Caramel Pecan Upside-Down Bundt Cake

Caramel Pecan Upside-Down Bundt Cake

This Caramel Pecan Upside-Down Bundt Cake is a warm, sweet, and comforting dessert with a soft buttery cake and a rich caramel pecan topping. It looks beautiful when turned out of the pan and is perfect for family gatherings, holidays, or a cozy homemade treat.

Ingredients

For the Caramel Pecan Topping

• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup heavy cream
• 1 1/2 cups pecan halves
• 1/4 teaspoon salt

For the Cake

• 1 box yellow cake mix
• 3 large eggs
• 1 cup sour cream
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F (175°C). Grease a bundt pan very well to help the cake release easily.

In a saucepan, melt the butter with the brown sugar, heavy cream, and salt. Stir over medium heat until the mixture becomes smooth and glossy. Pour the caramel into the bottom of the prepared bundt pan, then sprinkle the pecan halves evenly over the caramel.

In a large mixing bowl, combine the yellow cake mix, eggs, sour cream, vegetable oil, milk, and vanilla extract. Mix until the batter is smooth and well combined.

Gently pour the cake batter over the caramel pecan layer. Bake for 40 to 45 minutes, or until a toothpick inserted into the cake comes out clean.

Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate. Allow the caramel topping to settle before slicing.

Serving Tip

Serve this cake slightly warm for the best caramel flavor. It pairs beautifully with coffee, whipped cream, or a scoop of vanilla ice cream.