If you’re looking for a dessert that’s both nostalgic and indulgently delicious, I absolutely love sharing this Pecan Upside-Down Cake Recipe with friends and family. It’s one of those cakes that brings warm buttery pecans together with a tender, moist crumb, all topped with a caramelized pecan layer that’s to die for. When I first tried this recipe, I was hooked instantly—it’s just the perfect balance of sweet, nutty, and a little bit gooey at the bottom (which becomes the top when flipped!). Trust me, keep reading because you’ll want to get this into your oven ASAP.
Why You’ll Love This Recipe
- Rich, Nutty Flavor: The pecans caramelize beautifully for an irresistibly crunchy topping.
- Moist and Tender Cake: Sour cream or Greek yogurt keeps the crumb incredibly soft and delicious.
- Simple Ingredients: You likely have most on hand, so it’s a stress-free bake anytime.
- Showstopper Presentation: Flipping it upside down reveals that stunning pecan layer that impresses everyone.
Ingredients You’ll Need
The magic of this Pecan Upside-Down Cake Recipe lies in how these ingredients work in harmony: crunchy pecans, buttery goodness, and a moist cake base that’s not too sweet. It’s important to use room temperature eggs and sour cream for the best texture—trust me, I’ve learned that the hard way!
- Butter or cooking spray: Essential for greasing the pan to help the pecans caramelize and the cake release easily.
- Light or dark brown sugar: The brown sugar brings that deep caramel flavor, especially in the pecan topping.
- Unsalted butter: Using unsalted lets you control the saltiness carefully; plus, it’s key for that rich flavor and buttery texture.
- Honey or light corn syrup: I prefer honey for that subtle floral hint, but corn syrup works perfectly for a smooth caramel finish.
- Kosher salt: Just a pinch enhances the flavor all around and balances the sweetness beautifully.
- Raw pecan halves: The star of the show—coarsely chopped to get great texture without overpowering each bite.
- Sour cream or plain full-fat Greek yogurt: This keeps the cake so moist and tangy, which pairs wonderfully with the sweetness.
- Large eggs: Room temperature eggs help with even mixing and fluffiness.
- All-purpose flour: The foundation of the cake; make sure to measure it correctly (spoon and level) for perfect crumb.
- Baking powder and baking soda: These leavening agents give the cake its rise and a tender crumb.
- Granulated sugar: Combines with the brown sugar for balanced sweetness.
- Neutral oil: Grapeseed or canola oil keeps the cake moist without overpowering flavors.
- Water: Helps achieve the right batter consistency.
- Vanilla extract or paste: Adds warm depth and aroma; I love using vanilla bean paste for the flecks and intense flavor.
- Ground cinnamon: Just the right hint of spice that complements the pecans and caramel.
- Flaky salt (optional): A sprinkle over the top after baking elevates the flavors with a salty crunch.
- Vanilla ice cream (optional): The perfect cool contrast when serving slices.
Variations
I like to switch things up depending on the season or who I’m baking for. This Pecan Upside-Down Cake Recipe is super versatile—you can make it lighter, more spiced, or even dairy-free with a few tweaks!
- Dairy-free: I’ve successfully swapped the sour cream for coconut yogurt and used dairy-free butter for a rich, nutty cake that’s still moist.
- Spiced Up: Adding a pinch of nutmeg or allspice gives the cake an autumnal vibe I love around the holidays.
- Fruit Twist: Mixing in a layer of sliced apples or pears under the pecans adds freshness and a little tartness.
- Maple Syrup: Use maple syrup instead of honey in the caramel topping for a deeper, woodsy sweetness—my family goes crazy for this.
How to Make Pecan Upside-Down Cake Recipe
Step 1: Prepare Your Pan and Pecan Topping
Start by generously greasing your cake pan with butter or cooking spray. Then, combine the brown sugar, bits of butter, honey (or corn syrup), and a pinch of kosher salt in a small saucepan. Warm this mixture over medium heat, stirring until it bubbles and the butter melts completely. Once it’s ready, stir in the chopped pecans and spread this glossy, sticky topping evenly at the bottom of your cake pan. It smells heavenly at this point—this caramelized pecan layer is what everyone will admire once flipped.
