If you’re craving something that feels like a warm hug on a plate, you’ve got to try this Pecan Upside-Down Cake Recipe. I absolutely love how the sticky-sweet caramelized pecans meld beautifully with a tender, moist cake that’s just bursting with flavor. When I first tried this, I couldn’t believe how simple it was to make yet how impressive it looked and tasted. Stick around—I promise you’re going to want to bake this one ASAP.
Why You’ll Love This Recipe
- Deliciously Nutty Flavor: The pecans caramelize perfectly to give you a rich, buttery crunch in every bite.
- Moist, Tender Cake: The combination of sour cream and oil keeps the crumb soft and irresistible.
- Impressive Yet Easy: This upside-down cake looks fancy but is so straightforward it’s perfect for any skill level.
- Perfect for Any Occasion: Whether it’s a casual family dessert or a holiday gathering, it always steals the show.
Ingredients You’ll Need
I love how every ingredient here works in harmony: the pecans bring that signature crunch, the brown sugar melts into golden caramel, and the sour cream adds moisture and tang. When shopping, look for fresh nuts and quality unsalted butter to really elevate this Pecan Upside-Down Cake Recipe.
- Butter or cooking spray: For greasing the pan so the cake unmolds easily with its gorgeous pecan topping intact.
- Light or dark brown sugar: Adds deep molasses notes for caramelizing the pecans and sweetening the batter.
- Unsalted butter: Cut into pieces to melt evenly under the pecans—using unsalted helps control overall saltiness.
- Honey or light corn syrup: Helps keep the topping sticky and shiny; you could also substitute pure maple syrup for a twist.
- Kosher salt: Balances the sweetness and enhances the pecans’ natural flavor.
- Raw pecan halves: Coarsely chopped to nail the perfect caramelized crunch on top.
- Sour cream or plain full-fat Greek yogurt: At room temperature to avoid curdling, adds tenderness and subtle tanginess to the cake.
- Large eggs: Make sure they’re at room temperature for better emulsification and rise.
- All-purpose flour: Provides structure without weighing down the cake.
- Baking powder: Gives the cake lightness and helps it rise beautifully.
- Baking soda: Works with the sour cream to ensure the crumb is soft and tender.
- Granulated sugar: Sweetens the cake and helps with browning.
- Neutral oil (grapeseed, vegetable, or canola): Keeps the cake moist without competing with the flavors.
- Water: Adds moisture and balances batter consistency.
- Vanilla extract or paste: I prefer paste for the pretty specks and deeper flavor.
- Ground cinnamon: Sprinkled in for warm spice notes, enhancing the pecan topping.
- Flaky salt (optional): A sprinkle on top after baking perks up the flavors wonderfully.
- Vanilla ice cream (optional): The ultimate partner to serve with a warm slice—pure heaven!
Variations
The beauty of a Pecan Upside-Down Cake Recipe like this is how easy it is to make it your own. I’ve tried adding a few tweaks here and there, and honestly, it’s fun to experiment—plus you can adjust it to fit dietary needs or seasonal flavors.
- Nut substitutions: Sometimes I swap pecans for walnuts or hazelnuts, which also caramelize beautifully and add a different crunch.
- Gluten-free option: I’ve used a 1-to-1 gluten-free flour blend and the cake still comes out moist and tender—perfect for friends with sensitivities.
- Spiced twist: Adding a pinch of nutmeg or ground ginger alongside the cinnamon really wakes up the topping.
- Maple syrup swap: Replacing honey or corn syrup with maple syrup gives a lovely earthy sweetness you’ll notice with every bite.
How to Make Pecan Upside-Down Cake Recipe
Step 1: Prepare the Pecan Topping
Start by preheating your oven so it’s ready to go, then grease a 9-inch pan generously with butter or cooking spray. Stir together the brown sugar, butter pieces, honey (or corn syrup), kosher salt, and cinnamon in a small saucepan over medium heat until everything melts into a glossy caramel. Pour this mixture evenly into the pan and sprinkle the chopped pecans on top. You want them well-distributed so every slice has that perfect nutty layer.
