Oh my goodness, let me tell you about my absolute favorite dessert: Pecan Upside Down Bundt Cake! This cake is pure magic, combining the rich, buttery flavor of caramelized pecans with the moist, fluffy goodness of a classic bundt cake. Whenever I make this, the whole house fills with that warm, inviting aroma that makes your mouth water! Trust me, there’s something so satisfying about inverting that bundt pan and revealing the gorgeous, glistening pecan topping. It’s not just a treat for the taste buds; it’s a feast for the eyes too! Whether you’re serving it at a family gathering or simply indulging on a cozy evening at home, this cake brings smiles all around. Plus, it’s surprisingly easy to make, which is a win-win in my book!
Ingredients for Pecan Upside Down Bundt Cake
Gather these simple yet delicious ingredients to make your Pecan Upside Down Bundt Cake truly irresistible:
- 1 cup pecans, chopped: These will be the star of the show, offering a delightful crunch and rich flavor.
- 1/2 cup unsalted butter: This adds moisture and richness, so don’t skimp on the good stuff!
- 1 cup brown sugar: For that caramel-like sweetness that perfectly complements the pecans.
- 1 cup granulated sugar: Balances the flavors and helps create that lovely texture.
- 3 large eggs: Essential for binding and adding structure to your cake.
- 1 teaspoon vanilla extract: A splash of vanilla elevates everything with its warm, inviting aroma.
- 2 cups all-purpose flour: This is the base for your cake, providing the perfect foundation.
- 1 teaspoon baking powder: Helps the cake rise to fluffy perfection.
- 1/2 teaspoon baking soda: Works in tandem with the baking powder for a light texture.
- 1/2 teaspoon salt: A pinch of salt enhances all the flavors beautifully.
- 1 cup buttermilk: Adds moisture and a subtle tang, keeping the cake tender.
How to Prepare Pecan Upside Down Bundt Cake
Now, let’s get to the fun part—making this delightful Pecan Upside Down Bundt Cake! Follow along with me, and I promise you’ll have a showstopper on your hands.
Prepping the Bundt Pan
First things first, let’s prep that bundt pan! This step is crucial for ensuring your gorgeous cake releases perfectly. Start by melting the 1/2 cup of unsalted butter in a small saucepan over low heat. Once it’s melted, stir in the 1 cup of brown sugar until it becomes a smooth, glossy mixture. Wow, the smell is already heavenly!
Carefully pour this buttery goodness into the bottom of your bundt pan, making sure it coats the surface evenly. Now, sprinkle the 1 cup of chopped pecans over the buttery layer. They’ll create that stunning topping once the cake is inverted, so spread them out nicely. Set this aside while we whip up the batter!
Mixing the Batter
Grab a large mixing bowl and let’s get cracking on the batter! In this bowl, beat together the 1 cup of granulated sugar and 3 large eggs using an electric mixer until it’s light and fluffy—about 2-3 minutes should do the trick. Pour in the 1 teaspoon of vanilla extract and mix well.
In a separate bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, and set this dry mix aside. Now, here’s the key: alternate adding the dry ingredients and 1 cup of buttermilk to the egg mixture. Start with a bit of the dry, then add some buttermilk, and keep mixing until everything is just combined. You don’t want to overmix—trust me, no one likes a dense cake!
Baking the Cake
Now, it’s time to bring it all together! Pour the batter gently over the pecans in the bundt pan, spreading it out evenly. Pop it into your preheated oven at 350°F (175°C) and let it bake for 50-60 minutes. The aroma that fills your kitchen will drive everyone wild! To check for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs. Once it’s done, let it cool for about 10 minutes in the pan before inverting it onto a serving plate. Patience is key here; that first reveal is always so satisfying!
Tips for Success with Pecan Upside Down Bundt Cake
Here are some of my favorite tips to ensure your Pecan Upside Down Bundt Cake turns out perfectly every time:
- Grease the pan well: Even if you think you’ve done enough, a little extra butter or cooking spray can prevent any sticking disasters.
- Let the cake cool: Don’t rush the cooling process! Allow it to cool for at least 10 minutes in the pan before inverting; this helps it hold its shape.
- Use room temperature ingredients: Eggs and buttermilk mix better when they’re at room temperature, leading to a smoother batter.
- Experiment with flavors: Feel free to add spices like cinnamon or nutmeg to the batter for an extra flavor boost!
- Serve warm: This cake is delightful warm, so if you can, serve it right after inverting for that cozy, melt-in-your-mouth experience.
Nutritional Information Disclaimer
Just a heads up, the nutritional values for this Pecan Upside Down Bundt Cake are estimated and can vary based on the specific ingredients and brands you choose. Things like the type of butter, sugar, and even the eggs can influence the final numbers. So, while I’ve provided a general idea of what to expect, I always recommend checking the labels of your ingredients if you’re keeping an eye on your nutrition. Enjoy this delicious treat without worry, but remember that every bite contributes to your overall daily intake!
FAQ About Pecan Upside Down Bundt Cake
Got questions about making this delicious Pecan Upside Down Bundt Cake? Don’t worry, I’ve got you covered!
Can I use other nuts instead of pecans? Absolutely! Walnuts or almonds can be a great substitute if you prefer a different flavor or texture.
What can I use instead of buttermilk? If you don’t have buttermilk on hand, just mix 1 tablespoon of vinegar or lemon juice with a cup of milk and let it sit for about 5 minutes. It works like a charm!
Can I make this cake ahead of time? Yes! This cake keeps well, so you can make it a day in advance. Just store it in an airtight container to maintain its moisture.
How do I store leftovers? Keep any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it if you want to keep it fresh longer!
Why You’ll Love Pecan Upside Down Bundt Cake
- Irresistible flavor: The combination of caramelized pecans and moist cake creates a flavor explosion that’s hard to resist!
- Stunning presentation: Inverting the bundt pan reveals a gorgeous, glossy pecan topping that looks like it came straight from a bakery.
- Easy to make: With straightforward steps and simple ingredients, you’ll feel like a pro baker in no time.
- Perfect for any occasion: Whether it’s a family gathering or a cozy night in, this cake fits right in.
- Delicious warm or at room temperature: Enjoy it fresh out of the oven or save some for later—it’s delectable either way!
Storage & Reheating Instructions
To keep your Pecan Upside Down Bundt Cake fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it even longer, you can refrigerate it for about a week, but make sure it’s well covered to prevent drying out. When it’s time to enjoy a slice, simply let it come to room temperature or pop it in the microwave for a few seconds to warm it up. Trust me, a warm slice with a dollop of whipped cream is a little piece of heaven!
Print
Pecan Upside Down Bundt Cake: 5 Tempting Reasons to Indulge
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Pecan upside down bundt cake is a delicious dessert featuring a caramelized pecan topping and a moist cake.
Ingredients
- 1 cup pecans, chopped
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C).
- Melt butter in a saucepan and stir in brown sugar until smooth.
- Pour the mixture into the bottom of a bundt pan and sprinkle with pecans.
- In a bowl, beat granulated sugar and eggs until fluffy.
- Add vanilla extract and mix well.
- In another bowl, mix flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk.
- Pour the batter into the bundt pan over the pecans.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before inverting onto a serving plate.
Notes
- Store leftovers in an airtight container.
- Serve with whipped cream for added richness.
- Can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: pecan upside down bundt cake, dessert, bundt cake