Step 2: Mix the Cake Batter
While the topping cools slightly, whisk together the sour cream (or yogurt), room temperature eggs, granulated sugar, oil, water, and vanilla extract in a large bowl. In a separate bowl, sift the flour, baking powder, baking soda, cinnamon, brown sugar, and salt to ensure even distribution of the leavening agents and spices. Slowly combine the dry ingredients into the wet mixture, folding gently until you have a smooth, thick batter. Remember: don’t overmix; a few lumps are okay—they help keep your cake tender.
Step 3: Pour Batter Over Pecans and Bake
Pour the batter right over your pecan topping in the pan, smoothing the surface with a spatula. Pop it into a preheated oven and bake until a toothpick in the center comes out mostly clean—about 45 minutes, depending on your oven. When it’s done, let the cake rest for about 15 minutes. Patience here pays off, because flipping the cake too soon can cause the topping to stick or spill over.
Step 4: Flip the Cake and Serve
Place a beautiful serving plate over the cake pan, grab both securely, and flip it over in one quick, confident motion. If you’ve greased the pan well, your golden, sticky pecan topping will glisten perfectly atop the cake. Optionally, sprinkle with flaky salt for that next-level flavor burst and serve warm with a scoop of vanilla ice cream or whipped cream. I swear, the warm ice cream against the buttery pecan crust is pure comfort.
Pro Tips for Making Pecan Upside-Down Cake Recipe
- Room Temperature Ingredients: Using eggs and sour cream at room temp ensures smooth batter and even baking.
- Don’t Skimp on Greasing: I once forgot to butter the pan well and nearly lost my topping—it’s messy but avoidable!
- Let the Cake Rest Before Flipping: Waiting 15 minutes lets the caramel set so it doesn’t stick or spill over when inverted.
- Use a Sharp Knife to Loosen Edges: Running a knife around the pan before flipping helps prevent tearing.
How to Serve Pecan Upside-Down Cake Recipe
Garnishes
I love adding a pinch of flaky sea salt on top right after flipping the cake—it contrasts the sweetness and ignites the nut flavors even more. Sometimes I dust a little powdered sugar for a subtle look, but the simplicity of the pecans shining is usually enough for me. A scoop of creamy vanilla ice cream is my go-to garnish; it melts just enough to add a luscious layer of creaminess with every bite.
Side Dishes
I like keeping things simple here—a hot cup of coffee or a glass of cold milk is the classic combo we enjoy. For brunch, it pairs beautifully with fresh fruit or a dollop of Greek yogurt on the side. If you want to go fancy, a drizzle of homemade caramel sauce elevates it even further.
Creative Ways to Present
For a dinner party, I sometimes serve individual portions in small ramekins lined with the pecan topping and cake batter—baked and flipped right before serving. It’s fun, personal, and makes each guest feel special. Another time, I decorated the top with toasted pecan halves and a few edible flowers for a pretty, rustic look that everyone admired.
Make Ahead and Storage
Storing Leftovers
Leftovers keep well covered at room temperature for a day or two—if you’re planning to keep it longer, I recommend wrapping the cake tightly in plastic wrap and storing it in the fridge. I usually bring it back to room temperature before serving, which restores a lot of the softness.
Freezing
I’ve frozen slices of this cake wrapped individually in plastic wrap and then foil. When I’m ready, I let them thaw overnight in the fridge and warm them slightly in the oven for that fresh-baked feel. The pecan topping stays surprisingly good even after freezing!
Reheating
To keep that perfect balance of moist cake and crunchy pecans, I reheat slices at 300°F (150°C) for about 8–10 minutes. Avoid the microwave if you want to keep the pecan topping crisp—it can get soggy pretty fast.
FAQs
-
Can I use other nuts instead of pecans in this cake?
Absolutely! Walnuts or almonds work especially well if you want a different flavor profile. Just keep them roughly chopped to maintain that crunchy texture in the topping.
-
What’s the best way to prevent the topping from sticking to the pan?
Be generous with butter or cooking spray and let the cake rest for about 15 minutes after baking before flipping. Running a knife around the pan edges also helps release the cake smoothly.
-
Can I make this cake gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free baking flour blend. I recommend one that includes xanthan gum for structure. Be sure to check the baking time as gluten-free flours sometimes bake faster or slower.