Step 2: Whip Up the Moist Cake Batter
In a separate bowl, mix the sour cream, eggs, oil, water, and vanilla until smooth. In another bowl, whisk the flour, baking powder, baking soda, salt, and granulated sugar. Gradually add the dry ingredients to the wet, folding gently until just combined—overmixing will make the cake tough, and we don’t want that!
Step 3: Bake It to Golden Perfection
Pour the batter over the pecan topping, spreading it evenly. Bake until a toothpick inserted in the center comes out clean and the top springs back when lightly pressed—usually around 45-50 minutes. Be sure not to open your oven door in the first 30 minutes to prevent it from sinking.
Step 4: The Big Flip
Once out of the oven, let the cake cool in the pan for about 15 minutes. This step is crucial—it helps the caramel set just enough so the topping doesn’t cling to the pan during flipping. Run a thin knife around the edges for safety, then place a serving plate on top and carefully invert. If you spot some nuts sticking here and there, just nudge them back into place while the cake is warm.
Pro Tips for Making Pecan Upside-Down Cake Recipe
- Room Temperature Ingredients: I learned this the hard way—eggs and sour cream at room temp blend better and produce a fluffier crumb.
- Don’t Rush the Cooling: Waiting 15 minutes before flipping avoids a messy caramel spill and helps keep the topping intact.
- Use a Good-Quality Pan: A heavy-duty skillet or springform pan ensures even heat distribution and easy release.
- Avoid Overmixing the Batter: Mixing just until combined keeps your cake tender, not dense or chewy.
How to Serve Pecan Upside-Down Cake Recipe
Garnishes
I love sprinkling a tiny pinch of flaky sea salt right after flipping the cake—it creates the most irresistible contrast to the sweetness of the caramel. A scoop of creamy vanilla ice cream on the side instantly elevates it from dessert to celebration status. If you’re feeling fancy, add a dusting of cinnamon or even a drizzle of warm maple syrup.
Side Dishes
This cake pairs wonderfully with a fresh cup of coffee or a chai latte. For a brunch spread, try serving it alongside fresh fruit like berries or sliced apples to balance the richness. It also works great with whipped cream or a dollop of mascarpone cheese if you’re looking to impress guests.
Creative Ways to Present
For birthdays or special holidays, I’ve decorated the cake with extra whole pecans around the edges and added edible gold leaf for a festive sparkle. Cutting the cake into mini individual portions in small ramekins makes for a charming presentation at dinner parties. You could even layer it with whipped cream to create a quick trifle variation that’s as stunning as it is tasty!
Make Ahead and Storage
Storing Leftovers
I store any leftover cake wrapped tightly in plastic wrap or placed in an airtight container at room temperature for up to two days. It stays moist and the pecan topping retains its lovely texture. After that, I move it to the fridge to keep it fresh up to 4 days, but I recommend warming it slightly before serving.
Freezing
Freezing this cake works surprisingly well! I slice the cake first, then wrap individual pieces in plastic and foil for freezer-safe storage. When you want a treat, just thaw at room temperature and warm gently in the oven to bring back that freshly baked feel.
Reheating
To reheat, I like popping slices in a preheated 325°F oven for about 10-15 minutes, wrapped loosely in foil so the cake doesn’t dry out. The topping caramel softens just right and the cake tastes like it was just baked. If you’re in a rush, a quick zap in the microwave for 15-20 seconds with a damp paper towel over the slice does the trick too.
FAQs
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Can I use different nuts instead of pecans in this upside-down cake?
Absolutely! Walnuts, hazelnuts, or even almonds are great alternatives that caramelize nicely. Just be mindful of chopping size to ensure even coverage and crunch.
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What can I substitute if I don’t have sour cream?
You can use full-fat Greek yogurt as a 1:1 substitute for sour cream—it adds similar moisture and tanginess to the batter.
