Pecan Upside Down Cake Recipe
Pecan Upside Down Cake Recipe is a rich, moist dessert topped with caramelized pecans that add a sweet crunch to every bite. The buttery yellow cake base balances perfectly against the brown sugar and pecan topping. Baked upside down and flipped after baking, it reveals a glossy, golden layer of nuts and caramel. This cake is easy to make, full of flavor, and a comforting treat everyone loves to share.
Equipment
- 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
- 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
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.