This Pecan Upside Down Cake features a rich, caramelized pecan topping over a moist, buttery cake. It’s the perfect dessert to enjoy on special occasions or as an indulgent treat to share with loved ones. The blend of buttery sweetness with crunchy, caramelized pecans makes it a decadent dessert everyone will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup unsalted butter
1 cup packed brown sugar
1 ½ cups pecan halves
1/2 teaspoon salt
1 ½ cups all-purpose flour
1/2 teaspoon ground cinnamon
1 ½ teaspoons baking powder
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for about 2-3 minutes until the sugar dissolves and the mixture is smooth. Pour this mixture into the prepared cake pan.
Arrange the pecan halves evenly over the caramelized sugar mixture in the pan.
In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
In another bowl, cream together the granulated sugar and softened butter until light and fluffy.
Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
Gradually add the dry ingredients, alternating with the milk, and stir until just combined.
Pour the batter over the pecans in the cake pan, spreading it evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 5 minutes, then carefully invert it onto a serving platter to reveal the caramelized pecans on top.
Servings and Timing
Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 30-35 minutes
Total Time: 45-50 minutes
Variations
If you’re looking to put a twist on this classic Pecan Upside Down Cake, here are a few variations:
Nut Substitutes: If you’re not a fan of pecans, you can try walnuts or almonds for a different flavor profile.
Spices: Add a pinch of nutmeg or ginger to the dry ingredients to enhance the flavor, especially if you’re making it for a holiday gathering.
Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.
Caramel Sauce: Drizzle some extra caramel sauce on top of the cake after flipping it for a gooey, extra-sweet topping.
Coconut: Add some shredded coconut to the topping for a tropical twist to the cake.
Storage/Reheating
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for a longer period, you can refrigerate it for up to 5 days.
Reheating: To reheat, place slices in the microwave for 10-15 seconds or warm them in an oven at 350°F (175°C) for 5-10 minutes until heated through.
FAQs
How do I prevent the cake from sticking to the pan?
Greasing and flouring the cake pan before pouring in the caramelized sugar mixture is essential. Make sure to cover all areas of the pan to prevent sticking. You could also line the bottom of the pan with parchment paper for extra security.
Can I make this cake ahead of time?
Yes, this cake can be made a day ahead. Simply allow it to cool completely, then store it in an airtight container at room temperature. You can warm it up slightly before serving for the best taste and texture.
Can I use a different type of sugar for this cake?
You can substitute brown sugar with white sugar, but keep in mind that the brown sugar adds a rich, caramel flavor that gives the cake its signature taste. If you do use white sugar, the flavor might be a little less robust.
How can I make the pecan topping extra crunchy?
For an extra crunchy topping, try lightly toasting the pecans before placing them on the caramel mixture in the pan. This will add more depth of flavor and crunch to the topping.
Can I freeze this cake?
Yes, you can freeze this cake. Wrap it tightly in plastic wrap or foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months. To thaw, leave it at room temperature for a few hours or heat it in the microwave.
Conclusion
This Pecan Upside Down Cake is an absolute delight, combining a buttery, moist cake with the irresistible flavor of caramelized pecans. It’s a showstopper that’s simple to make but perfect for impressing guests or treating yourself to something special. Whether you’re serving it for a holiday meal, a birthday, or just a cozy dessert after dinner, it’s sure to be a hit.
Recipe:
Print
Pecan Upside Down Cake
- Total Time: 45-50 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This Pecan Upside Down Cake features a rich, caramelized pecan topping over a moist, buttery cake. It’s the perfect dessert for special occasions or indulgent treats with loved ones.
Ingredients
1/2 cup unsalted butter
1 cup packed brown sugar
1 ½ cups pecan halves
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and cook for about 2-3 minutes until the sugar dissolves and the mixture is smooth. Pour this mixture into the prepared cake pan.
- Arrange the pecan halves evenly over the caramelized sugar mixture in the pan.
- In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
- In another bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
- Gradually add the dry ingredients, alternating with the milk, and stir until just combined.
- Pour the batter over the pecans in the cake pan, spreading it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 5 minutes, then carefully invert it onto a serving platter to reveal the caramelized pecans on top.
Notes
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for a longer period, you can refrigerate it for up to 5 days.
Reheating: To reheat, place slices in the microwave for 10-15 seconds or warm them in an oven at 350°F (175°C) for 5-10 minutes until heated through.
If you’re not a fan of pecans, you can substitute with walnuts or almonds.
To make it gluten-free, swap the all-purpose flour with a gluten-free flour blend.
Add extra caramel sauce or shredded coconut for a twist on the topping.
For extra crunch, toast the pecans before placing them in the pan.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 50mg
