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Pecan Upside Down Cake

Pecan Upside Down Cake

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Why You’ll Love This Recipe

Pecan Upside Down Cake is a decadent dessert that combines a rich, buttery cake with a sticky, caramelized pecan topping. Similar in concept to pineapple upside down cake, this version is perfect for fall gatherings, holiday feasts, or any occasion where a comforting, nutty dessert is appreciated. The gooey topping melts into the soft cake, creating a flavor-packed slice in every bite.

ingredients

Pecan Upside Down Cake this Recipe
Pecan Upside Down Cake 10 Pecan Upside Down Cake is a decadent dessert that combines a rich, buttery cake with a sticky, caramelized pecan topping. Similar in concept to pineapple upside down cake, this version is perfect for fall gatherings, holiday feasts, or any occasion where a comforting, nutty dessert is appreciated. The gooey topping melts into the soft cake, creating a flavor-packed slice in every bite.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

butter
brown sugar
honey
pecan halves
all-purpose flour
baking powder
salt
granulated sugar
eggs
vanilla extract
milk

directions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.

In a saucepan, melt butter with brown sugar and honey over medium heat until bubbling. Pour into the bottom of the prepared pan.

Arrange pecan halves evenly over the sugar mixture.

In a bowl, whisk together flour, baking powder, and salt.

In another bowl, cream butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.

Add the flour mixture alternately with milk, beginning and ending with the flour. Mix just until combined.

Carefully spread the batter over the pecans in the pan.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Cool for 5 minutes, then invert onto a serving plate. Let sit for another 5 minutes before removing the pan.

Servings and timing

Pecan Upside Down Cake
Pecan Upside Down Cake 11 Pecan Upside Down Cake is a decadent dessert that combines a rich, buttery cake with a sticky, caramelized pecan topping. Similar in concept to pineapple upside down cake, this version is perfect for fall gatherings, holiday feasts, or any occasion where a comforting, nutty dessert is appreciated. The gooey topping melts into the soft cake, creating a flavor-packed slice in every bite.

This recipe yields approximately 8 servings.
Preparation time: 20 minutes
Baking time: 35-40 minutes
Cooling and inverting time: 10 minutes
Total time: 1 hour 10 minutes

Variations

Add a pinch of cinnamon or nutmeg to the batter for a warm spice flavor.
Use chopped pecans for a more rustic texture.
Swap honey with maple syrup for a different sweetness profile.
Top with whipped cream or vanilla ice cream for extra indulgence.

storage/reheating

Store Pecan Upside Down Cake covered at room temperature for up to 2 days.
Refrigerate for up to 5 days if needed.
To reheat, warm slices in the microwave for 15-20 seconds.

FAQs

Can I use a box cake mix?

Yes, a yellow or butter-flavored box mix can be used to save time.

Why did my topping stick to the pan?

Ensure you invert the cake while it’s still warm and use a non-stick or well-greased pan.

Can I make this cake in advance?

Yes, it can be made a day ahead and stored covered at room temperature.

Do I need to toast the pecans first?

No, they toast naturally while baking with the topping.

Can I freeze this cake?

Yes, freeze tightly wrapped for up to 2 months. Thaw at room temperature before serving.

Conclusion

Pecan Upside Down Cake is a show-stopping dessert that brings rich flavor and beautiful presentation to any table. Its luscious caramel-pecan topping and moist, buttery cake make it a crowd-pleaser, whether served warm or at room temperature. Give it a try for your next special occasion or cozy weekend treat.

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Pecan Upside Down Cake

Pecan Upside Down Cake

  • Author: slsrecipes
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour
  • Yield: 10 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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Description

A single-layer vanilla cake baked atop a gooey caramel-pecan topping—once inverted, the nuts and syrup form a rich, decadent top resembling pecan pie.

Ingredients

  • ⅓ cup light corn syrup
  • ½ cup unsalted butter
  • ½ cup brown sugar
  • ¼ tsp salt
  • 1½–2 cups pecans (halves or chopped)
  • ¾ cup granulated sugar
  • 2 eggs (room temperature)
  • ¾ cup sour cream (or plain Greek yogurt)
  • 6 Tbsp unsalted butter, melted and cooled
  • ¼ cup whole milk
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt

Instructions

  1. Preheat oven to 350 °F. Grease and line a 10″ cake pan with parchment.
  2. In saucepan, combine corn syrup, butter, brown sugar, and salt; heat until bubbling. Stir in pecans, then spread in pan and chill.
  3. In a bowl, whisk sugar and eggs until pale and fluffy (~3–5 min).
  4. Add sour cream, melted butter, milk, and vanilla; whisk until combined.
  5. Fold in flour, baking powder, baking soda, and salt until just mixed.
  6. Pour batter over chilled pecans; bake 30–35 min until a toothpick comes out clean.
  7. Run knife around edge, cool 8–10 min, then invert onto plate. Spoon any leftover topping over cake.
  8. Cool to room temperature before serving. Store covered at room temp up to 4 days or refrigerate up to 7 days.

Notes

  • Refrigerate pecan layer before adding batter to prevent it from sinking.
  • Use room-temperature ingredients for even mixing and light texture.
  • Whisk sugar and eggs thoroughly to incorporate air.
  • Flip after cooling slightly (8–10 min) for clean release.
  • Can be made ahead; flavor improves the next day.