mixture evenly into the bottom of the prepare bundt pan, and evenly pour the batter over top. The batter will be thick.
7. Bake in a 350 degree oven for 35 minutes or until a toothpick comes out clean.
8. Remove from the oven and place on a cooling rack for 10-15 minutes.
9. Using a butter knife, gently loosen the cake from the sides of the pan. Place your cake plate over the top of you cake and flip to release. Enjoy!

Recipe by Star Laliberte / Styling by Anna Franklin / Photography by Dave Bryce 

Subscribe to TABLE Magazine’s print edition.