Pecan Upside Down Cake Recipe

If you’re in the mood for a dessert that’s both nostalgic and downright irresistible, you’re going to love this Pecan Upside Down Cake Recipe. I absolutely love how this cake combines that buttery, caramelized pecan topping with a tender, moist crumb—it’s one of those recipes that makes everyone at the table smile. Whether you’re baking for a crowd or just treating yourself, this cake delivers that perfect balance of sweet, nutty, and comforting flavors that you’ll find yourself making again and again.

this Recipe

Ingredients You’ll Need

Each ingredient in this Pecan Upside Down Cake Recipe plays a special part in creating that luscious topping and the soft, fluffy cake beneath. I’ll share some tips to help you pick the best versions for each, so your cake turns out perfectly every time.

• Pecans: Go for coarsely chopped pecans — fresh ones make a big flavor difference.
• Light corn syrup or honey: I prefer corn syrup for that classic shine and stickiness, but honey works if you want a slightly richer flavor.
• Brown sugar (light or dark): Dark brown sugar adds more molasses flavor, but light brown sugar is great too.
• Unsalted butter: Using unsalted gives you full control over the saltiness.
• Ground cinnamon: Just a tiny pinch adds warmth and complexity.
• Sour cream or Greek yogurt: This keeps the cake moist and tender—Greek yogurt adds a bit more tang.
• Neutral oil (vegetable or grapeseed): These oils won’t overpower the cake’s delicate nutty taste.
• Milk: Regular milk works fine, but whole milk gives a bit more richness.
• Eggs: They help bind everything and add structure to the cake.
• All-purpose flour: Make sure to spoon and level it for the right texture—not too dense or too crumbly.
• Baking powder & baking soda: These help the cake rise beautifully and stay light.
• Vanilla extract or paste: A splash of vanilla brings out the flavors beautifully.
• Granulated sugar: Adds sweetness and helps with browning the cake.
• Salt: Just a pinch balances the sweetness and enhances all the flavors.

Variations

I love that this Pecan Upside Down Cake Recipe is so versatile—you can easily tweak it depending on what you have on hand or your dietary preferences. I often like to play around with the nuts or add a personal touch to the flavor.

• Nut Swap: I once swapped pecans for walnuts and my family loved the difference in texture and flavor.
• Gluten-Free: Using a gluten-free flour blend works well here if you want to make it gluten-intolerant friendly.
• Sweetener Alternatives: Try maple syrup instead of corn syrup for a richer, earthier sweetness.
• Spice it up: Add a little nutmeg or even ginger along with cinnamon for a warm, cozy twist.

How to Make Pecan Upside Down Cake Recipe

Step 1: Create that Irresistible Pecan Topping

First things first, get your pan ready with the topping. Heat the butter, brown sugar, corn syrup, cinnamon, salt, and pecans in a pan over medium-low heat. Stir frequently but gently—you’re aiming to melt the butter and dissolve the sugar, not cook it into caramel. This subtle heat ensures the pecans soak up that lovely buttery sauce without burning. Once it looks glossy and smooth, spread it evenly in a greased 9-inch round cake pan and set aside. Trust me, this step is key to that amazing sticky topping everyone raves about!

Step 2: Whip Up the Cake Batter Just Right

Grab a large mixing bowl and beat the eggs, sugar, and vanilla extract on high speed for about a minute until slightly fluffy—it helps give the cake some lift. Then, add oil and mix it in. Next, fold in the sour cream and milk, blending until everything is smooth. Now comes the important part: sift your flour with baking powder and baking soda to avoid lumps, then fold the dry ingredients gently into your wet mix. Don’t over-mix here; a smooth batter with no lumps is perfect. This mix makes the cake so tender, you’ll love it.

Step 3: Bake to Perfection and Flip with Confidence

Pour the batter carefully over the pecan layer in your pan and spread it evenly. Slide the pan onto the middle rack of your preheated 350°F oven and bake for about 35-38 minutes. A toothpick should come out clean when it’s done. Here’s a little trick: let the cake cool for around 5-8 minutes before flipping; the pan will still be hot, so use oven mitts and a flat plate or cutting board for the flip. Gently run a butter knife around the edges first—that helps loosen it for a clean release. Scoop up any pecans or sauce left in the pan and spoon them over the top for that extra boom of flavor.

How to Serve Pecan Upside Down Cake Recipe

Garnishes

I love topping a warm slice with a generous scoop of smooth vanilla ice cream—that cold and creamy contrast against the sticky pecan topping is divine. A drizzle of caramel sauce or a sprinkle of flaky sea salt takes it over the top if you want to impress guests. Fresh whipped cream also pairs beautifully, especially if you’re serving slices for a party.

