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Mini Pecan Upside-Down Cakes

These small cakes are warm, light, soft and fluffy with a syrupy pecan pie "top." If you're looking for a quick dessert for a Friendsgiving, family holiday lunch or just your weekend baking this fall -this is for you!


It comes together quickly, with a secret short-cut ingredient you'll see below. They will never know with how cute and impressive these little cakes look! You can make in a full bundt pan or in a mini bundt pan like I did in the picture below. I'm partial to all things "mini" but if you're feeding a crowd, go ahead and use a full bundt pan!


Makes: ~ 12 servings

Time: 25 minutes prep + 16 minutes bake time


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Tools Needed:


Kitchen scale (optional)

2 mini bundt pans OR 1 full bundt pan

Measuring cups and spoons

Mixing bowls and spoons

Small sauce pan


Ingredients:


Pecan Pie "Topping"

  • 1/2 cup (113 g) unsalted butter

  • 1/2 cup packed (100 g) light brown sugar

  • 1/4 cup (92 g) light corn syrup

  • 1/4 tsp salt

  • 1 cup chopped pecans (toasted - instructions below)

Cake

  • 1 box vanilla/white cake mix (you can use any brand)

  • 3 large eggs, at room temperature

  • 1/2 cup vegetable oil

  • 1 cup water, at room temperature

  • 3 tbsp sour cream, at room temperature


DIRECTIONS


Pecan Pie Topping:

  • Preheat oven to 350 degrees Fahrenheit. Once preheated, lay pecans on a baking sheet and bake in preheated oven for 10 minutes, stirring halfway. Let cool until you can touch them and roughly chop.

  • Melt butter and mix in the brown sugar, corn syrup and salt. Then mix in the chopped pecans

  • Spoon mixture evenly into mini bundt pan cavities (for 12 total) or if using a bundt pan, pour the entire amount into the pan.

Cake:

  • Combine all ingredients in one bowl and pour evenly into the mini bundt pan cavities or spread evenly in the large bundt pan, if using that instead.

  • Cook time for mini bundts: Bake at 350 degrees Fahrenheit for 16 minutes or until the cake springs back slightly to touch

  • Cook time for full bundt pan: Bake at 350 degrees Fahrenheit for about 30-40 minutes or until cake springs back slightly to touch.


Tip: sometimes when the batter rises, the syrup may bubble up a little and may go over the edge of the pan. It will only be a small amount, but it can cause a mess in the oven and some smoke! In case this happens, I would encourage you to place a rimmed sheet pan under the cake in the oven.


Store at room temperature for up to 3 days or in the fridge for up to 5 days. If you store in the fridge, reheat the cake in the microwave for 15-30 seconds to re-melt the syrupy goodness on top before serving. :)


xoxo - JBakes

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