Imagine the rich, buttery taste of a classic pound cake with a decadent layer of sticky-sweet pecan pie filling on top this Pecan Pie Upside Down Pound Cake is just that and more. It’s everything you love about pecan pie and pound cake rolled into one irresistible dessert. As it bakes, the brown sugar–butter–pecan mixture caramelizes on the bottom of the pan, and when flipped, it becomes a gorgeous, glossy topping that soaks into the cake for layers of gooey, nutty goodness.

Why You’ll Love It

This cake is a showstopper in both flavor and presentation.

Two Southern classics in one: Pound cake + pecan pie = magic.
Incredible texture contrast: Crunchy pecan topping meets moist, dense cake.
Rich, buttery flavor: Made with real butter and brown sugar for full flavor.
Perfect for holidays and potlucks: It travels well and impresses every time.
No pie crust needed: You get all the flavors of pecan pie without the fuss.

Ingredients

For the Pecan Pie Layer:

• 1/2 cup unsalted butter (1 stick), melted
• 1 cup packed light brown sugar
• 2 tablespoons corn syrup (light or dark)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans

For the Pound Cake:

• 1 cup unsalted butter, room temperature (2 sticks)
• 2 1/2 cups granulated sugar
• 5 large eggs, room temperature
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk (or buttermilk for a richer cake)
• 2 teaspoons vanilla extract

Instructions

Step 1: Prepare the Pan and Topping

1. Preheat oven to 325°F (165°C). Grease a 10- or 12-cup bundt pan well with butter or nonstick spray.
2. In a medium bowl, mix melted butter, brown sugar, corn syrup, salt, vanilla, and pecans.
3. Pour mixture evenly into the bottom of the prepared bundt pan and set aside.

Step 2: Make the Pound Cake Batter

1. In a large mixing bowl, cream butter and sugar until light and fluffy (about 4–5 minutes).
2. Add eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with flour.
5. Stir in vanilla.

Step 3: Assemble and Bake

1. Carefully spoon the pound cake batter over the pecan topping in the bundt pan. Spread evenly.
2. Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a serving plate.

Step 4: Cool and Serve

Let the cake cool slightly before slicing. The pecan topping should be glossy and sticky—perfect for serving warm or at room temperature.

Notes

• Pan size: A bundt pan or tube pan with a 10–12 cup capacity is ideal.
• Add cinnamon or bourbon: A pinch of cinnamon or a splash of bourbon in the topping adds extra depth.
• Storage: Store covered at room temperature for up to 3 days or refrigerate for up to 5.
• Freeze: Wrap slices individually and freeze for up to 2 months. Thaw at room temp.

Tips for Success

• Use room temperature ingredients for even mixing.
• Grease the pan well so the pecan layer releases cleanly.
• Don’t overmix the batter once the flour is added.
• Invert while warm, but not hot, so the topping sets up just right.
• Place a baking sheet under your bundt pan in the oven in case any topping bubbles over.

Serving Suggestions

• With whipped cream or a scoop of vanilla ice cream.
• Drizzle with caramel sauce for extra indulgence.
• Serve slightly warm to enhance the pecan pie effect.
• Pair with coffee for the ultimate Southern dessert moment.

FAQs

1. Can I make this in a regular cake pan?
A bundt pan works best for the upside-down effect, but you can try a 9×13 with adjustments in baking time.

2. What kind of pecans should I use?
Use fresh, chopped pecans—not toasted, since they’ll cook while baking.

3. Can I use dark corn syrup?
Yes! It adds a deeper flavor—great if you want it more like traditional pecan pie.

4. Can I skip the corn syrup?
You can use maple syrup or honey, but the texture may be slightly different.

5. Why did my pecan layer stick?
You likely needed more grease in the pan. Next time, use plenty of butter or nonstick spray.

6. Can I add chocolate chips?
Absolutely! Mix a 1/2 cup into the batter or sprinkle into the pecan layer.

7. What’s the best way to reheat it?
A quick 15–20 seconds in the microwave warms it perfectly.

8. Can I make it ahead?
Yes—this cake tastes even better the next day after the flavors settle.

9. Can I reduce the sugar?
You can reduce the granulated sugar slightly in the cake, but not in the topping—it needs that for caramelization.

10. Can I make a mini version?
Use mini bundt pans or a muffin tin, but reduce baking time accordingly (20–25 minutes).

Conclusion

This Pecan Pie Upside Down Pound Cake is pure Southern comfort, blending two beloved desserts into one unforgettable creation. It’s gooey, buttery, and bursting with caramelized pecan flavor sure to become your new go-to for holidays or just when you want to treat yourself. Serve it warm and share it with those you love (or don’t no judgment if you keep it all to yourself).

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