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If you love pecan pie, you will love this Pecan Upside-Down Cake. The caramelized pecan topping combined with the buttery cake creates a rich and irresistible cake.
This cake creates a cozy, homemade flavor that everyone loves. It has all the delicious flavors of making a cake, without the hassle of making a pecan pie crust. Bake it for your family, a potluck, or a holiday gathering. It’s a cozy and sweet dessert that is perfect for the Fall baking season.
Why You’ll Love This Upside Down Pecan Cake
- Irresistibly buttery and moist: The sour cream and milk create a luscious, tender crumb that’s perfectly balanced by the caramelized topping.
- Caramelized pecan topping: Brown sugar and butter melt into a glossy, praline-like glaze that soaks into the top of the cake.
- Slightly crisp edges, melt-in-your-mouth center: The best of both worlds in every bite.
- Simple but stunning: Perfect for holidays, Sunday dinners, or anytime you want a cozy, homemade dessert.
- Crowd-pleasing twist on pecan pie: Get all that pecan pie flavor—no pie crust needed!
Ingredients
Here’s everything you’ll need to make this recipe, including tips.
| Ingredient | Amount | Purpose / Baking Tip |
|---|---|---|
| Unsalted Butter | ½ cup (for topping) + ¾ cup (for cake) | Adds rich, buttery flavor to both the caramel topping and the moist cake crumb. |
| Light Brown Sugar | ¾ cup, packed | Sweetens and caramelizes to create the glossy pecan topping. |
| Dark Corn Syrup | ¼ cup | Keeps the caramel smooth and glossy—prevents crystallization for that perfect pecan pie-like finish. |
| Heavy Cream | 2 tablespoons | Makes the topping extra creamy and rich. |
| Pure Vanilla Extract | 1 teaspoon (topping) + 2 teaspoons (cake) | Deepens flavor in both layers—essential for that warm bakery-style aroma. |
| Kosher Salt | ¼ teaspoon (topping) + ½ teaspoon (cake) | Balances sweetness and enhances buttery depth. |
| Pecan Halves | 1 ½ cups | The show-stopping topping! Toasted in the caramel as it bakes for a nutty crunch. |
| All-Purpose Flour | 1 ½ cups | The base structure for the buttery cake—measure correctly for the best texture. |
| Baking Powder | 1 ½ teaspoons | Helps the cake rise light and fluffy while keeping a moist crumb. |
| Granulated Sugar | 1 cup | Creamed with butter to create air and sweetness in the cake batter. |
| Large Eggs | 2, room temperature | Bind ingredients and add structure while enriching flavor. |
| Whole Milk | ½ cup, room temperature | Adds moisture and tenderness to the batter. |
| Sour Cream | ¼ cup, room temperature | Keeps the cake moist and adds a subtle tang that balances the sweetness. |
How To Make Pecan Upside-Down Cake
Make the pecan topping and cake batter. Assemble, bake, and serve.
Let me show you how:
- Preheat the oven to 350°F. Grease a 9-inch round cake pan (avoid springform pans, as syrup can leak) and line the bottom with parchment paper.
- In a medium saucepan over medium heat, combine butter, brown sugar, corn syrup, cream, vanilla, and salt. Stir until smooth and just bubbly, 2–3 minutes.
- Pour the butter mixture into the prepared pan. Arrange the pecans evenly around the pan. These will become the beautiful, caramelized top once the cake is inverted.
- In a bowl, whisk together the flour, baking powder, and salt until well combined.
- In a separate large bowl, beat butter and sugar together until pale and fluffy, about 3 minutes.
- Add the eggs one at a time, then add the vanilla.
- Alternate adding the dry ingredients with milk and sour cream, mixing just until combined. Don’t overmix.
- Spread the cake batter evenly over the pecan topping. Bake 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 5-8 minutes only (any longer, and the topping will stick to the pan and pull away from the cake). Run a knife around the edges, then carefully invert onto a serving plate. Peel off the parchment.
- Slice and serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for the ultimate pecan pie upside-down cake slice.
Pro Tips for Success
Balance the goo: This ratio ensures gooey topping but enough cake to balance each bite.
Don’t overbake: Overbaking dries the cake and hardens the topping—check at 38 minutes.
Serving suggestion: Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Make-ahead: Best eaten the same day, but leftovers can be wrapped tightly and stored at room temperature for 2 days. Rewarm slices in the microwave to revive the goo.
Pecan Upside-Down Cake
Equipment
- 9-inch round cake pan
- medium saucepan
- mixing bowls
- whisk
- Hand or stand mixer
- Spatula
- Measuring cups & spoons
- Cooling rack
- Knife
Ingredients
For the Pecan Topping
- ½ cup unsalted butter
- ¾ cup light brown sugar, packed
- ¼ cup dark corn syrup
- 2 tablespoons heavy cream
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 1 ½ cups pecan halves
For the Butter Cake
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ½ cup whole milk, room temperature
- ¼ cup sour cream, room temperature
Instructions
Step 1: Make the Pecan Topping
- Preheat oven to 350°F. Grease a 9-inch round cake pan (not springform—syrup may leak). Line the bottom with parchment paper for easy release.
- In a medium saucepan over medium heat, melt the butter, brown sugar, maple syrup, cream, vanilla, and salt. Stir until smooth and bubbly, about 2–3 minutes.
- Pour mixture into prepared cake pan. Arrange pecan halves evenly over the topping (they’ll become the gorgeous top once flipped).
Step 2: Make the Cake Batter
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, using a hand or stand mixer, cream the butter and sugar together until light and fluffy, about 3 minutes.
- Beat in eggs, one at a time, scraping down the sides. Mix in vanilla.
- On low speed, add dry ingredients in 3 additions, alternating with milk and sour cream, beginning and ending with dry ingredients. Mix until just combined (don’t overmix).
Step 3: Bake the Cake
- Gently spread batter over the pecan topping in the pan, smoothing the top.
- Bake for 40–45 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5-8 minutes (no longer or the topping may stick). Run a knife around the edges, then carefully invert onto a serving plate. Remove parchment.
Notes
- Store: Keep covered at room temperature for up to 2 days, or refrigerate up to 5 days.
- Reheat: Warm slices in the microwave for 10–15 seconds before serving.
- Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pecan Cake Recipe FAQs
Walnuts or almonds are a good substitute with a similar taste.
Be sure to line the pan with parchment paper to help keep the cake from sticking.
Serve the cake with a scoop of vanilla ice cream or Cool Whip.
Yes, bake and cool completely, then store covered at room temperature overnight. Warm slightly before serving to re-glaze the caramel layer.
You can, but the from-scratch butter cake here gives a much richer flavor and better texture under the syrupy topping.
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