Upside Down Pecan Cake Recipe

If you’re on the hunt for a dessert that’s both classic and irresistibly sticky-sweet, you’ve got to try my Upside Down Pecan Cake Recipe. This cake has that perfect marriage of gooey caramelized pecans on top of a fluffy, tender yellow cake base. When I first baked this, my family went crazy, and honestly, it’s become my go-to for celebrations and cozy weekends alike. Stick around—I’ll walk you through every step so you’ll nail it just like me!

this Recipe

Ingredients You’ll Need

I’ve kept this Upside Down Pecan Cake Recipe straightforward with pantry staples that play nicely together. The pecan topping gets its richness from butter, brown sugar, and corn syrup, while the cake batter combines convenience with a touch of tang from sour cream or Greek yogurt to keep it moist.

• Melted Butter: Provides a luscious base for the pecan topping’s caramelization.
• Brown Sugar (light or dark): Adds deep molasses flavor—dark brown sugar will give a richer taste.
• Light Corn Syrup: Gives that signature glossy, sticky texture to the topping.
• Chopped Pecans: The star crunch; toasting them lightly beforehand amps up their flavor.
• Yellow Cake Mix: The foundation of the cake – tasty and keeps things hassle-free.
• Vegetable Oil: Keeps the cake tender and moist.
• Eggs: For structure and richness.
• Sour Cream or Plain Greek Yogurt: My secret to a tender crumb and slight tang that balances the sweetness.
• Water: To bring the batter together smoothly without drying it out.

Variations

I love how flexible this Upside Down Pecan Cake Recipe is, so don’t hesitate to play around with it. Whether you’re adapting for dietary needs or just want to surprise your guests, there’s something here for everyone.

• Swap the Nuts: I’ve tried walnuts or even a mixed nut combo, which gives a nice twist for nut lovers.
• Dairy-Free Option: Use coconut yogurt or a plant-based sour cream alternative – still moist and delicious!
• Maple Syrup Substitute: Replace corn syrup with pure maple syrup for a naturally sweet, slightly different flavor profile.
• Spiced Up: Add a teaspoon of cinnamon or pumpkin pie spice to the batter for cozy fall vibes – my family loves this in cooler months.

How to Make Upside Down Pecan Cake Recipe

Step 1: Prepare Your Topping Base

Start by preheating your oven to 350°F (175°C) and greasing a 10-inch bundt pan really well—this ensures your cake slides out without a hitch. Next, melt your butter and mix it with the brown sugar and corn syrup until smooth and glossy. Add in those chopped pecans and stir to coat everything evenly. Spread this mixture out in the bottom of the pan in a nice even layer using a spatula — this is the part that forms your addictive caramel-pecan “roof” once flipped, so take your time to get it just right!

Step 2: Whip Up the Cake Batter

In a large bowl, combine the yellow cake mix, vegetable oil, eggs, water, and your choice of sour cream or Greek yogurt. I usually whisk this just until smooth—overmixing can make the cake dense, and you want to keep it light and fluffy. Once your batter is ready, gently spoon or pour it over the pecan topping in the pan, trying your best to avoid disturbing the nuts below. The separation between the batter and the pecans is key to a beautiful upside-down finish.

Step 3: Bake to Perfection

Bake the cake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. I recommend starting to check around 40 minutes so you don’t overbake—nothing worse than a dry cake! Once done, let it cool in the pan for about 10 minutes. This short rest lets the topping set, making the grand flip much easier.

Step 4: The Moment of Truth – Flipping the Cake

Place a large serving plate over the bundt pan, then carefully invert the cake. Don’t be shy about giving the pan a gentle tap or two to loosen the pecans—the last thing you want is for your caramel heaven to stick stubbornly. Slowly lift the pan, and voilà! That glossy, nutty top is now proudly displayed, waiting for you to dig in.

How to Serve Upside Down Pecan Cake Recipe

Garnishes

I typically keep it simple here—sometimes just a light dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence. Fresh berries can also add a pretty pop of color and a bit of acidity to balance out the sweet pecan topping.

Side Dishes

When serving, I love pairing this cake with a scoop of vanilla ice cream or freshly made coffee. If it’s a bigger gathering, a drizzle of caramel sauce takes it over the top. For a more rustic touch, try alongside a warm spiced tea or chai latte.

Creative Ways to Present

For special occasions, I like topping the cake with toasted pecan halves arranged in a decorative pattern. Alternatively, try serving individual slices with a small scoop of maple walnut ice cream and a sprig of fresh mint for a polished look that your guests will love.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Upside Down Pecan Cake in an airtight container at room temperature if it’ll be eaten within a day or two. This keeps the pecans pleasantly crisp and the cake wonderfully moist. If your kitchen is warm or humid, refrigerating is a smart move, but bring slices back to room temp before serving.

Freezing

Freezing works well too! I wrap the cooled cake tightly in plastic wrap and then foil, freezing for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and let it warm up for an hour before serving—it’s almost as if it’s freshly baked.

Reheating

To refresh slices, I warm them in a low oven (around 300°F) for about 10 minutes or just use a microwave for 15-20 seconds. This brings back the luscious caramelized texture and makes the cake taste like it just came out of the oven.

FAQs

Final Thoughts

This Upside Down Pecan Cake Recipe holds a special place in my kitchen because it’s straightforward, comforting, and impressively delicious without stress. Whether you’re baking for family, friends, or just treating yourself, I’m confident you’ll enjoy how the toasted pecans come together with that rich, buttery cake. Give it a try—I promise it’s the kind of recipe you’ll want to make again and again, sharing pieces of sweet joy with everyone around your table.

Print