If you’re searching for a show-stopping dessert with unbelievable flavor and a memorable crunch, Pecan Upside Down Cake is here to steal the spotlight. This treat is the very definition of indulgence: a buttery, caramel-drenched pecan layer sits atop a moist, tender crumb, all in one glorious flip. Whether you bring it to a holiday potluck or bake it just to spoil yourself, this cake is guaranteed to win hearts and inspire second helpings. If you love the rich warmth of southern-inspired desserts, you’ll adore every bite of Pecan Upside Down Cake.

Pecan Upside Down Cake Recipe - Recipe Image

Ingredients You’ll Need

This classic recipe uses simple pantry staples and a handful of star ingredients to create magic. Each one plays an essential role, from adding deep flavor to lifting the cake’s texture—embrace the beauty of baking with what you already love!

Unsalted butter: Melted for the caramel layer and softened for the cake, it adds richness and helps create that memorable crumb.
Packed brown sugar: Delivers deep, molasses-like sweetness and binds the gooey topping.
Maple syrup: Adds nuanced sweetness and enhances the overall caramel flavor.
Pecan halves: The star of the show! Their buttery crunch is essential for the signature texture.
All-purpose flour: Provides the structure for a cake that’s sturdy yet tender.
Baking powder and baking soda: Ensure the cake rises beautifully and stays light.
Salt: Brings out the flavors and helps balance the sweetness.
Granulated sugar: Sweetens the cake crumb for the perfect contrast against the caramel topping.
Large eggs: Bind everything together and contribute to the cake’s moistness.
Vanilla extract: Adds an aromatic, homey touch that ties all the flavors together.
Sour cream: Guarantees a naturally moist, tender cake with just a hint of tang.
Whole milk: Helps smooth out the batter and ensures a soft crumb.

How to Make Pecan Upside Down Cake

Step 1: Prep Your Pan

Preheat your oven to 350°F (175°C) and give a 9-inch round cake pan some love with a generous greasing. For extra insurance, line the bottom with parchment paper. This step sets you up for a perfect flip (and no heartbreak stuck to the pan).

Step 2: Create the Caramel-Pecan Magic

In a small saucepan over medium heat, melt 1/2 cup of unsalted butter. Add the packed brown sugar and maple syrup, stirring until everything is smooth, glossy, and bubbling—about 2 to 3 minutes of pure anticipation. Pour this luscious sauce into your prepared pan and spread it evenly. Now, lay the pecan halves over the caramel in a single, beautiful layer. This will become the gorgeous, nutty top of your Pecan Upside Down Cake.

Step 3: Whisk the Dry Ingredients

In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together until blended, ensuring you won’t have any sneaky lumps or salty pockets hiding in your batter.

Step 4: Cream the Butter and Sugar

Using a large bowl, beat 1/2 cup of softened unsalted butter and the granulated sugar until light and fluffy. You’re looking for a pale, airy mixture—a sign that your Pecan Upside Down Cake will be melt-in-your-mouth tender.

Step 5: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition so everything melds into a luscious, creamy base. Stir in the vanilla extract for that cozy, old-fashioned aroma.

Step 6: Bring in the Tang

Mix in the sour cream, which will keep your cake moist and add a subtle, delicious tang that complements the sweet, nutty topping.

Step 7: Combine Wet and Dry Ingredients

Add the dry ingredients to your wet mix in two stages, alternating with the whole milk. Gently fold everything together—just until you don’t see any more flour. Over-mixing can make the cake tough, so be gentle!

Step 8: Assemble and Bake

Carefully spread the batter over the caramel and pecans in the pan, smoothing the top so it bakes up evenly. Slide the pan into the oven and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. The aroma alone will get your family circling the kitchen!

Step 9: Flip and Cool

Let the cake rest in its pan for 10 minutes. Then, run a knife around the edge to loosen it, place your serving plate on top, and invert the cake quickly and confidently. Peel off the parchment and let your Pecan Upside Down Cake cool completely before slicing and serving.

How to Serve Pecan Upside Down Cake

Garnishes

For a truly decadent affair, add a dollop of freshly whipped cream or a scoop of vanilla ice cream right on top of each slice. The cold creaminess contrasts beautifully with the warm, caramel-coated pecans. You can even sprinkle a light dusting of powdered sugar or a little grated orange zest for a pretty finish.

Side Dishes

Serve your Pecan Upside Down Cake with a hot cup of coffee or a mug of cinnamon-spiced tea to round out the sweet notes. If you want something extra, a tangy fruit salad or fresh berries make a vibrant, refreshing side.

Creative Ways to Present

Go beyond the everyday: try slicing the cake into slim wedges and layering them with whipped cream in parfait glasses for a southern trifle. Or, cut the cake into cubes, skewer with fruit, and drizzle with extra maple syrup for party-perfect dessert kebabs. This Pecan Upside Down Cake invites creativity!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Pecan Upside Down Cake tightly with plastic wrap or transfer slices to an airtight container. It will keep happily at room temperature for up to two days, or in the fridge for up to five days—though it’s so tempting, leftovers never linger long!

Freezing

You can absolutely freeze this cake for longer storage. Wrap slices or the whole cake (once fully cooled) tightly in plastic and then foil. Tuck it into the freezer for up to two months. Just make sure to thaw overnight in the fridge before serving.

Reheating

To bring back that just-baked warmth, reheat slices gently in the microwave for 15–20 seconds. Larger portions can be reheated in a low oven (300°F) for about 8–10 minutes. This revives the caramel layer and makes every bite just as enticing as fresh.

FAQs

Can I toast the pecans before using them?

Absolutely! Toasting the pecans for a few minutes in a dry skillet brings out even more nutty flavor and extra crunch. Just let them cool before laying them in the pan.

Do I need to use parchment paper in the pan?

Parchment paper isn’t mandatory but it’s a total lifesaver when it comes time to flip the cake. It helps prevent sticking and ensures your pecan topping comes out picture-perfect.

Is it possible to make Pecan Upside Down Cake ahead of time?

Yes! You can make the cake a day in advance. Store it tightly wrapped at room temperature, and it will be delicious the next day—if not even better after the flavors have melded together.

What’s the best way to ensure a clean release when flipping?

Wait about 10 minutes after baking, run a knife around the edges, and use a large plate or serving tray to invert confidently. If you greased and lined your pan, the caramel and pecans should slide out beautifully.

Can this recipe be made gluten-free?

Yes! Swap the all-purpose flour for a gluten-free baking blend with xanthan gum. The rest of the ingredients remain the same and you’ll still get that iconic flavor and texture.

Final Thoughts

If you’re looking to wow family, friends, or just treat yourself, this Pecan Upside Down Cake is pure happiness on a plate. Dive in with confidence—every slice is a tempting combination of nutty, caramelized, tender goodness. Happy baking!