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Pecan Upside Down Cake Recipe

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 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American, Southern
Servings 8 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.

Nutrition

Calories: 380kcal
Keyword Easy Homemade Dessert, Fall Baking, Pecan Upside Down Cake, Recipe, Southern Dessert, Upside Down Cake
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