There’s something magical about the combination of caramel and pecans. Sweet, buttery caramel dripping down the sides of a soft, moist cake, paired with the crunchy texture of roasted pecans—it’s pure dessert bliss. Now imagine all of that baked into a gorgeous Bundt cake, and you have this Caramel Pecan Upside Down Bundt Cake.
This cake is perfect for holidays, family gatherings, or when you just want to impress guests with something indulgent. The best part? Despite its elegant presentation, it’s surprisingly simple to make at home.
In this guide, I’ll walk you step by step through the recipe, share some pro tips for success, and even give you variations so you can make it your own. By the end, you’ll have a dessert that looks bakery-quality but tastes like the comforting sweetness of home.
Why You’ll Love This Caramel Pecan Upside Down Bundt Cake
Before we dive into the recipe, let’s talk about what makes this cake so special.
- Decadent caramel topping: The brown sugar and butter melt into a gooey, golden caramel that oozes down the sides once you flip the cake.
- Crunchy, nutty pecans: Pecans add the perfect balance of texture and flavor. Toasty, buttery, and slightly earthy, they make the cake extra indulgent.
- Moist, buttery cake: Thanks to sour cream and whole milk, the cake crumb is rich, soft, and melt-in-your-mouth tender.
- Showstopper presentation: Baking it in a Bundt pan gives the cake an elegant shape that’s perfect for celebrations.
Think of it as the love child of a pecan pie and a buttery vanilla cake. Who wouldn’t want a slice of that?
Ingredients You’ll Need
Here’s everything you’ll need to make this Caramel Pecan Upside Down Bundt Cake from scratch. The recipe is divided into two parts: the caramel pecan topping and the cake itself.
For the Caramel Pecan Topping
- ½ cup (1 stick) unsalted butter
- 1 cup packed light brown sugar
- 2 tablespoons heavy cream (or whole milk)
- 1 teaspoon vanilla extract
- 1 ½ cups pecan halves
For the Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sour cream
- ½ cup whole milk (or buttermilk)
Step-by-Step Instructions
Step 1: Make the Caramel Pecan Topping
The first layer of this cake is all about the sticky, nutty caramel topping.
- In a saucepan over medium heat, melt the butter and brown sugar together. Stir continuously until the mixture becomes smooth and bubbly.
- Add in the heavy cream and vanilla extract. Stir well, then remove from the heat.
- Pour the caramel mixture into the bottom of a well-greased Bundt pan.
- Arrange the pecan halves evenly on top of the caramel. You can create a decorative pattern, or just scatter them for a rustic look.
This will become the gorgeous caramel-pecan topping once the cake is inverted.
Step 2: Make the Cake Batter
Now for the star of the show—the moist vanilla cake.
- Preheat your oven to 325°F (165°C).
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 5 minutes). This step is key for creating a tender cake texture.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Alternate adding the dry ingredients with the sour cream and milk to the butter mixture. Start and end with the flour. Mix until just combined—don’t overmix!
The batter will be thick and creamy, perfect for baking into a soft cake crumb.
Step 3: Assemble and Bake
- Carefully pour the cake batter over the caramel-pecan mixture in the Bundt pan. Spread evenly with a spatula.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 10–15 minutes.
- Place a serving platter over the pan, then carefully invert it while the cake is still warm. This ensures the caramel topping releases beautifully onto the cake.
And there it is—your golden, glossy Caramel Pecan Upside Down Bundt Cake, ready to wow your guests.
Tips for the Perfect Cake
Baking this cake isn’t difficult, but a few tricks will help you achieve perfection every time.
- Grease the Bundt pan generously: The caramel can be sticky, so coat every nook and cranny of the pan with butter or baking spray.
- Use room temperature ingredients: This helps everything mix smoothly and evenly.
- Don’t overmix the batter: Overmixing develops gluten, which can make the cake dense. Mix just until combined.
- Invert while warm: If you wait too long, the caramel might harden and stick to the pan.
- Toast your pecans (optional): For extra flavor, toast the pecans in the oven for 5–7 minutes before adding them to the caramel.
Serving Suggestions
This cake is a showstopper on its own, but you can take it to the next level with a few accompaniments:
- With vanilla ice cream: A scoop of ice cream melts into the warm caramel for the ultimate indulgence.
