You’ll love this easy pecan upside down cake recipe This Bundt cake has a rich and moist cream cheese, pound cake and buttery caramel pecan topping. It’s a classic southern recipe and uses a cake mix, though you’d never know it!
15 ounce white cake mix (or yellow cake mxi)any brand is fine, I prefer Duncan Hines
Cream Cheese Glaze
3 ouncescream cheese (6 tablespoons)room temperature
pinchsalt
½ teaspoonvanilla
¾ cup powdered sugar
1-2tablespoons milk
Instructions
Preheat oven to 325 degrees Fahrenheit. Optional: Toast your pecans in a skillet for a few minutes until fragrant. Toasting the pecans brings out the nutty flavor, however, you can skip this if you prefer.
Make the caramel pecan topping. Mix together the brown sugar, corn syrup, melted butter, and salt until smooth. Then stir in the chopped pecans. Set aside.
For the cake, cream together the butter and cream cheese until smooth. Then add in the sugar, eggs, and vanilla. Beat until smooth.
Pour in the milk and dry pudding mix, mix until smooth.
Add in the dry cake mix and flour and mix until just barely incorporated but make sure there are not any dry pockets of flour or cake mix.
Generously grease the bundt cake pan before pouring the caramel pecan topping into the bottom of the cake pan. Spread it so it’s evenly distributed across the bottom of the pan.
Pour your cake batter into the bundt cake and spread evenly in the pan. Bake for 50-55 minutes.
Let the cake cool for 10 minutes (set a timer!). Run a knife along the edge the cake to loosen it. Place your plate or cake board on top of the bundt cake pan and invert it, flipping the cake on to the plate. Gently tap the bundt cake pan until the cake is on the plate. If any of the pecan filling stuck to the pan, scoop it out with a spoon and replace it.
Once cake is cool, make the cream cheese glaze. Whisk together all the ingredients until smooth. If the glaze is chunky, pop it in the microwave for a few seconds to soften the cream cheese more and whisk some more. Drizzle the cream cheese glaze over the cake.
Video
Notes
How to flip your cake. Place your plate or serving dish on top of the Bundt cake pan. Hold the cake pan and serving dish together with your hands on both sides, and then flip and invert the cake onto the serving dish.Storing this Recipe. I recommend storing this cake at room temperature. Keep it tightly wrapped in plastic wrap to prevent it from drying out. It is best eaten within 3-4 days of making.Freezing the cake. To freeze it whole, wrap it tightly in two layers of plastic wrap. Make sure it is not getting smashed in the freezer. You can also freeze individual slices. Wrap each slice in plastic wrap and then place in plastic food storage container in the freezer.