Why You’ll Love This Recipe

Pecan Upside Down Cake is a rich, buttery dessert with a caramelized pecan topping that melts into a moist, fluffy cake beneath. Similar in spirit to pineapple upside down cake, this version offers warm, nutty flavor with a sticky-sweet glaze that soaks into every bite. It’s a comforting, impressive dessert perfect for fall gatherings, holidays, or whenever you’re craving something indulgent and homemade.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

for the topping
unsalted butter (melted)
brown sugar
light corn syrup or maple syrup
chopped pecans

for the cake
all-purpose flour
baking powder
baking soda
salt
unsalted butter (softened)
granulated sugar
eggs
vanilla extract
buttermilk or milk with lemon juice

directions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

In a small bowl, mix melted butter, brown sugar, and corn syrup. Pour into the bottom of the prepared pan and spread evenly. Sprinkle chopped pecans over the top.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.

Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry.

Carefully spoon batter over the pecan layer and smooth the top.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then invert onto a serving plate. Remove parchment paper and let cool completely before slicing.

Servings and timing

This recipe serves 8–10.
Preparation time: 15 minutes
Baking time: 35–40 minutes
Cooling and flipping time: 30 minutes
Total time: 1 hour 20–25 minutes

Variations

Add cinnamon or nutmeg to the cake batter for warmth.
Use a splash of bourbon or rum in the topping for depth.
Swap some pecans for walnuts for a nutty blend.
Drizzle with extra caramel sauce for serving.
Bake in a loaf pan or mini pans for individual servings.

storage/reheating

Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Warm slices in the microwave for 10–15 seconds before serving.
Freeze tightly wrapped for up to 2 months. Thaw in the fridge and reheat as desired.

FAQs

Can I use a boxed cake mix?
Yes, a yellow or butter cake mix works well—just prepare the pecan topping as directed.

Do I need to toast the pecans?
No, they’ll toast and caramelize during baking.

Can I use maple syrup instead of corn syrup?
Yes, it adds great flavor and richness.

Why is my topping stuck to the pan?
Make sure to grease well and invert the cake while it’s still warm.

Can I use a springform pan?
It’s not recommended, as the topping may leak.

Do I need parchment paper?
It helps prevent sticking, especially with the sticky topping.

Can I make it ahead of time?
Yes, it stores well and can even taste better the next day.

Is this cake overly sweet?
It’s rich and sweet from the topping, balanced by the tender cake.

Can I double the recipe?
Yes, bake in a 9×13-inch pan and increase bake time slightly.

What’s the best way to serve it?
Warm with whipped cream or a scoop of vanilla ice cream.

Conclusion

Pecan Upside Down Cake is a stunning and delicious dessert that brings together gooey caramelized pecans and soft, buttery cake in every slice. With its rustic charm and rich flavor, it’s a cozy classic that’s always welcome on the table. Serve it warm, and it’s guaranteed to leave everyone asking for seconds.