The drop in temperatures has gotten me, like many others in the baking mood. To beat the grey and gloomies I have been feeling the past few weeks, my sister Zoë and my friend Alicia came over for a baking day. I was inspired by a Pinterest recipe I found by, and decided to give it my own twist. The result was this beautiful bundt packed with gooey goodness that didn’t last more than four hours, a total crowd pleaser!

Apple Pecan Upside Down Cake

Course: Dessert
Cuisine: American
Keyword: Apple, Bundt, Cake, Pecan
Author: Hunkiedorië


Pecan Topping

  • ½ Cup Salted Butter melted
  • ½ Cup Brown Sugar packed
  • ¼ Cup Dark Corn Syrup
  • ¼ tsp Kosher Salt
  • 1 Cup Pecans chopped


  • 3 Apples
  • 1 Box Vanilla Cake Mix
  • 3 Eggs
  • ½ Cup Vegetable Oil
  • 1 Cup Water
  • 3 Tbsp Sour Cream


  • Preheat oven to 350°F
  • Spray your bundt pan by liberally with nonstick baking spray and set aside.
  • Combine melted butter, brown sugar, corn syrup and salt into a medium bowl and whisk until the brown sugar is slightly dissolved.
  • Add in pecans and stir until combined.
  • Pour your topping mixture into the bottom of your prepped bundt pan and set aside.
  • Combine cake mix, eggs, vegetable oil, water and sour cream in a large bowl and mix according to package directions. P
  • Peel, core and dice your apples into very small pieces
  • Add your apple to the batter and fold in
  • Pour batter into prepared pan and on top of the pecan topping. Be sure to spread into an even layer
  • Bake in a 350° oven for 40-45 minutes or until a tooth pick inserted into the center of the cake comes out clean.
  • Remove from oven and set aside to cool in pan for about 10 minutes.
  • After 10 minutes run a knife around the edges of the cake. Then invert your Pecan Upside Down Bundt Cake onto a cake plate and cool completely.
  • Enjoy!