Pecan Upside-Down Cake Recipe

If you’ve been hunting for something rich, nutty, and just the right amount of sweet, let me introduce you to a gem: my Pecan Upside-Down Cake Recipe. It’s got that melt-in-your-mouth caramelized pecan topping with a moist, tender cake beneath – a total crowd-pleaser that’s surprisingly simple to nail at home. Trust me, once you try it, this is going to be a go-to when you want to wow guests or treat yourself to a cozy, comforting dessert.

this …

Ingredients & Why They Work

Every ingredient in this Pecan Upside-Down Cake Recipe pulls its weight. From the sticky honey in the topping to the neutral oil in the batter, these choices are all about perfect texture and rich flavor. You’ll want to pick good-quality pecans and real vanilla to boost that homemade charm.

• Pecans: Raw pecan halves chop up nicely to give a satisfying crunch and roast beautifully in the caramel topping.
• Brown sugar: Both light and dark work here, bringing deep molasses notes to the topping and cinnamon layer.
• Butter: Unsalted butter lets you control the salt precisely and gives the topping that rich mouthfeel.
• Honey or light corn syrup: Adds shine and a smooth, sticky texture to the pecan topping that won’t get grainy.
• Sour cream or full-fat Greek yogurt: These keep the cake super moist and add a subtle tang that balances the sweetness perfectly.
• Eggs: Room temperature eggs blend more easily into the batter, resulting in a tender crumb.
• Neutral oil: Oils like grapeseed or canola won’t compete with the other flavors and help keep the cake moist.
• Vanilla extract or paste: Real vanilla makes all the difference—don’t skip it or use imitation!
• Ground cinnamon: A key warming spice that pairs beautifully with brown sugar for a cozy twist inside the cake.
• Baking powder & Baking soda: These leaveners work together for the perfect rise and light texture.

Tweak to Your Taste

I love that this Pecan Upside-Down Cake Recipe is flexible enough to suit different palates and occasions. Whether you want a richer butter flavor or hope to lighten it up, a few small swaps go a long way.

• Maple syrup instead of honey: I sometimes swap out honey for real maple syrup in the topping for a gem of autumn flavor – it adds a smoky sweetness that pairs amazingly with pecans.
• Greek yogurt instead of sour cream: I’ve done this, and it’s a great option if that’s what you have on hand without losing moisture.
• Gluten-free flour blend: For gluten-sensitive friends, using a 1:1 gluten-free baking flour works well without sacrificing texture too much.
• Add dried fruit: If you like a bit of chew, tossing chopped dried apricots or raisins into the batter is a fun twist I’ve enjoyed.

Step-by-Step: How I Make Pecan Upside-Down Cake Recipe

Step 1: Craft the Luscious Pecan Topping

Start by heating your oven to 350ºF and buttering a 9-inch round cake pan generously. Then, melt together brown sugar, butter, honey, and salt in a small saucepan over medium-low heat. Stir often so the sugar dissolves smoothly without scorching. When your mixture is glossy and smooth, stir in the chopped pecans and immediately spread this caramelized nut layer evenly over the bottom of your pan. This is where the magic begins—don’t rush this step, and trust me, your kitchen will smell amazing!

Step 2: Whisk Up the Cake Batter

Next, whisk the dry ingredients—flour, baking powder, and baking soda—in a bowl until combined. In a separate large bowl, beat the sour cream, eggs, sugar, oil, water, vanilla, and salt until smooth and creamy. Then gently fold in the flour mixture in two additions, mixing just until you can’t see any flour streaks—overmixing can toughen the cake, so I always stop as soon as it looks uniform. This batter is luscious and smooth, the perfect base for the cinnamon sugar that’s coming up.

Step 3: Layer It Up with Cinnamon Sugar

Here’s a trick I adore: In the empty flour bowl, stir the brown sugar and cinnamon together for that warm, melt-in-your-mouth middle layer. Then dollop half of the batter over the pecan topping and spread it out carefully. Sprinkle your cinnamon-sugar mix evenly over the batter, then dollop the remaining batter on top and spread it gently to cover the sugar. It creates a beautiful swirl effect when you slice into the cake. Take your time spreading here to avoid disturbing the pecan layer below—you want those nuts to stay right where they are for the perfect texture contrast.

Step 4: Bake and Flip with Love

Bake for 35 to 40 minutes until the cake turns a deep golden brown and a toothpick inserted in the center comes out clean. I like to check at 30 minutes to see if the cake is browning too fast—if so, I gently tent it with foil to keep it from burning. Once baked, cool the cake in the pan for 10 to 15 minutes; then run a knife around the edges to loosen it up. This is the exciting part: invert the cake carefully onto a plate, revealing that luxurious pecan topping glistening beautifully! If you like, sprinkle with flaky salt to brighten all those rich flavors.

How to Serve Pecan Upside-Down Cake Recipe

Garnishes

I usually serve this cake with a scoop of vanilla ice cream—the creaminess cuts through the rich caramel and pecans perfectly. Another favorite is a light dusting of flaky sea salt right after flipping, which amplifies the sweetness in such a delightful way. Fresh whipped cream is always a winner too if you want something lighter than ice cream.

Side Dishes

This cake pairs beautifully with a simple cup of black coffee or a warmly spiced chai latte. For an extra cozy vibe, try it alongside fresh fruit salad with citrus notes or a dollop of mascarpone cheese to balance the sweetness.

Creative Ways to Present

For a festive touch, I’ve sometimes drizzled caramel sauce over the top and sprinkled crushed toasted pecans for added crunch and glam. On holidays, serving this cake on a wooden board surrounded by cinnamon sticks and autumn leaves makes it feel seasonal and special. It’s also fantastic cut into neat squares for potlucks or wrapped up as sweet gifts!

Make Ahead and Storage

Storing Leftovers

After baking, I typically store leftover cake in an airtight container at room temperature—it stays moist and delicious for up to 2 days. I find wrapping it tightly with plastic wrap before sealing the container helps keep that fresh “just-baked” taste intact.

Freezing

I’m happy to share that this Pecan Upside-Down Cake freezes well. Just slice into portions, wrap each piece in plastic wrap and then foil to prevent freezer burn. When you want a treat, thaw overnight in the fridge.

Reheating

To warm leftovers without drying them out, I prefer a low oven (about 300ºF) for 10–15 minutes, or a quick zap in the microwave with a damp paper towel covering the slice. This refreshes the cake’s moisture and helps restore that just-baked feel.

FAQs

Final Thoughts

This Pecan Upside-Down Cake Recipe is one of those comfort desserts that always feels special but never fussy. I love how it combines simple ingredients into something richer than the sum of its parts – and seeing people’s faces light up as they taste it is just the best payoff. If you want a crowd-pleaser or a cozy treat to keep on hand, give this cake a try. I’m sure you’ll be coming back to it, just like I do!

Print