This pecan upside-down cake is made with a soft cinnamon cake topped with a rich caramel pecan topping and has all the flavors of a pecan pie.
If you want a cozy, comforting dessert inspired by traditional pecan pie, this is the recipe for you.
A warm, tender cinnamon cake bakes right over a gooey, bubbling caramel and toasted pecan layer, creating an impressive, glossy crown when inverted.
For more pecan desserts, check out my pecan pie without corn syrup, pecan sticky buns, and caramel pecan cheesecake.
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Why this recipe works
- Caramel Baked Right In: Pouring hot caramel straight into the pan means it bubbles up and bakes right into the bottom of the cake, making every bite extra moist and flavorful.
- Great Textures: A soft, warmly spiced cinnamon cake provides the perfect balance to the gooey, crunchy pecan topping.
- Simple One-Bowl Batter: No complicated mess because the cake batter comes together easily in a single bowl.
Ingredients
Before you begin, measure and prepare your ingredients so the process goes smoothly. Full measurements are listed on the recipe card at the bottom of this post.
For the Cinnamon Cake
Unsalted Butter: Softened to room temperature so it creams smoothly with the sugars. If using salted butter, omit the salt from the recipe.
Sugars: A mix of granulated and light brown sugar for a sweet, moist crumb with a hint of molasses depth. Dark brown sugar will work too!
Eggs: Two large room temperature eggs so the batter mixes together evenly.
All-Purpose Flour: Keeps the cake crumb light and tender. Cake flour works great too.
Baking Powder and Baking Soda: The leaveners to give the cake a proper lift.
Cinnamon and Kosher Salt: Warm spice paired with salt to balance out the sweetness.
Buttermilk: Adds essential moisture and a subtle tang to keep the cake tender (quick sub: mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 10 minutes).
Vanilla Extract: Pure extract for a rich, cozy flavor.
For the Pecan Topping
Unsalted Butter: The rich base of our stovetop caramel.
Light Brown Sugar: Melts down into a deep, rich syrup.
Honey and Corn Syrup: A small touch of both prevents the sugar from crystallizing and keeps the caramel beautifully gooey.
Pecans: Roughly chopped. Pro tip: always use toasted pecans for the best depth of flavor.
Instructions
Make the Caramel Pecan Topping
Melt and Dissolve: In a saucepan over medium-low heat, combine the brown sugar, kosher salt, butter, honey, and corn syrup. Stir frequently with a wooden spoon until the butter melts and the sugar completely dissolves. Remove from heat.
Assemble the Pan: Pour the hot caramel straight into the bottom of a 9-inch round cake pan lined with parchment paper, then scatter the chopped pecans evenly across the surface. Set aside.
Make the Cinnamon Cake Batter
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, cinnamon, and vanilla extract with an electric hand mixer for 2 to 3 minutes until light and creamy.
Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
Alternate Dry and Wet: Add the baking powder, baking soda, half of the flour, and half of the buttermilk. Mix on low just until combined, then stir in the remaining flour and buttermilk until smooth.
Assemble and Bake
Layer: Gently spread the cake batter over the pecan caramel layer, smoothing the top with a spatula.
Bake: Bake at 180C (350F) for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Invert: Let the cake cool in the pan for 10 to 12 minutes. Place your serving plate over the pan and carefully flip it upside down. Peel away the parchment paper and let it cool completely before slicing.
Expert Tips
- Toast your pecans: Taking 5 minutes to toast your pecans beforehand in a dry skillet or oven brings out their natural oils and completely transforms the flavor.
- Grease the pan well: Do not skip buttering the parchment paper because it is your safety net for getting that gorgeous caramel topping out cleanly.
- Do not overmix: Stop stirring as soon as the flour disappears to keep the cake soft and tender rather than dense.
- Measure your flour correctly: Fluff your flour with a spoon, scoop it into your measuring cup, and level it off with a knife to avoid a heavy cake.
Troubleshooting
- Why did my caramel harden and stick to the pan? This happens if the cake cools for too long in the pan. Always invert it while it is still warm (around 10 to 12 minutes out of the oven) so the caramel is pliable.
- Some pecans stayed stuck to the parchment paper, what do I do? No worries at all! Just use a small offset spatula to gently lift any stray nuts off the paper and press them right back onto the glossy caramel top of the cake.
- Why is the center of my cake heavy or gummy? Make sure you are spreading the batter evenly to the edges rather than dumping it all in the center, and always ensure your baking powder and soda are fresh.
Frequently Asked Questions
It is a cake baked with its toppings at the bottom of the pan. When you flip it over onto a serving plate before serving, the caramelized ingredients form a gorgeous, glossy glaze on top.
Absolutely. Chopped walnuts work as a great swap if that is what you have on hand.
Storing
Store the cake covered tightly with plastic wrap or foil at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing
Whole Cake: Wrap the completely cooled, whole cake tightly in plastic wrap followed by aluminum foil for up to 3 months. Thaw overnight in the fridge before serving.
