This Pecan Upside Down Cake Recipe creates a stunning dessert that impresses every guest.
The rich, buttery cake features caramelized pecans that form a beautiful topping when flipped.
Sweet brown sugar and butter create a glossy caramel layer that perfectly complements the nutty pecans.
This classic American dessert combines simple ingredients to deliver extraordinary flavors.
The tender cake base provides the perfect foundation for the caramelized pecan topping. Each bite offers a delightful contrast of textures and tastes.
The cake’s moist crumb pairs beautifully with the crunchy pecans and smooth caramel.
This Pecan Upside Down Cake Recipe transforms ordinary ingredients into something truly special.
Whether served warm or at room temperature, this dessert never fails to satisfy.
When I First Introduced To
I discovered this Pecan Upside Down Cake Recipe during a family gathering in Georgia. My grandmother shared her secret technique for perfect caramelization.
The aroma of toasted pecans filled her kitchen as we baked together. That first bite revealed layers of flavor I had never experienced.
The combination of sweet caramel and crunchy pecans created an unforgettable taste memory.

Equipment List
- 9-inch round cake pan
- Electric mixer
- Large mixing bowl
- Medium saucepan
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Ingredients List
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 1/2 cups pecan halves
- 1 1/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup butter, softened
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Step by Step Preparation
- Preheat oven to 350°F.
- Melt butter in cake pan in oven.
- Remove pan from oven carefully.
- Sprinkle brown sugar over melted butter evenly.
- Arrange pecan halves over brown sugar layer.
- Mix flour, sugar, baking powder, and salt.
- Add softened butter, milk, egg, and vanilla.
- Beat mixture for two minutes until smooth.
- Pour batter over pecans in pan gently.
- Bake for 45-50 minutes until golden.
- Cool for five minutes in pan.
- Run knife around edges to loosen cake.
- Place serving plate upside down over pan.
- Flip quickly and let pan rest briefly.
- Remove pan carefully to reveal topping.
Recipe Tips
- Use room temperature ingredients for better mixing and smoother batter consistency.
- Don’t overbake the cake – check with toothpick inserted in center for doneness.
- Work quickly when flipping – the caramel hardens as it cools down.
- Toast pecans lightly before arranging for enhanced nutty flavor development.
- Grease pan well to prevent sticking and ensure clean release.
What Can You Serve With Pecan Upside Down Cake Recipe
- Vanilla Ice Cream: The cold, creamy texture perfectly balances the warm cake’s richness while complementing the caramel flavors.
- Whipped Cream: Light and airy whipped cream adds a delicate contrast to the dense, sweet cake without overwhelming the pecan taste.
- Coffee or Tea: Hot beverages cut through the cake’s sweetness while enhancing the nutty, caramel notes for a perfect pairing.
Conclusion
This Pecan Upside Down Cake Recipe delivers restaurant-quality results in your home kitchen.
The combination of caramelized pecans and tender cake creates an impressive dessert for any occasion.
Simple techniques and common ingredients make this recipe accessible to bakers of all skill levels.
Serve this delicious cake to family and friends for guaranteed smiles and requests for the recipe.
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Pecan Upside Down Cake Recipe
Equipment
- 9-inch round cake pan
- Electric mixer
- Large Mixing Bowl
- Medium saucepan
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Ingredients
- 1/4 cup butter
- 1/2 cup brown sugar
- 1 1/2 cups pecan halves
- 1 1/3 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup butter softened
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Melt butter in cake pan in oven.
- Remove pan from oven carefully.
- Sprinkle brown sugar over melted butter evenly.
- Arrange pecan halves over brown sugar layer.
- Mix flour, sugar, baking powder, and salt.
- Add softened butter, milk, egg, and vanilla.
- Beat mixture for two minutes until smooth.
- Pour batter over pecans in pan gently.
- Bake for 45-50 minutes until golden.
- Cool for five minutes in pan.
- Run knife around edges to loosen cake.
- Place serving plate upside down over pan.
- Flip quickly and let pan rest briefly.
- Remove pan carefully to reveal topping.
Notes
- Use room temperature ingredients for better mixing and smoother batter consistency.
- Don’t overbake the cake – check with toothpick inserted in center for doneness.
- Work quickly when flipping – the caramel hardens as it cools down.
- Toast pecans lightly before arranging for enhanced nutty flavor development.
- Grease pan well to prevent sticking and ensure clean release.
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