Who doesn't love a classic pecan pie? Or pineapple upside-down cake? Now you can have the best of both worlds in our pecan upside-down bundt cake! Pecan desserts like this one are a sweet and anticipated addition to any holiday dinner.
Preheat oven to 350 and prepare your bundt pan with nonstick baking spray.
In a medium mixing bowl add the ingredients, except for the chopped pecans, for the pecan topping. Use a whisk to mix it all together until the brown sugar is mostly dissolved.
Fold in the pecans, and pour into the bottom of your prepared bundt pan. Set aside.
In a large bowl sift together all-purpose flour, baking powder, and salt. Whisk to combine.
To the same bowl add the melted butter, avocado oil, white sugar, brown sugar, eggs, vanilla, sour cream, and buttermilk. Use a hand mixer to combine, without overmixing.
Pour the cake batter evenly over the pecan topping. I like to give my bundt cakes a couple of taps on the countertop to help the batter settle into the pan. Spread evenly with a spoon or rubber spatula.
Bake in the center of your oven for 40-45 minutes or until a skewer comes out clean.
Remove from the oven and let the bundt cake sit in the pan to cool for 10 minutes. Then turn out onto a serving platter to finish cooling before serving.
Notes
Store your bundt cake covered and at room temperature for up to 3 days and refrigerated for 5 days. Storing in the fridge will draw out some of the moisture, so make sure to wrap it tightly and eat it quickly. For a moist cake, store at room temperature.Freezing: The pecan upside down cake can also be frozen in an air tight container or freezer bag for up to 2-3 months. Wrap tightly in plastic wrap first before storing in another container.