Individual Slices: Wrap single slices in plastic and foil, or store them in an airtight container with parchment paper between layers. Freeze for up to 2 months.
Make It Ahead Of Time
Bake the cake up to 1 day in advance. Once completely cool, wrap it tightly in plastic wrap and store it at room temperature until ready to serve.
Substitutions
Gluten Free: Swap the all purpose flour for a gluten free baking flour blend.
Dairy Free: Use plant-based or vegan butter in place of the dairy butter, and use plant milk mixed with lemon juice for the buttermilk.
Variations
Maple Pecan: Substitute brown sugar with dark maple sugar for a deeper autumn profile.
Bourbon Pecan: Add 1 tablespoon of bourbon to the warm caramel sauce for an extra layer of warmth.
How to Scale This Recipe for Different Pans
To adjust your ingredients, multiply every single ingredient in the recipe by the percentage listed below for your chosen pan setup:
- 8 Inch Round Pan: Multiply the entire recipe by 80 percent (or 0.8). Bake at 180C (350F) for 40 to 45 minutes.
- 9x13 Inch Sheet Pan: Multiply the entire recipe by 200 percent (or 2.0) to feed a larger crowd. Bake at 180C (350F) for 35 to 40 minutes.
- 10 Inch Round Pan: Multiply the entire recipe by 125 percent (or 1.25). Bake at 180C (350F) for 40 to 45 minutes.
Serving Tips
Whipped Cream and Caramel Drizzle: Top each slice with a generous dollop of freshly whipped cream and an extra drizzle of warm caramel sauce.
Vanilla Ice Cream: Serve a warm slice with a cold scoop of creamy vanilla ice cream.
Equipment
- 9 inch round cake pan
- Electric hand mixer
- Mixing bowls
- Saucepan
- Rubber spatula
- Parchment paper
- Measuring cups and spoons
More pecan recipes
Pecan Crescent Cookies- Buttery shortbread cookies packed with crunchy pecans.
Pecan Banana Bread- A moist spiced banana bread loaded with nuts.
Coconut Pecan Cookies- Chewy cookies featuring shredded coconut and toasted pecans.
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📖 Recipe
Pecan Upside Down Cake
Ingredients
For the pecan caramel topping
- ¼ cup Honey
- ½ cup Butter unsalted
- 1 tablespoon Corn syrup
- ½ cup Brown sugar
- ¼ teaspoon Kosher salt
- 1 cup Pecans toasted and roughly chopped
For the cinnamon cake
- ½ cup Butter unsalted, room temp
- ½ cup Granulated sugar
- ½ cup Brown sugar light or dark brown sugar will work
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 1 ½ teaspoon Cinnamon
- 2 Eggs
- 1 cup Buttermilk
- 2 cup Flour AP
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
Instructions
Make the Caramel Pecan Topping
- Melt and Dissolve: In a saucepan over medium-low heat, combine the brown sugar, kosher salt, butter, honey, and corn syrup. Stir frequently with a wooden spoon until the butter melts and the sugar completely dissolves. Remove from heat.
- Assemble the Pan: Pour the hot caramel straight into the bottom of a 9-inch round cake pan lined with parchment paper, then scatter the chopped pecans evenly across the surface. Set aside.
Make the Cinnamon Cake Batter
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, cinnamon, and vanilla extract with an electric hand mixer for 2 to 3 minutes until light and creamy.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Alternate Dry and Wet: Add the baking powder, baking soda, half of the flour, and half of the buttermilk. Mix on low just until combined, then stir in the remaining flour and buttermilk until smooth.
Assemble and Bake
- Layer: Gently spread the cake batter over the pecan caramel layer, smoothing the top with a spatula.
- Bake: Bake at 180C (350F) for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Invert: Let the cake cool in the pan for 10 to 12 minutes. Place your serving plate over the pan and carefully flip it upside down. Peel away the parchment paper and let it cool completely before slicing.
Notes
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at true room temperature before mixing. This allows the ingredients to emulsify seamlessly, creating an even, tender crumb.
- Timing the Inversion: Do not let the cake cool completely in the pan. Invert it onto your serving plate while it is still warm (10 to 12 minutes after coming out of the oven) so the caramel topping stays glossy and pliable.
- Toasting Pecans: For maximum depth of flavor, use pre-toasted pecans. If your pecans are raw, toast them in a dry skillet over medium heat for 3 to 5 minutes until fragrant before chopping.
- Storage: Cover and store the cake at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature or warm slightly before serving.
Lydia says
Will walnuts work and taste good
Tori says
Just made this cake, was a huge hit in our house. Only problem I had was the cake batter pushed the caramel and pecans to the side, I think I’ll try chilling the caramel in the fridge while I make the cake batter next time
Chandana says
Delicious cake.. followed the recipe exactly. Made it once disappeared fast! Making it again today.
Thank you!
Jeff Brockway says
If you have a pellet smoker, lightly drizzle butter over the pecans and smoke them at 250 for 60 minutes. It really adds complex flavor to the sweetness!!!
Cake is top notch!
Ellie says
This cake turned out great!