Pecan Upside Down Cake
Bake a Pecan Upside Down Cake with caramelized brown sugar and pecans over a soft, buttery sponge. An easy and elegant dessert for any occasion.
This Pecan Upside Down Cake came about one chilly Sunday afternoon when I wanted something comforting without spending hours in the kitchen. I love pecan pie, but I wanted the same flavor in a soft, buttery cake. The combination of the caramel topping and toasted pecans was irresistible.
When the cake came out of the oven, the whole house smelled like brown sugar and butter. My family couldn’t wait for it to cool. When I flipped it over and that glossy pecan topping came into view, it was hard to believe something so simple could look that good.
Now this cake has become our go-to dessert for holidays and cozy weekends at home. It has all the sweetness of a pecan pie with the tender crumb of a homemade cake. Serve it warm with a scoop of ice cream and it might just become your favorite too.
Questions You May Have About This Recipe
Can I make this cake ahead of time?
Yes. It keeps well for up to two days covered at room temperature or up to four days in the refrigerator.
Can I use a cake mix?
You can use a yellow or butter cake mix if you are short on time, but homemade batter gives the best flavor and texture.
Do I need to toast the pecans first?
No, they toast while baking in the caramel topping, giving a perfect roasted flavor.
What kind of pan works best?
A 9-inch round cake pan or a deep 9-inch pie dish works best for even cooking and easy flipping.
Can I use walnuts instead of pecans?
Yes, but the flavor will be slightly different. Pecans give a more buttery sweetness.
What You Need to Make Pecan Upside Down Cake
For the Pecan Topping
½ cup unsalted butter, melted
¾ cup brown sugar, packed
¼ cup honey or maple syrup
1½ cups chopped pecans
For the Cake Batter
1½ cups all purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 eggs
1 teaspoon vanilla extract
½ cup whole milk
How to Make Pecan Upside Down Cake
Preheat the oven to 350°F and grease a 9-inch round cake pan.
Pour melted butter into the bottom of the pan. Sprinkle brown sugar evenly over it, then drizzle honey and spread chopped pecans on top. Set aside.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla, mixing well.
Gradually mix in the dry ingredients, alternating with milk, until smooth.
Pour the batter over the pecan mixture, spreading evenly.
Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
Cool for 10 minutes, then carefully invert onto a serving plate. Let it rest for a few minutes before slicing.
Tips
Let the cake rest for 10 minutes before flipping so the topping sets slightly.
Use parchment paper on the bottom of your pan if you are worried about sticking.
Add a pinch of cinnamon or nutmeg to the batter for extra warmth.
Serve warm with vanilla ice cream or whipped cream for the best experience.
Store leftovers covered in the refrigerator and reheat in the microwave before serving.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “I made this for Sunday dinner and it disappeared fast. My family said it tasted like pecan pie in cake form.” Linda C.
⭐️⭐️⭐️⭐️ “So easy and so good. I will definitely make it again for Thanksgiving.” Carol J.
⭐️⭐️⭐️⭐️⭐️ “I used maple syrup in the topping and it was fantastic. The texture was perfect.” Betty M.
⭐️⭐️⭐️⭐️ “Loved how buttery and rich it was. Served it warm with whipped cream and it was heavenly.” Joyce T.
⭐️⭐️⭐️⭐️⭐️ “This is now my favorite fall dessert. The caramelized pecans are amazing.” Nancy R.
Printable Recipe
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Pecan Upside Down Cake
A rich and buttery cake baked over a caramel pecan topping that turns into a glossy layer once flipped. Sweet, nutty, and perfect for any occasion.
Ingredients
- For the Pecan Topping
- ½ cup unsalted butter, melted
- ¾ cup brown sugar, packed
- ¼ cup honey or maple syrup
- 1½ cups chopped pecans
- For the Cake Batter
- 1½ cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- Pour melted butter into the bottom of the pan. Sprinkle brown sugar evenly over it, then drizzle honey and spread chopped pecans on top. Set aside.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla, mixing well.
- Gradually mix in the dry ingredients, alternating with milk, until smooth.
- Pour the batter over the pecan mixture, spreading evenly.
- Bake for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes, then carefully invert onto a serving plate. Let it rest for a few minutes before slicing.
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