This Pecan Upside Down Cake is a simple yet irresistible dessert that combines the rich, buttery flavors of pecan pie with a soft, tender vanilla cake. Topped with a gooey, caramelized pecan layer, it's a stunning dessert perfect for holiday gatherings or special occasions. Best of all, it's easy to make and comes together in just an hour.
This Pecan Upside-Down Cake is a show-stopping dessert that combines the rich, nutty flavor of caramelized crunchy pecans with a tender, fluffy vanilla cake. If you’re a fan of pecan pie, then you will love this upside down pecan cake.
Perfect for holiday dinners, potlucks, or as a sweet treat any time of year, this easy-to-make cake is sure to impress everyone at the table!
Upside down pecan cake is better than any pecan pie out there! It has all the flavors of a classic pecan pie but is way easier to make and more delicious too!
For more pecan recipes try my pecan chocolate chip cookies or bourbon pecan brownies.
Jump to:
Why You'll Love This Upside Down Pecan Cake
- Decadent flavor: The caramelized pecan topping is buttery, sweet, and irresistible, giving you all the flavors of a classic pecan pie.
- Moist and tender cake: A light and moist cake complements the rich crunchy pecan topping perfectly.
- Perfect for any occasion: Whether it's for holidays, potlucks, or a weeknight treat, this cake is always a hit.
- Simple to make: This impressive dessert is simple to make, comes together in one bowl.No fancy equipment required-just mix, bake, and flip!
Ingredient Notes
- Pecans: Use lightly toasted pecans for the best flavor and texture.
- Eggs: I like to use room temperature large eggs.
- Plain Yogurt: Keeps the cake moist and adds a slight tang.You can use greek yogurt or sour cream as well.
- Butter: Make sure to use unsalted butter.
- Whole milk: Can be substituted with buttermilk for a richer flavor.
- Unsalted butter: If using salted butter, reduce the added salt in the recipe.
- All purpose flour: Forms the structure of the cake
- Light corn syrup: This ingredient is super important, it stops the caramel from crystallizing and makes it super smooth and, well, caramel! You can use maple syrup as well howvwer you might need to cook the filling for a few extra minutes.
- Light Brown sugar: Used to create the caramel topping. You can use dark brown sugar as well
Step-by-Step Instructions
Here is how to make this easy pecan upside down cake.You can use a stand mixer or a large mixing bowl with a hand mixer.Preheat your oven to 350°F (175°C). Grease an 9-inch round cake pan and line the bottom with parchment paper.
Prepare the Pecan Topping
Step 1: In a medium saucepan on low heat mix the stick of butter, brown sugar and corn syrup until the sugar is melted.
Step 2: Stir in the chopped pecans. Pour the mixture into the prepared pan and spread evenly. Set aside.
Make the Vanilla Cake Batter
Step 1. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 2. Beat butter and sugar: In the bowl of your stand mixer fitted with a paddle attachment beat the softened butter and granulated sugar on high speed until light and fluffy, about 3-4 minutes.
Step 3. Beat in the eggs: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Make sure to scrape the sides of the bowl.
Step 4. Mix wet and dry ingredients: With the mixture on low speed Gradually add the flour mixture, alternating with the yogurt, beginning and ending with the dry ingredients. Mix until just combined. Do not over work the batter.
Assemble and Bake
Step 1. Pour the cake batter: Carefully pour the cake batter over the prepared pecan mixture, spreading it evenly with a spatula.
Step 2. Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 3. Cool: Let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a serving plate. Peel off the parchment paper and let it cool completely.
Tips & Tricks
- Line your pan properly: To prevent sticking, generously butter and line the bottom of your pan with parchment paper. Butter or nonstick baking spray will do the trick. You'll want to be sure you get all the edges so that none of the pecan topping sticks to pan when the cake is flipped.
- Don't use a springform pan: Otherwise, the caramel layer could leak out during baking, which would create a huge mess in your oven. If using springform pan make sure to line the outside with aluminum foil.
- Use Room temperature ingredients: Ensure your butter, eggs, and yogurt are at room temperature for a smooth batter.
- Cool the cake for 10-15 minutes and then invert it while it's still hot: If the cake cools too much in the pan, it can end up sticking when you try to invert it.
- Don’t overmix: Don't over-mix the vanilla cake batter! The best way to have a super tender, buttery cake is to make sure you don't over-mix.
- Measure your flour correctly: When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
FAQs
Yes, walnuts or almonds are great substitutes, though pecans provide the best caramelized texture.
Yes! Make the pecan filling and top it with your favorite boxed cake mix batter.
Absolutely! You can bake it a day in advance and store it covered at room temperature or in the fridge.
Yes, a pinch of cinnamon or nutmeg in the batter pairs wonderfully with the pecan topping.
It is crucial to wait for the cake to cool slightly before flipping it to ensure that the toppings stay intact and do not slide off.
This allows the caramelized nuts to settle on top of the cake beautifully when you invert it onto a serving plate. Wait about 10-15 minutes to flip the cake.
Storage & Freezing
Storage:
- Store this upside down pecan cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Let refrigerated slices come to room temperature before serving for the best flavor.
Freezing:
- Wrap the fully cooled cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months.
- Thaw in the refrigerator overnight, then bring to room temperature before serving.
More Cake Recipes You Will Love
Recipe
Pecan Upside Down Cake
Equipment
- Stand Mixer
- 9-Inch round cake pan
Ingredients
For the Vanilla Cake:
- ½ cup butter softened to room temperature
- 1 cup white sugar
- 2 eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup yogurt at room temperature
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
For the pecan layer:
- 1 cup pecans toasted and chopped
- ½ cup light brown sugar
- ½ cup butter
- ¼ cup light corn syrup
Instructions
- Preheat the oven to 350 F/175°C. Grease and line with parchment a 9 inch round cake tin.
- For the pecan filling. In a small saucepan melt butter, corn syrup and light brown sugar until it is mixed together well and the sugar is dissolved. Stir in the chopped pecans. Pour this into the prepared cake pan.
- In a small bowl stir together the flour, baking powder, baking soda and salt together in a bowl. Set aside.
- In the bowl of your stand mixer fitted with a paddle attachment beat the softened butter and granulated sugar on high speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- With the mixture on low speed gradually add the dry ingredients, alternating with the yogurt, beginning and ending with the dry ingredients. Mix until just combined. Do Not Overmix.
- Carefully pour the cake batter over the prepared pecan mixture, spreading it evenly with a spatula.
- Bake for about 40-45 minutes until cake is golden and a toothpick comes out clean from the center of the cake.
- Let it cool for 10-15 minutes before flipping out on a plate. Peel off the parchment paper and let it cool completely before serving.
Notes
- Caramel Consistency: Melt butter and sugar just until smooth. Don't let it boil too long, or the topping may harden.
- Pan Prep: Grease and line the cake pan with parchment for easier release.
- Serving Tip: This cake tastes amazing slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Storage: The cake stays moist for 2-3 days covered at room temperature, but refrigerating will help it last up to 5 days
Leave a Reply