Pecan Upside Down Cake Recipe
If you’re searching for a showstopping dessert that delivers irresistible flavor and southern-inspired charm, look no further than this Pecan Upside Down Cake. Imagine a tender, buttery cake topped with a glossy layer of caramelized pecans — the kind of treat that calls people to the kitchen the moment it comes out of the oven. This recipe isn’t just about dazzling looks; it’s undeniably delicious with every bite balanced between rich caramel, crunchy pecans, and moist, tangy cake. If you adore classic comfort desserts, this Pecan Upside Down Cake will earn a permanent place in your baking rotation.
Ingredients You’ll Need
I’m genuinely excited for you to try this recipe because every single ingredient stars in its own way. The magic of Pecan Upside Down Cake lies in how simple pantry staples transform into something special—each one plays a unique role in taste, texture, or that beautiful golden finish.
- Unsalted butter: Brings richness and structure to both the caramel topping and the cake for a luscious base and crumb.
- Packed brown sugar: Adds deep caramel notes, ensuring every bite has a toffee-like warmth.
- Maple syrup: Offers a subtle, complex sweetness and makes the caramel layer wonderfully sticky.
- Pecan halves: The star of the show — they toast gently during baking and infuse every slice with nutty crunch.
- All-purpose flour: This keeps the cake light yet sturdy enough to support the gooey layer on top.
- Baking powder: Gives lift and tenderness for a gorgeously airy crumb.
- Baking soda: Teams up with the sour cream to help the cake rise perfectly and maintain moistness.
- Salt: Balances all that sweetness and enhances the flavors throughout.
- Unsalted butter (softened): Creamed with sugar, it creates the perfect fluffy cake foundation.
- Granulated sugar: Ensures the cake is sweet but still lets the pecans shine.
- Large eggs: Provide structure and richness — don’t skip them!
- Vanilla extract: Infuses the cake with warmth and rounds out the flavors.
- Sour cream: Adds tang and keeps the crumb perfectly moist and tender.
- Whole milk: For just the right amount of lightness — don’t substitute with water, or you’ll miss the flavor boost.
How to Make Pecan Upside Down Cake
Step 1: Prepare Your Pan
Start by preheating your oven to 350°F (175°C) to give your cake the perfect environment for even baking. Grease a 9-inch round cake pan liberally with butter or nonstick spray and line the bottom with parchment paper. This little step is a lifesaver—it ensures that gorgeous pecan topping releases cleanly and looks spectacular for serving.
Step 2: Make the Pecan Caramel Layer
In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Stir in your packed brown sugar and maple syrup, letting everything meld together for 2 to 3 minutes until it’s glossy and bubbling. Immediately pour this golden caramel into your prepared pan and spread it evenly. Carefully arrange your pecan halves in a single layer on top; take your time, as this will be the coveted top of your Pecan Upside Down Cake.
Step 3: Whisk the Dry Ingredients
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisking them together helps distribute the leaveners and salt evenly, ensuring the cake rises beautifully and tastes balanced in every single bite.
Step 4: Cream Butter and Sugar
In a large bowl, beat 1/2 cup softened unsalted butter with the granulated sugar until light and fluffy—this step is key for a tender, airy crumb. Add the eggs one at a time, fully incorporating each before adding the next. Then blend in the vanilla extract and sour cream, embracing how the sour cream transforms the batter into something luxuriously moist.
Step 5: Combine Wet and Dry Ingredients
To finish your batter, incorporate the dry ingredients in two batches, alternating with the whole milk. Mix gently and only until no streaks of flour remain; over-mixing will rob your cake of its tender crumb. The resulting batter should be smooth, creamy, and ready to cradle your pecans.
Step 6: Assemble and Bake
Carefully spread the batter over the pecans and caramel, smoothing the surface with a spatula. Bake for 40 to 45 minutes, until the cake turns golden and a toothpick inserted in the center emerges clean. The kitchen will smell absolutely heavenly as the caramel bubbles up around the edges and the pecans toast.
Step 7: Invert and Cool
Let the cake sit in the pan for about 10 minutes (no longer!), then run a knife around the edges to loosen. Place a serving plate over the pan, hold your breath, and invert the cake in one swift move. Peel off the parchment and marvel at that sticky, nutty top! Allow the cake to cool completely before slicing so the caramel sets up perfectly.
