Description
A rich and gooey Pecan Upside Down Cake topped with buttery caramelized pecans and made easy with yellow cake mix. This Southern-inspired dessert is perfect for holidays, potlucks, or cozy nights in. It’s simple to make, feeds a crowd, and delivers that irresistible blend of nutty crunch and soft vanilla cake. Serve warm or chilled for a nostalgic, comforting treat.
Ingredients
1 cup chopped pecans
1/2 cup packed brown sugar
1/2 cup unsalted butter, melted
1/4 cup light corn syrup
1/4 teaspoon salt
1 box yellow cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
Instructions
1. Preheat oven to 350°F and grease a 9-inch round cake pan.
2. In a saucepan, melt butter over medium heat. Stir in brown sugar, corn syrup, and salt. Heat until just bubbling, then pour into prepared cake pan.
3. Sprinkle chopped pecans evenly over the caramel layer in the pan.
4. In a separate bowl, mix cake mix, eggs, oil, and water according to box directions until just combined.
5. Carefully pour cake batter over the pecan mixture, spreading gently to keep layers intact.
6. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake rest in the pan for 5 minutes. Run a knife around the edges, place a plate over the top, and flip to invert.
8. Let the cake cool slightly before removing the pan.
9. Serve warm or chilled, optionally with whipped cream or vanilla ice cream.
Notes
Use a butter golden cake mix for deeper flavor.
Don’t skip the pinch of salt—it balances the caramel beautifully.
Let the cake rest a few minutes before flipping to avoid breaking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg