There’s a luscious Pecan Upside Down Cake Recipe that captures the essence of fall with caramelized pecans and a tender, buttery cake—easy enough for a busy mom and impressive enough for holiday guests.

Why You’ll Love This Recipe

Flavor-packed fall dessert that warms the soul.
One-pan or skillet elegance means fewer dishes and more time with loved ones.
Simple pantry staples you probably already have on hand.

Crunchy caramelized pecans on top for an irresistible texture contrast.
Loaded with heart-healthy monounsaturated fats and antioxidants—pecans are a delicious source of goodness.
Classic Southern twist on a timeless upside down cake, perfect for family gatherings.

Beginner-friendly instructions make this an easy homemade baking win.
Versatile dessert: serve warm with ice cream, whipped cream, or a drizzle of salted caramel.
Feeds a crowd: makes about 8–10 generous servings for potlucks and parties.

Ingredients

1/2 cup unsalted butter (1 stick), plus extra for greasing pan
3/4 cup packed light brown sugar (Domino recommended)
1 1/2 cups pecan halves (raw or lightly toasted)

1 cup all-purpose flour (King Arthur or similar)
1/2 cup granulated sugar
1 teaspoon baking powder

1/2 teaspoon salt
1/4 teaspoon ground cinnamon (optional, adds cozy fall warmth)
2 large eggs, room temperature

1/2 cup whole milk (or 1/4 cup milk + 1/4 cup sour cream for extra tenderness)
1 teaspoon pure vanilla extract

Directions

Preheat the Oven
Preheat to 350°F (175°C) and position the rack in the center. Grease a 9-inch round cake pan or a well-seasoned cast-iron skillet with butter or non-stick spray, and line the bottom with parchment paper for an easy flip.
Make the Pecan Topping
In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Stir in 3/4 cup packed light brown sugar until it dissolves and the mixture bubbles—about 1–2 minutes. Remove from heat, pour into the prepared pan, and swirl gently to form an even, glossy layer.
Arrange Pecans
Evenly place 1 1/2 cups pecan halves over the caramel, pressing down lightly so they adhere—leaving a small gap around the edge helps the cake batter rise evenly.

Mix Dry Ingredients
In a medium bowl, whisk together 1 cup flour, 1/2 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and optional 1/4 teaspoon ground cinnamon. Sifting these ingredients can create a lighter, more tender crumb.
Combine Wet Ingredients
In a separate bowl, lightly beat 2 room-temperature eggs, then whisk in 1/2 cup whole milk and 1 teaspoon pure vanilla extract until smooth. For extra richness, replace half the milk with buttermilk or stir in 2 tablespoons of sour cream.
Make the Batter
Gently fold wet ingredients into the dry mix, stirring until just combined. A few lumps are fine—overmixing will make the cake dense.

Fill and Smooth
Pour the batter over the pecans and caramel, then smooth the top with an offset spatula. Tap the pan lightly on the countertop to release any trapped air bubbles.
Bake
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tent loosely with foil after 20 minutes if the top browns too quickly.
Cool and Invert
Let the cake rest for 10 minutes so the caramel sets slightly for an easy flip. Run a thin spatula around the edge, place a serving platter on top, and invert in one smooth motion. Gently coax any stubborn pecans loose with a small spatula.

Serve and Enjoy
Serve warm or at room temperature. Top with a dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of salted caramel sauce. Every bite brings a perfect blend of sweet, nutty, and buttery goodness.

Servings & Timing

Yield: Serves 8–10
Prep Time: 15 minutes (measuring, melting, mixing)

Cook Time: 30–35 minutes (baking)
Total Time: About 50 minutes from start to finish

Variations

Bourbon Pecan Upside Down Cake: Stir 2 tablespoons of bourbon into the caramel for a boozy, grown-up twist.

Maple Pecan Cake: Replace brown sugar with 1/2 cup pure maple syrup and reduce milk by 2 tablespoons.
Gluten-Free Option: Use a 1:1 gluten-free baking flour in place of all-purpose flour.
Mini Bundt Cakes: Divide batter among six mini bundt pans for individual servings, reducing bake time to 25–28 minutes.

