Name: Pecan Upside Down Cake
Prep time: 20 min
Cook time: 40 min
Total time: PT-490234H3M28S
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 3/4 cup brown sugar; 1/4 cup light corn syrup; 1 1/2 cups chopped pecans; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup granulated sugar; 2 large eggs; 1/2 cup sour cream or buttermilk; 1 teaspoon vanilla extract; 1/2 cup whole milk

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Why You’ll Love This Recipe

This cake is pure comfort in every bite. The gooey caramelized pecan topping gives it a luxurious texture, while the buttery cake keeps it perfectly balanced. It’s ideal for holidays, family gatherings, or a cozy weekend dessert. Plus, no frosting is needed — the caramel pecan topping makes it beautiful and delicious all on its own.

Ingredients

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

Unsalted butter
Brown sugar
Light corn syrup
Chopped pecans
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Sour cream or buttermilk
Vanilla extract
Whole milk

Directions

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a small saucepan, melt the butter, brown sugar, and corn syrup over medium heat. Stir until smooth and bubbling.
Pour the caramel mixture into the prepared pan and spread it evenly. Sprinkle the chopped pecans over the caramel layer.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the sugar and eggs until light and fluffy. Add the sour cream (or buttermilk) and vanilla extract, mixing until smooth.
Gradually add the dry ingredients, alternating with milk, until a smooth batter forms.
Pour the batter over the pecan topping and spread it evenly.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes, then carefully invert it onto a serving plate while still warm. Remove the parchment paper and allow it to cool completely before slicing.

Servings and timing

This recipe serves about 8–10 people.
Prep time: 20 minutes
Cook time: 40 minutes
Cooling time: 30 minutes
Total time: about 1 hour 30 minutes

Variations

Maple Pecan Upside Down Cake: Replace the corn syrup with maple syrup for a deeper, earthy sweetness.
Spiced Version: Add a pinch of cinnamon and nutmeg to the cake batter for a cozy fall twist.
Chocolate Pecan Cake: Stir in ¼ cup cocoa powder for a rich chocolate flavor.
Bundt Cake Style: Double the topping and bake in a Bundt pan for a showstopping presentation.
Mini Cakes: Use muffin tins to create individual pecan upside down cakes — perfect for parties.

Storage/Reheating

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm slices in the microwave for 10–15 seconds to soften the caramel topping. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

FAQs

Can I make this cake ahead of time?

Yes, you can make it a day in advance. Just store it covered at room temperature and warm slightly before serving.

What type of pecans work best?

Use fresh, unsalted pecans — either halves or coarsely chopped pieces work well for even coverage.

Can I use boxed cake mix?

Yes, a butter or yellow cake mix works perfectly for a quick version. Prepare it according to package instructions.

How do I prevent the topping from sticking to the pan?

Grease your pan well and use parchment paper on the bottom to ensure an easy release after baking.

Can I substitute walnuts for pecans?

Absolutely. Walnuts offer a slightly more bitter flavor that pairs beautifully with the caramel topping.

How do I keep the caramel from becoming hard?

Don’t overcook the caramel before pouring it into the pan. It should be just melted and smooth, not boiled too long.

Can I make this without corn syrup?

Yes, you can substitute honey or maple syrup, though the texture may be a bit softer.

Can I serve this cake warm?

Yes, it’s delicious warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Can I add alcohol for flavor?

A splash of bourbon or dark rum in the caramel sauce adds a lovely depth of flavor.

What’s the best way to flip the cake without breaking it?

Let the cake cool for about 10 minutes, then place a plate over the pan and invert in one quick motion. Tap gently to release.

Conclusion

Pecan Upside Down Cake is a timeless dessert that combines caramelized richness with soft, buttery cake in every bite. Its golden pecan topping looks elegant and tastes divine, making it the perfect dessert for special occasions or casual gatherings alike. Serve it warm with ice cream or enjoy it chilled — either way, it’s a sweet, nutty treat that never disappoints.

Pecan Upside Down Cake

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Pecan Upside Down Cake is a classic Southern-style dessert featuring caramelized pecans in a buttery brown sugar topping, baked beneath a moist and tender vanilla cake, then flipped for a stunning, glossy finish. Rich, nutty, and irresistibly comforting, it’s perfect for holidays or cozy gatherings.

Author: Laura
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr 30 mins
Yield: 8–10 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a small saucepan, melt the butter, brown sugar, and corn syrup over medium heat, stirring until smooth and bubbling.
Pour the caramel mixture into the prepared pan and spread it evenly. Sprinkle the chopped pecans over the caramel layer.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the granulated sugar and eggs until light and fluffy. Add sour cream (or buttermilk) and vanilla extract, mixing until smooth.
Gradually add the dry ingredients, alternating with milk, mixing until a smooth batter forms.
Pour the batter evenly over the pecan topping and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes, then carefully invert it onto a serving plate while still warm. Remove the parchment paper and allow it to cool completely before slicing.

Notes

Replace corn syrup with maple syrup or honey for a different flavor.
Add a pinch of cinnamon or nutmeg for a warm spice variation.
Serve warm with ice cream or whipped cream for a decadent treat.
To avoid sticking, use parchment paper and ensure the caramel isn’t overcooked.
Store at room temperature for 2 days or refrigerate for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 38g
Sodium: 210mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 5g
Cholesterol: 75mg