-
How long will this cake stay fresh?
Stored properly in an airtight container, this cake will stay fresh for 3-4 days at room temperature, or up to a week refrigerated.
Final Thoughts
This Pecan Upside-Down Cake Recipe holds a special place in my kitchen repertoire because it’s the perfect blend of simplicity and indulgence. I love how easy it is to pull together, yet the finished cake looks like you spent hours crafting it. Every time I bring it out, friends and family light up, asking for seconds (or thirds!). If you’re craving a dessert that’s cozy, flavorful, and a little bit showy, give this a shot—you’ll be glad you did.
Print
Pecan Upside-Down Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pecan Upside-Down Cake offers a delightful twist on the classic dessert with a rich, buttery pecan topping caramelized with brown sugar and honey, combined with a moist, cinnamon-spiced cake base made with sour cream or Greek yogurt for extra tenderness. Perfectly served warm with a scoop of vanilla ice cream, it is an indulgent treat that balances sweetness, nuttiness, and spice in every bite.
Ingredients
Topping
- Butter or cooking spray, for the pan
- 1/2 cup packed light or dark brown sugar
- 8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces
- 1/4 cup honey or light corn syrup
- 1/8 teaspoon kosher salt
- 1 1/4 cups raw pecan halves (about 5 ounces), coarsely chopped
Cake Batter
- 3/4 cup sour cream or plain full-fat Greek yogurt, at room temperature
- 2 large eggs, at room temperature
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup granulated sugar
- 1/2 cup neutral oil, such as grapeseed, vegetable, or canola
- 1/4 cup water
- 1 teaspoon vanilla extract or paste
- 1/4 cup light or dark brown sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
Optional
- Flaky salt, for sprinkling
- Vanilla ice cream, for serving
Instructions
- Prepare the Pan and Topping: Preheat your oven to 350°F (175°C). Grease a cake pan with butter or cooking spray. In a small bowl, mix together 1/2 cup brown sugar, 8 tablespoons of butter pieces, 1/4 cup honey or light corn syrup, and 1/8 teaspoon kosher salt. Spread this mixture evenly on the bottom of the prepared pan. Sprinkle the coarsely chopped pecan halves evenly over this caramel mixture.
- Mix Dry Ingredients for Cake: In a medium bowl, whisk together the flour, baking powder, baking soda, 1/4 cup brown sugar, 1/2 teaspoon kosher salt, and ground cinnamon until well combined.
- Combine Wet Ingredients: In a large bowl, whisk the sour cream or Greek yogurt with the eggs until smooth. Add the granulated sugar, neutral oil, water, and vanilla extract and whisk thoroughly until the mixture is uniform and slightly frothy.
- Make the Batter: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula just until combined. Do not overmix, as this will affect the texture of your cake.
- Assemble the Cake: Pour the batter carefully over the pecan topping in the prepared pan, smoothing the surface with a spatula to ensure even distribution.
- Bake: Place the pan on the middle rack of the preheated oven and bake for approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the edges are golden brown.
- Cool and Invert: Allow the cake to cool in the pan for about 15 minutes. Run a knife around the edges to loosen the sides, place a serving plate over the pan, and carefully invert the cake onto the plate so that the pecan topping is on top.
- Serve: Sprinkle with flaky salt if desired, slice, and serve warm. For an extra indulgent treat, accompany each slice with a scoop of vanilla ice cream.
Notes
- Use room temperature ingredients to ensure even mixing and a tender crumb.
- Coarsely chopping the pecans adds a pleasant texture contrast.
- Honey or light corn syrup in the topping helps create a glossy, sticky caramel effect.
- Letting the cake cool slightly before inverting prevents the topping from sticking to the pan.
- Serving warm enhances the flavor and pairs beautifully with cold vanilla ice cream.
- Flaky salt is optional but adds a nice balance to the sweetness.
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 545
- Sugar: 43.6 g
- Sodium: 381 mg
- Fat: 29.9 g
- Saturated Fat: 11.3 g
- Unsaturated Fat: 18.6 g
- Trans Fat: 0.0 g
- Carbohydrates: 65.1 g
- Fiber: 3.0 g
- Protein: 8.2 g
- Cholesterol: 0 mg
