This Pecan Upside Down Cake is a golden, moist butter cake topped with glossy, caramel-coated pecans that melt in your mouth. It’s the perfect mashup of southern pecan pie and classic vanilla cake — indulgent, comforting, and completely irresistible.
The caramel pecan topping is cooked right in the bottom of the pan, then flipped to become the star of the show. Whether you serve it warm with whipped cream or let it shine at room temperature, this easy cake is perfect for holidays, Sunday supper, or a cozy coffee break.
Why You’ll Love This Recipe:
Classic Southern flavors with a twist
Buttery caramel topping made with real pecans
Soft, tender cake that never dries out
No frosting needed — it’s already beautiful and glossy
Pecan Halves: Give the cake its signature look and crunchy, nutty flavor.
Butter: Creates a rich base for the homemade caramel.
Brown Sugar: Adds depth and a molasses-like sweetness.
Heavy Cream: Helps make the caramel silky and luxurious.
Vanilla Extract: Balances sweetness with warm aroma.
Salt: Enhances the flavors and balances the richness.
Cake Batter:
All-Purpose Flour: Gives the cake structure without making it too dense.
Baking Powder: Helps the cake rise and stay fluffy.
Salt: Brings out the buttery notes.
Butter (Softened): Forms the base of a classic yellow cake with great flavor.
Granulated Sugar: Sweetens and aerates the batter when creamed with butter.
Eggs: Bind everything together and add richness.
Vanilla Extract: Adds warmth and roundness to the flavor.
Whole Milk: Keeps the cake moist and tender.
Ingredients:
For the Pecan Topping:
1 cup pecan halves
½ cup unsalted butter
1 cup packed brown sugar
¼ cup heavy cream
½ tsp vanilla extract
Pinch of salt
For the Cake Batter:
1½ cups all-purpose flour
1½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup whole milk
Step-by-Step Instructions:
1. Make the Pecan Topping Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan.
In a small saucepan, melt ½ cup butter over medium heat. Add the brown sugar, heavy cream, vanilla extract, and a pinch of salt. Stir constantly until the sugar has dissolved and the mixture is smooth and bubbling — about 2–3 minutes. Remove from heat.
Arrange the pecan halves in a circular pattern on the bottom of the prepared cake pan. Carefully pour the caramel mixture over the pecans, spreading it evenly.
2. Prepare the Cake Batter In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, use a mixer to cream together the softened butter and granulated sugar until light and fluffy (about 2–3 minutes). Add the eggs, one at a time, beating well after each. Mix in the vanilla extract.
Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour. Mix until just combined — do not overmix.
3. Assemble and Bake Gently pour the cake batter over the pecan topping in the pan. Use a spatula to spread it evenly without disturbing the pecans below.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
4. Flip and Serve Let the cake cool in the pan for 5 minutes only (no longer, or the topping may stick). Run a knife around the edge, place a plate on top, and carefully invert the cake. Let the pan rest on top for a minute to release the topping fully, then lift off.
Serve warm for a gooey, melty finish — or allow to cool for a firmer texture and glossy top.
Pro Tips:
Don’t wait too long to flip: Inverting while warm ensures the caramel doesn’t harden in the pan.
Use room temperature ingredients for smooth batter and even baking.
Arrange pecans flat-side down for a polished look after flipping.
Tap the pan gently after adding the batter to eliminate air pockets.
Use a non-stick cake pan or parchment on the bottom for extra insurance.
Ingredient Swaps or Variations:
Add cinnamon or nutmeg to the cake batter for extra warmth.
Use walnuts instead of pecans for a different twist.
Add a splash of bourbon to the caramel for a Southern kick.
Make it mini: Use a muffin pan to create personal-sized upside-down cakes.
Dairy-Free Option: Swap butter for vegan butter and use almond or oat milk.
Serving Suggestions:
Serve warm with vanilla ice cream or whipped cream
Dust with powdered sugar for an elegant finish
Pair with strong coffee, chai tea, or bourbon-spiked hot chocolate
Top with salted caramel drizzle for extra decadence
Make Ahead + Storage Tips:
Make Ahead: Bake the night before and store covered at room temp. Reheat slices gently in the microwave.
To Store: Cover and store at room temperature for up to 2 days or refrigerate for up to 4 days.
To Freeze: Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and warm in the oven or microwave.
Reheat Tip: A few seconds in the microwave revives the caramel and makes it gooey again.
Frequently Asked Questions (FAQ):
Do I have to use a springform pan? No — a standard 9-inch round cake pan works best. Just grease it well and flip while warm.
Can I use light brown sugar? Yes, both light and dark brown sugar work — dark will yield a deeper, richer caramel.
Why did the pecans stick to the pan? The cake likely cooled too long before flipping. Flip within 5 minutes of removing from the oven.
Can I use boxed cake mix? Yes — for a shortcut, use a vanilla or butter cake mix and make only the homemade pecan topping.
How do I make it nut-free? Skip the pecans and just use the caramel topping, or add sliced apples or bananas instead.
Notes:
Make sure the caramel fully covers the pecans before adding the batter.
Let the pan sit inverted for a minute before lifting — this helps release the topping cleanly.
Use caution when flipping — hot caramel can burn. Use oven mitts and a large, steady plate.