Side Dishes

Since this cake is rich and indulgent, I often keep sides simple. A bright mixed berry salad or some fresh fruit cuts through the sweetness nicely. For a more grown-up affair, a strong black coffee or a cup of spiced chai tea brings out the warm cinnamon notes perfectly.

Creative Ways to Present

For holidays, I’ve baked smaller versions in individual ramekins—everyone gets their own mini pecan upside down cake, which feels fancy and fun. You can also layer slices between thin layers of whipped mascarpone for an elegant trifle twist. If you’re feeling festive, garnish with edible gold leaf or cinnamon sticks for a wow factor!

Make Ahead and Storage

Storing Leftovers

I store leftover cake covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. After that, I move it to the fridge to keep it fresh. Just make sure to bring the cake back to room temp before serving to get that soft texture back.

Freezing

This Pecan Upside Down Cake freezes wonderfully. I slice it, wrap pieces individually in plastic wrap and foil, then pop them in a freezer bag. When you want a treat later, let slices thaw overnight in the fridge or at room temp for a couple of hours.

Reheating

A quick zap in the microwave for about 20 seconds or warming in a low oven (around 300°F) for 5-10 minutes revives the cake’s gooey topping and soft crumb beautifully. Just be careful not to overheat or the pecans may dry out.

FAQs

Final Thoughts

This Pecan Upside Down Cake Recipe has such a warm place in my heart because it combines the simple comfort of a classic cake with that show-stopping golden pecan topping. Every time I bring it out at gatherings, I get the same expressions of delight, and honestly, that’s why I keep making it. If you want a dessert that’s easy to put together but feels like a special occasion, give this one a try—you’ll be so glad you did.

Pecan Upside Down Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 97 reviews

• Author: Jessica
• Prep Time: 17 minutes
• Cook Time: 38 minutes
• Total Time: 55 minutes
• Yield: 7 servings
• Category: Dessert
• Method: Baking
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

This classic Pecan Upside Down Cake features a rich and buttery pecan topping beneath a moist, tender cake made with sour cream and a hint of cinnamon. The cake is baked to golden perfection and flipped to reveal a sticky, nutty layer of caramelized pecans, making it a perfect dessert for any occasion.

---

Ingredients

Pecan Topping

• 1 cup coarsely chopped pecans
• 1/4 cup light corn syrup or honey
• 1/2 cup firmly packed brown sugar (light or dark)
• 1/2 cup unsalted butter
• 1/4 tsp ground cinnamon
• Pinch of salt

Cake

• 1/2 cup plus 2 tbsps sour cream or Greek yogurt
• 1/2 cup neutral oil (vegetable oil or grapeseed oil)
• 1/4 cup milk
• 2 large eggs
• 1 1/2 cups all-purpose flour (spoon and leveled)
• 1 1/2 tsps baking powder
• 1/2 tsp baking soda
• 1 tsp vanilla extract or paste
• Pinch of salt
• 3/4 cup granulated sugar

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Pecan Topping: Heat a pan over medium-low heat. Add unsalted butter, brown sugar, corn syrup, ground cinnamon, salt, and pecans. Cook while stirring frequently until the butter melts and sugar dissolves, being careful not to overcook. Remove from heat.
2. Assemble Topping in Pan: Pour the pecan mixture into a greased 9-inch round cake pan, spreading evenly. Set aside.
3. Mix Wet Ingredients: In a large bowl, beat eggs, granulated sugar, and vanilla extract on high speed for 1 minute. Add the oil and mix well. Then add sour cream and milk, mixing until incorporated.
4. Add Dry Ingredients: Sift together all-purpose flour, baking powder, and baking soda. Gradually add to the wet ingredients and mix until the batter is smooth and lump-free. Avoid overmixing.
5. Combine and Bake: Pour the batter over the pecan topping in the cake pan, spreading evenly. Place the pan on the middle rack of a preheated 350°F oven and bake for 35-38 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Flip: Remove the cake from the oven. Gently run a butter knife along the edges to loosen it from the pan. Let the cake cool in the pan for 5-8 minutes.
7. Invert the Cake: Carefully flip the cake onto a serving plate while still warm (caution: pan will be hot). Spoon any remaining pecan sauce from the pan over the cake.
8. Serve: Slice and serve warm, optionally with a scoop of vanilla ice cream. Enjoy your delicious pecan upside down cake!

---

Notes

• Use fresh pecans for the best flavor and crunch.
• Make sure not to overmix the batter to keep the cake tender.
• You can substitute light corn syrup with honey, but the flavor and texture may vary slightly.
• Allow the cake to cool slightly before flipping to prevent the topping from sticking to the pan.
• Serving with vanilla ice cream adds a delicious creamy contrast.

---

Nutrition

• Serving Size: 1 slice (approximately 1/7 of the cake)
• Calories: 360
• Sugar: 28g
• Sodium: 180mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 65mg