Pecan Upside Down Bundt Cake

Are you looking to add a touch of elegance and nutty flavor to your dessert game? Look no further than this delicious Pecan Upside Down Bundt Cake recipe.

This twist on the classic Bundt cake is sure to impress with its rich buttery pecan topping and moist, fluffy cake.

Perfect for any occasion, this decadent treat is easy to make and will have your taste buds dancing. So switch up your sweets game and give this Pecan Upside Down Bundt Cake a try!

The Bundt cake may seem like a relic of the past, often associated with potlucks and church gatherings.

However, this classic dessert deserves a second look. With its distinctive ring shape and endless flavor possibilities, the Bundt cake can be a versatile canvas for creativity.

For my daughter’s last birthday she wanted a cake from Nothing Bundt Cakes. I had never had it before, so I wasn’t sure what to expect.

It was so good! She wanted white chocolate raspberry and it was delicious. Definitely not WW friendly, but it was her birthday so I indulged.

50 Weight Watchers Friendly Dessert Recipes

How I Lightened It Up:

For the cake, I used Pillsbury sugar free yellow cake. That helped to save a lot of points since there’s no sugar in it.

Instead of using oil and eggs to mix with the cake I used Sprite Zero. It’s a great way to save points since you’re not using any oil.

To make the topping, I mixed together sugar-free caramel sundae syrup and pecans.

Click here to track the points on your WW app.

How to Make a Pecan Upside Down Cake:

First, add the caramel sundae syrup to a microwave safe mixing bowl. Place it in the microwave for 15 seconds. This will make it easier to spread in the bundt pan.

Add the chopped pecans to the caramel syrup and mix together.

Spray the bundt pan with nonstick cooking spray, then add the caramel pecan mixture.

Next, add the cake mix to a medium mixing bowl. Pour in 12 ounces of Sprite Zero, this is in place of the eggs and oil.

Use a handheld mixer on medium for 2 minutes, then pour the cake batter over the caramel sauce.

Bake the cake at 325 degrees F. for 39-43 minutes. Once a toothpick is inserted in the middle of the cake comes out clean, the cake is ready.

Serving Suggestions:

One classic pairing that never disappoints is a scoop of vanilla ice cream on top of a warm slice of Pecan Upside Down Bundt Cake.

The creamy, cold ice cream melts into the cake, creating a delightful contrast of textures and temperatures.

For a tangy twist, consider serving your Bundt cake with a dollop of whipped cream and a drizzle of caramel sauce.

The creamy whipped cream adds a lightness to the cake, while the rich caramel sauce adds a sweet and indulgent touch.

If you’re a fan of contrasting flavors, try serving your Pecan Upside Down Bundt Cake with a tart fruit compote, such as raspberry or cranberry.

The bright acidity of the fruit compote complements the richness of the cake and adds a burst of freshness.

For a more decadent pairing, why not serve your Bundt cake with a glass of dessert wine or a cup of freshly brewed coffee?

The complex flavors of the wine or the aromatic coffee will enhance the nutty and buttery notes of the cake, creating a truly luxurious experience.

Here are some things I used for this recipe:

Here are some more WW friendly desserts:

Strawberry Icebox Cake

Root Beer Float Cake

Oreo Poke Cake

Cheesecake Bites

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!