The Pecan Upside Down Cake is the ultimate showstopper for any dessert table, loaded with gooey, caramelized pecans and impossibly tender cake. Imagine slicing into a golden, buttery cake and finding a crown of glossy, toasty pecans glazed with brown sugar—absolutely irresistible! It’s a southern classic that looks and tastes like pure comfort, and best of all, it’s surprisingly easy to pull together, even for a weeknight treat. This is one recipe you’ll be excited to share with everyone you know.
Ingredients You’ll Need
This cake is made with simple, pantry-friendly ingredients, each one playing a crucial role in creating that deliciously balanced taste and texture. Don’t skip or swap anything if you want to experience the rich, caramel flavors and melt-in-your-mouth crumb that make a perfect Pecan Upside Down Cake.
- Unsalted butter (½ cup for topping + ½ cup softened for batter): Creates the rich, buttery base for the pecan topping and ensures the cake stays moist and flavorful.
- Packed brown sugar (1 cup): Melts beautifully with butter for that signature caramelized topping.
- Pecan halves (1½ cups): Lend crunch, toasty aroma, and the star flavor of this cake—feel free to toast them lightly for even more depth.
- All-purpose flour (1½ cups): Gives the cake its body and tender crumb.
- Baking powder (1½ teaspoons): Key for a light, fluffy rise so the cake turns out airy (never dense!).
- Salt (½ teaspoon): Balances the sweetness and heightens all the other flavors.
- Granulated sugar (1 cup): Adds delicate sweetness and helps cream with the butter for a soft texture.
- Large eggs (2): Bind everything together and add richness—your cake will hold its shape and taste ultra-satisfying.
- Vanilla extract (1 teaspoon): Infuses the cake with lovely warmth and aroma.
- Sour cream (½ cup): The not-so-secret ingredient for a super moist and tender crumb with just the right tang.
- Whole milk (½ cup): Keeps the batter loose (not heavy) and further softens the cake’s texture.
How to Make Pecan Upside Down Cake
Step 1: Preheat and Prep the Pan
Begin by heating your oven to 350°F (175°C) and greasing a 9-inch round cake pan really well. This cake is all about the big reveal—the beautiful, sticky pecan layer—so a properly greased pan ensures every glossy pecan comes out perfectly when you invert the cake.
Step 2: Make the Pecan Topping
In a small saucepan over medium heat, melt ½ cup of butter. Once melted, stir in the brown sugar and cook until the mixture is smooth and bubbling. This takes about 2 minutes, and it should look glossy and pourable. Immediately pour it into your prepared cake pan, and use a spatula to spread it into an even layer. Arrange the pecan halves on top in a single, even layer, however you like—get creative with your pattern!
Step 3: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. This quick step makes sure all your leavening is evenly distributed, so the Pecan Upside Down Cake rises perfectly and bakes up evenly golden.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the remaining ½ cup softened butter and granulated sugar together until the mixture is light and fluffy. This stage takes a few minutes, but don’t rush—it helps incorporate air for a cake with the best possible texture.
Step 5: Add Eggs, Vanilla, and Sour Cream
Add the eggs one at a time, beating well after each to ensure a smooth batter. Mix in the vanilla extract and sour cream—the batter will look extra rich and creamy at this point, which means you’re right on track for an outstanding Pecan Upside Down Cake.
Step 6: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture in three parts, alternating with the milk. Start and finish with the dry mix. Gently mix until just combined; overmixing can make the cake tough. The batter will be thick, almost like a pound cake.
Step 7: Assemble and Bake
Carefully spread the cake batter over the pecan layer in the pan, smoothing it out to the edges. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. The kitchen will be filled with the most amazing, nutty-caramel aroma!
Step 8: Invert and Serve
Let the cake cool for about 10 minutes in the pan—just enough for the caramel to set slightly. Then, run a knife around the edge and invert onto your serving plate. The magic happens as you lift the pan: all those glossy, toasted pecans and caramel soak the cake and become its beautiful topping. Slice and serve warm or at room temperature for maximum swoon-worthiness.
How to Serve Pecan Upside Down Cake
Garnishes
For a truly special finish, try adding a dollop of fresh whipped cream, a scoop of vanilla ice cream, or even a drizzle of caramel sauce right before serving. The contrast between warm Pecan Upside Down Cake and something cold and creamy is pure bliss. A sprinkle of flaky sea salt can be wonderful too, taking the caramel and pecan flavors to the next level.
