Pecan Upside Down Cake

A slice of pecan pie with a golden crust and pecan topping on a white plate, with more pie in the background.

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This buttery pecan upside down cake has a caramelized nut topping and a tender vanilla base. It’s easy to make, looks impressive, and tastes like something straight out of a cozy Southern kitchen.

Course Dessert, Dessert Recipes

Cuisine American

Keyword Pecan cake, Pecan cake recipe, Pecan upside down cake

Prep Time 15

Cook Time 35

Servings servings

Calories 572kcal

Author Robin Donovan

Ingredients

For the topping:

½ cup unsalted butter (1 stick)
¾ cup brown sugar
2 tablespoons maple syrup or honey
1 ½ cups pecans whole or halves
1 pinch salt

For the cake:

½ cup unsalted butter (1 stick), room temperature
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup milk

Instructions

Prepare the topping
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan. In a small saucepan, melt butter, brown sugar, and maple syrup over medium heat, stirring until smooth. Pour the mixture into the bottom of the cake pan and arrange the pecans evenly over it. Set aside.
Make the cake batter
In a large bowl, cream butter and granulated sugar until fluffy. Beat in the eggs one at a time, then mix in the vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet in two additions, alternating with the milk. Mix until just combined.
Assemble and bake
Pour the batter over the pecan topping and smooth the surface. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and invert
Let the cake rest for 10 minutes. Run a knife around the edges and invert it carefully onto a serving plate. Lift the pan slowly to reveal the glossy pecan top.
Serve
Serve warm with ice cream or at room temperature with coffee. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

Substitute walnuts or almonds if you don’t have pecans.
Use all brown sugar if you skip the maple syrup, and add ¼ teaspoon cinnamon for warmth.
Freeze individual slices tightly wrapped for up to 2 months. Thaw overnight in the fridge.
To reheat, microwave slices for 15–20 seconds to soften the caramel layer.

Nutrition