Pecan Upside Down Cake
If you love upside down cakes and pecan pie, you won't be able to stop eating this Pecan Pie cake. And that salted caramel Pecan topping will have your heart!
Servings: 16 Slices
Calories: 479kcal
Equipment
- 1 (12 cup capacity) 10.2"D x 10.2"W x 3.75"H Bundt Pan
- 1 Microwave safe bowl
- 1 Stand Mixer/Hand Mixer
- 1 Large Mixing Bowl
Ingredients
Pecan Caramel Filling
- ¾ Cup Butter (unsalted, cut into cubes)
- ¾ Cup Brown sugar
- ⅓ Cup Light Corn Syrup
- ¼ teaspoon Salt
- 1½ Cup Pecans (coarsely chopped)
For Pound Cake
- 2 ½ Cups (300 gms) Cake Flour
- ⅛ teaspoon Salt
- 2 tsps Baking Powder
- 1 ½ Cups (340 gms) Butter (unsalted, cut into cubes and at room temp)
- 6 large Eggs (room temp)
- 6 tablespoon Milk (Full fat, room temp)
- 1 tablespoon Pure Vanilla Extract
- 1 ½ Cups (300 gms) Granulated Sugar
Instructions
For Pecan Filling
- Add butter, brown sugar, corn syrup and salt into a microwave safe bowl. Microwave in small increments, till the butter melts the brown sugar is dissolved. Next add in pecans and stir until combined. Spray the bottom of bundt pan with nonstick spray (or grease it with butter, covering every nook and crevice). Now pour pecan filling into bottom of the pan. Set the pan aside.
For the Pound Cake
- Preheat oven to 350 deg F and grease and coat/spray a 12 cup bundt pan with melted butter/baking spray. Then pour pie filling into the pan. Set it aside.
- In the bowl of a stand mixer, fitted with paddle attachment (or using a hand mixer), add flour, baking powder, salt, and sugar. Mix them on low speed for about 30 seconds. Now add butter cubes, three eggs and half of the milk to dry ingredients. Mix on low speed until the dry ingredients are moistened. Now increase the mixer speed to medium and beat for about one minute.
- Stop and scrape the sides and bottom of the mixing bowl with a spatula as needed. Next, add the remaining eggs, vanilla and milk in two additions and beat well after each addition for around 30 seconds at medium speed. Pour prepared cake batter over pecan filling and bake for 55-60 mins or till the cake passes the toothpick test.
- Keep a rimmed baking tray under the cake pan in oven to catch any drips of caramel sauce!
- After the cake is out of oven, allow to cool for 10-12 mins before flipping to get it out of the pan. Don't let it cool for more than 12 minutes in the pan. Doing so can cause the bundt cake to stick in the pan. Once flipped, scoop out any remaining pecans/sauce in the pan, over the cake. Enjoy!
Notes
Storing Information:
- Any left overs will stay good at room temp (covered tightly) for 2 days.
- For longer storage, keep in refrigerator up to 5 days!
- This pecan pie upside down cake can also be frozen for 2 months. Thaw in the refrigerator overnight or on counter top for a few hours before serving.
- To be safe, I always keep a baking tray(rimmed) below the bundt tin to catch any caramel drips that might run over in the oven!
- When to flip cake out of bundt pan: Don't be tempted to get the cake out of pan as soon as it comes out of oven. After 10-12 minutes, flip it and it will slowly start to come out of the pan!
- Preventing Over Browning of cake: If you notice the cake is browning too quickly in the oven, cover it with an aluminum foil to prevent over browning.
- How much to fill your bundt pan: Always fill your bundt pans ⅔ - ¾ full to prevent cake batter from over-flowing in the oven. If you have any extra cake batter bake them as cupcakes or in another small cake pans.
- What kind of cake Pans can be used: Springform pan, standard sized 9x5 loaf pan, 9 inch square or round pan can also be used for baking this cake. Just half the recipe if you plan to take that route. Irrespective of the pan you use, make sure it isn’t filled more than ⅔-3/4 full.
Nutrition
Serving: 1Slice | Calories: 479kcal | Carbohydrates: 61g | Protein: 9g | Fat: 36g | Sodium: 341mg | Sugar: 32g