Pecan Upside Down Cake Recipe is a dessert where buttery cake meets a golden, caramelized pecan topping that becomes the highlight once flipped.
The recipe felt like baking elegance into something truly comforting. I made it for my parents and younger siblings, hoping to create a moment we’d all remember.
As the brown sugar and butter melted on the stove, the kitchen filled with a rich, nutty aroma. Pouring the glossy pecan mixture into the pan felt satisfying.
Mixing the batter while music played made the experience joyful. The laughter, the smell, the excitement everything about that afternoon felt just right.
What Does Pecan Upside Down Cake Recipe Taste Like?
Pecan Upside Down Cake Recipe tastes like a rich blend of buttery sweetness and warm, toasted nuts. The caramelized pecan topping adds a deep, brown sugar flavor that melts into the soft, golden cake below.
Every bite offers a contrast between the slight crunch of pecans and the tender, moist texture of the cake. Hints of vanilla and a mellow nuttiness linger on the palate.
It’s sweet without being overwhelming, comforting without being heavy, and each slice delivers a satisfying balance of smooth cake and sticky, glossy pecan topping.
How To Prepare Pecan Upside Down Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Difficulty: Easy
Cuisine: American
Yield: 12 servings
Equipment Needed
- 9×13 inch baking dish or two 9-inch round cake pans
- Mixing bowls
- Electric hand mixer or stand mixer
- Saucepan
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Whisk
Ingredients
For The Topping:
- 1 cup pecans, roughly chopped
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup light corn syrup
- 1 cup packed light brown sugar
For The Cake:
- 1 1/2 cups all purpose flour
- 3/4 cup unsalted butter, softened
- 1 1/2 teaspoons baking powder
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 box yellow cake mix (approx. 15.25 oz)
- 2 large eggs
- 1/2 cup whole milk
- 1 cup water
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
Instructions
1. In a saucepan over medium heat, melt ½ cup butter. Cook for 2–3 minutes until the mixture is smooth and begins to bubble. Pour the pecan mixture evenly into the bottom of your prepared cake pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, cream ¾ cup softened butter and ¾ cup granulated sugar using a mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Mix in the dry ingredients alternately with the milk until just combined.
3. In a separate bowl, prepare the boxed yellow cake mix using the package directions (usually mixing the cake mix with 1 cup water, ½ cup oil, and eggs if not already included). Fold your homemade cake batter into the prepared cake mix for extra moisture and richness.
4. Pour the combined cake batter gently over the pecan topping in the pan. Spread evenly. Bake in a preheated oven at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cake cool in the pan for 5–10 minutes. Carefully invert onto a serving plate while still warm so the pecan topping is on top. Serve warm or at room temperature.
Special Notes
Using a cast iron skillet for the topping makes caramelizing the pecans more even and flavorful. For extra flair, add a pinch of cinnamon to the topping or batter. Let the cake cool slightly before inverting otherwise, the caramel might run.
| Nutrition | Amount |
|---|---|
| Calories | 380 |
| Fat | 24g |
| Saturated Fat | 7g |
| Sugars | 28g |
| Fiber | 1g |
| Sodium | 180mg |
| Protein | 4g |
| Carbohydrates | 42g |
Pro Tips And Tricks
➣ Use fresh pecans for the best crunch and flavor, as older nuts can taste stale.
➣ Melt the butter slowly when preparing the topping to avoid burning the sugar and ensure a smooth caramel.
➣ Allow the cake to cool for about 10 minutes before flipping to prevent the topping from sticking to the pan.
➣ Lightly grease the pan to help release the cake easily while preserving the glossy pecan layer.
➣ For extra moisture, add a splash of buttermilk or sour cream to the batter instead of regular milk.
How To Make With More Delicious Pecan Upside Down Cake Recipe?
To enhance the flavor of Pecan Upside Down Cake Recipe, toast the pecans before adding them to the topping for a richer nutty taste.
Blend a small amount of cinnamon or nutmeg into the cake batter to add warmth and depth. Use browned butter instead of melted butter in the topping to create a deeper caramel flavor.
