Pecan Upside Down Cake is a rich, buttery dessert layered with caramelized pecans that create a golden, glossy top once flipped.
It represents the elite of taste through its nutty aroma, soft cinnamon-spiced crumb, and deep caramel flavor. I made it for close friends who appreciate homemade desserts and warm, comforting flavors.
As I stirred the topping and watched it bubble, the kitchen filled with sweet scents that made the process joyful and calm. The warm, sweet aroma filled my kitchen, making the experience even more rewarding.
Watching everyone enjoy the final result brought a sense of joy and satisfaction that made the time spent worthwhile. Now I will guide you through the steps of making this delicious cake.
How To Prepare Pecan Upside Down Cake?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: American
Calories: Approximately 400 kcal per serving (based on 8 servings)
Yield: 8 Servings
Kitchen Utensils
- 9-inch round cake pan
- Mixing bowls (2)
- Whisk or electric mixer
- Rubber spatula
- Saucepan (for pecan topping)
- Cooling rack
Ingredients
For the Pecan Topping
- ½ cup (1 stick) unsalted butter
- ½ cup packed light brown sugar
- ¼ cup light corn syrup
- 1¼ cups pecan halves, coarsely chopped
- A pinch of salt
- Butter or non-stick spray (for greasing the pan)
For the Cake Batter
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup granulated sugar
- ¼ cup light or dark brown sugar
- 2 teaspoons ground cinnamon
- ½ cup neutral oil (such as vegetable or canola)
- ¼ cup water
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ¼ teaspoon kosher salt
How To Make Pecan Upside Down Cake
1. Set your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray.
2. In a small saucepan over medium heat, melt the butter, brown sugar, and corn syrup together. Stir until smooth and bubbling (about 2–3 minutes). Remove from heat and stir in chopped pecans and a pinch of salt.
3. Pour the pecan mixture into the bottom of the greased cake pan. Spread evenly using a spatula.In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
4. In a large bowl, whisk together the oil, water, sour cream, eggs, vanilla extract, granulated sugar, and brown sugar until smooth. Gradually add the dry ingredients into the wet ingredients. Stir just until no flour remains. Do not over mix.
5. Carefully pour the cake batter over the pecan topping in the pan. Smooth the top with a spatula. Place the cake in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edge of the cake to loosen it.
7. Place a serving plate over the cake pan and carefully invert to release the cake. Let cool slightly before slicing and serving warm or at room temperature.
Why We Love This Pecan Upside Down Cake
This Pecan Upside Down Cake is beloved because it combines the rich, buttery sweetness of caramelized pecans with a soft, flavorful cake that melts in your mouth.
The balance of textures the crunchy topping and tender crumb creates a satisfying bite every time. Its warm cinnamon notes and deep caramel flavor evoke comfort and nostalgia, making it a favorite for sharing with family and friends.
The straightforward process makes it accessible for bakers of all levels, while the impressive presentation adds a special touch to any gathering. It’s a classic dessert that always brings smiles and warmth to the table.
Expert Tips For Making Pecan Upside Down Cake
1. Lightly toasting the pecans in a dry pan before adding them to the topping enhances their natural flavor and adds a deeper, nuttier taste.
2. Ensure eggs, sour cream, and other refrigerated ingredients are at room temperature to help the batter mix evenly and rise properly.
3. Mix just until combined. Over mixing can make the cake dense and tough instead of soft and tender.
4. Consider placing a parchment circle on the bottom of the pan before adding the topping. It helps prevent sticking when inverting the cake.
5. Flip the cake out of the pan 10–15 minutes after baking. If it cools too long, the topping may stick and not release cleanly.
6. A serrated knife will cut through the sticky pecan topping without pulling or tearing the cake beneath.
7. Serving the cake warm enhances the gooey caramel layer and soft texture pair it with whipped cream or a scoop of vanilla ice cream.
Serving Ideas
This Pecan Upside Down Cake tastes amazing when topped with whipped cream or a scoop of vanilla ice cream, adding a creamy balance to the crunchy pecans.
A drizzle of caramel sauce or a handful of fresh berries brightens the flavors and adds a refreshing touch. It goes well with a warm cup of coffee or tea, making any moment feels special.
Whether enjoyed as a simple dessert or shared at celebrations, this Pecan Upside Down Cake offers a delightful mix of textures and flavors that leave a lasting impression on everyone at the table.
