If you love the gooey comfort of pecan pie and the soft crumb of homemade cake, this Pecan Upside Down Cake is about to become your new favorite dessert. It’s buttery, nutty, caramel-sweet, and irresistibly moist — everything you want in a cozy Southern bake.
This cake starts with a luscious layer of caramelized brown sugar, butter, and toasted pecans, topped with a rich vanilla cake batter that bakes up fluffy and golden. When you flip it over, you reveal a glossy pecan topping that looks as beautiful as it tastes.
What makes this recipe extra special is how effortlessly it comes together. There’s no need for frosting, layering, or decoration — the topping creates its own stunning finish. Whether you serve it warm with a scoop of vanilla ice cream or chilled with a drizzle of caramel sauce, this cake delivers pure comfort in every bite.
Why You’ll Love This Pecan Upside Down Cake
You’ll love this recipe because it’s classic, foolproof, and undeniably delicious. It combines the simplicity of a single-layer cake with the show-stopping elegance of a holiday dessert.
Additionally, this cake is incredibly versatile. You can bake it in a cast-iron skillet for a rustic presentation or use a round cake pan for a more traditional look. The combination of buttery pecans and caramel glaze makes it equally perfect for Sunday dinners, Thanksgiving gatherings, or cozy winter evenings by the fire.
Furthermore, cleanup is minimal and the ingredients are pantry staples — butter, brown sugar, eggs, flour, and pecans. It’s proof that simple recipes can deliver extraordinary results.
Why You Should Try This Recipe
If you enjoy desserts that strike the perfect balance between rich and light, this Pecan Upside Down Cake delivers exactly that. The caramel layer is sweet but not overwhelming, while the cake itself stays moist and tender from the buttery topping that seeps in as it bakes.
Moreover, it’s an excellent make-ahead dessert. You can bake it a day in advance, refrigerate overnight, and gently warm it before serving. The flavor actually deepens as the caramel soaks into the cake — making leftovers (if there are any!) even more irresistible.
As a result, this dessert is ideal for entertaining, gifting, or simply indulging in something special without spending hours in the kitchen.
Ingredients You’ll Need
For the Pecan Topping
- ½ cup (1 stick) unsalted butter
- 1 cup packed brown sugar
- ¼ cup heavy cream or milk
- 1½ cups chopped pecans
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
For the Cake Batter
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk (or milk + 1 tsp vinegar)
How to Make Pecan Upside Down Cake (Step-by-Step)
1. Prepare the Pecan Topping
Begin by melting butter in a saucepan over medium heat. Add brown sugar and cream, stirring constantly until the mixture starts to bubble and the sugar dissolves. Remove from heat, then stir in vanilla, salt, and chopped pecans.
Next, pour the caramel-pecan mixture evenly into a greased 9-inch round cake pan or cast-iron skillet. Set it aside while you prepare the batter.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, beat softened butter and granulated sugar together until light and fluffy, about 2–3 minutes. Then add the eggs one at a time, mixing well after each addition. Stir in vanilla extract until combined.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix on low speed until just combined — avoid overmixing to keep the cake tender.
5. Assemble the Cake
Gently spoon the batter over the pecan topping in the pan, spreading evenly with a spatula. The batter will be thick, but it will spread during baking.
6. Bake Until Golden
Bake in a preheated 350°F (175°C) oven for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before flipping.
7. Invert and Serve
Run a knife around the edges to loosen the cake, then carefully invert it onto a serving plate. Let it rest for a few minutes before lifting the pan — the caramel should flow beautifully over the top. Serve warm for the best flavor.
Tips for the Best Pecan Upside Down Cake
- Toast the pecans before adding them — it deepens their flavor.
- Use room-temperature ingredients for a smoother batter.
- Avoid overmixing — too much mixing can make the cake dense.
- Grease the pan thoroughly to prevent sticking.
- Cool slightly before flipping — too soon and the topping may slide off.
- Use buttermilk for extra moistness and tender crumb.
- Add a dash of cinnamon or nutmeg for warmth.
- Serve warm — the caramel topping softens perfectly when heated.
- Top with ice cream or whipped cream for an elegant finish.
- Store covered to prevent the caramel from drying out.
Variations & Substitutions
- Bourbon Pecan Cake: Add 1 tablespoon bourbon to the topping for a Southern twist.
- Maple Pecan Version: Replace brown sugar with maple syrup for natural sweetness.
- Chocolate Swirl Cake: Drizzle melted chocolate over the pecan layer before baking.
- Mini Cakes: Bake in ramekins or a muffin tin for individual servings.
- Pecan-Apple Combo: Add thin apple slices to the topping for autumn flavor.
- Coconut Pecan: Mix shredded coconut into the caramel for extra texture.
- Nut Mix: Combine pecans with walnuts for variety.
- Gluten-Free Option: Substitute flour with a 1:1 gluten-free blend.
- Dairy-Free Version: Use almond milk and dairy-free butter.
- Spiced Cake Base: Add cinnamon and allspice to the batter for warmth.
What to Serve With Pecan Upside Down Cake
- Serve warm with vanilla ice cream for a classic pairing.
- Add whipped cream or crème fraîche to balance the sweetness.
- Drizzle with caramel or chocolate sauce for extra decadence.
- Pair with hot coffee or tea for a cozy dessert moment.
- Serve with spiced cider or bourbon during the holidays.
Storage & Reheating Tips (Step-by-Step)
To Store
Cover the cooled cake tightly with plastic wrap or place it in an airtight container. It will stay fresh at room temperature for 2 days or refrigerated for up to 5 days.
To Freeze
Wrap slices individually in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
To Reheat
Warm slices in the microwave for 15–20 seconds or place the entire cake in a 300°F (150°C) oven for 10 minutes until soft and glossy again.
Recipe FAQs
1. Can I use boxed cake mix?
Yes, a yellow or butter cake mix works great for shortcuts.
2. Can I use pecan halves instead of chopped pecans?
Absolutely — pecan halves create a beautiful presentation.
3. Can I make this ahead?
Yes, it can be made one day ahead and reheated before serving.
4. Do I have to use buttermilk?
No, regular milk with a teaspoon of vinegar works as a substitute.
5. Can I reduce the sugar?
You can slightly, but the caramel relies on sugar for texture and shine.
6. How do I keep the topping from sticking?
Line the pan with parchment paper and grease thoroughly.
7. Can I bake it in a cast-iron skillet?
Yes, it enhances the caramelization beautifully.
8. What if my topping seems runny?
Let it cool for a few minutes; it will thicken as it sets.
9. Can I add other nuts?
Yes, walnuts or almonds add great flavor variation.
10. How do I serve leftovers?
Warm them slightly and top with a dollop of whipped cream or ice cream.