Pecan Pie Pound Cake
If you love upside down cakes and pecan pie, you won't be able to stop eating this Pecan Pie Pound cake. And that salted caramel topping'll have your heart!
Servings: 10 Slices
Pecan Caramel Filling
- ½ Cup Butter (unsalted)
- ½ Cup Brown sugar
- ¼ Cup Light Corn Syrup
- ¼ tsp Salt
- 1 Cup Pecans (coarsely chopped)
For Pound Cake
- 14 Tbsp (100 gms) Cake Flour
- ⅛ tsp Salt
- ¾ tsp Baking Powder
- ½ Cup Butter (room temp)
- 2 large Eggs (room temp)
- 2 Tbsp Milk (Full fat, room temp)
- 1 ½ tsp Vanilla Extract
- ½ Cup Granulated Sugar
For the Pound Cake
Preheat oven to 350 deg F and grease and coat/spray a 6 inch bundt pan with melted butter and flour/baking spray. Then pour pie filling into the pan. Set it aside.
Sift flour, sugar, baking powder and salt in a medium mixing bowl. Next add butter, vanilla and one egg. Beat for 2 mins on medium low to combine. You can use either a stand mixer/hand mixer for making the cake batter.
Stop and scrape the sides and bottom as needed. Next add the second egg and beat again for a minute. Now add milk and beat it in too. Around 30 seconds. Pour the batter over pecan filling and bake for 40-45 mins or till the cake pass the toothpick test.
Keep a rimmed baking tray under the cake pan to catch any drips of caramel sauce!
After the cake is out of oven, allow to cool for 10-15 mins before flipping to get it out of the pan. Once flipped, scoop out any remaining pecans/sauce in the pan, over the cake. Enjoy!
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!
Don't be tempted to get the cake out of pan as soon as it comes out of oven. After 10-15 minutes, flip it and it will slowly start to come out of the pan!
To make homemade cake flour: Measure 1 cup of all purpose flour, take 2 Tbsps out of it and replace with cornstarch. Sift 3-4 times before using!
- 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.
Serving: 1Slice | Calories: 406kcal | Carbohydrates: 38g | Protein: 5g | Fat: 27g | Sodium: 271mg | Sugar: 21g