Name: Pecan Upside Down Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 0.75 cup unsalted butter (divided) 1 cup brown sugar; 1.5 cups pecan halves; 1.5 cups all-purpose flour; 1.5 teaspoons baking powder; 0.5 teaspoon salt; 0.75 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract; 0.75 cup whole milk

I’m a firm believer that dessert should always be a little indulgent—and that’s exactly what inspired me to make this Pecan Upside Down Cake. It’s gooey, buttery, and bursting with rich caramel flavor, all topped with a crown of glossy pecans that bake right into the top (or should I say bottom?) of the cake. Once you flip it over, you’re rewarded with a sticky, nutty topping that’s as beautiful as it is delicious.

I love making this cake when I want to impress without fuss. It’s surprisingly easy to whip up, but the results are pure magic. The tender vanilla cake soaks up just enough of the caramel glaze to make every bite soft and flavorful, and the pecans add the perfect crunch. If you’re into cozy, comforting desserts with just the right amount of sweetness, you’ll fall hard for this one.

Why You’ll Love This Pecan Upside Down Cake

Gorgeous presentation: That glistening pecan topping steals the show.
Rich flavor: Buttery caramel and toasted pecans bring deep, warm notes to every bite.
Simple ingredients: You probably have everything you need already.
Perfect texture: Moist, soft cake meets a crunchy, sticky top.
Make-ahead friendly: It tastes even better the next day!

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

For this cake, I always go for raw, unsalted pecan halves. They toast beautifully in the oven as the cake bakes, creating that rich, nutty aroma and crunch that pecan lovers crave. If you only have chopped pecans, those will work in a pinch, but they won’t give the same visual impact or satisfying bite as whole halves layered across the top. Toasted pecans can be used too—just keep an eye on them so they don’t over-brown during baking.

Options for Substitutions

Nuts

Not a fan of pecans or simply out of them? Walnuts are a solid alternative with a similar texture and slightly more bitterness to contrast the sweetness of the caramel. For a twist, try macadamia nuts or even sliced almonds.

Sweetener

Brown sugar is key for the caramel topping, but if you’re looking to tweak it, coconut sugar can give a deep, earthy sweetness that still caramelizes well. Avoid white sugar—it won’t give the same syrupy texture or depth of flavor.

Dairy-Free

To make this dairy-free, swap the butter for a plant-based alternative and use a dairy-free milk like oat or almond. Stick with full-fat options to maintain that rich texture.

Flour Alternatives

While all-purpose flour is classic, you can use a gluten-free 1:1 baking blend if needed. Just avoid nut flours or coconut flour, which change the structure too much.

Ingredients for This Pecan Upside Down Cake

Pecan halves
These create the beautiful, nutty crown on top of the cake and add a rich, toasted crunch that contrasts the soft crumb beneath.

Unsalted butter
You’ll need it both for the caramel topping and the cake batter. It adds richness, moisture, and that unmistakable buttery flavor.

Brown sugar
This is essential for the sticky caramel base. Its molasses content gives it a deep, toffee-like flavor that pairs perfectly with pecans.

All-purpose flour
The structural base of the cake. It holds everything together and bakes into a soft, tender crumb.

Granulated sugar
Balances the brown sugar by adding sweetness without extra moisture, helping to create a balanced texture.

Eggs
They bind the batter, provide structure, and add richness. Essential for that light yet sturdy cake texture.

Whole milk
Adds moisture and a bit of fat, resulting in a soft and tender cake. You can substitute with buttermilk for a slight tang.

Baking powder
The leavening agent that gives the cake its rise and fluffy texture.

Vanilla extract
Enhances all the other flavors and adds a subtle warmth that rounds everything out.

Salt
A pinch brings out the sweetness and balances the richness, especially in the caramel topping.

Step 1: Prepare the Caramel Pecan Layer

Start by melting butter and brown sugar together in a saucepan over medium heat. Stir until smooth and bubbling. Pour this mixture into the bottom of a greased 9-inch cake pan. Arrange pecan halves evenly on top of the caramel, creating a single, decorative layer.

Step 2: Make the Cake Batter

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution and helps prevent clumping.

Step 4: Mix Wet and Dry

Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the flour. Mix just until everything is combined and smooth—don’t overmix or the cake will be dense.

Step 5: Assemble the Cake

Carefully spoon the batter over the caramel-pecan layer in the pan. Use a spatula to gently smooth the top so it bakes evenly.

Step 6: Bake

Place the cake in a preheated 350°F (175°C) oven and bake for about 40–45 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Flip and Serve

Let the cake rest for 5–10 minutes after baking. Run a knife around the edges, place a serving plate on top of the pan, and flip it quickly but gently. Lift the pan away and admire that shiny, pecan-studded top!

