Introduction
Pecan Upside-Down Cake is a classic Southern-style dessert featuring a buttery caramel pecan topping baked directly beneath a moist, tender cake. When flipped after baking, the glossy pecans create a beautiful, sticky, irresistible finish. This cake is perfect for holidays, potlucks, or anytime you want a dessert that looks impressive but is simple to prepare.
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Ingredients
For the Pecan Topping
1/2 cup unsalted butter
3/4 cup packed brown sugar
1/4 cup honey or maple syrup
1 1/2 cups pecan halves
1/4 teaspoon salt
For the Cake Batter
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk
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Instructions
Prepare the Topping
1. Preheat your oven to 350°F (175°C).
2. Melt the butter in a saucepan over medium heat. Add the brown sugar and honey. Stir until smooth and bubbling.
3. Pour the mixture into a greased 9-inch round cake pan.
4. Arrange the pecan halves over the caramel mixture in a single layer. Set aside.
Make the Cake Batter
1. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Add the dry ingredients into the wet mixture alternately with the buttermilk, mixing just until combined.
5. Pour the batter evenly over the pecan mixture.
Bake
1. Bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean.
2. Allow the cake to cool for 10 minutes.
3. Place a serving plate over the cake pan and carefully invert to release.
4. Let the cake rest another 5 minutes before slicing.
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Description
This cake features a caramelized, glossy pecan topping that melts into a tender, buttery vanilla cake beneath it. The flavor is rich and nutty, with a perfect balance of sweetness and texture. Each slice offers crunch from the pecans and softness from the moist crumb, making it a satisfying and classic dessert.
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Tips
Do not let the cake cool too long before flipping or the caramel may stick to the pan.
If your pecans float while pouring batter, gently tap the pan on the counter to settle them.
Use room-temperature ingredients for a smoother batter.
Replace buttermilk with milk plus 1 teaspoon lemon juice if needed.
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Variations
Spiced Version: Add cinnamon, nutmeg, or allspice to the cake batter.
Chocolate Twist: Add 1/4 cup cocoa powder and reduce flour by the same amount.
Bourbon Pecan: Add 1 tablespoon bourbon to the caramel mixture for a deeper flavor.
Pineapple Pecan: Add pineapple chunks between the pecans for a tropical combination.
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Correction
If the cake comes out too dry, reduce baking time by 5 minutes or check your oven temperature with an oven thermometer.
If the topping sticks to the pan, ensure your caramel layer is fully melted and the pan is well-greased before adding it.
If the cake falls in the center, avoid overmixing and confirm that your baking powder and soda are fresh.
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Enjoy
Serve warm or at room temperature with vanilla ice cream, whipped cream, or simply on its own. This Pecan Upside-Down Cake is meant to be savored slowly, one rich, caramel-coated bite at a time.