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Imagine a dessert that combines the best of both worlds: the comforting taste of cake and the rich, nutty goodness of pecan pie. Meet the Pecan Upside-Down Cake, a delightful treat that will impress your guests and satisfy your sweet tooth. Despite its elegant appearance, this cake is surprisingly easy to make, thanks to a secret ingredient—a boxed cake mix! Let’s dive into the details of creating this irresistible dessert.
Why You’ll Love This Recipe
This Pecan Upside-Down Cake is a true crowd-pleaser, offering a perfect balance of flavors and textures. You’ll fall in love with the moist, slightly sweet cake base that complements the crunchy, caramelized pecan topping. The best part? The dramatic flip that reveals a beautifully glazed top, making every slice look like a masterpiece.
Kitchen Equipment You’ll Need
- Bundt pan or square/oblong baking dish
- Mixing bowl
- Whisk or electric mixer
- Baking spray
- Spatula
- Cooling rack
Ingredients
- 1 package yellow cake mix
- 1 package instant vanilla pudding
- 3 eggs
- 1/2 cup oil
- 1 cup water
- 1 stick of butter, melted
- Light brown sugar (enough to cover the bottom of the pan)
- Pecans (enough to layer over the sugar)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the yellow cake mix, instant vanilla pudding, eggs, oil, and water. Mix until smooth and well combined.
- Spray your Bundt pan or chosen baking dish with baking spray.
- Pour the melted butter into the bottom of the prepared pan.
- Evenly sprinkle light brown sugar over the melted butter, ensuring the entire bottom is covered.
- Layer pecans on top of the brown sugar.
- Carefully pour the cake batter over the pecans, spreading it evenly.
- Bake in the preheated oven for 35 to 45 minutes. If using a Bundt pan, bake for 45 minutes.
- Allow the cake to cool before inverting it onto a serving plate.
Tips for Success
Ensure all ingredients are at room temperature to achieve a smooth batter. Be patient when inverting the cake; let it cool adequately to prevent any sticking.
Additional Tips and Variations
For an extra layer of flavor, consider adding a teaspoon of cinnamon to the brown sugar layer. You can also mix in some chopped nuts into the batter for added texture.
Nutritional Highlights (Per Serving)
This cake is a decadent treat, so enjoy it in moderation. With its rich flavors, a small slice goes a long way in satisfying sweet cravings.
Frequently Asked Questions (FAQ)
- Can I use a different type of nut? Absolutely! Walnuts or almonds would also work well in this recipe.
- Is it necessary to use instant pudding mix? The pudding mix adds moisture and flavor, but you can omit it if needed. The cake texture may change slightly.
Conclusion
This Pecan Upside-Down Cake is a must-try for anyone who enjoys the combination of cake and pecans. Its elegant look and delightful taste make it perfect for any occasion. I invite you to try this recipe and share your experiences in the comments below. Happy baking!
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How much pecans brown sugar and butter. ??
Says a stick of butter and enough brown sugar and pecans to cover bottom of pan.
Do you make the vanilla pudding or just mix the powder with the cake mix
Just use the dry pudding powder
Put dry pudding in with dry cake mix then follow cake mix instruction
Where does the pudding go?
I found this recipe in several places and they all have the same typo/problem. “1 yellow cake mix us 1 pack of instant vanilla pudding.” Us – is that supposed to be up, as in mix up or in as in mix in? Do you put the dry pudding powder in or mix up the pudding then add? Anyone make it so you know?
I think the us is supposed to be plus. Add the dry pudding mix to the cake mix. Then add eggs, oil and water. And then mix batter.
I think the word is “plus”.
yes put the pudding in cake mix…mix together
What size pudding mix. Small or large?
Small box of instant pudding
I small box vanilla pudding. Do not make. Just add dry mix.
Can you use butterscotch pudding instead of vanilla pudding
I think I might try this I think I might try this recipe do you have to wait tocools to flip it over see
So hard to get out of pan. Never get it out if wait till cooled
I tap on sides and bottom of pan when I bring out from the oven. After tapping I’ll let it sit just for a few minutes then cake usually falls right out.
Us is supposed to be use and put the melted butter in, not but.
How much brown sugar????
You add enough sugar to cover the bottom of pan evenly, roughly about 1/2 lbs, the large box of pudding will be fine for 1 box of cake mix. You can flip the cake as soon as you can handle the pan, about 15 – 20 minutes after it’s done.
Where can I go to get a decent recipe for this cake. This one makes no sense .
Heat oven 350. Place a stick of margarine in cake pan and set in oven long enough to melt. Now sprinkle brown sugar into pan and mix into the melted margarine. I’d say start with a cup of br. Sugar. You can always add more if needed. Now put pecans or pineapple or peaches or whatever kind of canned fruit you may want, just be sure to drain the fruit. You can save the juice and use it as part of your liquid when you misplaced your cake according to cake direction. After mixing cake pour batter on top of pecans or pineapples or what ever you chose to use. Bake as Isaiah but you may have to bake a tad bit longer then recipe calls for. When done and cake can be handled place cookie sheet on top of cake pan and tip over causing pineapple to be on top.
I’ve done this for years when I had pecans on hand. Using them when I make a pineapple upside down cake. Only thing different what I see in this recipe is the adding of the vanilla pudding.
I’ll try this then I’ll send comments.
Can you use pineapples and pecans?
what about using a butter pecan cake mix?
oooohhh butter pecan cake mix sounds sooo yummy!!!