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Close-up of golden pecan upside-down cake topped with glossy caramelized pecans and a buttery, slightly crumbly interior.
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Pecan Upside-Down Cake

Buttery cake with a caramelized topping creates this Pecan Upside-Down Cake. It’s an indulgent dessert perfect for any occasion.
Prep Time20 minutes
Cook Time45 minutes
Cooling Time15 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: cake, pecan
Servings: 12 people

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
US Customary - Metric

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

Serving: 1slice | Calories: 484kcal | Carbohydrates: 49g | Protein: 4g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 222mg | Potassium: 142mg | Fiber: 2g | Sugar: 35g | Vitamin A: 721IU | Vitamin C: 0.2mg | Calcium: 88mg | Iron: 1mg