Pecan Upside Down Cake

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I’ve always had a soft spot for desserts that combine sticky sweetness with a bit of crunch, and this Pecan Upside Down Cake is right at the top of that list. The first time I baked it, I wasn’t prepared for how addictive it would be. The buttery brown sugar glaze bubbles up and soaks into the golden cake while the pecans toast just enough to bring out their deep, nutty flavor. One bite, and I was hooked.

This cake isn’t just visually impressive—it’s also wildly satisfying to eat. You get that caramelized, chewy top layer (thanks to flipping it upside down after baking), a moist and fluffy interior, and just enough pecans in every bite to keep it interesting. I love serving this after a cozy dinner or bringing it to a holiday table—it always draws a chorus of “oohs” and “aahs.”

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Why You’ll Love This Pecan Upside Down Cake

• The texture combo is unbeatable: Gooey caramel meets tender cake and toasty pecans.
• It’s surprisingly easy to make: No fancy equipment, just a basic cake pan and ingredients you probably already have.
• It flips beautifully: That moment you invert it onto a plate and reveal the glossy pecan topping is incredibly satisfying.
• It’s a showstopper: Perfect for dinner parties, potlucks, or gifting.
• Make-ahead friendly: It stays moist and flavorful for days.

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What Kind of Pecans Work Best for Pecan Upside Down Cake?

When it comes to choosing pecans for this cake, I always reach for halved pecans. They not only look elegant on top but also toast beautifully in the oven. Their shape and size give the cake that signature look once it’s flipped. If you only have chopped pecans, those can work too—they’ll still give you great flavor and a crunchy texture, but the visual presentation will be a bit more rustic.

Freshness matters here. Since pecans are a major flavor component, stale nuts will throw off the entire dessert. If your pecans have been sitting in the pantry for months, consider giving them a quick taste before baking—or better yet, toast them lightly in a pan to revive their nutty depth.

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Options for Substitutions

No pecans? Try walnuts. They have a similarly rich texture and play nicely with the caramel glaze.

Gluten-free? You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Just be sure it includes xanthan gum for proper structure.

Dairy-free? Swap the butter for a vegan alternative and use a plant-based milk. Coconut milk adds a lovely richness that works well with the caramel flavor.

Out of brown sugar? You can use coconut sugar for a slightly deeper, earthier sweetness. Even a mix of white sugar with a bit of molasses will do the trick in a pinch.

Want less sweetness? Reduce the sugar slightly in both the topping and the batter—it’ll still be rich, but a bit more mellow.

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Ingredients for this Pecan Upside Down Cake

Pecan halves
These are the stars of the show. They create the gorgeous top layer once the cake is flipped and bring that rich, buttery crunch.

Brown sugar
Used in the topping, it melts with butter to form that sticky caramel glaze that seeps into the cake.

Unsalted butter
Needed for both the topping and the cake batter. It gives the dessert richness and a smooth, moist crumb.

All-purpose flour
This is the base of the cake, giving it structure and a soft, tender texture.

Baking powder
Essential for rise—it helps the cake become light and fluffy without being too airy.

Salt
Just a pinch brings out all the flavors and balances the sweetness.

Granulated sugar
Used in the cake batter to create a light sweetness and delicate texture.

Eggs
They bind the ingredients and provide richness, helping with structure and moisture.

Vanilla extract
Adds warm, aromatic depth that complements the caramel and nut flavors beautifully.

Milk
Gives the cake its tender, moist texture. Whole milk is ideal, but 2% works too.

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Step 1: Prepare the Caramel Pecan Topping

In a small saucepan over medium heat, melt the butter and brown sugar together until smooth and bubbling. Pour this mixture into a greased cake pan, spreading it evenly. Arrange the pecan halves on top in a single layer, flat-side down for the prettiest finish.

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Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures everything is well distributed and ready to fold into the wet ingredients.

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Step 3: Cream the Butter and Sugar

In a separate large bowl, cream the butter and granulated sugar until light and fluffy. This step adds air to the batter, helping create a tender, moist cake.

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Step 4: Add the Eggs and Vanilla

Beat in the eggs, one at a time, followed by the vanilla extract. Make sure everything is well incorporated before moving on.

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Step 5: Alternate Adding Milk and Flour

Add the flour mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix just until everything is combined—don’t overbeat.

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Step 6: Assemble the Cake

Carefully spoon the batter over the pecan topping in the pan. Spread it gently and evenly with a spatula, being careful not to disturb the pecans underneath.

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Step 7: Bake

Place the cake in a preheated oven at 350°F (175°C) and bake until the top is golden and a toothpick inserted in the center comes out clean—usually around 35–40 minutes.

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Step 8: Cool and Invert

Let the cake rest in the pan for about 10 minutes. Then, place a plate over the top and carefully flip it upside down. Let it sit for a minute so the caramel can settle before lifting off the pan.

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How Long to Cook the Pecan Upside Down Cake

This cake typically needs 35 to 40 minutes in a preheated 350°F (175°C) oven. You’ll know it’s done when the top is golden, the edges pull slightly away from the pan, and a toothpick inserted in the center comes out with a few moist crumbs (but no raw batter). If the top starts to brown too quickly, you can loosely cover it with foil for the last 10 minutes.