Additions And Variations
Additions
- A pinch of ground nutmeg for a warm, spicy note.
- A splash of bourbon or rum in the pecan topping for depth of flavor.
- Chopped dried cranberries or raisins mixed with the pecans for a fruity touch.
- Orange zest added to the batter for a fresh citrus aroma.
- A handful of shredded coconut sprinkled over the pecans before adding the batter.
Variations
- Replace pecans with walnuts or almonds for a different nutty texture.
- Add thin apple or pear slices under the pecans for a fruity layer.
- Use whole wheat flour instead of all-purpose for a nuttier, healthier cake.
- Substitute sour cream with Greek yogurt for a tangier taste.
- Make a chocolate version by adding cocoa powder to the batter for a rich twist.
Storage & Make Ahead
This Pecan Upside Down Cake keeps well at room temperature in an airtight container for up to 2 days. For longer storage, wrap it tightly and refrigerate for up to 5 days just bring it back to room temperature before serving for the best texture.
You can also make the cake a day ahead; simply bake, cool, and store it overnight. This Pecan Upside Down Cake makes it perfect for preparing in advance when you want a stress-free dessert ready to impress.
(FAQs) Pecan Upside Down Cake
Can I use salted butter instead of unsalted butter?
Yes, but reduce or omit the added salt in the recipe to avoid making the cake too salty.
How do I prevent the topping from sticking to the pan?
Make sure to generously grease the cake pan before adding the pecan topping. This helps the cake release easily when you invert it.
Can I make this cake dairy-free?
Absolutely! Substitute the butter with a dairy-free margarine and use a plant-based yogurt or sour cream alternative in the batter.
What’s the best way to chop pecans for the topping?
Aim for roughly chopped pecans not too fine, so they keep their crunch, but not too large that they overwhelm the cake.
Can I double this recipe?
Yes, you can double the ingredients and bake in a larger pan, but adjust the baking time accordingly and check for doneness with a toothpick.
Conclusion
This Pecan Upside Down Cake was an enjoyable and satisfying experience. The rich flavor, simple process, and warm aroma made it a highlight in my kitchen.
It brought joy to those I shared it with and reminded me how comforting homemade desserts can be. I hope you feel inspired to try it too.
It’s a rewarding bake that brings people together and leaves a lasting impression. I’m happy to share my journey, and I hope you will make Pecan Upside Down Cake soon and enjoy every bite just as much as I did.
More Cake Recipes You’ll Love
Angel Food Cake Recipe With Pie Filling – Smart Treat
Boudin King Cake Recipe – Yummy
Mile High Pound Cake || Best Texture
Butter Pecan Pound Cake Recipe – Perfect Every Occasion
French Vanilla Roulade Cake Recipe
Pecan Upside Down Cake
Equipment
- 9-inch round cake pan
- Mixing bowls (2)
- Whisk or electric mixer
- Rubber spatula
- Saucepan (for pecan topping)
- Cooling rack
Ingredients
For the Pecan Topping
- ½ cup 1 stick unsalted butter
- ½ cup packed light brown sugar
- ¼ cup light corn syrup
- 1¼ cups pecan halves coarsely chopped
- A pinch of salt
- Butter or non-stick spray for greasing the pan
For the Cake Batter
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ cup granulated sugar
- ¼ cup light or dark brown sugar
- 2 teaspoons ground cinnamon
- ½ cup neutral oil such as vegetable or canola
- ¼ cup water
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ¼ teaspoon kosher salt
Instructions
- Set your oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray.
- In a small saucepan over medium heat, melt the butter, brown sugar, and corn syrup together. Stir until smooth and bubbling (about 2–3 minutes). Remove from heat and stir in chopped pecans and a pinch of salt.
- Pour the pecan mixture into the bottom of the greased cake pan. Spread evenly using a spatula.In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, whisk together the oil, water, sour cream, eggs, vanilla extract, granulated sugar, and brown sugar until smooth. Gradually add the dry ingredients into the wet ingredients. Stir just until no flour remains. Do not over mix.
- Carefully pour the cake batter over the pecan topping in the pan. Smooth the top with a spatula. Place the cake in the preheated oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edge of the cake to loosen it.
- Place a serving plate over the cake pan and carefully invert to release the cake. Let cool slightly before slicing and serving warm or at room temperature.