This pecan upside down cake is made with a moist and simple vanilla cake and topped with an easy caramel pecan topping.
One of our favorite parts about this pecan cake is that it's already decorated, the topping part is very beautiful so there is very little effort in decorating this cake.
This cake taste just like pecan pie in cake form! It has caramelized toppings that are simply irresistible and fit perfectly with pecan.
For more pecan recipes, check out my butter pecan chocolate chip cookies, pecan banana bread, easy turtle cookies, fudgy turtle brownies, and caramel pecan cheesecake.
Jump to:
Why this recipe works
- Ease- this cake is extremely easy to make and is made in one bowl.
- Foolproof- Turns out perfect every time!
- Pecan topping- Topped with an incredibly delicious caramel pecan topping.
- Simple- this caramel pecan upside down cake is made with super simple ingredients you can find in any grocery store.
- Texture- the cake is super moist and tender and melts in your mouth along with the caramel pecan toppings.
What is an upside down cake?
An upside down cake is a cake that is baked “upside down” in a single pan, with different toppings on the bottom of the pan. In the baking process, the cake gets a caramelized topping that makes upside down cake so irresistible and popular.
Upside down cake is usually made with sliced fruits like apples, pineapples, peaches, pears, nuts, and many more.
Ingredients
Before you start to make this upside down pecan cake recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
For the vanilla cake:
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Eggs- you will need eggs for this recipe. Make sure that your eggs are at room temperature.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder and baking soda– baking powder and baking soda allow the cake to rise. Make sure that your baking powder and baking soda are not expired.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- gives the cake a caramelly flavor.
Vanilla extract- adds extra flavor.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Kosher salt- you will need about ¼ teaspoon of kosher salt for this recipe.
For the pecan topping
Corn syrup- is also known as glucose syrup. This ingredient is super important, it stops the caramel from crystallizing and makes it super smooth and, well, caramelly!
Butter- You will need unsalted butter. Leave your butter at room temperature so it will not be too cold while mixed into the caramel sauce.
Brown sugar- use your favorite type of brown sugar. Any type of brown sugar will work for this.
Pecan- you will need to roughly chop your pecan. We like to use toasted pecan, it has more flavor to it.
Kosher salt- to balance out the sweetness.
Instructions
Preheat an oven to 180c (350f) and line a 9-inch pan with parchment paper. Butter the cake pan with room-temperature butter to prevent the cake from sticking to the pan.
Into a medium-sized saucepan, over medium heat, add the brown sugar, kosher salt, butter, and corn syrup. Mix them together using a wooden spoon until the mixture is almost completely dissolved.
Add the chopped pecan and stir until all the pecans are covered with the caramel. Set the pecan mixture aside to cool and make the vanilla cake.
In a large mixing bowl, add the flour, baking powder, and baking soda, and mix with a whisk until combined. Set aside.
In a big mixing bowl, add the softened butter, sugar, brown sugar, and vanilla extract, and mix with an electric hand mixer for 2-3 minutes. Add the eggs and mix until well combined.
Add ½ of the dry ingredient mixture and ½ of the buttermilk into the butter mixture and mix with an electric hand mixer until just combined.
Add the remaining dry ingredients and the buttermilk and mix until just combined.
Pour the cooled pecan mixture into the prepared buttered baking pan and spread it with a spoon.
Pour the vanilla cake batter onto the pecan mixture and spread it with an offset spatula. Bake in a 180c (350f) oven for about 35-40 minutes or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool to room temperature before flipping the cake. Run a knife around the edges of the cake, and top the pan with a plate. Flip the cake and tap the cake pan to release the cake from the pan. Enjoy!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. Allow the cake to cool to room temperature before flipping the cake. This step prevents the cake to fall apart.
Faq's
This cake will last up to 4 days at room temperature or up to one week in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
We use all-purpose flour for this cake. Self-rising flour and cake flour will work great as well.
