Why You’ll Love This Recipe

Pecan Upside Down Cake is a decadent dessert that combines a moist, buttery cake with a rich, caramelized pecan topping. Perfect for holidays, special occasions, or any time you crave a comforting and indulgent treat, this cake is a Southern classic with a delightful crunch and gooey sweetness in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pecansbrown sugarsalted butterheavy creamvanilla extractall-purpose flourbaking powdersaltgranulated sugarsour creameggsmilk

directions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a saucepan, combine brown sugar, butter, and heavy cream over medium heat. Stir until melted and smooth.

Pour the caramel mixture into the prepared pan and spread evenly. Sprinkle chopped pecans on top.

In a large bowl, cream together granulated sugar and butter until fluffy.

Add eggs one at a time, then mix in sour cream and vanilla extract.

In a separate bowl, whisk together flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.

Pour the cake batter over the pecan topping in the pan and spread evenly.

Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10-15 minutes, then carefully invert onto a serving plate.

Servings and timing

This recipe yields 8-10 slices.
Preparation time: 20 minutes
Baking time: 40-45 minutes
Cooling and inverting time: 15 minutes
Total time: 75-80 minutes

Variations

Add a touch of cinnamon or nutmeg to the batter for a warm spice flavor.
Use buttermilk instead of regular milk for extra tenderness.
Swap pecans for walnuts or a mix of nuts for a different texture.
Top with a dollop of whipped cream or a scoop of vanilla ice cream when serving.

storage/reheating

Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
To reheat, microwave individual slices for 10-15 seconds or warm in a low oven at 300°F (150°C) for about 10 minutes.

FAQs

Can I make this cake ahead of time?
Yes, it can be made a day in advance and stored covered at room temperature.

Will the pecan topping stick to the pan?
Greasing the pan well and letting the cake cool slightly before inverting helps prevent sticking.

Can I freeze Pecan Upside Down Cake?
Yes, wrap tightly and freeze for up to 2 months. Thaw overnight before serving.

What’s the best pan to use?
A 9-inch round metal cake pan works best for even baking and easy flipping.

Is it overly sweet?
The topping is rich and sweet, but the slightly tangy cake balances it out.

Can I make it in a bundt pan?
It’s not recommended as the topping may not release cleanly from the intricate design.

Can I reduce the sugar?
You can slightly reduce sugar in the cake batter, but the caramel topping needs enough sugar to set properly.

What type of pecans should I use?
Use raw, unsalted pecans for the best flavor and texture.

Can I use a cake mix?
Yes, you can use a yellow or butter cake mix for convenience—just follow the box instructions and pour over the pecan topping.

Can I make it gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Conclusion

Pecan Upside Down Cake is a showstopping dessert that delivers rich flavor, beautiful presentation, and a satisfying texture in every slice. Whether for a cozy family dinner or a festive gathering, this cake is sure to impress and become a beloved favorite in your baking repertoire.