Description
Pecan Pie Upside Down Pound Cake is the perfect mashup of two Southern classics. This rich, buttery pound cake is baked over a sticky-sweet layer of caramelized pecans, just like the filling of a pecan pie. When inverted, it becomes a stunning dessert with crunchy, nutty topping and moist cake underneath.
Ingredients
Scale
- 1 cup chopped pecans, toasted
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup packed light brown sugar
- 1/4 cup light corn syrup
- For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup vegetable shortening
- 2 1/2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1 tbsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and line a bundt pan with parchment in the bottom if desired for easier release.
- In a small bowl, mix melted butter, brown sugar, and corn syrup. Pour into the bottom of the prepared bundt pan and spread evenly. Top with toasted pecans in an even layer.
- In a large bowl, cream butter, shortening, and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add the dry ingredients and milk to the creamed mixture, beginning and ending with the flour. Mix until just combined.
- Carefully spoon the cake batter over the pecan mixture in the pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15–20 minutes, then carefully invert onto a serving plate. Allow to cool before slicing.
Notes
- Make sure to toast the pecans beforehand for deeper flavor and better texture.
- Don’t remove the cake from the pan too soon—allow it to cool just enough to keep the topping intact.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Wrap leftovers tightly and store at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 48g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg
Keywords: pecan pie pound cake, upside down cake, southern dessert, caramel pecan bundt cake, holiday cake