Allow your cake to cool for 10 minutes before flipping it. I recommend setting a timer.
Storing
It’s okay to store this cake at room temperature. Make sure that you store this cake in an airtight container so it won’t dry out.
Freezing
This cake is very easy to freeze. After baking, let the cake cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with plastic wrap. Freeze for up to 3 months.
To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.
Substitutions
Gluten-free- Simply replace the flour with gluten-free flour, and make sure that you are using gluten-free ingredients.
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter.
Variations
Spices- add your favorite spices that go with pecan! Like nutmeg, cloves, pumpkin spice, ginger, etc.
More cake recipes
Moist honey cake- This honey cake is moist, rich in flavor, and full of spices that will make your house smell like autumn.
Fresh strawberry bread- This incredibly moist fresh strawberry bread is made with fresh strawberries and is topped with a delicious strawberry glaze.
Marble loaf cake- This marble loaf cake is moist and flavorful and topped with a layer of chocolate ganache, it's so beautiful and so delicious.
If you tried this cake recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this cake recipe
- Follow us on Facebook, Instagram, and Pinterest.
- Share/pin this recipe to Pinterest.
- Leave a comment down below!
📖 Recipe
Pecan Upside Down Cake
Ingredients
- 115 g Butter soft
- ½ cup Granulated sugar
- ½ cup Brown sugar
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk
- 2 Eggs large
- 2 cups Flour
- ½ teaspoon Kosher salt
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
Pecan topping
- 3 tablespoon Corn syrup
- ½ cup Brown sugar
- 1 cup Pecan chopped
- 115 g Butter
- ¼ teaspoon Kosher salt
Instructions
- Preheat an oven to 180c (350f) and line a 9 inch pan with parchment paper. Butter the cake pan with room temperature butter to prevent the cake from sticking to the pan.
- Into a medium-sized saucepan, over medium heat, add the brown sugar, kosher salt, butter, and corn syrup. Mix them together using a wooden spoon until the mixture is almost completely dissolved.
- Add the chopped pecan and stir until all the pecans are covered with the caramel. Set the pecan mixture aside to cool and make the vanilla cake.
- In a large mixing bowl, add the flour, baking powder, and baking soda, and mix with a whisk until combined. Set aside.
- In a big mixing bowl, add the softened butter, sugar, brown sugar, and vanilla extract, and mix with an electric hand mixer for 2-3 minutes. Add the eggs and mix until well combined.
- Add ½ of the dry ingredient mixture and ½ of the buttermilk into the butter mixture and mix with an electric hand mixer until just combined.
- Add the remaining dry ingredients and the buttermilk and mix until just combined.
- Pour the cooled pecan mixture into the prepared buttered baking pan and spread it with a spoon.
- Pour the vanilla cake batter onto the pecan mixture and spread it with an offset spatula. Bake in a 180c (350f) oven for about 35-40 minutes or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool to room temperature before flipping the cake. Run a knife around the edges of the cake, and top the pan with a plate. Flip the cake and tap the cake pan to release the cake from the pan. Enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your loaf cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. Allow the cake to cool to room temperature before flipping the cake. This step prevents the cake to fall apart.
Dorothy
Directions say to line pan with parchment paper. After cake is inverted, do you immediately peel off paper? Thank you.
RichandDelish
Hi Dorothy! Yes, you immediately peel off the paper.
Sandi
Hi,
If I do this recipe at the X2 amount, will be enough for a 9x13 pan?
Thanks for your time!
RichandDelish
I would even X2 1/2 the amount! But yes, it should work great! Let me know how it turned out 🙂
Mary
Hi, lovely recipe. Just to clarify. How much buttermilk to be used. The quantity not mentioned
RichandDelish
Hi! you will need 1 cup of buttermilk for this.
Gen
Can I use a loaf pan instead and does this change the baking time or temperature?
RichandDelish
I haven't tried using a loaf pan for this one. If you do, let me know how it turns out!