Side Dishes
This cake is definitely rich, so keep sides light and refreshing. Fresh berries or a citrus fruit salad pair perfectly, cutting through the sweetness. If you’d like, a cup of good coffee or hot tea is all you really need to complete the Pecan Upside Down Cake experience.
Creative Ways to Present
For a fun twist, make individual upside down cakes by baking in generously greased jumbo muffin tins. Or, serve slices of the cake slightly warm, topped with a spoonful of crème fraîche and a scattering of orange zest for a sophisticated touch. A dusting of powdered sugar adds a little sparkle before bringing your masterpiece to the table.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Pecan Upside Down Cake tightly with plastic wrap or transfer to an airtight container. It will keep beautifully at room temperature for one day, or in the refrigerator for up to four days. The caramel topping stays delicious, and the rich cake texture only gets better over time.
Freezing
You can absolutely freeze this cake! For best results, let it cool completely, then wrap individual slices (or the whole cake) tightly in plastic wrap followed by aluminum foil. Freeze for up to 2 months. When you’re ready for a treat, thaw overnight in the refrigerator before enjoying.
Reheating
To bring back that just-baked warmth, gently reheat slices of Pecan Upside Down Cake in the microwave for about 10 to 15 seconds. If warming a larger piece, you can wrap it in foil and place it in a 300°F oven for 10 minutes—just until warm, not hot.
FAQs
Can I use a different kind of nut in this cake?
Absolutely! Walnuts or even sliced almonds are tasty substitutes if you don’t have pecans on hand, though the flavor and texture will be slightly different. The classic, caramelly result of Pecan Upside Down Cake relies on pecans, but don’t be afraid to experiment.
Does this cake need to be refrigerated?
It isn’t strictly necessary if you’ll finish it within a day, but refrigeration helps preserve freshness beyond that. Just let the cake come to room temperature or warm individual slices for best flavor and texture.
Can I make Pecan Upside Down Cake a day in advance?
Yes, and it often tastes even better the next day! The flavors meld, and the caramel sauce thickens just a bit. Store it covered on the counter or in the fridge, then invert or garnish right before serving if you’d like.
How can I toast pecans for this recipe?
Simply spread pecan halves on a baking sheet and toast in a 350°F oven for 7–9 minutes, shaking the pan once. Let them cool before adding to your cake; this quick step boosts the nutty aroma and depth of your Pecan Upside Down Cake.
Why did my cake stick to the pan?
This usually means the pan wasn’t thoroughly greased, or the cake wasn’t inverted soon enough. Make sure to invert after about 10 minutes of cooling—too soon and the caramel’s too runny, too late and it will harden. Follow these tips for perfect release every time!
Final Thoughts
There’s nothing quite like pulling that pan away and revealing a glossy, pecan-studded crown atop a perfectly moist cake—truly the magic of Pecan Upside Down Cake! Whether you’re treating family, friends, or just yourself, this recipe is always a crowd-pleaser. Don’t hesitate to give it a try; your kitchen will be filled with the most incredible aromas and you’ll make some delicious memories along the way.
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Pecan Upside Down Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich, nutty sweetness of Pecan Upside Down Cake. This delightful dessert features a buttery brown sugar topping with a layer of pecan halves, all atop a moist and tender cake. Perfect for any occasion!
Ingredients
For the Pecan Topping:
- ½ cup unsalted butter
- 1 cup packed brown sugar
- 1½ cups pecan halves
For the Cake:
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup whole milk
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C). Melt ½ cup butter with brown sugar, pour into a greased cake pan, and top with pecans.
- Mix the Dry Ingredients: Whisk flour, baking powder, and salt in a bowl.
- Prepare the Batter: Beat softened butter and sugar, add eggs, vanilla, sour cream, and dry ingredients alternating with milk.
- Bake: Spread batter over pecans and bake for 40–45 minutes until done.
- Serve: Let cool, then invert onto a plate and serve warm or at room temperature.
Notes
- Enhance the flavor by using toasted pecans.
- Pair with whipped cream or vanilla ice cream for a delectable treat.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 34g
- Sodium: 210mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
