This Pecan Upside Down Cake flips the script with a caramelized pecan topping baked right into a rich, buttery yellow cake. When you turn it out, you get a shiny, nutty crown that’s pure Southern comfort!
Prep Time: 15 minutes
Bake Time: 40–45 minutes
Total Time: 1 hour
Servings: 12
Calories per Serving: ~420 kcal
🛒 Ingredients
For the Pecan Topping:
🧈 1/2 cup (1 stick) unsalted butter, melted
🍬 1 cup light brown sugar, packed
🌰 1 1/2 cups chopped pecans
🧂 Pinch of salt
For the Cake Batter:
🥚 3 large eggs
🥛 1 cup sour cream
🧈 1/2 cup vegetable oil (or melted butter)
🥄 1 tsp vanilla extract
🍰 1 box yellow cake mix (15.25 oz)
👩🍳 Instructions
1️⃣ Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13” baking pan generously.
2️⃣ Make the Topping:
In a small bowl, mix melted butter, brown sugar, pecans, and a pinch of salt. Spread this mixture evenly in the bottom of your prepared baking pan.
3️⃣ Mix the Cake Batter:
In a large bowl, whisk together eggs, sour cream, oil, vanilla, and cake mix until smooth. Do not overmix.
4️⃣ Assemble & Bake:
Carefully pour the cake batter over the pecan mixture. Spread evenly with a spatula.
5️⃣ Bake:
Bake for 40–45 minutes or until a toothpick inserted into the center comes out clean.
6️⃣ Flip It!
Let the cake cool for 10 minutes. Run a knife around the edges, then invert onto a serving platter (do not wait too long or the topping may stick).
🍯 Why You’ll Love This Recipe
- 🌰 Gooey pecan topping melts right into the fluffy cake
- 🧁 Starts with a cake mix but tastes completely homemade
- 🎂 Perfect for holidays, potlucks, or any cozy gathering
- 💫 Rich, moist, and so much easier than pecan pie!
💡 Helpful Tips
- Line the bottom of your pan with parchment for easy release.
- Try adding a sprinkle of cinnamon to the topping for warmth.
- Want more richness? Use buttermilk instead of sour cream.
- Serve warm with whipped cream or vanilla ice cream!
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