Pecan Upside Down Cake

There’s something deeply nostalgic about the rich, nutty aroma of pecans baking in the oven. The first time I made this pecan upside down cake, I was craving something warm, buttery, and comforting—something that felt like autumn, even if it wasn’t. This cake delivered that and more. It instantly reminded me of old-fashioned Southern desserts, the kind you’d find cooling on the windowsill in a cozy kitchen, waiting to be shared over a hot cup of tea or coffee. Since then, this recipe has become a staple in my baking rotation—not just for special occasions, but whenever I want to create a dessert that feels like home.

Why You Will Love This Recipe

This pecan upside down cake is the kind of dessert that disappears quickly. It’s rich but not overpowering, sweet without being cloying, and has a texture that balances soft, fluffy cake with a sticky, buttery pecan topping. The caramelized layer of pecans gives each bite a satisfying crunch, while the cake underneath is moist and tender. Whether you’re baking for guests, for a holiday table, or just for yourself, this cake is sure to impress.

It’s the kind of recipe people ask for after just one bite. And even better? It’s not complicated. You don’t need any advanced techniques or special equipment—just a bowl, a spoon, and a love of good, honest baking.

Versatile

One of the things I love most about this cake is how versatile it is. You can serve it warm with whipped cream or a scoop of vanilla ice cream, or enjoy it at room temperature with a drizzle of maple syrup or honey. It works beautifully as a cozy dessert after dinner, but it’s also perfect for an indulgent afternoon treat with a cup of coffee. You can even bake it in individual ramekins for personal-sized portions, which is great for entertaining.

Affordable

This recipe is made with simple, pantry-friendly ingredients that won’t break the bank. Pecans may seem like a splurge, but you only need one cup for the topping. The rest of the ingredients—flour, eggs, milk, sugar—are everyday staples. It’s a wonderful way to make something that tastes luxurious without spending a fortune.

Ingredients for the Recipe

For the pecan topping:

• 1/2 cup unsalted butter

• 3/4 cup brown sugar, packed

• 1 tablespoon maple syrup

• 1 cup pecan halves

For the cake batter:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 3/4 cup milk

How to Prepare This Recipe

Making this pecan upside down cake is easier than you might think. With a few simple steps, you’ll create a stunning dessert that looks impressive but tastes like it took hours to make. The key is layering the pecan topping perfectly and then mixing the cake batter just right to keep it light and moist. Let’s get started.

Step-by-Step Instructions for Preparation

Step 1: Prepare the oven and pan
Preheat your oven to 350°F (175°C). Choose a 9-inch round cake pan or a cast-iron skillet. This type of pan helps caramelize the topping beautifully. Grease the pan thoroughly with butter or non-stick spray, especially around the edges, to ensure easy release after baking.

Step 2: Make the pecan topping
In a small saucepan over medium heat, melt 1/2 cup of unsalted butter. Stir in 3/4 cup of packed brown sugar and 1 tablespoon of maple syrup. Continue stirring until the sugar dissolves completely, and the mixture is smooth and bubbly. Remove from heat and quickly pour the mixture evenly into the prepared pan. Immediately sprinkle 1 cup of pecan halves on top, spreading them evenly to cover the sugar mixture.

Step 3: Mix dry ingredients for the cake
In a medium bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. This ensures even distribution of leavening agents and prevents clumps.

Step 4: Cream butter and sugar
In a large mixing bowl, beat 1/2 cup of softened unsalted butter with 1 cup of granulated sugar until the mixture is light and fluffy. This usually takes about 3-4 minutes using an electric mixer at medium speed. The creaming process is essential for a tender cake crumb.

Step 5: Add eggs and vanilla
Add 2 large eggs one at a time to the creamed butter and sugar. Beat well after each addition to fully incorporate. Then mix in 1 teaspoon of vanilla extract to enhance the cake’s flavor.

Step 6: Combine wet and dry ingredients
Add the dry ingredients to the butter mixture alternately with 3/4 cup of milk, beginning and ending with the dry ingredients. Mix gently after each addition, just until combined. Avoid overmixing to keep the cake light.

Step 7: Pour batter over pecan topping
Carefully spoon the batter over the pecan topping in the pan, smoothing it out with a spatula to cover the pecans evenly.

Step 8: Bake the cake
Place the pan in the preheated oven and bake for about 40-45 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs attached. The edges will pull away slightly from the pan.

Step 9: Cool and invert
Allow the cake to cool in the pan for 10-15 minutes. Then, gently run a knife around the edges to loosen it. Place a serving plate upside down over the cake pan and carefully flip the cake onto the plate. The pecan topping will now be on top, glossy and caramelized.

Quick and Easy

While this cake feels like a classic Southern dessert, it’s surprisingly quick to prepare. The topping only takes minutes to mix, and the batter comes together smoothly. You don’t need to wait long for it to bake, and the cooling time is short enough to keep the process efficient. From start to finish, you can have this dessert ready in under an hour and a half.

Customizable

You can easily tweak this recipe to fit your preferences or dietary needs. Swap pecans with walnuts or almonds if you like a different crunch. For a hint of spice, add a teaspoon of cinnamon or nutmeg to the dry ingredients. If you want a dairy-free version, use plant-based butter and milk alternatives. This cake is forgiving and adapts well without losing its signature flavor and texture.

Popular with Many People

This pecan upside down cake is a crowd-pleaser. It’s perfect for family dinners, potlucks, and celebrations. People often ask for the recipe once they taste it because of its rich flavor and moist texture. It’s a great choice if you want to impress guests with a homemade dessert that feels both nostalgic and elegant.

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Frequently Asked Questions (FAQs)

Can I use other nuts instead of pecans?
Absolutely! Walnuts, almonds, or even hazelnuts make excellent substitutes. Just use the same quantity and follow the recipe as is.

How do I store leftover cake?
Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days. Bring to room temperature before serving for the best texture.

Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance. Keep it covered and at room temperature. If refrigerated, warm it slightly before serving.

Is this cake gluten-free?
This recipe uses all-purpose flour, which contains gluten. For a gluten-free version, substitute with a gluten-free flour blend and adjust baking times accordingly.

Can I freeze the pecan upside down cake?
You can freeze the cake wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator and warm before serving.