How Long to Cook the Pecan Upside Down Cake

The ideal baking time for this cake is 40 to 45 minutes at 350°F (175°C). You’ll know it’s ready when the top is golden brown and a toothpick inserted into the center (but not all the way into the caramel layer) comes out clean. Let it cool for about 5 to 10 minutes before inverting to avoid losing any of that luscious topping.

Tips for Perfect Pecan Upside Down Cake

Use room temperature ingredients. They combine more easily, giving you a smoother batter and more even baking.
Grease the pan generously. This prevents sticking, especially when flipping the cake.
Arrange pecans with care. This is what the top of your cake will look like once flipped—so take the time to make it pretty!
Don’t overmix. Once you add the flour, mix just until combined to avoid a dense cake.
Flip while warm. Waiting too long can cause the caramel to harden and stick to the pan.
Tap the pan after adding batter. A quick tap on the counter helps eliminate air bubbles for a smooth top.
Line the bottom (optional). You can use a parchment round under the caramel layer for extra insurance when flipping.

Watch Out for These Mistakes While Cooking

Overbaking the cake: This will dry it out and harden the caramel, making the flip tricky. Check at the 40-minute mark.
Flipping too late or too early: Wait 5–10 minutes—too soon and the caramel runs; too late and it sticks.
Using cold ingredients: Cold butter or eggs can cause the batter to separate and bake unevenly.
Not arranging pecans properly: Haphazard placement can lead to gaps or uneven topping once flipped.
Forgetting to tap out air bubbles: Trapped air can ruin the evenness of your final cake surface.
Using the wrong pan size: A 9-inch round pan is ideal. A smaller pan might cause overflow; a larger one may thin the cake too much.

What to Serve With Pecan Upside Down Cake?

Vanilla Ice Cream

The warm cake paired with a cold scoop of vanilla makes every bite creamy and balanced.

Whipped Cream

Light and airy, it cuts through the richness of the pecans and caramel.

Fresh Berries

Raspberries or strawberries add tartness and brightness that complement the deep, sweet flavors.

Salted Caramel Sauce

Drizzle more caramel over the top for a dessert that’s extra indulgent.

Cinnamon-Spiced Coffee

A great drink pairing that brings out the warm spice and buttery notes in the cake.

Bourbon or Spiced Rum

A small sip alongside dessert adds complexity and grown-up flair to the experience.

Roasted Pears or Apples

Serve on the side or as a base—fruit and nuts are always a classic combination.

Greek Yogurt or Crème Fraîche

For a tangy, creamy contrast to the sweetness, especially nice if serving this at brunch.

Storage Instructions

This cake stores beautifully, making it a great make-ahead option. Once fully cooled, cover it tightly with plastic wrap or store in an airtight container. It can be kept:

At room temperature for up to 2 days
In the fridge for up to 5 days
In the freezer (wrapped in plastic and foil) for up to 2 months

If freezing, let it thaw in the fridge overnight, then bring to room temp or gently warm in the oven before serving to revive the caramel topping.

Estimated Nutrition (Per Serving – Based on 10 slices)

Calories: 420
Total Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Cholesterol: 65mg
Sodium: 180mg
Carbohydrates: 52g
Sugar: 35g
Fiber: 2g
Protein: 5g
Serving Size: 1 slice

Please note these values are estimates and can vary depending on substitutions or specific brands used.

Frequently Asked Questions

Can I make this cake a day ahead?

Yes! In fact, it often tastes better the next day as the flavors settle and deepen. Just keep it covered at room temperature or in the fridge.

How do I prevent the pecans from sticking to the pan?

Grease the pan thoroughly and don’t let the cake cool too long before flipping. A quick flip after 5–10 minutes of resting usually works best.

Can I use a boxed cake mix instead?

You can! A yellow or butter cake mix works well. Just make the caramel-pecan base as directed and pour the prepared mix over it.

What’s the best pan to use?

A 9-inch round metal cake pan is ideal. Avoid springform pans, as the caramel may leak during baking.

Can I reduce the sugar?

You can slightly reduce the sugar in the cake batter, but don’t reduce the brown sugar in the caramel—it’s key to the topping’s texture.

Is this cake very sweet?

It’s sweet, but well-balanced by the nuttiness of the pecans and the vanilla cake. A dollop of unsweetened whipped cream can mellow it further.

Can I make it gluten-free?

Yes, just use a 1:1 gluten-free baking flour blend. Make sure it includes xanthan gum for proper structure.

Do I need to toast the pecans first?

No need—since they bake under the cake, they’ll toast naturally and absorb flavor from the caramel.

Conclusion

Pecan Upside Down Cake is one of those desserts that feels like a hug from the oven. It’s stunning, indulgent, and comforting all at once—perfect for holidays, potlucks, or whenever you want something sweet but special. With that buttery, caramel-drizzled top and soft vanilla cake underneath, it’s a guaranteed crowd-pleaser. Whether you’re baking it for the first time or adding it to your regular rotation, this is one of those recipes you’ll find yourself returning to again and again.