- With whipped cream: Light and fluffy whipped cream balances the richness of the cake.
- With coffee: The slightly bitter notes of coffee pair beautifully with the sweet caramel.
- As a holiday dessert: This cake makes a stunning centerpiece for Thanksgiving or Christmas.
Storage and Make-Ahead Tips
- Room Temperature: Store covered at room temperature for up to 3 days.
- Refrigerator: Keeps well in the fridge for up to 5 days. Warm slices in the microwave before serving.
- Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Caramel Pecan Upside Down Bundt Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 30 minutes
- Category: Dessert
Description
🍰✨ A dreamy dessert where buttery caramel meets crunchy pecans, all hugging a soft, moist cake. This beauty is rich, indulgent, and perfect for celebrations or cozy nights at home. 🥰🌰
Ingredients
For the Caramel Pecan Topping:
½ cup (1 stick) unsalted butter
1 cup packed light brown sugar
2 Tbsp heavy cream (or whole milk)
1 tsp vanilla extract
1 ½ cups pecan halves
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 tsp vanilla extract
3 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sour cream
½ cup whole milk (or buttermilk)
Instructions
In a saucepan over medium heat, melt butter and brown sugar until smooth and bubbly (5 minutes).
Stir in cream and vanilla, then remove from heat. Pour into a greased Bundt pan and spread evenly. (2 minutes)
Arrange pecan halves neatly over the caramel layer. Set aside. (3 minutes)
Preheat oven to 325°F (165°C). Cream butter and sugar in a large mixing bowl until light and fluffy (5 minutes).
Beat in eggs one at a time, then stir in vanilla. (3 minutes)
In a separate bowl, whisk flour, baking powder, baking soda, and salt. (2 minutes)
Add dry ingredients alternately with sour cream and milk, starting and ending with flour. Mix until just combined. (5 minutes)
Carefully spread batter over the caramel-pecan mixture in the Bundt pan. (3 minutes)
Bake for 60–70 minutes, until a toothpick inserted in the center comes out clean.
Notes
Let cool in the pan for 10–15 minutes, then invert onto a serving platter while still warm to release the caramel topping. (15 minutes)
Nutrition
- Serving Size: 12 servings
- Calories: 510 kcal
Variations of the Recipe
Want to put your own spin on this cake? Here are some fun ideas:
- Add cinnamon or nutmeg to the batter for a warm spice flavor.
- Use walnuts or almonds instead of pecans for a different crunch.
- Add bourbon or rum to the caramel sauce for a boozy twist.
- Make it chocolatey by adding cocoa powder to the cake batter.
- Add shredded coconut with the pecans for a tropical touch.
You may read as well :
Caramel Pound Cake Recipe
Gooey Apple Caramel Bombs – The Ultimate Sweet Treat
5 Reasons You’ll Love This Apple Pecan Cake with Caramel Glaze
Why This Cake Works Every Time
This recipe has the perfect balance of ingredients to ensure success:
- The sour cream keeps the cake moist.
- The butter and sugar creaming method makes the crumb light and airy.
- The caramel topping melts into the cake, keeping it rich and flavorful.
It’s one of those recipes you’ll come back to again and again.
Conclusion
The Caramel Pecan Upside Down Bundt Cake is everything you want in a dessert—beautiful, indulgent, and downright irresistible. With its glossy caramel glaze, crunchy pecans, and buttery vanilla cake, it’s bound to impress anyone lucky enough to get a slice.
Whether you’re baking for the holidays, a birthday, or just because, this cake is the perfect way to share a little sweetness. Once you try it, don’t be surprised if it becomes your signature dessert.
FAQs
1. Can I make this cake without a Bundt pan?
Yes! You can use a 9×13-inch baking dish instead, though it won’t have the same decorative shape.
2. Can I make the caramel topping ahead of time?
You can prepare it a few hours ahead, but pour it into the Bundt pan while still warm for easier spreading.
3. My caramel stuck to the pan—what went wrong?
Most likely, the pan wasn’t greased well enough or the cake cooled too long before inverting. Try inverting after 10 minutes next time.
4. Can I use store-bought caramel sauce?
Technically yes, but homemade caramel tastes richer and holds up better during baking.
5. Can I add chocolate chips to the batter?
Absolutely! Chocolate pairs beautifully with caramel and pecans.
