Pecan Upside Down Cake
Buttery Pecans Meet Moist Cake in This Irresistible Classic
Introduction
When you combine buttery caramelized pecans with a soft, tender cake, magic happens. This Pecan Upside Down Cakeis an old-fashioned dessert with timeless appeal. It’s warm, rich, and full of cozy brown sugar flavor—the perfect finish to a holiday meal or fall gathering.
With a glossy layer of toasted pecans nestled in a brown sugar glaze, this dessert flips beautifully and tastes even better than it looks.
Why I Love This Recipe
This cake is everything a dessert should be:
- Moist and tender with just a hint of cinnamon
- Topped with gooey caramel and toasty pecans
- Impressive but easy to make with simple ingredients
- Perfect for gifting, entertaining, or a Sunday supper treat
And the best part? It’s just as delicious warm out of the oven as it is the next day with a cup of coffee.
🛒 Ingredients
For the Pecan Topping:
- 1½ cups (170g) pecan halves
- ¼ cup (57g) unsalted butter, melted
- 1 cup (200g) packed brown sugar
For the Cake Batter:
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ¾ cup (150g) granulated sugar
- ¼ cup (57g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ¾ cup (180ml) milk
👩🍳 How to Make Pecan Upside Down Cake
1️⃣ Prepare the Pan and Pecan Topping
Preheat oven to 350°F (175°C).
Pour ¼ cup melted butter into a 9-inch round cake pan and tilt to coat the bottom evenly.
Sprinkle brown sugar over the butter and press gently into an even layer.
Arrange pecan halves in a decorative pattern on top of the brown sugar.
2️⃣ Make the Cake Batter
In a medium bowl, whisk together flour, baking powder, salt, and cinnamon.
In a large bowl, beat remaining ¼ cup butter with granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla.
Alternate adding the flour mixture and milk, beginning and ending with flour, mixing just until combined.
3️⃣ Assemble and Bake
Gently spoon batter over the pecan topping in the pan and smooth out the surface.
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then run a knife around the edge.
Place a serving plate over the pan and invert carefully. Let the caramel drizzle down the sides naturally.
💡 Tips for Success
- Grease well: Even with the butter base, use non-stick spray on the sides for a clean release.
- Cool slightly before flipping: Too soon and it may fall apart; too late and the caramel will harden.
- Fresh pecans = best flavor: Toast lightly beforehand if you want even deeper nuttiness.
🍽️ Serving Suggestions & Pairings
Serve warm with:
- A scoop of vanilla bean ice cream
- A drizzle of warm caramel sauce
- A hot cup of coffee or tea
- Pair with Pumpkin Spice Muffins for a cozy dessert board
- Add a slice alongside Big Family Banana Pudding for holiday dessert variety
🧊 Storage & Leftovers
- Room Temp: Store covered for up to 2 days.
- Fridge: Keep in the refrigerator for 4–5 days; reheat slices slightly before serving.
- Freezer: Wrap slices individually and freeze for up to 1 month. Thaw and warm to enjoy.
🍬 More Recipes You’ll Love
Craving more cozy, caramel-rich desserts? Try these ChefManiac favorites:
- Caramel Apple Pie Cookies – bite-sized and packed with fall flavor
- No-Bake Oreo Cream Pie – creamy and perfect for last-minute gatherings
- Pumpkin Spice Muffins – soft, spiced, and freezer-friendly
- Edible Cookie Dough – safe, scoopable, and satisfying
Final Thoughts
This Pecan Upside Down Cake is a delicious twist on a classic dessert—moist, rich, and dripping with caramelized pecan goodness. It’s simple enough for weekday baking but impressive enough for your holiday dessert table.
Tried it? Let me know how it turned out in the comments, and don’t forget to follow ChefManiac for more comforting, crowd-pleasing recipes.
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