This upside down pecan cake is a buttery, seasonal delight made with a boxed cake mix. It’s as easy as it is delicious!

Indulge in the warm, buttery embrace of the season with Pecan Upside Down Cake, featuring a gooey pecan topping over a soft, melt-in-your-mouth cake.

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As we move from fall into winter, it seems there are always a million reasons to gather with friends.

From fall festivals to Thanksgiving and Christmas to New Year’s, there is some type of party or potluck nearly every weekend.

That’s why simple, yet decadent desserts are my love language.

I love to bake something that has familiar elements combined with a bit of a surprise.

But I also can’t spend hours in the kitchen!

Over the years I have learned to take shortcuts by using boxed cake mixes and baking mixes, adding my own touches to take them to the next level.

Mixing in a bit of this and a bit of that so I have a uniquely delicious dessert.

This pecan upside down cake is a delightful twist on the classic pineapple upside down cake, but with the flavors of a classic pecan pie.

A velvety, golden, tender cake (from a box mix), baked to perfection, then inverted to reveal a sumptuous pecan topping that’s not only gooey and buttery but also warmly seasonal.

Similar to my Bite-sized Pecan Pickups, it’s the kind of dessert that warms your heart and soul, making it an ideal addition to your holiday table or any gathering during this magical time of year.

While it carries the soul-soothing essence of pecan pie, this cake is unique in its own right, thanks to the addition of a soft and moist cake layer that practically melts in your mouth.

Pecans: The Star of Upside Down Pecan Cake

Making pecan cake from a mix is an easy way to highlight one of the season’s best ingredients – pecans!

Pecans are harvested in the autumn months, so they are readily available and at their freshest during this time of the year.

This natural timing kickstarts the pecan dessert craze, and desserts like this pecan upside down cake go hand in hand with the season.

The rich, buttery, and slightly sweet flavor of pecans also perfectly complements the cozy and comforting ambiance of fall.

They offer a nutty, toasty goodness that pairs well with other seasonal ingredients like cinnamon, nutmeg, and cloves.

Pecan desserts serve as a delicious embodiment of the autumnal spirit, capturing the essence of gatherings around the fireplace and hearty family feasts.

I love to serve pecan treats, such as Instant Pot Pecan Pie and Instant Pot Pecan Cheesecake Bites, on our Thanksgiving or Christmas dinner tables.

This luscious and simple upside down pecan cake is sure to become a part of your cherished holiday tradition, too!

More Cake Mix Recipes You’ll Love:

• Triple Chocolate Bundt Cake
• Easiest Lemon Cake
• Biscoff Loaf Cake
• Pumpkin Bundt Cake
• Red Velvet Loaf Cake
• Southern Sun Drop Cake

How to Make this Pecan Upside Down Bundt Cake Recipe

It’s really easy to make this delicious treat!

Ingredients You’ll Need:

For the Cake Batter:

• Boxed Yellow Cake Mix
• Instant Vanilla Pudding Mix
• Eggs
• Vegetable Oil
• Sour Cream
• Vanilla Extract
• Warm Water

For the Pecan Topping:

• Brown Sugar
• Butter
• Light Corn Syrup
• Pecans

How to Make It:

(Full printable recipe card is available below)

Prepare the cake batter. First, you’ll grease a bundt pan well with butter or a nonstick baking spray.

Then combine cake mix, pudding mix, eggs, oil, sour cream, vanilla extract, and water in the bowl of a stand mixer fitted with a paddle attachment.

Alternatively, you can use a large bowl with a hand mixer.

Mix on low speed for about 30 seconds, then scrape down the sides of the bowl.

Then increase to medium-high speed and mix for about 2 minutes.

Make the syrup. Next, you’ll combine brown sugar, melted butter, and corn syrup in a small mixing bowl.

Mix to incorporate together.

Add the pecans. Next, you’ll add chopped pecans and stir to combine.

Layer the bundt pan. Next, you’ll spoon the pecan mixture into an even layer on the bottom of the pan.

Pour the vanilla cake batter gently over the pecan mixture. Tap the pan lightly on the counter to dislodge any air bubbles.

Bake the cake. Next you’ll transfer pan to preheated oven and bake for 40-45 minutes, or until golden-brown and a toothpick inserted in the center comes out clean.

Cool and invert the cake. Last, you’ll remove if from the oven and let the cake cool in the pan for about 5-10 minutes.

To do so, run a butter knife around the top of the bundt pan, all along the edges of the cake, to loosen from the sides of the pan.

Place a serving plate over the pan and invert the pan, allowing the cake to transfer to the plate.

Let the cake cool completely before slicing and serving.

Notes and Adaptations:

• This cake is delicious on its own, but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream.
• If you don’t have sour cream on hand, I recommend using plain Greek yogurt instead.
• Store leftovers in an airtight container at room temperature for up to three days.

Don’t forget to save this recipe to your desserts board on Pinterest!