This pecan upside down cake is made with a soft cinnamon cake topped with a caramel pecan topping and has all the pecan pie flavors.
If you're a fan of pecan pie, then this upside down pecan cake is a dessert you won't want to miss.
Imagine biting into a soft cinnamon cake that's perfectly moist and tender, topped with a rich caramel pecan layer that captures all the classic flavors of a pecan pie.
The caramel topping, made with brown sugar, honey, corn syrup, and butter, seeps into the cake as it bakes, infusing each bite with sweet and nutty goodness.
The texture is an irresistible combination of gooey caramel and crunchy pecans on top, with the fluffy cake underneath providing the perfect balance.
When you flip the cake after baking, the pecans form a beautiful, glossy layer on top that not only looks impressive but also adds a satisfying crunch to every slice.
For more pecan desserts, check out my pecan pie without corn syrup, pecan sticky buns, turtle cookies, fudgy turtle brownies, and caramel pecan cheesecake.
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Why this recipe works
- Texture- the soft cinnamon cake base is incredibly moist and tender, providing a perfect contrast to the caramel pecan topping that adds a delish crunchy and gooey texture.
- Flavor- the warm notes of cinnamon in the cake blend beautifully with the rich caramel and nutty pecan flavors, creating an irresistible taste that’s resembles classic pecan pie but with a unique twist.
- Caramel pecan topping- the star of this cake is the pecan caramel topping. As it bakes, the caramel seeps into the cake, infusing it with sweetness while forming a glossy layer over toasted pecans.
- Ease- this delicious cake is simple to make, comes together in one bowl, requiring no advanced baking skills or complex ingredients. With just mixing, layering, and baking.
- Perfect for fall- this cake is perfect for fall gatherings or cozy nights in, whether hosting friends or enjoying quiet time, it fills your kitchen with warm aromas and satisfies sweet cravings during this season.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the vanilla cake
Butter- use unsalted butter for this recipe. Only butter, no margarine, and no coconut oil will work for this recipe. Margarine has a weird taste and can ruin the flavor of this cake.
Eggs- you will need large eggs for this recipe. Make sure that your eggs are at room temperature.
Flour– I 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– I like using granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- brown sugar adds a caramel flavor. You can use dark brown sugar as well.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Buttermilk– gives the cake extra moisture. You can make your 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 ½ 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.
Honey- I used a combination of honey and corn syrup for this caramel instead of using a large amount of processed corn syrup. I only used 1 tablespoon of corn syrup instead of ¼ cup, thanks to adding the honey.
Butter- You will need unsalted butter. Leave your butter at room temperature so it will not be too cold while mixed into the caramel topping.
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- roughly chop your pecans. I like to use toasted pecans, they have more flavor.
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.
Start by making the caramel for the pecan topping. Into a saucepan, over medium low heat, add the brown sugar, kosher salt, butter, honey and corn syrup.
Cook the mixture, stirring frequently using a wooden spoon, until the butter has melted and the sugar has dissolved. Remove from the heat.
Pour the hot caramel into a lined baking pan, and scatter the chopped pecans on top of the caramel on an even layer. Set it aside while you make the cake batter.
Make the cinnamon cake batter. In a large mixing bowl, add the room temperature butter, sugar, brown sugar, salt, cinnamon, and vanilla extract, and mix with an electric hand mixer for 2-3 minutes.
Add the eggs and mix until well combined.
Add the baking powder, baking soda, ½ of the flour, and ½ of the buttermilk into the mixture and mix with an electric hand mixer until just combined.
Add the remaining flour and the buttermilk and mix until just combined.
Carefully pour the cake batter over the pecan caramel topping and smooth it out with a spatula until smooth.
Bake in a preheated 180c (350f) oven for about 45-50 minutes or until a toothpick inserted into the cake comes out clean.
Remove the cake from the oven and allow it to cool for 15 minutes. Flip it upside down onto a cake, wait for it to cool completely before serving.
Expert Tips
- Use fresh pecans. Start with fresh, high-quality pecans to ensure a rich and nutty flavor. Stale nuts can diminish the taste of your cake.
- Prepare your pan properly. Line your pan with parchment paper and generously butter it to prevent sticking, making sure your caramel topping comes out cleanly.
