Here’s a Pecan Upside-Down Cake recipe written in a clear, blog-style format with step-by-step directions.
Pecan Upside-Down Cake (Moist, Buttery, and Rich)
This pecan upside-down cake is a Southern-style classic that combines a gooey caramelized pecan topping with a soft, buttery vanilla cake. When inverted, the glossy pecans sit beautifully on top, making it perfect for tea time, gatherings, or a simple dessert with coffee.
Ingredients
For the Pecan Topping
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½ cup unsalted butter
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¾ cup light brown sugar (packed)
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2 tablespoons heavy cream or milk
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¼ teaspoon salt
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1½ cups pecan halves
For the Cake Batter
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1½ cups all-purpose flour
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1½ teaspoons baking powder
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¼ teaspoon salt
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½ cup unsalted butter, softened
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¾ cup granulated sugar
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2 large eggs (room temperature)
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1 teaspoon vanilla extract
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½ cup milk (room temperature)
Equipment
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9-inch round cake pan
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Mixing bowls
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Whisk
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Electric mixer or hand whisk
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Spatula
Step-by-Step Instructions
Step 1: Prepare the Pan
Preheat your oven to 175°C (350°F).
Grease the sides of a 9-inch round cake pan lightly. Do not grease the bottom, as it will hold the topping.
Step 2: Make the Pecan Topping
In a small saucepan over medium heat, melt the butter.
Add the brown sugar, cream, and salt. Stir continuously until the sugar dissolves and the mixture looks smooth and slightly thick, about 2–3 minutes.
Remove from heat and pour the mixture evenly into the bottom of the cake pan.
Arrange the pecan halves over the caramel mixture in a single layer. Set aside.
Step 3: Mix the Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt.
Set aside.
Step 4: Cream Butter and Sugar
In a separate bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the butter mixture in two additions, alternating with the milk.
Start and end with the dry ingredients.
Mix just until combined. Do not overmix.
Step 6: Assemble the Cake
Carefully spoon the cake batter over the pecan topping.
Smooth the top gently with a spatula.
Step 7: Bake
Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
If the top browns too quickly, loosely cover with foil during the last 10 minutes.
Step 8: Invert the Cake
Remove the cake from the oven and let it rest for 10 minutes only.
Run a knife gently around the edges.
Place a serving plate over the pan and carefully flip it over in one smooth motion.
Lift the pan slowly to reveal the pecan topping.
Serving Suggestions
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Serve warm or at room temperature
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Delicious with whipped cream or vanilla ice cream
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Pairs well with tea or coffee
Storage Tips
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Store covered at room temperature for up to 2 days
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Refrigerate for up to 5 days
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Warm slices slightly before serving for best flavor