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Tips for Perfect Pecan Upside Down Cake

• Use room-temperature ingredients: This helps everything blend evenly, especially the butter and eggs.
• Don’t overmix the batter: Once the flour is in, mix just until it disappears. Overmixing can make the cake dense.
• Grease your pan well: The caramel topping needs a clean release, so be generous with your butter or non-stick spray.
• Invert while warm: Wait about 10 minutes after baking, then flip. Too soon and it might fall apart, too late and the caramel may stick.
• Arrange pecans neatly: It’s worth the few extra minutes—once flipped, their placement becomes the star of the presentation.
• Let it cool completely before slicing: This allows the caramel to set up properly and hold its shape.

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Watch Out for These Mistakes While Cooking

• Forgetting to line or properly grease the pan: This can cause the caramel pecan topping to stick, ruining the flip.
• Overbaking the cake: It’s easy to go just a few minutes too far and end up with a dry texture. Keep an eye on it near the end.
• Using cold ingredients: Cold butter or eggs won’t mix well, leading to uneven texture and potential curdling.
• Not spreading the batter evenly: Uneven batter means uneven baking—and uneven caramel absorption.
• Waiting too long to invert: If the cake cools too much in the pan, the caramel will harden and not release smoothly.

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What to Serve With Pecan Upside Down Cake?

Whipped Cream

Light and airy, whipped cream complements the dense sweetness of the cake perfectly.

Vanilla Ice Cream

A scoop of ice cream melts over the warm cake, adding creaminess and a temperature contrast.

Maple Glazed Bacon

For a sweet-and-savory brunch option, serve this cake with crispy bacon glazed in maple syrup.

Espresso or Strong Coffee

The nutty sweetness pairs beautifully with bold coffee flavors, especially in the morning or as dessert.

Fresh Berries

A few raspberries or blackberries on the side can cut through the richness and add brightness.

Cinnamon-Spiced Apples

Warm apples sautéed with cinnamon and butter make a cozy side for fall gatherings.

Greek Yogurt with Honey

For a lighter, tangy companion, serve a dollop of Greek yogurt sweetened with a drizzle of honey.

Toasted Coconut Flakes

Sprinkle on top before serving for an added layer of crunch and flavor contrast.

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Storage Instructions

Once the cake has completely cooled, you can store it covered at room temperature for up to 2 days. If you need to keep it longer, wrap it tightly in plastic wrap or foil and refrigerate—it’ll stay fresh for up to 5 days. Just bring it to room temperature before serving, or warm individual slices in the microwave for 15–20 seconds.

To freeze, wrap the cake (or individual slices) in plastic wrap, then in foil, and place in an airtight freezer bag. It’ll keep well for up to 2 months. Thaw in the fridge overnight and warm gently before serving to refresh the texture and caramel topping.

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Estimated Nutrition

Serving Size: 1 slice (based on 12 slices per cake)

• Calories: 420
• Total Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Cholesterol: 75mg
• Sodium: 180mg
• Total Carbohydrates: 46g
• Dietary Fiber: 2g
• Total Sugars: 28g
• Protein: 5g

Keep in mind this is a rough estimate and may vary depending on exact ingredients and portion sizes.

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Frequently Asked Questions

Can I make this Pecan Upside Down Cake in advance?

Yes! It’s actually even better the next day. Just bake, cool, and store it tightly covered. You can warm it slightly before serving to revive the gooey topping.

Do I have to flip the cake right away?

Not immediately, but don’t wait too long. About 10–15 minutes is perfect—just enough for it to firm up slightly but still release easily.

Can I use a boxed cake mix instead of homemade batter?

You can! A simple yellow or butter cake mix will work in a pinch. Just prepare the pecan topping and pour the boxed batter on top as usual.

How do I prevent the pecans from burning?

Keep the oven at 350°F and don’t overbake. The pecans are cushioned by the caramel, so they’re protected—but still, watch the bake time closely.

Is this cake overly sweet?

It’s definitely rich, but not cloying. If you prefer things a little less sweet, reduce the brown sugar in the topping by a couple tablespoons.

Can I make it in a bundt pan?

You could, but it’s trickier to flip and may not release cleanly. A round or square cake pan works best for the upside-down effect.

What kind of milk is best to use?

Whole milk gives the best texture and richness, but 2% works too. Non-dairy milks like oat or almond can be used for dairy-free versions.

Can I toast the pecans before adding them?

You can, but it’s not necessary. They toast beautifully during baking as part of the caramel topping.

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Conclusion

Pecan Upside Down Cake is the kind of dessert that impresses without demanding hours in the kitchen. It’s rich, warm, buttery, and layered with texture—crunchy on top, tender in the middle, and dripping with caramel. Whether you’re making it for a holiday table or a weekend treat, it never fails to delight. Flip it while it’s warm, serve it with a scoop of ice cream, and watch it disappear one sticky slice at a time.

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