Pecan Upside-Down Cake

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

½ cup unsalted butter
¾ cup light brown sugar (packed)
2 tablespoons heavy cream or milk
¼ teaspoon salt
1½ cups pecan halves

For the Cake Batter

1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
½ cup milk (room temperature)

Equipment

9-inch round cake pan
Mixing bowls
Whisk
Electric mixer or hand whisk
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

Serve warm or at room temperature
Delicious with whipped cream or vanilla ice cream
Pairs well with tea or coffee

Storage Tips

Store covered at room temperature for up to 2 days
Refrigerate for up to 5 days
Warm slices slightly before serving for best flavor