This Pecan Upside-Down Cake is a rich and easy-to-make dessert that pairs the nutty sweetness of caramelized pecans with a moist and tender cake base. By using a yellow cake mix and instant vanilla pudding mix, this dessert comes together quickly, making it ideal for holidays, family gatherings, or any occasion where you want to impress with minimal effort. The buttery, crunchy pecan topping is the star of the show, creating a stunning presentation once the cake is inverted.
Ingredients
Scale: 1x, 2x, 3x
- 1 box yellow cake mix
- 1 package instant vanilla pudding mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1/2 cup (1 stick) butter, melted
- 1 cup light brown sugar
- 1 1/2 cups pecan halves
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures your oven is at the right temperature when the cake is ready to bake.
2. Prepare the Pan
Generously grease a bundt or square pan with nonstick baking spray or butter. For added assurance, especially with a square pan, line the bottom with parchment paper.
3. Make the Cake Batter
In a large mixing bowl, combine the yellow cake mix, instant vanilla pudding mix, eggs, vegetable oil, and water. Use an electric mixer to beat the ingredients on medium speed for 2-3 minutes until the batter is smooth and free of lumps.
4. Create the Pecan Layer
Pour the melted butter evenly into the prepared pan. Sprinkle the brown sugar over the butter, ensuring it covers the bottom of the pan completely. Arrange the pecan halves on top of the brown sugar in a decorative pattern, making sure they’re evenly distributed.
5. Assemble the Cake
Carefully pour the cake batter over the pecan topping. Use a spatula to spread the batter evenly across the pan without disturbing the pecan arrangement.
6. Bake the Cake
Place the pan in the preheated oven. Bake for 45 minutes if using a bundt pan, or about 35 minutes if using a square pan. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready.
7. Cool and Invert the Cake
Allow the cake to cool in the pan for 10-15 minutes. Place a serving plate over the pan, then carefully invert the cake onto the plate. Gently lift the pan to reveal the caramelized pecan topping. If any pecans stick to the pan, simply place them back onto the cake.
8. Serve and Enjoy
Let the cake cool completely before slicing. Serve on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
- Pan Size: If using a square or round pan, adjust the baking time to approximately 35 minutes.
- Caramelization Tips: Ensure the brown sugar and butter are evenly distributed for a consistent caramel layer.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
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