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How do I prevent the topping from sticking to the pan?
Greasing your pan really well with butter or cooking spray is key. Also, letting the cake cool for about 15 minutes before flipping helps the caramel set just enough so it releases cleanly.
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Can I make this cake in advance?
Yes, you can bake it a day ahead! Store it well wrapped at room temperature, and warm lightly before serving to get that fresh-baked feel.
Final Thoughts
This Pecan Upside-Down Cake Recipe holds a special spot in my heart because it’s one of those desserts that’s comforting, impressive, and always gets compliments. I love sharing it with friends and family, especially when I want to bring a little extra warmth to the table without fuss. Give it a try—you’ll enjoy how the sweet, nutty topping paired with the soft cake makes every bite unforgettable. Trust me, it’s a keeper!
Print
Pecan Upside-Down Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Upside-Down Cake features a rich, buttery caramelized pecan topping that perfectly complements a moist, spiced cake base. The combination of honey, brown sugar, and cinnamon creates a warm, inviting flavor ideal for any dessert occasion. Served warm with vanilla ice cream, this cake is a delightful twist on a classic upside-down style.
Ingredients
Topping
- Butter or cooking spray, for the pan
- 1/2 cup packed light or dark brown sugar
- 8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces
- 1/4 cup honey or light corn syrup
- 1/8 teaspoon kosher salt
- 1 1/4 cups raw pecan halves (about 5 ounces), coarsely chopped
Cake Batter
- 3/4 cup sour cream or plain full-fat Greek yogurt, at room temperature
- 2 large eggs, at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup granulated sugar
- 1/2 cup neutral oil, such as grapeseed, vegetable, or canola
- 1/4 cup water
- 1 teaspoon vanilla extract or paste
- 1/4 cup light or dark brown sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
Optional Garnishes
- Flaky salt, for sprinkling
- Vanilla ice cream, for serving
Instructions
- Prepare the Pan and Topping: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with butter or cooking spray. In a small saucepan over medium heat, combine 1/2 cup brown sugar, the 8 tablespoons of butter, honey or corn syrup, and 1/8 teaspoon kosher salt. Stir occasionally until the mixture is melted and smooth. Pour this caramel mixture evenly into the prepared pan, then sprinkle the coarsely chopped pecans evenly over the top.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, 1/4 cup brown sugar, kosher salt, and ground cinnamon until well combined. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk the sour cream or Greek yogurt with the eggs, granulated sugar, neutral oil, water, and vanilla extract until the mixture is smooth and uniform.
- Make the Batter: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix to maintain a tender crumb.
- Assemble the Cake: Carefully pour the cake batter over the pecan topping in the prepared pan, spreading it evenly.
- Bake: Place the cake pan on the middle rack of the preheated oven and bake for about 45 minutes or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched.
- Cool and Invert: Allow the cake to cool in the pan for 10-15 minutes. Run a knife around the edge to loosen it, then place a serving plate over the pan and carefully invert the cake onto the plate so the pecans are on top. If desired, sprinkle with flaky salt.
- Serve: Serve warm or at room temperature, optionally topped with vanilla ice cream for extra indulgence.
Notes
- Bottoms up! This cake is baked upside-down, so be sure to invert carefully to reveal the gorgeous pecan topping.
- Use room temperature eggs and sour cream or Greek yogurt to ensure even mixing and the best texture.
- For a deeper caramel flavor, try using dark brown sugar and dark corn syrup.
- Flaky salt is optional but adds a lovely contrast to the sweetness of the topping.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 545
- Sugar: 43.6 g
- Sodium: 380.7 mg
- Fat: 29.9 g
- Saturated Fat: 11.3 g
- Unsaturated Fat: 0.0 g
- Trans Fat: 0.0 g
- Carbohydrates: 65.1 g
- Fiber: 3.0 g
- Protein: 8.2 g
- Cholesterol: 0 mg
