This sweet Pecan Upside Down Cake treat is a unique twist on the classic pineapple version. At first glance, the luscious caramelized pecans take center stage, creating a beautiful golden crust on top of a moist and buttery cake.

With each bite, you’re greeted with a perfect balance of nutty crunch and sweet caramel flavors that melt in your mouth. The rich caramel glaze seeps into the cake, adding an extra layer of decadence. It’s a true indulgence that brings warmth and comfort with every bite. Perfect for any occasion or just a cozy evening at home, this Pecan Upside Down Cake is a dessert that never fails to impress.

Ingredients Needed for This Recipe

For the Pecan Topping:

1/2 cup unsalted butter (1 stick)
1 cup brown sugar, packed
1/4 cup heavy cream

1 cup pecans, chopped

For the Cake:

1 and 1/2 cups all-purpose flour
2 teaspoons baking powder

1/2 teaspoon salt
1/2 cup unsalted butter, softened (1 stick)
1 cup granulated sugar

2 large eggs
1 teaspoon vanilla extract
1/2 cup whole milk

Instructions for Making Pecan Upside Down Cake

Preheat your oven to 350°F (175°C). Grease a 9-inch pound cake pan.
Prepare the Pecan Topping: In a small saucepan over medium heat, melt the butter. Add the brown sugar and heavy cream, stirring until the sugar is dissolved. Pour this mixture into the bottom of the prepared cake pan. Sprinkle the chopped pecans evenly over the mixture. Set aside.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the Butter and Sugar: In a large bowl, using an electric mixer, beat the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Combine the Ingredients: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined.
Bake the Cake: Carefully pour the cake batter over the pecan mixture in the cake pan. Spread the batter evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Cool and Invert the Cake: Allow the cake to cool in the pan for about 10 minutes. Then, place a plate over the cake pan and carefully invert the cake onto the plate. If any pecans stick to the pan, gently replace them on top of the cake.
Serve and Enjoy: Let the cake cool slightly before slicing. Serve warm or at room temperature for the best flavor and texture.

Tips for Perfecting the Recipe

Measure Ingredients Accurately: Baking is a science, and the accuracy of your ingredients can make or break your cake. Use a kitchen scale for dry ingredients if possible. If using measuring cups, spoon the flour into the cup and level it off with the back of a knife for the most accurate measurement.

Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature before you start. This helps to create a smooth, emulsified batter that traps air and results in a fluffier cake.

Don’t Overmix the Batter: Mix the batter just until the ingredients are combined. Overmixing can lead to a dense cake because it develops the gluten in the flour.

Bake Immediately: Once the batter is mixed, pour it over the pecan layer and put it in the oven right away. This ensures that the baking powder starts working in the oven, not on your countertop.

Use a Cake Strip: To prevent the edges of the cake from baking too quickly and becoming dry, consider using a wet cake strip around the pan. This helps in baking the cake more evenly.

Check for Doneness Properly: Use a toothpick or a cake tester inserted into the center of the cake. It should come out clean or with a few moist crumbs attached, indicating that the cake is done.

Cooling Time is Crucial: Allow the cake to cool in the pan on a wire rack for about 10 minutes before inverting. This gives the caramel time to set slightly, reducing the risk of it all running off when you flip the cake.

Adjust Nuts According to Preference: While pecans are traditional for this cake, feel free to substitute with walnuts or almonds if you prefer. Adjusting the type of nuts can give a different flavor profile to the cake.

Serving Suggestions

Accompaniments: Serve the Pecan Upside Down Cake warm or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. The creaminess complements the caramelized pecan topping beautifully.

Beverage Pairings: Pair this cake with a warm cup of coffee or tea. The bitterness of coffee balances the sweetness of the cake, while tea offers a soothing complement.

Special Occasions: This cake makes an excellent dessert for Thanksgiving, Christmas, or any festive occasion. Its warm flavors and stunning presentation are sure to impress your guests.

Breakfast or Brunch: Though traditionally served as a dessert, a slice of Pecan Upside Down Cake can be a decadent treat for a special breakfast or brunch.

Storage Tips

Room Temperature Storage: Keep the cake covered with plastic wrap or under a cake dome at room temperature for up to 2 days. This helps to maintain its moisture and flavor.

Refrigerating the Cake: If you need to store the cake for longer, refrigerate it for up to 5 days. Cover it tightly with plastic wrap to prevent it from absorbing odors from the refrigerator. Allow it to come to room temperature before serving for the best taste and texture.

Freezing Instructions: Pecan Upside Down Cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil to protect it from freezer burn. Thaw overnight in the refrigerator before bringing it to room temperature to serve.

Reviving the Cake: If the cake has been refrigerated and you prefer it warm, a quick 10-15 seconds in the microwave can revive its fresh-baked warmth and soften the pecan topping.

Frequently Asked Questions

Can I use a different type of pan? Yes, you can use a square pan instead of a round one, but make sure to adjust the baking time as the cake’s thickness may vary.

What if my cake sticks to the pan? Running a knife around the edge of the pan before inverting can help. If pecans stick to the pan, gently reposition them on the cake. Using a non-stick pan or lining the bottom with parchment paper can also prevent sticking.

Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 replacement and check if the blend already contains xanthan gum, which helps with the texture.

Why did my caramel topping harden? Cooking the caramel mixture too long or at too high a temperature can cause it to harden. Aim for a gentle simmer just until the sugar dissolves, and use it immediately.

Can I reduce the sugar in the recipe? While you can reduce the sugar in the cake batter slightly, reducing it in the caramel topping can affect the consistency and flavor. If you’re looking for a less sweet option, focus on adjusting the batter.

Is it possible to add fruits to this cake? Yes, adding thinly sliced apples or pears between the pecan topping and the cake batter can introduce a delightful fruity layer. Adjust baking time as needed since the added moisture from the fruit may require a longer baking time.