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Pecan Upside Down Cake

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This Pecan Upside Down Cake combines a fluffy, moist cake with a gooey, caramelized pecan topping that flips out beautifully. It’s the perfect blend of nutty, buttery, and sweet flavors, ideal for special occasions, holidays, or when you’re craving a show-stopping dessert.

Ingredients

Scale

For the pecan topping:

  • 1/2 cup (115 g) unsalted butter, melted
  • 1 cup (200 g) brown sugar, packed
  • 1/4 cup (60 ml) light corn syrup (or honey as a substitute)
  • 1/2 teaspoon salt
  • 1 1/2 cups (170 g) pecans, roughly chopped

For the cake batter:

  • 1 1/2 cups (190 g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) buttermilk, at room temperature

Instructions

1. Prepare the pecan topping

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
  2. In a small bowl, combine the melted butter, brown sugar, corn syrup (or honey), and salt. Stir until smooth.
  3. Pour the mixture evenly into the bottom of the prepared cake pan.
  4. Sprinkle the chopped pecans evenly over the caramel mixture. Set aside.

2. Make the cake batter

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy (about 2–3 minutes).
  3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.

3. Assemble and bake the cake

  1. Gently pour the cake batter over the pecan topping in the cake pan. Spread it evenly with a spatula.
  2. Bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  3. Allow the cake to cool in the pan for 10 minutes.

4. Flip and serve

  1. After cooling, run a knife around the edges of the cake to loosen it. Place a serving plate or cake stand upside down over the cake pan.
  2. Carefully invert the cake onto the plate, allowing the caramelized pecans to become the beautiful topping. Remove the parchment paper if necessary.
  3. Let the cake cool slightly, then slice and serve warm or at room temperature.

Notes

  • Pecans: Toast the pecans briefly in the oven for 5–7 minutes at 350°F (175°C) for extra flavor before adding them to the caramel mixture.
  • Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
  • Reheating: Warm slices in the microwave for 10–15 seconds to bring back the gooey caramel texture.
  • Buttermilk substitute: If you don’t have buttermilk, combine 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let sit for 5 minutes before using.

Find it online: https://ukfinda.com/pecan-upside-down-cake/