Description

Pecan Upside Down Cake is a rich and buttery dessert featuring a caramelized pecan topping over a moist vanilla cake. It’s an irresistible treat that combines the flavors of pecan pie and soft cake in every bite.

Ingredients

Units Scale

For the pecan topping:
1/2 cup unsalted butter, melted
1/2 cup brown sugar, packed
1/4 cup light corn syrup or maple syrup
1 1/2 cups pecan halves or chopped pecans
For the cake batter:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.
In the prepared pan, mix melted butter, brown sugar, and corn syrup. Spread evenly. Arrange pecans in a single layer on top of the mixture. Set aside.
In a bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the flour. Mix until just combined.
Gently spread the cake batter over the pecan layer in the pan.
Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake rest for 10 minutes, then carefully invert onto a serving plate. Remove parchment paper and let cool slightly before serving.

Notes

Use chopped pecans for easier slicing or pecan halves for a prettier presentation.
Best served warm with whipped cream or vanilla ice cream.
Store leftovers covered at room temperature for up to 2 days or refrigerate for longer shelf life.

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 32g
Sodium: 180mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg