This pecan upside down cake is made with a moist and simple vanilla cake and topped with an easy caramel pecan topping.
The caramelized pecans on top create a crunchy and decadent layer that perfectly complements the moist and fluffy cake underneath.
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 indulgent treat is a perfect choice for any occasion, whether it's a cozy family gathering or a festive celebration.
The combination of flavors and textures in upside down cake is sure to satisfy any sweet tooth craving!
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.
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Why this recipe works
- Flavor- this delicious cake has a delicate vanilla flavor with a buttery aroma, and is loaded with caramel and toasted pecans flavor that makes this cake irresistible.
- Caramelized pecan topping- Topped with an incredibly delicious caramel pecan topping that reminds a sticky and caramelized pecan pie filling.
- Simple- this upside down cake is made with super simple ingredients you can find in any grocery store and is super easy to make.
- Texture- the cake is super moist and tender and melts in your mouth along with the crunchy caramel pecan toppings.
What is an upside down cake?
Upside down cake is a type of cake where the toppings, such as fruits or nuts, are placed at the bottom of the pan before the batter is poured on top.
After baking, the cake is flipped upside down onto a serving plate, revealing a beautifully decorated top layer. This unique method results in a moist and flavorful cake with a visually appealing presentation.
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 caramel 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, caramel!
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. I used light brown sugar for this.
Pecan- you will need to roughly chop your pecan. We like to use toasted pecan, it has more flavor to it.
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
- Before starting the cake batter, ensure that your pecans are toasted to enhance their flavor. Toasting them in a dry skillet or oven brings out their natural oils and adds a rich, nutty taste to your cake.
- For the best results, use fresh ingredients such as eggs, butter, and buttermilk. Fresh ingredients not only improve the taste of your cake but also contribute to its texture and overall quality.
- 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.
- Once you've removed the cake from the oven, allow it to cool in the pan for about 10-15 minutes before attempting to flip it over onto a serving plate. This helps prevent any breakage or sticking.
Faq's
We use all-purpose flour for this cake. Self-rising flour and cake flour will work great as well.
It is crucial to wait for the cake to cool slightly before flipping it to ensure that the toppings stay intact and do not slide off.
This allows the caramelized nuts to settle on top of the cake beautifully when you invert it onto a serving plate. Wait about 10 minutes to flip the cake.
The name comes from the way this delicious dessert is assembled - with the toppings placed at the bottom of the pan and then flipped over after baking to reveal a beautifully caramelized top.
Storing
Store this cake at room temperature for up to 4 days. Make sure that you store this cake in an airtight container so it won’t dry out.
Freezing
After baking, let the cake cool to room temperature, transfer it into a freezer-friendly Ziplock bag, or wrap it tightly with plastic wrap. Freeze for up to 3 months.
To thaw: place the cake at room temperature for a few hours until its completely thawed.
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
Spice- Add a touch of warmth to your cake by incorporating a hint of cinnamon and nutmeg into the batter.
Chocolate- Elevate your cake by mixing chopped dark chocolate into the batter. The melted chocolate will create pockets of richness throughout the cake, making each bite a delightful balance of nutty and chocolaty goodness.
Orange zest- Infuse some citrusy brightness into your cake by adding orange zest to the batter.
Coconut- Create a tropical-inspired twist on traditional cake by incorporating shredded coconut into the batter.
Bourbon- For a boozy indulgence, soak your pecans in bourbon before placing them in the bottom of your cake pan.
The bourbon-infused pecans will impart a rich, smoky flavor to the cake that is sure to impress any whiskey lover.
Serving Tips
Whipped cream and caramel drizzle- Top each slice of this cake with a dollop of freshly whipped cream and a generous drizzle of warm caramel sauce for a decadent and indulgent treat.
Vanilla ice cream- Serve warm slices of this cake with a scoop of creamy vanilla ice cream to create a delicious contrast in temperatures and textures.
Fresh berries- Add a pop of color and freshness to your upside down cake by serving it with a side of mixed fresh berries such as strawberries, blueberries, or raspberries.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Rubber spatula
- Saucepan
- 9 inch cake pan
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
📖 Recipe
Most Amazing Pecan Upside Down Cake
Ingredients
- ½ cup Butter soft, unsalted
- 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
- Before starting the cake batter, ensure that your pecans are toasted to enhance their flavor. Toasting them in a dry skillet or oven brings out their natural oils and adds a rich, nutty taste to your cake.
- For the best results, use fresh ingredients such as eggs, butter, and buttermilk. Fresh ingredients not only improve the taste of your cake but also contribute to its texture and overall quality.
- 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.
- Once you've removed the cake from the oven, allow it to cool in the pan for about 10-15 minutes before attempting to flip it over onto a serving plate. This helps prevent any breakage or sticking.
Ashley says
Could I make in a Bundt pan?
RichandDelish says
Yes. But make sure you butter your bundt cake well so it wont stick.
Noor says
I made it for in-laws and everyone loved it. 😍
Thanks a lot.
Dorothy says
Directions say to line pan with parchment paper. After cake is inverted, do you immediately peel off paper? Thank you.
RichandDelish says
Hi Dorothy! Yes, you immediately peel off the paper.
Nour says
What can we replace the corn syrup with?
RichandDelish says
Hi, you can swap it with honey.
Sandi says
Hi,
If I do this recipe at the X2 amount, will be enough for a 9x13 pan?
Thanks for your time!
RichandDelish says
I would even X2 1/2 the amount! But yes, it should work great! Let me know how it turned out 🙂
Mary says
Hi, lovely recipe. Just to clarify. How much buttermilk to be used. The quantity not mentioned
RichandDelish says
Hi! you will need 1 cup of buttermilk for this.
Gen says
Can I use a loaf pan instead and does this change the baking time or temperature?
RichandDelish says
I haven't tried using a loaf pan for this one. If you do, let me know how it turns out!