Name: Pecan Upside Down Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1 cup packed dark brown sugar; 1 1/2 cups pecan halves; 1/2 cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 cup whole milk (room temperature)

A cozy dessert that brings rich caramel, buttery crunch, and tender cake together in one magical slice. This Pecan Upside Down Cake flips tradition on its head—literally. Think sticky bun meets old-fashioned southern cake, with glossy pecans glazed in golden brown sugar butter.

Perfect for fall gatherings, Sunday suppers, or whenever you need a nostalgic hug in cake form. The caramelized pecans give every bite a toasty crunch that pairs beautifully with the moist vanilla crumb beneath. And yes, it’s just as good for breakfast as it is for dessert.

What Kind of Pan Should I Use for Pecan Upside Down Cake?

A 9-inch round or square cake pan with tall sides works best for this recipe. You want enough depth to hold the bubbling brown sugar pecan layer without overflow. Avoid springform pans since the caramel topping can leak. If you use a glass dish, reduce oven temperature by 25°F.

Ingredients for the Pecan Upside Down Cake

Pecans: The star topping. Whole pecan halves caramelize beautifully and offer texture and richness.

Brown Sugar: Dark brown sugar adds deep molasses notes that are key to that sticky glaze.

Butter: Used in both topping and batter. Unsalted works best to control the saltiness.

Flour: All-purpose flour gives the cake structure and a soft, tender crumb.

Granulated Sugar: Balances the richness of the brown sugar and keeps the cake light.

Eggs: Bind everything and give the cake its lift.

Milk: Whole milk adds moisture and tenderness. Room temp is best.

Baking Powder: Essential for a good rise and fluffy texture.

Vanilla Extract: Adds warmth and depth to the cake base.

Salt: Just a pinch in the batter balances the sweetness.

How To Make the Pecan Upside Down Cake

Step 1: Prepare the Pecan Topping

Melt butter in a saucepan, then stir in the brown sugar until smooth. Pour this mixture into your prepared pan and spread evenly. Gently place pecan halves over the top in a single layer—this will become the beautiful topping once flipped.

Step 2: Make the Cake Batter

In a mixing bowl, cream together butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract. In a separate bowl, whisk flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the butter mixture until a smooth batter forms.

Step 3: Assemble and Bake

Carefully spread the cake batter over the pecan topping. Bake at 350°F (325°F if using glass) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Flip and Cool

Let the cake cool in the pan for 10 minutes. Then place a serving plate on top and invert the pan. Gently lift the pan off to reveal the glossy, caramel-pecan crown. Cool slightly before serving.

How to Serve and Store This Cake

This cake shines slightly warm, either plain or with a scoop of vanilla ice cream or whipped cream. The gooey top and tender crumb are absolute comfort. It’s a wonderful brunch centerpiece or holiday dessert.

Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5. Warm individual slices in the microwave for 15–20 seconds to bring back that fresh-baked warmth.

Frequently Asked Questions

Can I make this in advance?

Yes, bake it a day ahead. Just cover and reheat slightly before serving to revive the gooey topping.

Can I use chopped pecans instead of halves?

You can, but pecan halves give the cake a more stunning presentation.

Can I freeze pecan upside down cake?

Yes. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temp before warming.

What if I don’t have dark brown sugar?

Light brown sugar works too, but you’ll miss out on some deeper caramel notes.

Can I use buttermilk instead of regular milk?

Absolutely. It adds a subtle tang and extra moisture to the cake.

Want More Cake Ideas with a Twist?

If you love this pecan upside down cake, try one of these other flavorful favorites from Life with Jam:

Old-Fashioned Egg Custard Pie for smooth, silky comfort.
Salted Caramel Kentucky Butter Cake if you’re a fan of rich caramel drizzles.
Amish Applesauce Cake for a warm, spiced and moist treat.
Strawberry Cheesecake Dump Cake when you want fruity and fuss-free.
Lemon Raspberry Swirl Cheesecake Cups for a citrusy cheesecake option.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go heavy on the pecans? Add a little cinnamon to the batter? I love hearing how you personalize these desserts.

For more baking inspo, check out my daily treats on Pinterest @hallarecipes.

Pecan Upside Down Cake

Author: Jam Scott
Total Time: 55 minutes
Yield: 8–10 servings
Diet: Vegetarian

Print Recipe

Description

This Pecan Upside Down Cake is a cozy, nostalgic dessert that combines a rich brown sugar pecan topping with a moist vanilla cake base. Flipped after baking, it’s as visually impressive as it is delicious—perfect for brunch, holidays, or a sweet Sunday treat.

Instructions

1. Preheat the oven to 350°F (or 325°F if using a glass pan). Grease a 9-inch round or square cake pan.

2. In a small saucepan, melt 1/2 cup butter. Stir in the dark brown sugar until combined and smooth. Pour this mixture into the bottom of the cake pan and spread evenly.

3. Arrange pecan halves in a single layer over the brown sugar mixture.

4. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

5. Beat in eggs one at a time, followed by the vanilla extract.

6. In a separate bowl, whisk together flour, baking powder, and salt.

7. Gradually alternate adding the flour mixture and the milk to the butter mixture, mixing just until smooth.

8. Carefully spread the batter over the pecan topping in the pan.

9. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

10. Let the cake rest for 10 minutes. Place a plate over the pan and invert to flip the cake. Gently lift off the pan to reveal the pecan topping.

11. Let cool slightly and serve warm or at room temperature.