Apple-Pecan Layer: Add thin apple slices atop the caramel layer before the pecans for a fruity, nutty fusion.

Storage & Reheating

Store leftover Pecan Upside Down Cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 1 month—thaw overnight in the fridge. Reheat by microwaving for 15–20 seconds or warming in a 300°F oven for 5–8 minutes to restore that just-baked magic.

FAQs

Q: Can I use a different nut?
A: Yes—walnuts or almonds work beautifully; just adjust volumes so the layer stays crisp.

Q: Why did my caramel topping turn soggy?
A: Overcrowding nuts or undercooking the sugar can trap moisture—press pecans gently and ensure the sugar boils for 1–2 full minutes.

Q: How can I tell when the cake is done?
A: A toothpick should come out with a few moist crumbs—no wet batter.

Q: Can I bake this in a cast-iron skillet?
A: Absolutely! A seasoned skillet adds rustic charm and even heat distribution.

Q: Is it possible to halve the recipe?
A: Yes—use a 6-inch pan and reduce baking time by 5–7 minutes, checking doneness early.

Q: Can I make a vegan version?
A: Swap butter for vegan margarine and use flaxseed “eggs” (1 tbsp ground flax + 3 tbsp water per egg).

Q: What’s a fun way to serve retro style?
A: Top with homemade whipped cream, a sprinkle of cinnamon, and a fresh mint sprig for a classic look.

Conclusion

This Pecan Upside Down Cake Recipe combines Southern charm with easy homemade baking—bringing warm, nutty flavors and a touch of caramel elegance to your table. I can’t wait for you to try it; please leave a comment below, share your photos with #SouthernBakerMama, and explore more cozy desserts like my Maple Pecan Bars or Apple Crisp!

Pecan Upside Down Cake

A cozy, one-pan Pecan Upside Down Cake loaded with caramelized pecans and a moist, buttery cake—perfect for fall gatherings and Southern-inspired dessert lovers!

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Prep Time 15

Cook Time 35

Total Time 50

Course Dessert

Cuisine American, Southern

Servings servings

Calories 380 kcal

Ingredients

1/2 cup unsalted butter 1 stick, plus extra for greasing pan
3/4 cup packed light brown sugar Domino recommended

1 1/2 cups pecan halves raw or lightly toasted
1 cup all-purpose flour King Arthur or similar
1/2 cup granulated sugar

1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon optional

2 large eggs room temperature
1/2 cup whole milk or 1/4 cup milk + 1/4 cup sour cream
1 teaspoon pure vanilla extract

Instructions

Preheat to 350°F (175°C) and grease a 9-inch round cake pan or cast-iron skillet with butter or non-stick spray; line the bottom with parchment.
Melt 1/2 cup butter in a small saucepan over medium heat, stir in 3/4 cup brown sugar, cook until bubbly, then pour into pan and swirl for an even layer.
Arrange 1 1/2 cups pecan halves in a single layer over the caramel, pressing down gently to stick.

Whisk 1 cup flour, 1/2 cup sugar, 1 tsp baking powder, 1/2 tsp salt, and optional 1/4 tsp cinnamon in a bowl.
Beat 2 eggs, then whisk in 1/2 cup milk and 1 tsp vanilla until smooth.
Fold wet ingredients into dry mix until just combined; avoid overmixing to keep cake tender.

Pour batter over pecans and caramel, smooth top, and tap to release air bubbles.
Bake 30–35 minutes or until a toothpick comes out with a few moist crumbs; tent with foil if browning too fast.
Cool for 10 minutes, run spatula around edge, invert onto serving platter, and gently shake to release.

Serve warm or room temperature with powdered sugar, whipped cream, or vanilla ice cream as desired.

Notes

Store slices in an airtight container at room temperature for up to 2 days, refrigerate for up to 4 days, or freeze for up to 1 month. Reheat slices in a 300°F oven for 5–8 minutes or microwave for 15–20 seconds.