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Slice missing from a pecan upside down cake.

Pecan Upside Down Cake

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.
5 from 3 votes
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 506 kcal

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.

Nutrition

Calories: 506kcalCarbohydrates: 62gProtein: 6gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 84mgSodium: 506mgPotassium: 153mgFiber: 2gSugar: 42gVitamin A: 661IUVitamin C: 0.2mgCalcium: 118mgIron: 2mg
Keyword pecan upside down cake, upside down pecan cake
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