- 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.
- 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.
- 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 cake will release easily from the pan.
- Test for doneness carefully. Insert a toothpick into the center; it should come out clean or with just a few crumbs attached when done.
- 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.
- Serve warm or room temperature. This cake is delightful both warm, allowing the caramel topping to be gooey, or at room temperature where flavors meld beautifully over time.
Faq's
An upside-down cake is a dessert with toppings baked at the bottom of the pan, and then flipped for serving.
This method lets caramelized fruits like pineapples or apples or nuts like pecans infuse flavor and create an attractive, glossy top layer.
Choose a heavy-duty, non-stick round pan with at least 2-inch high sides for upside-down cake. This ensures even heat distribution and smooth release of the caramelized topping.
An aluminum or anodized aluminum pan efficiently conducts heat without causing hotspots. A springform pan also aids in easy removal and presentation.
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.
Storing
This cake will last up to 3 days at room temperature or up to 5 days in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Freezing
To freeze the whole cake, first ensure it's completely cool to prevent moisture build-up. Wrap the cake tightly in plastic wrap, covering it with an additional layer of aluminum foil to protect against freezer burn.
Label and date the package before placing it in the freezer. When you're ready to enjoy your cake, let it thaw in the refrigerator overnight for best results.
If you prefer freezing individual slices, wrap each slice individually in plastic wrap and then in foil or place them all together in a large airtight container with parchment paper between layers to prevent sticking.
This way, you can easily grab a slice whenever you crave this cake. Freeze this cake for up to 3 months.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter.
Variations
Nuts- you can swap the pecans with walnuts if you don’t have pecans on hand.
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.
Vanilla ice cream- serve a slice of this cake with a scoop of creamy vanilla ice cream.
Fresh berries- serve a slice of this cake 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 pecan recipes
Pecan Crescent Cookies- These melt in your mouth pecan crescent cookies are buttery and crunchy cookies made with buttery dough and crunchy pecans.
Pecan Banana Bread- This delicious and moist pecan banana bread is made with brown butter, and chopped pecans, and is spiced with cinnamon.
Coconut Pecan Cookies- These coconut pecan cookies are made with shredded coconut and chopped pecans, resulting in a crunchy and chewy texture.
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If you liked this recipe
📖 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
- 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.
- Start by making the caramel for the pecan topping. Into a saucepan, over medium low heat, add the brown sugar, kosher salt, butter, honey and corn syrup.
- Cook the mixture, stirring frequently using a wooden spoon, until the butter has melted and the sugar has dissolved. Remove from the heat.
- Pour the hot caramel into a lined baking pan, and scatter the chopped pecans on top of the caramel on an even layer. Set it aside while you make the cake batter.
- Make the cinnamon cake batter. In a large mixing bowl, add the room temperature butter, sugar, brown sugar, salt, cinnamon, and vanilla extract, and mix with an electric hand mixer for 2-3 minutes.
- Add the eggs and mix until well combined.
- Add the baking powder, baking soda, ½ of the flour, and ½ of the buttermilk into the mixture and mix with an electric hand mixer until just combined.
- Add the remaining flour and the buttermilk and mix until just combined.
- Carefully pour the cake batter over the pecan caramel topping and smooth it out with a spatula until smooth.
- Bake in a preheated 180c (350f) oven for about 45-50 minutes or until a toothpick inserted into the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 15 minutes. Flip it upside down onto a cake, wait for it to cool completely before serving.
Notes
- Use fresh pecans. Start with fresh, high-quality pecans to ensure a rich and nutty flavor. Stale nuts can diminish the taste of your cake.
- Prepare your pan properly. Line your pan with parchment paper and generously butter it to prevent sticking, making sure your caramel topping comes out cleanly.
- 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.
- 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.
- 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 cake will release easily from the pan.
- Test for doneness carefully. Insert a toothpick into the center; it should come out clean or with just a few crumbs attached when done.
- 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.
- Serve warm or room temperature. This cake is delightful both warm, allowing the caramel topping to be gooey, or at room temperature where flavors meld beautifully over time.
Chandana
Delicious cake.. followed the recipe exactly. Made it once disappeared fast! Making it again today.
Thank you!
Jeff Brockway
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
This cake turned out great!