Let me tell you about my absolute favorite dessert: the pecan upside down bundt cake! This cake is not just any ordinary cake; it’s a beautiful blend of sweetness and nuttiness, topped with a luscious caramel layer that makes each bite feel like a warm hug. Imagine slicing into a golden, moist bundt cake, revealing those crunchy pecans peeking through that sweet, sticky topping. It’s like a party on your plate! Perfect for gatherings, family dinners, or just because you deserve a treat, this pecan upside down bundt cake will steal the show every time. Trust me, you’ll want to make this one again and again!
Ingredients List
- 1 cup unsalted butter, room temperature
- 1 cup packed brown sugar
- 1 cup pecans, chopped
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
How to Prepare Pecan Upside Down Bundt Cake
Making this pecan upside down bundt cake is a delightful experience, and I promise it’s easier than you might think! Let’s dive into the steps to create this sweet masterpiece.
Prepping the Bundt Pan
First things first, grab your bundt pan and give it a good greasing! I like to use a bit of melted butter or cooking spray to coat every nook and cranny. This will ensure that your cake slides out beautifully when it’s done. Now, in a saucepan over medium heat, melt the butter and brown sugar together until it’s all bubbly and divine. Pour this caramel mixture right into the bottom of the prepared bundt pan, then sprinkle the chopped pecans evenly over the top. This step is crucial because it creates that gorgeous topping that you’ll see when you flip the cake over!
Mixing the Ingredients
Next, let’s get mixing! In one bowl, whisk together the flour, baking powder, and salt. This is your dry mix. In another large bowl, beat the granulated sugar and eggs until they’re light and fluffy—this step adds a lovely airiness to your cake! Stir in the vanilla and buttermilk to the egg mixture until well combined. Now, gradually add your dry mix to the wet ingredients, folding gently until just combined. Don’t overmix; we want to keep that fluffy texture!
Baking the Cake
Now it’s time to bake! Pour the batter over the pecans and caramel in the bundt pan, spreading it out evenly. Pop it in the preheated oven at 350°F (175°C) and bake for about 50 to 60 minutes. To check for doneness, insert a toothpick into the center of the cake—it should come out clean or with just a few moist crumbs. Once it’s done, let the cake cool in the pan for about 10 minutes before carefully inverting it onto a serving plate. This is where the magic happens—watch as the pecans and caramel create a stunning top layer! Let it cool completely before slicing in. Enjoy every bite of this delicious creation!
Tips for Success
To make your pecan upside down bundt cake absolutely perfect, here are a few tips I swear by! First, always use fresh pecans for the best flavor—trust me, it makes a difference! Also, let your eggs and buttermilk come to room temperature before mixing; it helps create that fluffy texture we love. When greasing your bundt pan, don’t skip any crevices, or you might end up with a stuck cake (yikes!). Lastly, be patient and let the cake cool completely before inverting it; this will ensure that beautiful caramel topping stays intact. Happy baking!
Nutritional Information
When it comes to enjoying a slice of this pecan upside down bundt cake, it’s good to know what you’re indulging in! Keep in mind that nutrition can vary based on the specific ingredients and brands you use, so the values below are approximate. Each slice (1/12 of the cake) packs about 350 calories, with 18g of fat and 25g of sugar. You’ll also get around 4g of protein and 45g of carbohydrates. There’s a bit of fiber in there too, about 2g, which is always a nice bonus! Just remember, moderation is key when it comes to treats like this. Enjoy every delicious bite, guilt-free!
FAQ Section
Can I use other nuts?
Absolutely! While pecans are the star of this pecan upside down bundt cake, you can easily swap them for other nuts if you prefer. Walnuts or hazelnuts work wonderfully too! Just chop them up and sprinkle them on top of the caramel layer as you would with pecans. Each nut will bring its unique flavor, so feel free to experiment!
How should I store leftovers?
If you happen to have any leftovers (which is rare!), store your pecan upside down bundt cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it, but just be aware it might dry out a bit. Always make sure it’s well-wrapped to keep that delicious caramel topping intact!
Can I make this cake ahead of time?
You bet! This cake is perfect for making ahead. You can bake it a day or two in advance and simply store it at room temperature. Just remember to let it cool completely before wrapping it up. When you’re ready to serve, you can even warm individual slices in the microwave for a few seconds to bring back that fresh-baked goodness. Enjoy!
Why You’ll Love This Recipe
- Decadent caramel topping that adds a touch of elegance
- Moist, flavorful cake with a delightful crunch from the pecans
- Simple ingredients that you likely already have in your pantry
- Perfect for any occasion, from family gatherings to casual get-togethers
- Impressive presentation that will wow your guests
- Easy to make and perfect for bakers of all skill levels
- Delicious served warm or at room temperature
- Great for making ahead and storing for later enjoyment
- Leftovers (if there are any!) taste just as good the next day
Serving Suggestions
To elevate your pecan upside down bundt cake experience, consider serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. The creaminess complements the caramel topping beautifully and adds a touch of indulgence. If you’re feeling adventurous, drizzle a bit of warm caramel sauce over the top for an extra sweet kick. For a refreshing contrast, fresh berries like strawberries or raspberries make a lovely garnish, adding a pop of color and tartness. This cake is also fabulous with a side of hot coffee or a cup of tea, making it perfect for afternoon gatherings or cozy evenings at home. Enjoy every delightful bite!
Storage & Reheating Instructions
Storing your pecan upside down bundt cake properly is key to keeping it fresh and delicious! If you have any leftovers (which is a big if!), simply place the cake in an airtight container at room temperature for up to 3 days. If you’re planning to keep it longer, you can refrigerate it, but wrap it well to prevent it from drying out. A tight layer of plastic wrap works wonders for this!
Now, if you want to enjoy that delightful warm sensation again, reheating is super easy! Just slice a piece and pop it in the microwave for about 10-15 seconds. You want it warm, not hot, so keep an eye on it! If you prefer, you can also warm it in the oven at 300°F (150°C) for about 5-10 minutes. This will help retain that lovely caramel topping while giving the cake a chance to warm through. Enjoy those luscious flavors all over again!
Print
Pecan Upside Down Bundt Cake: 7 Layers of Sweet Joy
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious pecan upside down bundt cake with a caramel topping.
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1 cup pecans, chopped
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C).
- Melt butter and brown sugar in a saucepan over medium heat.
- Pour the mixture into a bundt pan and sprinkle pecans on top.
- In a bowl, mix flour, baking powder, and salt.
- In another bowl, beat granulated sugar and eggs until fluffy.
- Add vanilla and buttermilk to the egg mixture.
- Combine wet and dry ingredients until just mixed.
- Pour the batter over the pecans in the bundt pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool before inverting onto a serving plate.
Notes
- Use fresh pecans for the best flavor.
- Allow the cake to cool completely before inverting.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 90mg
Keywords: pecan upside down bundt cake
