Print

Pecan Upside Down Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a small saucepan, melt the butter, brown sugar, and corn syrup over medium heat, stirring until smooth and bubbling.
  3. Pour the caramel mixture into the prepared pan and spread it evenly. Sprinkle the chopped pecans over the caramel layer.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  5. 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.
  6. Gradually add the dry ingredients, alternating with milk, mixing until a smooth batter forms.
  7. Pour the batter evenly over the pecan topping and smooth the top.
  8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  9. 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

Find it online: https://thefamilycooking.com/pecan-upside-down-cake/