How to Serve Pecan Upside Down Cake
Garnishes
This cake truly shines with a scoop of vanilla ice cream or a generous dollop of whipped cream, both of which melt dreamily into the caramel topping. For extra flair, drizzle a little warmed maple syrup or sprinkle a dusting of cinnamon for a hint of spice. A few more toasted pecans scattered on top bring both crunch and those “wow, did you make that?” vibes.
Side Dishes
Pecan Upside Down Cake is already quite rich, so serve it with something light and refreshing to contrast the decadence. Slices of fresh pears, a citrus fruit salad, or even a tangy yogurt on the side can cleanse the palate and balance out each bite. If you’re feeling festive, a glass of cold milk or strong coffee elevates the experience at any holiday table or family gathering.
Creative Ways to Present
This cake loves to be the star of a dessert platter. Try cutting it into elegant wedges and plating individually with a drizzle of caramel and a few pecans on the side. For brunch, serve small squares alongside fresh berries and crème fraîche for a delightful twist. If you’re entertaining, make mini upside-down cakes in muffin tins for single-serve treats that leave a big impression!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Pecan Upside Down Cake tightly covered at room temperature for up to two days. After that, pop the cake into the fridge to keep it fresh and moist for another 3–4 days. The caramel may soften as it sits, but the flavor will only deepen, making for an even more decadent late-night snack.
Freezing
To freeze, let the cake cool completely, then wrap individual slices or the whole cake tightly in plastic wrap and foil. Freeze for up to two months. When you’re ready to enjoy, let the cake thaw in the refrigerator overnight. The pecan topping stays surprisingly delicious, making this a perfect make-ahead dessert.
Reheating
To recapture that fresh-baked warmth, gently reheat slices in the microwave for 10-20 seconds or pop the whole cake into a 300°F oven (covered loosely with foil) until just warmed through. The caramel will melt slightly, returning the cake to its original ooey-gooey glory. Serve with cold ice cream for the ultimate hot-cold contrast.
FAQs
Can I use a different nut instead of pecans?
Absolutely! While pecans are traditional and add signature richness to Pecan Upside Down Cake, you can swap in walnuts or even sliced almonds for a different twist — just be sure to use the same amount and try toasting them beforehand for maximum flavor.
What’s the best way to toast pecans for extra flavor?
Spread the pecan halves on a baking sheet and toast in a 350°F oven for 6–8 minutes until fragrant, checking often to prevent burning. Let them cool before arranging in your pan. Toasting brings out their buttery texture and intensifies their flavor beautifully!
Can I make this cake ahead of time?
Yes, you can make Pecan Upside Down Cake a day in advance. Let the cake cool completely, then cover tightly and store at room temperature. If you like, briefly rewarm before serving to refresh that caramel topping.
Can I reduce the sugar in this recipe?
Some bakers have gently reduced the sugar by about a quarter without major issues, but don’t go lower — the brown sugar and maple syrup are essential for creating that incredible caramel layer and moist cake texture. Lowering sugar too much can affect both taste and the perfect sticky topping.
Is it possible to double this recipe for a crowd?
Definitely! You can double all the ingredients and bake the cake in a 9×13-inch pan. Just keep an eye on the baking time—start checking for doneness at 40 minutes but know it may take a few minutes longer. Everyone will be thrilled with those extra slices at your next gathering!
Final Thoughts
There’s just something magical about flipping out a warm Pecan Upside Down Cake and revealing that glistening, fragrant pecan topping. This recipe is one of my absolute favorites for sharing love through dessert—whether it’s for family night, a cozy holiday brunch, or a celebration with friends. I hope you’ll try it soon and savor every delightful, nutty, caramel-soaked bite!
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Pecan Upside Down Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, caramelized goodness of this Pecan Upside Down Cake. A moist and fluffy cake topped with a layer of pecans and gooey caramel, this dessert is perfect for any occasion.
Ingredients
Caramel Pecan Layer:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup maple syrup
- 1 1/2 cups pecan halves
Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 1/4 cup whole milk
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper.
- Create Caramel Pecan Layer: Melt 1/2 cup butter in a saucepan. Stir in brown sugar and maple syrup until smooth. Pour into pan, add pecans.
- Prepare Cake Batter: Whisk flour, baking powder, baking soda, and salt. In a separate bowl, beat butter and sugar, add eggs and vanilla. Mix in sour cream, dry ingredients, and milk.
- Assemble and Bake: Spread batter over pecans and caramel. Bake for 40–45 minutes until done. Cool, invert onto a plate.
Notes
- For extra flavor, toast the pecans before using.
- Serve with whipped cream or vanilla ice cream.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 32g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