Substitute part of the milk in the batter with buttermilk for extra moisture and tenderness. Serving the cake warm alongside caramel sauce or vanilla ice cream brings out the sweetness and creates a more indulgent experience.
Amazing Serving Ideas
➤ Serve warm slices topped with vanilla ice cream for a classic indulgence.
➤ Add a dollop of freshly whipped cream and sprinkle extra chopped pecans on top.
➤ Pair with a drizzle of rich caramel sauce to enhance the sweet, nutty flavors.
➤ Accompany the cake with fresh berries or sliced apples for a refreshing contrast.
➤ Enjoy alongside a cup of spiced chai or bold coffee to complement the warm, buttery taste.
What Is The Best Flavor Frosting For Pecan Cake?
For a Pecan Upside Down Cake Recipe, brown sugar cream cheese frosting stands out as the best flavor, perfectly enhancing the cake’s rich, nutty notes.
Cinnamon maple buttercream also works wonderfully, adding a warm, spicy sweetness that complements the pecans. Honey caramel buttercream offers a smooth, sweet finish that matches the buttery cake beautifully.
Salted caramel cream cheese frosting brings a delightful balance of sweet and salty, while vanilla bean buttercream provides a classic, subtle sweetness that lets the pecan flavor shine through. Each frosting adds its own special touch to the cake’s flavor.
Storage & Make Ahead
Pecan Upside Down Cake Recipe stores well at room temperature for up to two days when covered tightly. For longer storage, keep it in an airtight container in the refrigerator for up to five days.
To freeze, wrap the cake securely in plastic wrap and then in foil, allowing it to last for up to three months. Thaw frozen cake overnight in the refrigerator before serving.
Reheating slices gently in the microwave or oven brings back the warm, gooey texture and enhances the flavors, making it feel freshly baked every time.
Frequently Asked Questions
How Can I Prevent The Topping From Sticking To The Pan?
Grease the pan thoroughly and consider lining the bottom with parchment paper for easier release.
Can I Use Other Nuts Instead Of Pecans?
Yes, walnuts or almonds work well as alternatives and provide a similar crunch.
Is It Necessary To Use Both Homemade Batter And Boxed Cake Mix?
Combining both adds depth and moistness, but using just one option still yields a tasty cake.
How Long Should The Cake Cool Before Inverting?
Let it cool for about 10 minutes to allow the topping to set but remain warm enough to release easily.
Can This Cake Be Made Gluten Free?
Yes, substitute the all purpose flour and cake mix with gluten free versions for a safe alternative.
Conclusion
Pecan Upside Down Cake Recipe turned out to be an easy success that brought warmth and joy to my kitchen. The rich caramelized pecan topping combined with the moist, tender cake created a delicious harmony that impressed everyone who tried it.
Each bite offered a satisfying blend of sweetness and crunch that felt both comforting and special. Preparing this cake was straightforward, and the results were rewarding.
I hope you give this recipe a chance today and enjoy the same delightful experience that made it a favorite in my home.
Pecan Upside Down Cake Recipe
Ingredients
Equipment
Method
- In a saucepan over medium heat, melt ½ cup butter. Cook for 2–3 minutes until the mixture is smooth and begins to bubble. Pour the pecan mixture evenly into the bottom of your prepared cake pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl, cream ¾ cup softened butter and ¾ cup granulated sugar using a mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. Mix in the dry ingredients alternately with the milk until just combined.
- In a separate bowl, prepare the boxed yellow cake mix using the package directions (usually mixing the cake mix with 1 cup water, ½ cup oil, and eggs if not already included). Fold your homemade cake batter into the prepared cake mix for extra moisture and richness.
- Pour the combined cake batter gently over the pecan topping in the pan. Spread evenly. Bake in a preheated oven at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 5–10 minutes. Carefully invert onto a serving plate while still warm so the pecan topping is on top. Serve warm or at room temperature.
Notes
Nutrition
Calories: 380 | Fat: 24g | Saturated Fat: 7g | Sugars: 28g | Fiber: 1g | Sodium: 180mg | Protein: 4g | Carbohydrates: 42g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”